We've been to Paris for a spring break, so have been eating fine French Patisserie for a few days, but before we left, I made sure The Chief Tester had something to eat while we were away. I thank
Celia at Fig Jam and Lime Cordial for her
butterscotch bar recipe, and apologise unreservedly for doubting her and adding another egg to the batter - it's supposed to be quite solid! I used 100g macadamia nuts, roughly chopped, 100g dark chocolate chips (39% cocoa), 75g of 85% chocolate and 85g of 74% chocolate instead of just
(just!!) the 360g chocolate in Celia's recipe, as we have no problem with nut consumption. I cut the 8" square cake into 16 pieces, as the CT has a large appetite!
I think I cut the bars before they were completely cold, as the photo shows blurs of chocolate rather than solid pieces, but that didn't affect the taste! I didn't get to try these until I got back from my short holiday, and had one from the part of the batch which had been frozen, but they were still in good condition and very chocolatey. So chocolatey in fact, that it was hard to believe there was any plain cake mixture there!
9 comments:
mmmm delicious, they look lovely. Hope you enjoyed Paris, it's is a fantastic city.
These look lovely and butterscotchy. Hope the Parisian patisseries came up to scratch and that you enjoyed a good break.
They look fudgy and delicious - it looks as though there's more chocolate than cake mixture - my kind of confection!!!
They look lovely! I hope you took some pictures of the French patisserie!
I've made these Sue and they were great once they had cooled right down and I think better the next day, I find that with most things that have nuts in... And yours look plain delicious!
Thanks, all - Paris was fantastic, thanks in part to perfect weather. And no, I didn't photograph the patisserie shop windows or what we bought - does that mean I'm not a real foodie? LOL!
No commitment! You'll get drummed out of the Brownie Brownies.
Oooh! Please don't tell, Foodycat.
Suelle, these look marvelous - even with the extra egg! They're always gooey and fudgy - surprising given how stiff the batter is. So glad you liked them!
It is ridiculous how much chocolate I put in them though. The original recipe from Mrs Fields had 4oz (1 cup) chopped pecans and 9oz (1.5cups) semisweet chocolate chips. A sensible person might not have added those two amounts together when using straight chocolate... :)
Post a Comment