The past seven days have been a quest to use up a tupperware of 24 egg yolks before they went bad. I did it. Here’s the last thing I made:
3 egg yolks
1/4 c sugar
1/2 c milk
1/4 c low-fat cream cheese
3 oz chocolate
1 tbsp corn starch (if you need it)
1 tsp vanilla extract
Beat the yolks, sugar, and milk really well. Put it over low heat and keep stirring. (Do not stop stirring or you’ll get an omelette.)
When it gets pretty warm, add the cream cheese and let it melt (keep stirring). Add the chocolate in small chunks, a few at a time, stirring until it melts. Keep stirring until the mixture has started to thicken a little bit. If you need it, you can add some corn starch – it’s better to take it off the heat before it’s completely thickened than risk getting scrambled eggs.
Start with some Oreos in a food processor. I think I used 22 Oreos, and maybe 5 or 6 sheets of graham crackers? Crumbs go in a bowl, along with a can of sweetened condensed milk and a teaspoon of vanilla.
After stirring and tasting, I realized that it was painfully sweet and needed something salty and bulky to balance it out. Salted peanuts or pretzels would have been perfect, but I had neither. But you know what I did have?
Mixed them until the chips were all broken up.
Next, into the oven on “medium-low” for 20-ish minutes.
The tops were crackly, and the texture was very brownie-like (albeit a bit dry because mine burned around the edges). So sadly, these cannot be called man bars.
This is the best chocolate lava recipe I’ve done. Just forget the other ones on this blog.
Warning: there might be a lot of sugar in this.
“It is a sugar bomb”
1/2 banana, mashed
1/4 c melted butter
3 oz melted chocolate
1/2 c sugar
1 tsp vanilla
1/4 c flour
1/2 c cocoa powder
1/4 tsp salt
11 Oreo cookies, quartered roughly
2/3 c dulce de leche repostero (MUST be “repostero” or “para reposteria.”)
Mix banana, butter, melted chocolate, sugar, egg, and vanilla in a large bowl. Add the flour, cocoa, and salt and mix for several minutes to combine everything (and produce some gluten, which makes brownies nice and chewy).
Add the Oreos and stir to incorporate them. Pour the batter into a well-buttered 8×8-inch pan.
Stir the dulce de leche in the jar to smooth it out a bit, and then dollop globs of it on top of the brownie pan. You’re going to swirl it with a knife or spatula to make it fun and pretty.
Bake at “medium-low” (maybe 300°F?) for 18-20 minutes. It should be done only around the edges and still liquid in the center – and suitable for eating in a bowl. Quite delicious. Quite delicious indeed.
No glamour shots of the plated product because it was so good that once I was eating it I didn’t care about the blog anymore.