Ladies and gentleman,
This is dessert number five.
My maths skills aren't great, but if I'm not mistaken, this is the fifth dessert I've shared with you in seven posts. How very odd. Not that I didn't like desserts before, but dinners have always been my kind of candy. Lately though, it's been tartelette this and use-it-in-a-cake that, and it's all very strange indeed. Maybe I should visit a psychologist who can treat me for my dangerous dessert dependency. I try to stop myself, but I am powerless to resist. Weak as the neck of a newborn baby. Yesterday for example, I was out eating with a good friend at an Indian restaurant, and even after stuffing myself with a really delicious dinner, when the dessert menu came, I just couldn't help it. Space was found for dessert; a tandoori-roasted pineapple with coconut and chilli ice cream. Oh boy! Incredible.
It's just that desserts are quite good. Usually. Especially when there is chocolate involved, and then particularly chocolate cakes or brownies or cookies. You see, I have a thing for crumbs. I love pressing crumbs with the tip of my finger. And I love to lick the crumbs off my finger too, to enjoy the last pieces of deliciousness. It's an amazing experience, although now that I think about it, perhaps I shouldn't have admitted that... You might get the wrong impression, imagining me as some sort of giant licking monster licking plates clean. Just for the record: I am not a dog.
But I digress. Today is Palm Sunday, which means that – in just one week – I'm off to hunt for eggs (yes, I may be 19, but that doesn't mean I can't have fun). And so yesterday, when I was hit with the urge to bake brownies again, I immediately thought of Easter and eggs. I had seen egg-baked cupcakes and brownies on other blogs before, and Easter seemed like the perfect time to make them. And just like that, these eggs were hatched.
I would have loved to have given you all a Fabergé egg, but sadly, I'm not that rich. And even if I could afford a Fabergé egg, I'd probably keep it myself (I'm quite greedy, didn't you know?). But if I had three or more, I would share. Really, I would. It would be one of the traditional blogging Giveaways, except instead of a cookbook, I'd send you a diamond-studded, quartz, platinum and orthoclase egg with a surprise (a diamond, platinum, gold, quartz and demantoid basket). Except it's never going to happen. Instead, I'll give you a brownie shaped as an egg.
Happy Palm Sunday all, and happy eating!
By the way, did you know that the word ''egg'' is Norwegian? The Vikings brought it with them to the U.K., along with words like ''sister'', ''husband'', ''window'', ''ball'', ''awkward'', ''bag'', ''birth'', ''cake'', ''crawl'', ''dirt'', ''gun'', ''happy'', ''knife'', ''law'', ''mistake'', ''odd'', ''reindeer'', ''run'', ''shake'', ''skate'', ''ugly'' and ' ''Thursday'', among many others? I just thought you ought to know that. Oh, and ''bitch'' too. Yet another wonderful contribution to the English language.
|Easter Egg Brownie|
Original recipe by © Marion Fløysvik, inspired by various blogs
12 eggs (you only need the shells - see below)
1 recipe of this brownie, minus the chocolate chips or
any other brownie dough, of your choice
1.Carefully poke a small hole at the bottom of each egg, and peel back the edges of the hole to make it a bit bigger. Pour the contents of each egg into a bowl, and set aside. I divided the eggs into whites and yolks, to use later. Rinse the insides of each egg, and place them in a bowl filled with salt water. Let the egg sink and soak in the salt water for 30 minutes.
2.Rinse each egg with cold water, and place on paper towels to dry. Coat the insides of each egg with a little vegetable oil.
3.Preheat the oven to 175°C (350°F). Place the eggs in a cupcake mould, and stuff aluminium foil around each egg to help them stand upright. Fill each egg about ¾ full with the batter. If you underfill the eggs, you won't have a complete egg when you peel the egg shells. If you overfill the eggs, the batter might spill out of the egg. In that case, all you need to do is quickly wipe the batter away from the egg while it is still warm. Bake the egg for 15-20 minutes, og let cool before peeling.
Original oppskrift av © Marion Fløysvik, inspirert av andre bloggar
12 egg (du treng berre skala - sjå nedanfor)
1 oppskrift av denne brownien, minus sjokoladebetane eller
ein annan browniedeig
1.Lag eit lite hol på botnen av kvart egg, og skrell litt av eggeskalet forsiktig vekk. Hotel må vera stort nok til at du kan hella browniedeig i, omlag 1½ cm. Tøm innhaldet av egget i ein bolle, og bruk etter ynskje. Eg delte egga i kvitar og plommer. Reins egga, og legg dei i ein bolle med saltvatn i 30 minutt.
2.Reins egga med vatn, og tørk forsiktig med tørkepapir. Hell litt hasselnøttolje i kvart egg. Pass på at heile innsida av egget vert dekt med olja.
3.Varm opp omnen til 175°C. Legg egga i muffinsformer, og stapp aluminiumsfolie rundt, slik at dei ikkje velte over ende. Full ¾ av kvart egg med browniedeigen. Pass på å ikkje fulla egget med for lite deig. Då får du ikkje eit heilt egg. Det gjer ingenting om brownien strøymer over eggeskalet. Då må du berre tørka deigen vekk medan han endå er varm. Steik egga i 15-20 minutt, og skrell når egga har kolna litt.