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EET-SUM-MORE BROWNIES

EAT-SOME-MORE-BROWNIES

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It’s Saul’s birthday and he isn’t the biggest fan of cakes or cupcakes. So I figured why not do triple layered brownies instead and use Saul’s favorite biscuit.

The bottom layer is chocolate chip cookie dough. The middle layer is “Eet-Sum-More Biscuits” (a buttery short bread cookie sold in South Africa). And the top layer is an ooey goeey dark chocolate brownie.

Three layers of delicious, naughty, sinful, wicked goodness. Three layers equals THREE TIMES MORE YUMMMMM factor.
I cannot explain how epic they are. You have to try them.

The only problem is stopping yourself from devouring the entire batch.

You can serve these warm with some vanilla ice-cream or enjoy them with a nice cup of hot coffee or tea.

Off to enjoy the rest of Saul’s birthday and bask in my sugar coma. Happy Friday

xxx Chef MM

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EET-SUM-MORE BROWNIES






US (Imperial)


Print Ingredients

FOR THE BROWNIE
10 TBS unsalted butter
1 ¼ cups white sugar
¾ cups cocoa powder
2 tspn vanilla extract
2 large room temperature eggs
½ cup all-purpose flour

FOR THE BISCUIT LAYER
1 ½ packs of Eet-Sum-More biscuits (approx. 20)

FOR THE CHOCOLATE CHIP COOKIE DOUGH
½ cup room temperature unsalted butter
¼ cup brown sugar
¾ cup white sugar
1 egg (room temperature)
1 ¼ tspn vanilla extract
1 ¼ cups all-purpose flour
½ tspn baking powder
½ tspn baking soda
½ tspn salt
1 cup semi-sweet chocolate chips



Instructions

FOR THE BROWNIE

Heat the butter in a sauce pan over medium heat. Once it’s melted added the sugar and cocoa powder and whisk to combine. Remove the pan from the stove and whisk in the salt, vanilla and eggs until completely combined. Add the flour and whisk to combine. Set mixture aside.

FOR THE CHOCOLATE CHIP COOKIE DOUGH

Cream the butter and white and brown sugar in a stand mixer. Add the eggs and vanilla and mix making sure to scrape down the sides. On low speed add the dry ingredients (flour, baking powder, baking soda, salt). Mix till everything is combined. Remove the bowl from the stand mixer and using a spatula fold in the chocolate chips. Set the dough aside.

Preheat the oven to 350 F

Line the bottom of a 9 inch x 9 inch baking tin with foil making sure to get it into the corners. Spray the foil with non-stick spray.

TO ASSEMBLE

Place the cookie dough in the tin and press down so the bottom layer is even. Lay the Eet-Sum-More cookies on top of this to create the middle layer. Pour over the brownie mixture and spread it out evenly making sure all the biscuits are coated.

Bake on the middle rack for 35 minutes. Test with a knife. If the knife comes out with batter on it bake for another 5 minutes.

Cool completely. Cut into squares.

CHEF’S TIP
If you live in the US and cannot find Eet-Sum-Mores check out “A Taste of Africa”. You can also substitute another biscuit instead.

MAKES 25-35 depending on how you cut them





EU (Metric)


Print Ingredients

FOR THE BROWNIE
10 TBS unsalted butter
1 ¼ cups white sugar
¾ cups cocoa powder
2 tspn vanilla extract
2 large room temperature eggs
½ cup all-purpose flour

FOR THE BISCUIT LAYER
1 ½ packs of Eet-Sum-More biscuits (approx. 20)

FOR THE CHOCOLATE CHIP COOKIE DOUGH
½ cup room temperature unsalted butter
¼ cup brown sugar
¾ cup white sugar
1 egg (room temperature)
1 ¼ tspn vanilla extract
1 ¼ cups all-purpose flour
½ tspn baking powder
½ tspn baking soda
½ tspn salt
1 cup semi-sweet chocolate chips



Instructions

FOR THE BROWNIE

Heat the butter in a sauce pan over medium heat. Once it’s melted added the sugar and cocoa powder and whisk to combine. Remove the pan from the stove and whisk in the salt, vanilla and eggs until completely combined. Add the flour and whisk to combine. Set mixture aside.

FOR THE CHOCOLATE CHIP COOKIE DOUGH

Cream the butter and white and brown sugar in a stand mixer. Add the eggs and vanilla and mix making sure to scrape down the sides. On low speed add the dry ingredients (flour, baking powder, baking soda, salt). Mix till everything is combined. Remove the bowl from the stand mixer and using a spatula fold in the chocolate chips. Set the dough aside.

Preheat the oven to 175 C

Line the bottom of a 23 cm x 23 cm baking tin with foil making sure to get it into the corners. Spray the foil with non-stick spray.

TO ASSEMBLE

Place the cookie dough in the tin and press down so the bottom layer is even. Lay the Eet-Sum-More cookies on top of this to create the middle layer. Pour over the brownie mixture and spread it out evenly making sure all the biscuits are coated.

Bake on the middle rack for 35 minutes. Test with a knife. If the knife comes out with batter on it bake for another 5 minutes.

Cool completely. Cut into squares.

CHEF’S TIP
If you live in the US and cannot find Eet-Sum-Mores check out “A Taste of Africa”. You can also substitute another biscuit instead.

MAKES 5-35 depending on how you cut them




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