Dubstepforum.com

I don't listen to her music much. (Tbh, I rarely listen to dubstep these days)

But she is hella nice. Anybody with positive Vaccine experiences, tell about them.

one word: brownies

(which, admittedly, i am yet to try... but the day is coming.)

She's letting a our label put out a remix of one of her tunes. Pretty snazzy if you ask me. Top producer, top mixes, etc.

Surface_Tension wrote: Top producer, top mixes, etc.

This.

Additionally,

I,too,would like to sample these alleged "brownies"...

creeepy!

-boring wrote:creeepy!

creepy?

lol i dunno

-boring wrote:lol i dunno

lol you dunno?

(I detect a pattern)

bahhhhhh

cheers to vaccine

nesslei wrote:one word: brownies

(which, admittedly, i am yet to try... but the day is coming.)

Damn it Ness!!!

Now I gotta bust out a box of the ol' Duncan Hines!




Mmmmmm.....brownies....

-boring wrote:bahhhhhh

cheers to vaccine

She's seriously a great person!

massive talent, with a real ear for melody. and what a dj! one of the best in dubstep IMO.

this brownie thing is certainly intriguing as well.

How random! To what do I owe this thread?

These are the brownies since people are asking - it's more a series of polite suggestions than it is a recipe, adjust to taste. You will need:

- 1 package standard brownie mix of your choice for a 9" x 9" pan, or a package and a half of brownie mix for a 9" x 13" pan
- 1 whole egg for one package, or 1 whole egg and 1 egg yolk for a package and a half
- 3 very ripe bananas, mashed to a pudding-like consistency; frozen bananas are good for this, as they liquefy on defrosting and bleed a lot of moisture
- 8-12 ounces natural (ie, not processed; just oil and peanuts in the ingredients) peanut butter at room temperature

The peanut butter is your fat component in place of the usual oil in the boxed brownie recipe, and the bananas are your liquid component in place of the water. Eggs are for binding and leavening.

Beat the eggs, banana, and peanut butter together until you have a good emulsion, then incorporate the dry ingredients slowly to allow them to absorb the liquid. Bake as per the instructions on the package, give or take a few minutes. I do 47 minutes in a 9" x 13" glass pan in a 325 degree oven with Ghirardelli Triple Chocolate brownie mix. They'll be drier the longer you bake them, although no less dense.

You can swirl more peanut butter on the top or in the batter gently once the dry ingredients have been incorporated, or add chopped Reese's peanut butter cups for further Elvis effect. Swirling cheesecake batter - or chocolate cheesecake batter if you want to get extra fancy - instead of more peanut butter would probably go well in these too.

If you can't manage to devour the pan in a reasonable amount of time, they keep in the freezer for a few weeks if you wrap them in clingfilm, then put them in an airtight freezer bag.

oh god, i dont even know where i'd start.

more phone sessions are in order.

also, brownies are fucking MMMM. ok? seriously bananas. no, really, bananas instead of water. wtf.

there is no water in brownie recipes that I've ever heard of, I think she meant pb instead of oil. I use Oil to extract THC, then add PB for taste, but these aren't the same brownies I don't think

Out to Christine each and every. One of the nicest persons in this scene. Always nice to speak with you <3

She pretty much rules at everything she does - brownies are no exception to this either.

ASC wrote:She pretty much rules at everything she does - brownies are no exception to this either.

Kiss ass

Little Boh Peep wrote:How random! To what do I owe this thread?

These are the brownies since people are asking - it's more a series of polite suggestions than it is a recipe, adjust to taste. You will need:

- 1 package standard brownie mix of your choice for a 9" x 9" pan, or a package and a half of brownie mix for a 9" x 13" pan
- 1 whole egg for one package, or 1 whole egg and 1 egg yolk for a package and a half
- 3 very ripe bananas, mashed to a pudding-like consistency; frozen bananas are good for this, as they liquefy on defrosting and bleed a lot of moisture
- 8-12 ounces natural (ie, not processed; just oil and peanuts in the ingredients) peanut butter at room temperature

The peanut butter is your fat component in place of the usual oil in the boxed brownie recipe, and the bananas are your liquid component in place of the water. Eggs are for binding and leavening.

Beat the eggs, banana, and peanut butter together until you have a good emulsion, then incorporate the dry ingredients slowly to allow them to absorb the liquid. Bake as per the instructions on the package, give or take a few minutes. I do 47 minutes in a 9" x 13" glass pan in a 325 degree oven with Ghirardelli Triple Chocolate brownie mix. They'll be drier the longer you bake them, although no less dense.

You can swirl more peanut butter on the top or in the batter gently once the dry ingredients have been incorporated, or add chopped Reese's peanut butter cups for further Elvis effect. Swirling cheesecake batter - or chocolate cheesecake batter if you want to get extra fancy - instead of more peanut butter would probably go well in these too.

If you can't manage to devour the pan in a reasonable amount of time, they keep in the freezer for a few weeks if you wrap them in clingfilm, then put them in an airtight freezer bag.

I'm gonna print this recipe.Thanks!!

And yes Christine...you deserve your own thread!

word up. her beats are awesome.