![]() Wrap them in plastic wrap or bag them before placing them inside an airtight container. You can freeze these brownies for up to 3 months as well. ![]() These brownies store well at room temperature or in the fridge, in an airtight container for 5-6 days. Half a pack of Tim Tams are used inside and another half on top. If you can get Tim Tams, rejoice and pick whichever flavour you love most. You could easily turn these into Oreo brownies or for that matter, use any filled cookie. Bake for 10 15 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 180C and line two baking trays with baking paper or use USA pans like we do and use nothing. Pop them onto trays leaving about 1 cm between them they don’t move much. If you can’t get Tim Tams, while I feel bad for you, you can still make these brownies. Before cutting or using a cutter in the shape, you desire. Roll mixture into desired size balls and coat with either milo or coconut. Line a large plate with some baking/parchment paper. Place coconut and milo in separate bowls. Once the mixture has firmed up get your working area ready. ![]() Once they’re sliced, they’re best served at room temperature or warmed up with a dollop of ice cream on top. Allow the mixture to firm up in the fridge for at least an 1 hour. Let the brownies cool completely to room temperature before cutting into them. Place the rectangles on your prepared trays, a few millimetres apart and bake for 10 minutes. Remove the dough from the freezer, remove the top piece of parchment paper and cut into 28 rectangles. The two are interchangeable in this recipe so use whichever you have on hand. Preheat the oven to 180 degrees C/160 degrees fan. Most everyone has regular cocoa in the pantry but not always the dutched version.
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