Tag Archives: blondies

Things I have been cooking lately #159: Gestational diabetes friendly peanut butter blondies

With only 4 or 5 weeks until Little O makes his appearance and I can technically eat whatever I want I have been starting to fantisise about the list of things I am going to eat immediately post labour. In the meantime I am continuing to experiment with baking things that I can eat safely. My latest successful endeavor was these peanut butter blondies that I adapted from a Peace, Love and Low Carb recipe. They are very low sugar and carb so even if you don’t have GD and are trying to stick to these principles they’d be great for a sweet snack. They are also gluten free!


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Things I have been cooking lately #43: Triple layer brownies

Brownies are awesome, right? But what if they had three layers… and one of them was Oreo… I made these and took them to work. They were probably the fastest thing to disappear that I have ever brought in. It was like a plague of locusts. I am sure you won’t be disappointed if you try them out and they are surprisingly easy to amke.

Triple layer brownies
Adapted from laurassweetspot.com

For the Blondie Base:
1½ cups flour
1 tsp baking powder
½ tsp salt
1½ cups soft light brown sugar
200g butter, melted and cooled
2 large eggs
1½ tsp vanilla extract
200g  dark chocolate chips

2 packs of Oreo Cookies

For the Brownie Layer:
⅓ cup cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 tablespoons boiling water
2 ounces good quality dark chocolate (at least 70% cocoa solids)
70g butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups flour
¾ teaspoon table salt

Pre-heat your oven to 180 C. Lightly grease a 22 x 33cm baking tin and line with grease proof paper. These brownies are thicker than usual brownies so your tin needs to be at least 7cm deep.

First make the blondie base. In a large bowl mixed together the melted butter and the light brown sugar. Add the eggs and vanilla and mix well. Then gently fold in the dry ingredients using a rubber spatula until just mixed. Fold in the chocolate chips. Pour the mixture into the prepared try and smooth out. (This layer is so delicious you could easily just make the blondies as a treat on their own).

Layer the Oreos on top of the blondie layer, packing as closely as possible. Break any leftover Oreos to fill the gaps.

Now make the brownie layer. Whisk together the cocoa, boiling water and espresso powder. Add in the chocolate and whisk until melted. Whisk in the butter and oil. Don’t worry if the mixture looks a bit curdled. Add eggs, egg yolks and vanilla and keep whisking until smooth and glossy. Whisk in the sugar until incorporated. Now add the flour and salt and fold in with a rubber spatula until just mixed.

Spread the brownie layer carefully over the Oreos. Bake in the pre-prepared oven for 40 – 50 minutes or until a toothpick inserted into the centre comes out with a few sticky crumbs but no goo. Do not overbake. Transfer to a wire rack and cool for 90 minutes before cutting into squares.

Makes 32.