What do you get when you cross an 80s playground staple with a favourite winter warmer dessert?
Redskin Brownies. You get Redskin Brownies.
And a sugar rush that will push you through your next gym session, even if that’s three days away.
If you too want a hit of nostalgia with your next serve of cake, read on.
Redskin Brownies. You get Redskin Brownies.
And a sugar rush that will push you through your next gym session, even if that’s three days away.
If you too want a hit of nostalgia with your next serve of cake, read on.
For those that have reached this post, I’m assuming you’re here for the winning recipe.
Not a novella about how my dog once frolicked through a plethora of Autumn leaves and found a forgotten Redskin lolly that had been buried under a picturesque pile of foliage, which prompted me to start wondering how I could combine said lolly with, say, a brownie for argument’s sake, and lo and behold this creation was born.
The real story (just in case you actually did want to know) is that I noticed a share pack of Redskins on sale in my favourite aisle at Coles. I bought them and realised I needed to actually share them around somehow, otherwise I would face a few weeks of bad skin and tight jeans.
So without further unnecessary background story, here’s how to make these Redskin Brownies. Full credit to Adriano Zumbo for the Redskin ganache recipe that tops off these brownie bad boys.
Not a novella about how my dog once frolicked through a plethora of Autumn leaves and found a forgotten Redskin lolly that had been buried under a picturesque pile of foliage, which prompted me to start wondering how I could combine said lolly with, say, a brownie for argument’s sake, and lo and behold this creation was born.
The real story (just in case you actually did want to know) is that I noticed a share pack of Redskins on sale in my favourite aisle at Coles. I bought them and realised I needed to actually share them around somehow, otherwise I would face a few weeks of bad skin and tight jeans.
So without further unnecessary background story, here’s how to make these Redskin Brownies. Full credit to Adriano Zumbo for the Redskin ganache recipe that tops off these brownie bad boys.
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Chocolate Brownie
125g butter
1 1/4 cups caster sugar
1/2 cup cocoa powder
2 eggs, beaten
1 tsp vanilla essence
1/4 tsp salt
1 1/4 cup self-raising flour
3/4 cup white chocolate, chopped
1. Melt the butter in a medium saucepan.
2. Stir in sugar and cocoa and mix well. Add vanilla and salt.
3. Remove from heat and let the mixture cool slightly.
4. Fold through sifted flour and baking powder.
5. Add beaten eggs.
6. Mix in white chocolate.
7. Spoon the mixture into a greased brownie tin.
8. Bake at 165c for 30-35 minutes.
9. Allow the brownies to cool completely in the tin before popping into the fridge.
Redskin Ganache
8 Redskin lollies
1/2 cup thickened cream
3/4 cup white chocolate, chopped
1. Place the redskins and the cream in a small saucepan, stir over a low heat until the redskins are melted (approximately 5 minutes)
2. Add the white chocolate and stir until everything is combined.
3. Leave ganache at room temperature for 15 minutes, then transfer to the fridge for another 10 minutes until the mixture is firm enough to use as a topping.
4. Pour over brownies and lick the bowl clean.
125g butter
1 1/4 cups caster sugar
1/2 cup cocoa powder
2 eggs, beaten
1 tsp vanilla essence
1/4 tsp salt
1 1/4 cup self-raising flour
3/4 cup white chocolate, chopped
1. Melt the butter in a medium saucepan.
2. Stir in sugar and cocoa and mix well. Add vanilla and salt.
3. Remove from heat and let the mixture cool slightly.
4. Fold through sifted flour and baking powder.
5. Add beaten eggs.
6. Mix in white chocolate.
7. Spoon the mixture into a greased brownie tin.
8. Bake at 165c for 30-35 minutes.
9. Allow the brownies to cool completely in the tin before popping into the fridge.
Redskin Ganache
8 Redskin lollies
1/2 cup thickened cream
3/4 cup white chocolate, chopped
1. Place the redskins and the cream in a small saucepan, stir over a low heat until the redskins are melted (approximately 5 minutes)
2. Add the white chocolate and stir until everything is combined.
3. Leave ganache at room temperature for 15 minutes, then transfer to the fridge for another 10 minutes until the mixture is firm enough to use as a topping.
4. Pour over brownies and lick the bowl clean.
Eat. Enjoy. Fall into a sugar coma. Promise to be a better person next time.
