Ultimate Fudgy Brownies | Egg & Eggless Version
Ultimate Brownies | Egg & Eggless Versions – I know I’ve made the egg version some time ago. I have modified a little and this is definitely an improvised version. I’ve also shown you how to make the eggless version, since I’ve been getting this request from time to time. Although the look (especially the surface of each version) may look different, but both fudgy texture and taste are pretty much similar. I love making brownies because they are super easy to make and my kids love them. I hope you’ll be inspired to make some bagels. Give me your comment down below in the comment box what you think about both the versions. Enjoy!
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FOR FULL RECIPE, please visit my blog at Egg version:
Eggless version:
Ingredients:
• Brownies (Egg Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
• Brownies (Eggless Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
60g [¼ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
120g [1 cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
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Florentine Cookies | Egg and Eggless Recipe
Florentine Cookies – It has been non stop festive season. And this week is Chinese New Year Celebration. I made lots of cookies to give away. This cookie is so delicious, with nougat on top with butter cookie crust on the bottom. Hope you’re inspired to make this. Not difficult at all, preparation and baking time will take maybe 1.5 hour. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
- Cookie Crust
Eggless Version
130g (1cup + 1 tbsp) unsalted butter
60g (1/4 cup + 1 tbsp) fine sugar
200g (1 ¾ cup) cake flour
Egg Version
130g (1cup + 1 tbsp) unsalted butter
60g (1/4 cup + 1 tbsp) fine sugar
1 egg white (sorry I made an error in the video, not egg yolk)
220g (2 cup) cake flour
- Almond Caramel
100g (1 ¼ cup) almond flakes
20g (3 tbsp) pumpkin seeds
20g (3 tbsp) sunflower seeds
43g (3tbsp) butter
50g (3 ½ tbsp) heavy cream
20g (1 tbsp) honey
20g (1 tbsp) corn syrup
Instructions:
1. Preheat oven at 170°C/340°F.
2. Add all the nuts on a shallow pan. Spread evenly.
3. Bake in preheated oven at 170°C/340°F for about 10 min or until they are slightly brown.
4. Set aside for cooking.
- Cookies Base
Eggless version
1. Continue with the preheated oven.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Sift the dry ingredients. Use a spatula to fold in until it forms a dough.
4. Transfer the dough onto a shallow pan. Roll out the dough about 2-3 mm thick.
5. Bake in preheated oven at 170°C/340°F for about 18-20min or until the base is a little brown.
6. Set aside for cooling.
Egg version
1. Continue with the preheated oven.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add in the egg white. Mix until well combined.
4. Sift the dry ingredients. Use a spatula to fold in until it forms a dough.
5. Transfer the dough onto a shallow pan. Roll out the dough about 2-3 mm thick.
6. Bake in preheated oven at 170°C/340°F for about 18-20min or until the base is a little brown.
7. Set aside for cooling.
- Almond Caramel
1. In a pot, add butter, sugar, honey, corn syrup and heavy cream.
2. Cook over a medium heat until butter melted and bring it to a boil.
3. Then lower the heat and continue cooking until the sauce is thickened and the volume will decrease.
4. Then add in the roasted flakes and seeds. Continue cooking until the mixture is thick and gluey.
5. Remove from the heat.
6. Immediately transfer over the crust.
7. Use a spatula to spread the mixture as evenly as possible.
8. Bake in preheated oven at 170°C/340°F for about 15 min or until the brown you desire.
9. Cut the cookie while it’s still a little warm. Once it’s completely cooled, the cutting will be slightly more difficult.
10. I used a bread knife to cut as it will give a straight and neat slice.
11. Store them in an air tight container or box them to giveaway.
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Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
Dolce di firenze (schiacciata alla fiorentina)
La schiacciata alla fiorentina è il dolce di Firenze più tipico e non ha assolutamente niente a che vedere con la schiacciata salata. Viene considerato un dolce tipico del periodo del carnevale, ma il realtà le pasticcerie di Firenze ne sfornano tutto l'anno.
E' una ricetta che risale ad almeno tre secoli fa, mentre una aggiunta recente, ma molto buona, è quella della farcitura con panna montata.
Ingredienti (teglia di 26 cm.)
- 3 uova
- 270 grammi farina
- 160 grammi zucchero
- 75 grammi latte
- 45 grammi di olio di oliva
- 2 arance
- lievito per dolci
Ripieno:
- mezzo litro di panna fresca
Decorazione:
- zucchero a velo
Capitoli:
00:00 Introduzione e storia
00:53 Ingredienti
01:06 Preparazione (1 - le arance)
02:09 Preparazione (2 - impasto)
03:58 Ripieno
04:46 Assaggio
05:06 Con o senza panna?
Moist And Fluffy Banana Cake | Easy Recipe
How to make a moist and fluffy Banana Cake.
Here's what you'll need:
3 pieces overripe bananas (290g)
2 eggs
3/4 cup sugar (150g)
3/4 cup oil (180ml)
1/3 cup milk (80ml)
3 tbsp plain yogurt (45g)
1 tsp vanilla extract (5ml)
1/2 tsp salt (3g)
1 and 1/2 cup all purpose flour (190g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
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Beautiful Garlic Bread:
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Brioche Bread
Honeysoft Buns
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CHRISTMAS IN FLORENCE, ITALY: Chocolate Truffles, Italian Ricciarelli Cookies, Gluten Free Baking
Here's another Christmas episode for you! All recipes are now on my site here:
This time I make homemade chocolate truffles. Slightly more healthy gluten free, sugar free, dairy free chocolate balls, traditional Italian ricciarelli cookies from Siena and a beautiful DIY chocolate box. If you love baking or Christmas magic or arts and crafts, you'll love this episode. I also take you through the streets of the historic centre of Florence or Firenze with all the holiday season's decorations and lights. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
You can find my recipes and other information on moving to Italy, learning Italian or my filmmaking equipment on my website:
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Low Carb CHOCOLATE CAKE Battle - The BEST Keto Chocolate Cake Recipe!
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LINK:
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Low Carb CHOCOLATE CAKE Recipes - The BEST Keto Chocolate Cake Recipe!
Join us for an epic Low Carb Chocolate Cake Battle as we search for the best keto chocolate cake recipe on the internet! These are both delicious Sugar Free Chocolate Cakes and Gluten Free Chocolate Cake recipes, but who's the winner? Highfalutin' Low Carb will find out!
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RECIPES WE TESTED
Chocolate Keto Cake
by Chocolate Covered Katie
Keto Chocolate Cake
by Life Made Sweeter
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
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