Eggless No Oven Sizzling Brownie | प्रेशर कुकर में सिज़्लिंग ब्राउनी | Chef Sanjyot Keer
Full written recipe for Sizzling brownie
Prep time: 20-25 minutes
Cooking time: 20-22 minutes (brownie) & 5-8 minutes (chocolate sauce)
Serves: 4 pieces of brownie square (2.5 inch)
Tip: please use castor sugar as it'll dissolve quickly compared to grain/normal sugar.
Chocolate sauce
Ingredients:
Milk | दूध 2/3 cup (210 ml)
Castor sugar | कास्टर शुगर 1 & 1/2 cup (350 grams)
Cocoa powder | कोको पाउडर 1/3 cup (32 grams)
Salt | नमक 1/4 tsp (1 gram)
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 90 grams (chopped
Butter | मक्खन 4 tbsp (60 grams)
Vanilla essence | वैनिला एसेंस 1 tsp (5 ml)
Method:
For making the chocolate sauce, set a stock pan n low heat, add sugar and milk, stir well to dissolve the milk, heat the milk and bring to a simmer.
Once it comes to a simmer switch off the flame and add the cocoa powder and salt using a sieve, stir well & use a whisk to dissolve the cocoa powder and ensure there are no lumps.
Put it back on the flame keeping it at its lowest heat possible, now add the chopped chocolate and mix well until the chocolate dissolves completely.
Now, add butter in batches and mix well to give the chocolate sauce a shine and also to adjust its consistency, adding butter make the consistency a little thicker.
Once the butter dissolves completely with the chocolate mixture, add vanilla essence to elevate its flavour.
Your chocolate sauce is ready to be used for pouring it over the sizzling brownie, you can store it in the fridge and it'll last for couple of weeks, ensure to remove the sauce with a clean spoon, you can ise this sauce for making multiple purpose.
Brownie
Ingredients:
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 1/2 cup (70 grams)
Butter | मक्खन 1/4 cup (55 grams)
Castor sugar | कास्टर शुगर 1/3 cup + 1 tbsp (85 grams)
Vanilla essence | वैनिला एसेंस 1/2 tsp (2.5 ml)
Curd | दही 1/3 cup + 1 tbsp (90 grams)
Refined flour | मैदा 1/2 cup (55 grams)
Cocoa powder | कोको पाउडर 3 tbsp (16 grams)
Salt | नमक 1/8 tsp (a small pinch)
Method:
To make brownie, set a double boiler, by keeping a heat proof bowl over a stock pot filled with little water, make sure the water in the stock pot should not touch the bottom of the heat proof bowl, bring the water to boil and keep the bowl over it, add butter and chocolate in the bowl and melt them while mixing them together, once incorporated well, remove the bowl from heat and keep it over the kitchen platform.
Now add castor sugar and vanilla essence & whisk well, further add curd and whisk well until the sugar dissolves completely and the everything combines well.
Now use a sieve and add refined flour, cocoa powder and salt sift well and use a spatula, fold and combine the mixture well, do not over mix the batter.
As we are making this brownie in a pressure cooker, we need to take brownie tray that fits in the cooker, i’m taking a 5 inch ×5 inch brownie tray and lining it with baking sheet or a parchment paper, pour the batter in the tray up to 80 % and tap it well to ensure there are no air pockets in the cake mixture.
Place a cookie cutter or any stand in the cooker and preheat it on the highest flame for 10-15 minutes, once the pressure cooker gets heated well, open the lid and carefully place the brownie tray over the stand, close the lid and cook/bake the brownie for 20-25 minutes or until its completely cooked, to check insert a toothpick in the centre and if it comes out clean its baked.
You can bake them in a preheated oven at 165℃ for 20-22 minutes or until its completely cooked.
Remove the brownie tray and allow it to cool down to room temperature, once cooled, carefully remove the brownie and cut it in square pieces. Your brownies are ready to consume. But I’ll be plating it over a sizzler pan.
Heat a sizzler pan on highest flame possible until its smoking hot, once heated well place the brownie piece and top it with a scoop of ice cream, some nuts and pour the chocolate syrup, your sizzling brownie is ready, you can place a slice of pineapple to avoid the burning of brownie.
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Rich Butterscotch Chocolate Sundae
Ingredients :
1. Butterscotch Ice cream: 2 scoops
2. Chopped nuts and raisins
3. Chocolate Biscuit: 2
4. Butterscotch crush
5. Dairy milk: 4 pieces
6. Whipped cream: 1 tbsp (optional)
7. Wafer: 1
8. Chocolate cake : 1
9. Sprinkles
10. Tutti frutti
11. Milk : 2 tbsp
#butterscotchchocolaterecipe #sundae #dessert #dessertrecipe
Claire Saffitz Bakes Delicious Butterscotch Blondies Recipe | Dessert Person
Claire Saffitz Bakes Delicious Butterscotch Blondies Recipe | Dessert Person
Special thanks to Heilala Vanilla for sponsoring today's video. Head over to and use code claire23 for 20% off your order!
Today we have a simple recipe for you that celebrates one of my favorite flavors in baking, Butterscotch. Follow along as Claire Saffitz makes the most delicious Butterscotch Blondies.
#baking #clairesaffitz #dessert
Butterscotch Blondies
Makes 16
Special Equipment: 8x8-inch baking pan
BUTTERSCOTCH
⅔ cup packed dark brown sugar (140g)
7 tablespoons butter (100g)
½ teaspoon kosher salt
2 teaspoons vanilla paste, seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract
BLONDIES
12 tablespoons salted butter (170g), plus more for the pan
1⅔ cups all-purpose flour (225g)
¾ teaspoon baking soda
½ teaspoon kosher salt
1⅓ cups packed light brown sugar (280g)
2 large eggs (100g), cold from the fridge
1 tablespoon vanilla extract
Flaky salt (optional)
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
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Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
BEST CARAMEL SAUCE RECIPE| HOW TO MAKE CARAMEL SAUCE #shorts
The joy of making caramel sauce at home ????????
I’ve been making it this way for years now and it never disappoints!
INGREDIENTS
1 cup castor sugar
⅓ cup water
2 tbsp salted butter
¾ cup fresh cream (warm)
I also have a detailed YT video on how to make caramel with lots of tips and tricks- you could watch that too???? there is a million ways to use the caramel sauce- what’s your favourite way?
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