No Oven Brownies Business Recipe, (3 WAYS)!
Negosyo Idea
Today I will be teaching you how to make the perfect brownies!!!
3 ways: Cakey Chocolate Brownies, Fudgy Chocolate Brownies, Fudgy Chocolate Peanut Butter Brownies! Can earn up to 22k!
TIME STAMP
0:00 Introduction
01:38 Chocolate Fudgy Brownies
05:56 Peanut Butter Chocolate Fudgy Brownies
08:29 Cakey Chocolate Brownies
12:20 Taste Test
15:42 Type of Containers
16:20 Common Mistakes when making brownies + Solution
18:48 Costing & Ingredients
24:51 Success Advice for Starters & 6k Celebration!
Ingredients & Costing made by yours truly:
Chocolate Fudgy Brownies & Chocolate Peanut Butter Brownies
(7x7x2)
Ingredients: (Chocolate Fudgy Brownies)
½ cup White King All purpose flour - 2.50
¼ cup Dutche Cocoa Powder - 7.50
1 ¼ cup granulated white sugar - 12.50
3 medium eggs - 18
1 tsp Vanilla extract - 1
¼ tsp salt - 0.10
200 grams milk chocolate bar (fuji) - 30
100 grams butter or margarine (buttercup) - 17
Total Ingredients: 88.60
Oil (greasing) any type - 0.50
Parchment paper - 0.50z
Toppings: Chocolate Peanut Butter Brownies
50 grams Peanut Butter (Homemade) - 10
1 tbsp white sugar - 1
1 tbsp White King All Purpose Flour - 0.36
Peanuts (opt) - 2
Total Toppings: 13.36
Cakey Chocolate Brownies
(8x8x2) 9 SERVINGS
Ingredients:
1 cup White King APF - 5
½ cup dutche cocoa powder - 15
1 cup brown sugar - 9
½ cup white sugar - 5
1 tsp Vanilla extract - 1
½ tsp baking powder - 0.50
¼ tsp salt - 0.10
3 medium eggs - 18
¾ cup vegetable oil - 9
1 tsp vanilla essence - 1
Total Ingredients: 62.60
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For any business inquiries and collaborations, email me at erakooks@gmail.com
Music by Gil Wanders - I'll Be Home Soon -
Music by Chinsaku - Blossom -
Music by Jennifer Chung - Better Today Than Yesterday -
Christmas surprise! Best chocolate brownies ever.
Continuing a tradition, Cash Peters, the English Chef (sort of), gives viewers a special Christmas present. This year a recipe for Double-Everything Brownies.
Ingredients:
10 tablespoons unsalted butter
1¼ cups of white sugar
⅓ cup + 2 tablespoons plain flour
¾ cup of unsweetened cocoa powder (possibly half regular cocoa powder and half high-fat cocoa powder)
1¼ teaspoons of dark roast coffee
¼ teaspoon salt
⅛ teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons of water
2 large eggs
1 cup walnuts (chopped)
½ cup pecans (chopped)
Spray oil
Sprinkle of Kosher salt
Method:
Heat oven to 350 degrees F.
PART 1
In a saucepan, melt butter on a medium heat. But don’t stop there, allow it to keep on cooking, stirring frequently, especially after it begins to sizzle. Whereas the fats will start to sink to the bottom, the way they do when making ghee (the clarified butter, not the singing show), the oily part of the butter will likely become frisky, even temperamental, and throw a tantrum. Ignore it and keep stirring. Eventually the fat solids will start to brown at the base of the saucepan and an annoying foam will form on the surface. This is also part of the tantrum. Once the solids at the bottom of the saucepan have turned a dark brown, remove from the heat. Everything from this point is done without heating.
Combine the sugar and the salt and pour into the saucepan with butter. Stir until absorbed. This will form a white sludgy paste.
Combine the cocoa and coffee and pour that into saucepan as well. Stir well until a gritty brown sludge is formed. As horrible as it looks, it’s a sign that things are going well. Add water and vanilla extract and stir again. In fact, if you stir for long enough the batter will turn smooth and fairly shiny. Set aside and cover. Allow to cool for ten minutes.
While the batter is relaxing, chop the nuts. Also line a 8” x 8” square cake pan with foil. (Anyone repelled by this idea for health reasons can experiment with other options of their choosing, just make sure there are no holes in whatever you use that would allow the batter to leak out.) Use enough foil to generously stretch beyond the top of the pan on each side, so that it can be scrunched up to make handles. In fact, why not scrunch it now while you have a moment? It's time well spent.
Return to the stove. Add the two eggs to the batter in the saucepan one at a time, and stir…spellcheck wants me to say ‘stir bigamously’, but I mean to say ‘stir vigorously’. The batter should be getting very glossy.
Combine the flour and baking powder and pour into the saucepan as well. Stir until every last white fleck is gone. Now ratchet up your stirring - 25 revolutions clockwise, 25 revolutions counter-clockwise, again with Olympian-level vigor. This should leave the batter looking shiny and good enough to eat. Don't.
If you’re adding chopped nuts, here's your moment to do it. Stir until all the nuts are covered in chocolate. Then pour batter into prepared cake pan. Sprinkle surface of batter evenly but very sparingly with grains of Kosher salt.
Place in middle of oven and set timer for 19 minutes. The original recipe suggests 22 minutes, but a powerful oven will bake these brownies way sooner, so be vigilant and take nothing for granted.
END OF PART 1
Play with cat. Wash hands.
PART 2
After 18-19 minutes, test the brownies by poking them with a cocktail stick. If it comes out gooey, the brownies are not done; continue baking. A clean stick tells you they’re ready. Remove from oven at once and place pan on wire rack. Leave to cool.
After 15 minutes, using oven gloves to grab the scrunched-up aluminum foil handles - you're welcome - lift the brownie slab out of the pan and leave on wire rack to cool completely.
Slice and serve with whipped cream or ice cream. Do NOT feed to cat.
I Tested Preppy Kitchen Fudgy Chocolate Brownies Recipe | MBH | Making Chocolate Brownies
Tip: How to keep brownies fresh. Eat them all in one sitting! Let's make them together. I've found an easy recipe for brownie points.
Recipe:
I draw the things I want to eat. I test recipes from around the internet join the adventure stay for the tasting!
Homemade brownies are so fun to make.
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