Delicious Fudgy Cheese Brownies. Super moist and easy, No mixer needed (resep Brownies Keju sekat)
Hai… kali ini Hel buat fudgy brownies dengan kombinasi keju, ini enak cocok banget kombinasi brownies yang nyoklat dan lapisan keju yang savoury.
Hel pakai oven fantasy dari Mito ( dan pisau cantik dari Stein cookware (
Resep Fudgy Cheese Brownies
By @CookingwithHel
Loyang 20x20cm.
Bahan lapisan keju:
- keju spread / cream cheese 170gr
- gula halus 1 sdm
- telur 1 butir
- perasan jeruk nipis 1 sdm
- terigu protein sedang1 sdm
Bahan brownies:
- dark cooking chocolate 150gr
- minyak sayur 40ml
- butter 50gr
- telur 2 butir
- gula halus 150gr (saya pakai gula pasir yang di blender)
- tepung terigu protein sedang 100gr
- coklat bubuk 35gr
Cara buat bisa dilihat di video.
❤️ Oven Fantasy -
???? Kapasitas 33 L
???? KIPAS /CONVECTION
???? LAMPU
???? ROTISERRIE
???? LOW WATT 450 - 850 watt (akan menurun secara berkala)
???? Loyang : Lebar 35 cm x 29-30 cm
???? Bisa panggang 2 tingkat (untuk kue kering)
❤️ Pisau Dapur -
✅ Terdiri dari 4 buah pisau, 1 buah gunting, dan 1 buah pengasah
✅ Diamond non stick coating
✅ Desain nya bagus dan lucu
Buat teman² yg udah cobain resep Hel, bisa posting hasilnya di Instagram dan tag @cookingwithhel, nanti Hel repost di story. Buat yang udah like dan subscribe terima kasih buat supportnya.
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#browniescheesecake #cheesebrownies #fudgycheesebrownies
#brownies #browniespanggang #resepbrownies #fudgybrownies #resepfudgybrownies #shinycrustbrownies #browniessekat #resepbrowniessekat #resepmito #ovenmito #ovenfantasy #steincookware #banggapakaistein #pancigerman
Vegan Cheesecake Fudge Bars
Ingredients
Crust
2 tsp Flaxseed Meal
2 Tbsp Water
1 cup Paleo Baking Flour
1/4 cup Coconut Sugar
1/8 tsp Salt
1/3 cup Almond Butter
3 Tbsp melted coconut oil
1/2 tsp Vanilla Extract
Chocolate Fudge Layer
1/2 cup Almond Butter
6 Tbsp melted coconut oil
1/4 cup Maple Syrup
1/2 tsp Vanilla Extract
Pinch of salt
1/2 cup Cocoa Powder sifted
“Cheesecake” Layer
1-1/4 cups raw Cashews
3 Tbsp melted coconut oil
3 Tbsp Maple Syrup
3/4 tsp Vanilla Extract
2 oz peeled and diced Zucchini
1 Tbsp Lemon Juice
Assorted seeds, dried fruits, toasted nuts, etc. for decoration
Instructions
Crust
Preheat oven to 350°F and line a 9x9-inch pan with parchment paper.
In a small bowl, whisk together flaxseed meal and water and let sit 5 minutes to thicken. In a large bowl, whisk together flour, coconut sugar, and salt.
In another large bowl, combine almond butter, melted coconut oil, and vanilla extract until smooth. Add flaxseed meal mixture and mix thoroughly. Add flour mixture and mix until crumbly and evenly incorporated.
Pour crust mixture onto the prepared pan and spread into an even layer. Press down to make a solid base and bake until lightly golden-brown, about 10 minutes. Let cool, about 30 minutes.
Chocolate Fudge Layer
In a large bowl, combine almond butter, melted coconut oil, maple syrup, vanilla extract, and salt until evenly combined. Add sifted cocoa powder and mix until well combined. Pour mixture over cooled crust and smooth evenly. Chill until set, about 30 minutes.
“Cheesecake” Layer
Place the raw cashews in a blender or the bowl of a food processor fitted with the blade attachment. Process until a very fine powder forms.
Scrape the bottom of the blender or food processor bowl to loosen any packed cashew powder then add melted coconut oil, maple syrup, and vanilla extract. Process until smooth.
