| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Ainsley’s m, Ew |
1 |
servings |
INGREDIENTS
| 50 |
g |
Butter |
| 50 |
g |
Caster sugar |
| 2 |
tb |
Golden syrup |
| 150 |
g |
Porridge oats |
| 150 |
g |
Plain chocolate |
| 100 |
g |
Unsalted butter |
| 2 |
tb |
Golden syrup |
| 2 |
lg |
Eggs; beaten |
|
|
Few drops vanilla extract |
| 100 |
g |
Self raising flour |
| 150 |
g |
Icing sugar plus extra for dusting |
| 25 |
g |
Cocoa powder |
| 50 |
g |
White chocolate chips |
INSTRUCTIONS
FOR THE BROWNIES
Preheat the oven to 180C/350F/gas 4.
1 Dice the butter and heat in a large frying pan with the sugar and syrup
over a fairly high heat, stirring until beginning to bubble and turn
golden.
2 For the Brownies: Break the chocolate into a small pan and add the butter
and syrup. Heat gently, stirring until melted, and leave to cool slightly.
3 Add the oats to the frying pan and cook for 2-3 minutes until well coated
and caramel coloured. Stir the eggs, vanilla, flour, sugar, chocolate chips
and cocoa into the chocolate mixture.
4 Pour into a 6" square tin and bake for 25 minutes until set and crusty.
Pour the oat mix onto parchment-lined baking sheet and pat out into a rough
18-20cm circle. Leave to cool and set.
Converted by MC_Buster.
Per serving: 1550 Calories (kcal); 148g Total Fat; (83% calories from fat);
21g Protein; 47g Carbohydrate; 702mg Cholesterol; 612mg Sodium Food
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28
1/2 Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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