I think it is with this book I really started to cook ... with my brownie was done and redone at least 50 times since I discovered it but also with failures such as corn soup ... a little hard to swallow the whole family. (at the same time at the beginning I followed the recipe word for word, so sometimes the taste was not suitable for the family.)
So I came across this recipe which called me all the away inspired and given desire. I was not disappointed by the result is a cookie based giant as a brownie. (The American dream of sorts).
I also wanted to post an article on the daily bread Brunch this week, but unfortunately after 25 minutes waiting on the floor with 3 / 4 point to the empty room server to take control ... when asked to order we were told that nothing happens but ... nothing at all ... then we went hungry, a little frustrated and disappointed .... (I had already said that the service daily bread left in Lille strongly desired but I did not think it was at that point or so during rush hour which is understandable).
short we ate elsewhere, not so ... Brunch but I am preparing an article on a restaurant wine with "slate" snack to die for! (And with a server who was nice enough for us again I do not know how much bread basket!)
Ingredients:
170g chocolate chips 60g
shelled pecans
120g brown sugar 120g
flour 1 / 2 teaspoon baking powder 85 g butter
soft
1 egg 1 tablespoon milk
- preheat oven to 180 ° C (gas mark 6)
- chop chopped pecans
- In a bowl combine melted butter with brown sugar.
- add the egg and milk.
- add the flour and baking powder, mix well.
- add chocolate chips and walnuts.
- spread the batter into a greased 20 cm square (with parchment paper or butter)
- cook 25 minutes, then cut into squares after cooling.
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