Add zucchini and process until smooth, then add lemon juice and mix to incorporate. Pour mixture over set fudge layer and smooth evenly.
Sprinkle the top with a generous selection of décor items. Chill until set, about 1 hour or overnight.
To Serve
Remove pan from refrigerator and cut into 16 even pieces. Store and serve chilled.
Chocolate Fudge Cake Recipe
This chocolate fudge cake rich, dense and super chocolaty! This amazing chocolate cake is covered with delicious chocolate ganache and dark chocolate shavings. If you familiar with mud cake, this cake may remind you the famous mud cake with flavor and texture. If you like chocolate cakes, you must try this decadent, fudgy chocolate cake!
Printable Recipes:
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Italian Hot Chocolate:
Chocolate Pancakes:
Baked Chocolate Cheesecake:
No-Bake Chocolate Cheesecake:
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For the cake:
125g (4.5oz) Dark chocolate
100g (7 tablespoons) Butter
1/4 cup (30g) Cocoa powder
2 Eggs
3/4 cup (150g) Brown Sugar
1/2 cup (100g) White sugar
1½ cups (190g) All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (240ml) Boiling water + 1 teaspoon instant coffee *or just boiling water
1/4 cup (60ml) Vegetable oil
1 teaspoon Vanilla extract
For the ganache:
125g (4.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Dark chocolate shaving for decoration
Directions:
1. Preheat oven 160C (320F). line the bottom of an 9X5-inch loaf pan with parchment paper and grease with butter.
2. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. Chop the chocolate into small pieces, transfer to a large heat-proof bowl, add butter. Place the bowl over a double boiler and melt completely.
4. Remove from heat, add both sugars, oil and mix until combined. Allow to cool for 10 minutes. Add eggs and stir until incorporated.
5. Sift in dry ingredients and mix until incorporated.
6. Add boiling coffee and mix until combined.
7. Pour into prepared pan and bake for 50-55 minutes. Until a toothpick inserted comes out clean.
8. Meanwhile make the ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool for 10-20 minutes.
9. Release the cake from the tin, pour the ganache over the cake, sprinkle some chocolate shavings and let set.
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The Raspberry Cheesecake Brownies With Fudge Brownie & Tangy Cheese Cake|Almond Cranberry Cookie's
Hot Fudge Cheesecake Bars | Delish
INGREDIENTS
For The Crust:
24 Oreos, crushed
6 tbsp. butter, melted
Pinch kosher salt
For The Cheesecake:
2 (8-oz) cream cheese bars, softened
1/2 c. granulated sugar
1/4 c. light brown sugar
1/4 c. cocoa powder
2 eggs
1 tsp. pure vanilla extract
pinch of salt
1 c. hot fudge sauce, plus more for garnish
1/2 c. chopped Oreos, for garnish
DIRECTIONS
1. Preheat oven to 325° and grease an 8-x-8” pan with cooking spray. Make crust: In a medium bowl, combine crushed Oreos with butter and salt and mix until combined. Press tightly into prepared pan.
2. Make filling: In a large bowl, beat together cream cheese, granulated sugar, light brown sugar, and cocoa powder. Add eggs one at a time, then add vanilla and salt and beat until combined. Fold in hot fudge sauce. Pour mixture over crust.
3. Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
4. Drizzle with more hot fudge and sprinkle with Oreos. Slice into bars and serve.
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Jamoca Almond Fudge | Baskin Robbins Style Jamoca Almond Fudge Ice Cream | Cooking for joy
Ingredients:
Chopped Almonds : ½ cup
Warm Water : 2 tbsp
Cocoa Powder: 1 tbsp
Instant Coffee: 1 tbsp
Whipping Cream : 2 cups
Condensed Milk: ½ cup
Homemade Chocolate Ganache: 1 tbsp
Recipe chocolate ganache :
1. Pour hot cream (1/4 cup) over chopped chocolate (200gm).
2. Stir until smooth.
#JamocaAlmondFudge, #CoffeeIceCreamwithRoastedAlmonds&ChocolateFudge, #RecipeBaskinRobbinsStyleJamocaAlmondFudgeIceCream, #Cookingforjoy