Brownies
Lovely, gooey and delicious - that's how we want our brownies! Cathy shows us how to make scrumptious brownies using ingredients from your pantry. Simple!
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Vegan! Brownies (Recipe)
This is my own recipe! Treasure it with your life.
Ingredients:
190g dark cooking chocolate, chopped
½ cup water
1 ripe banana
1 cup caster sugar
1 ½ teaspoons vanilla extract
3 tablespoons maple syrup
5 tablespoons cocoa powder
1 cup flour (organic wholemeal baker's flour is what I used, plain will be fine)
1. Preheat oven to 160°C and prepare pan
2. In pan over low heat, mix water and chocolate until melted and combined. Remove from heat.
3. In large bowl, mash ripe banana well. Add chocolate mixture.
4. Add maple syrup, vanilla extract, and coca powder. Sieve in caster sugar and mix well.
5. Sieve in flour and mix.
6. Pour mixture into cupcake pan.
7. Bake at 160°C for approximately 30 minutes or until knife inserted comes out clean.
8. Let cool on rack (or chopping board if you're normal and don't have a rack).
Chocolate brownie sandwiches - recipe
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The chocolate brownie sandwiches with a delicate vanilla cream filling make delicious snacks or party treats, sure to please kids and adults alike! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android
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First sift the flour and baking powder together, set aside, then put two eggs in the bowl of a stand mixer with a whisk attachment and the sugar: beat until it forms a light, fluffy mixture, meanwhile roughly chop the hazelnuts. Melt the dark chocolate in a bain marie - this is a double-bottomed pan - until creamy and free of lumps; add the butter and stir until completely melted. Turn off the heat, transfer to a bowl, restart the mixer, then beat in the chocolate butter mixture, the sifted dry ingredients and lastly the hazelnuts. Use a spatula to clean the sides of the bowl and add the hazelnuts. The batter is ready, now pour into a rectangular baking pan - this is 12 by 13 ¾ inches (30x35 cm) - lined with parchment paper; you can use butter to keep the paper from sliding around. Spread the batter evenly in the pan, make sure it’s not too thick because we’ll sandwich two brownies together with filling, so they’ll be quite thin. Bake in a preheated static oven at 350°F (180°C) for about 20 minutes; then remove the pan from the oven and allow to cool for at least 10 minutes, after that place in the fridge to cool.
Move on to the vanilla cream filling: first dissolve the wheat starch in a little milk, it must be cold to prevent any lumps from forming. Pour the remaining milk into a saucepan, turn on the heat, add the seeds from a vanilla pod, the sugar, mix to dissolve the sugar, then add the dissolved wheat starch. Stir over a low heat until the mixture has thickened. It should be the same consistency as crème anglaise, that is, thick enough to coat the back of a spoon. Transfer to a shallow container, cover with cling film pressing it directly on the surface, to prevent a skin from forming, and let it cool at room temperature; then place in the fridge for at least an hour. Once cooled, transfer the filling to a pastry bag.
Remove the brownie from the fridge, keeping it cold ensures a clean cut: slide it out of the pan, peel off the parchment paper - you can trim the edges for a neater appearance, if desired, don’t throw away of course, but eat - and cut into rectangles, about 1 ¼ by 2 ⅓ inches (3x6 cm). Now you can start to assemble: use two brownies with the flat sides facing each other, cut off the corner of the bag, add the filling and cover. Here’s the first brownie sandwich! Repeat until all the brownies are used up, meanwhile let’s see together the ingredients needed for this recipe.
Ingredients
for 20 sandwiches
- 7 oz (200 g) of dark chocolate
- 1 ½ sticks (175 g) of butter
- 2 eggs
- ½ cup (60 g) of hazelnuts
- just under 1 cup (100 g) of cake flour
- 1 cup (200 g) of sugar
- 1 tsp (5 g) of baking powder
For the vanilla cream filling
- 2 cups (500 g) of milk
- ⅕ cup (40 g) of sugar
- 2 tbsp (20 g) of wheat starch
- 1 vanilla pod
WAGON WHEEL BROWNIES
Epic retro Wagon Wheel Brownies with a thick layer of gooey fudgy brownie swirled with Marshmallow Fluff, topped with fresh sweet raspberries and big chunks of Wagon Wheel.
Recipe:
CHEWY BROWNIES (Mrs.Galang's Kitchen S11 Ep7)
Another super-easy baking recipe! This time we will show you how to bake a truly chocolatey brownie that can go from soft, to fudgy, to chewy -- whichever way you want it!
#StayHomeandBake #WithMe