h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Have you checked out the h2g2 newspapers horoscopes for this week :

http://www.h2g2.com/p194906

I interpret mine to mean I am due for romance and adventure - but yours, *sharp intake of breath* not sure about that...

After cooking up a monster pile of sticky gooey choccy brownies yesterday, I remembered my diet and actually didn't scoff the lot in record time.

So I took the remainders (and there were a few) to work this morning and handed them round the office.

Wasn't I Little Miss Popular... (Brownie-nosing )

I think that I will make Loony's Chocolate Nemisis and pass them aroung here. I would like to kill off a few coworkers.

Here's another deadly recipe. (Frizzy, look away! No sense tempting yourself more than you have to - although that low-fat recipe doesn't look half bad either. )

8oz Unsweetened Baking Chocolate
2 sticks Butter
4 Eggs
1 1/2 t Vanilla
Splash (or more) Liqueur (Grand Marnier, Amaretto, etc.)
1/2 t Molasses (or Dark Cane Syrup for those of you anti-molasses lot)
2 2/3 c White Sugar (or Brown)
Pinch Salt
1 c Chopped Nuts (I prefer Pecans)
1 scant c White Flour

Preheat your oven to 325. Grease a 9x13 pan. In a double-boiler, melt butter and chocolate. In a large bowl, mix eggs, vanilla, liqueur and molasses. Blend in the sugar and salt, then add the butter/chocolate mixture. Stir in the nuts of your choice. Finally, gently fold in the flour. Spread it in the greased pan and cook for 20 minutes.

Yum!!

We all will die of chocolate poisoning before too long, but we will die in the service of the Brownie!!!!

And what a way to go!

*drool!*

Sounds deliciously moist, but shy of straw texture so that our official utensil (spork) would indeed be the utensil of choice.

Actually, that's why the spork is our official utensil. Enough of a fork to cut through the chocolaty crust, enough of a spoon to scoop out the moist interior. Truly a gift from the Great Brownie!

*passes out choccy crispie candies (little flat discs about the size of a US quarter round, and ~1/4" thick) to cleanse palates*

(The nicest thing about Halloween is the $3 bags of candy going for 75¢ the week after. Okay, so the store probably only paid 25¢ per bag, but you didn't expect them to stoop to -resonable profit margins- did you?? My goodness! The stock markets haven't even crashed yet! )

*waits for next round of brownie tasting*

I want to alert all of our parishoners that Fenny is Mayor!!!!!! Congrats!

*coughs apologetically*
erm ... I seem to have lost the recipe I wanted to post here somewhere in the rubbish on this desk, - but at least I found this page.... it _IS_ a bit hard to find, you know, revered Archbishop, due to a slight typo on the Churches page... 'href-"http://www.h2g..' instead of the proper = ...

maybe it's secret, though...

k*

ps: *sings* tonight I'm baking Brownies, hey nonnienonnie...

Sorry K, I will have to take a look at it again. Glad to see someone else found the page though

So, should we all come by your place for the service tonight, kats-eyes? You *are* making brownies after all...

there _are_ still some left - what wonder, I made a serving for about 40 and haven't been home for more than 3 wake hours since then .

but I found my recipes again, here they are:

d**n, wrong key

Brownies with sour cream frosting :
- 125g butter
- 185g dark chocolate, chopped
-> melt in saucepan over hot water, transfer to large bowl, mix in:
- 2 cups (500ml) castor sugar
- 2 teaspoons vanilla essence
- 2 teaspoons rum
then stir in:
- 2 eggs, lightly beaten. Add
- 1 cup (250ml) plain, sifted flour
- 1/2 cup chopped pecan nuts and stir (and taste ).
pour mixture into greased pan (~20cm square, deep) bake in moderate oven (180°C, 350°F) for about 30 minutes. Cool in pan, turn upside down, top with frosting made out of:
- 100g melted dark chocolate
- 75g sour cream
- a splash of rum or kahlua (all heated and stirred till smooth and glossy).
Refrigerate until set, then cut, then stuff yourself.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
the following brownie is partly blonde... no, wait, it's just pale
Choc-Cheese-Brownie.
- 185g dark chocolate
- 45g butter:
melt over hot water, cool but do not allow to set! Be quick!
- 2 eggs: beat until thick, add gradually:
- 3/4 cup (200g) castor sugar til sugar is dissolved, add (in a large bowl, well, of course) chocolate mixture,
- 1/2 cup sifted plain flour
- 1/4 cup sifted self-rising flour
- some drops almond essence and
- a splash of amaretto.
Mix in another small bowl the following:
- 60g butter
- 1 teaspoon vanilla essence
- 185g ricotta cheese or mascarpone. Add
- 1/4 cup (70g) castor sugar, beat until fluffy, add
- 2 eggs one at a time and beat until combined. Stir in
- 2 tablespoons sifted plain flour.

Put half of the chocolate mixture into a greased 20x30 square pan, put cheese cream above it, top with remaining half of choc mixture, sprinkle with:
- 1/2 cup chopped nuts (I like walnuts).
Bake in moderate oven (180°C, 350°F) for about 30 minutes. Cool in pan before cutting.

Both are supposed to keep for 4 days when refrigerated - but I never before tested that. The brownies lying in front of me taste delicious though

hope y'all like them,
k*, coffee chaplain

Yummmmmmmmmmm! I love sour cream frosting! Must run home now and make some! (Although, I get the feeling my employeers may not agree with me on that. ) Thanks, kats-eyes!

*psssst* Gwen, I just found:
Malted Mocha frosting
1 cup icing sugar
2 tablespoons malted milk powder
2 teaspoons drinking chocolate
1 teaspoon dry instant coffee
1 tablespoon hot espresso
1 teaspoon soft butter.
Sift first 3 , put into remaining over hot water and stir until smooth

I just love malted milk, but I have to import the stuff, it's not to be had here *sigh*

Oh yummy!! I'm glad I re-found this one!!

'Nonnie