BROWNIE BONANZA
Bake these for the family - they're sure to be a hit.
CHOCOLATE BROWNIES
200g dark chocolate, chopped
125g butter, chopped
280g caster sugar
115g plain flour
30g cocoa powder
150g walnuts, roughly chopped
3 eggs
Preheat oven to 180'C. Line a 28cm x 18cm slab pan with non-stick baking paper.
Put the chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, stirring occasionally, until smooth. Remove the bowl from the saucepan and set aside.
Combine the sugar, flour, cocoa powder and walnut in a bowl. Stir in the eggs and chocolate mixture until just combines. Pour into the slab pan and bake for 40-45 mins, or until moist crumbs cling to a skewer when inserted into the centre. Remove from the oven and set aside to cool completely. Then, cut into slices, to serve.
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MOCHA BROWNIES
These saucepan brownies are easy to mix up when unexpected guests arrive and they are the perfect base for brownie sundaes!
Ingredients: For the brownies
1 cup granulated sugar
1/2 cup butter or margerine
1/3 cup unsweetened cocoa powder
1 tsp instant coffee granules
2 eggs
1 tsp vanilla
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts
For Frosting:
3 Tbsp butter, softened
1/4 cup cocoa powder
2 cups Icing sugar
2-3 Tbsp milk
1/2 tsp vanilla
Method: Preheat oven to 180'C
In a medium saucepan combine granulated sugar, butter, cocoa powder and coffee granules. Cook and stir over medium heat till butter melts. Remove from heat; cool for 5 mins.
Add eggs and vanilla.
Beat lightly by hand just till combined.
Stir in the flour, baking powder and salt. Stir in walnuts.
Spread the batter in a greased 9 x 9 x 2-inch baking pan.
Bake for 25-30 mins.
For frosting:
In a mixing bowl, beat butter till fluffy. Add cocoa powder. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in 2 Tbsp of the milk and vanilla.
Slowly beat in remaining sugar. Beat in additional milk IF necessary, to make a frosting of spreading consistency.
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CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
Ingredients:
4 oz unsalted butter
4 oz unsweetened chocolate
11/2 cups sugar
Scant 1/4 tsp salt
2 tsp vanilla extract
2 large eggs, at room temperature
1 cup flour
2 Tbsp cocoa powder
Method:
Position oven rack on the middle rung. Heat the oven to 180'C.
Butter an 8-inch square pan, line the pan bottom with parchment paper and then butter the parchment.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat, cool slightly. Stir in the sugar, salt and vanilla. Mix in the eggs, one at a time, stirring each time until well blended.
Add the flour and cocoa, beat until incorporated and the mixture is smooth, 30-60 seconds.
Scrape the batter into the prepare pan and bake until top is uniformly coloured with no indentation and a toothpick inserted in the middle comes out almost clean after 35 to 45 mins.
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment
Cut into squares with a sharp knife.
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CHOCOLATE CREAM CHEESE BROWNIES
For the filling:
1 cup chopped bittersweet chocolate or chocolate chips
1/4 cup heavy cream
1/2 lb cream cheese, room temperature
1 egg
2 tsp flour
For the Brownie batter:
9 oz unsalted butter
1 1/2 cups sugar
5 eggs
1 tsp vanilla extract
1/8 tsp almond extract
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp baking powder
For the Icing:
Approx. 12 oz finely chopped chocolate (about 2 cups)
Method:
For the filling: Slowly melt half the chopped chocolate and cream together in a microwave or a double boiler. Set aside to cool. Beat the cream cheese and egg together until fluffly. Add the cooled chocolate mixture and mix well. Add the flour and the remaining chocolate and mix until incorporated. Chill the filling while you assemble the brownie batter.
For the Brownie batter: Heat the oven to 180'C. Butter a 9 x 13-inch baking pan. Cream the butter and sugar until fluffy. Add the eggs, one at a time, making sure that each one is fully incorporated before adding another. Occasionally, scrape down the sides of the bowl. Add the vanilla and almond extracts. Sift together the flour, cocoa and baking powder and gently blend them into the batter.
To assemble: Spread half the brownie batter into the prepared pan. Spread the filling over the batter. Spoon the remaining brownie batter over the filling and gently spread it into an even layer. Bake for 35 mins. until a knife inserted into the center of the brownies comes out clean.
For the Icing: As soon as you remove the brownies from the oven, sprinkle about 3/4 of the chocolate on top.
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FUDGY BROWNIES
The consistency is fudgy but not gooey or underdone
5 oz unsalted butter
2 oz unsweetened chocolate
5 oz bittersweet chocolate
1 cup sugar
tsp vanilla extract
pinch of salt
2 large eggs
1 large egg yolk
2/3 cup all purpose flour
Position oven rack on middle rung. Heat oven to 180'C.
Butter an 8-inch square pan, line the pan bottom with waxed paper, and then butter the parchment.
In a double boiler over simmering water, melt the butter and both chocolates. Remove pan from the heat, cool slightly. Whisk in the sugar and then the vanilla and salt.
The mixture will be somewhat grainy; this is ok.
Whisk in the eggs and egg yolk, one a a time, stirring each time until blended. Add the flour, beating until thickened and smooth, approx 30 - 60 seconds.
Pour into the prepare pan. Bake for 35 - 45 mins.
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posted by Rambling Rose @ 3:13 PM
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