How To make Frosted Rich Brownies(Hl)
1/2 cup nonfat evaporated milk
1 cup instant nonfat dry milk
3/4 cups sugar
3/4 cups semi-sweet chocolate chips
1/3 cup unsweetened cocoa powder
4 large egg whites
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
cocoa frosting: 1 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla
1 tablespoon hot
strong coffee ,
:
(up to 2)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch by 13-inch baking pan or coat it with non-stick spray. Line the bottom with wax or parchment paper and lightly grease the paper. In a medium saucepan, combine the milks and sugar. Place over medium heat and stir until the sugar is dissolved and the mixture comes to a boil. Remove from the heat and stir in the chocolate chips and cocoa powder until the mixture is smooth and slightly thickened. Stir in the egg whites, flour, baking powder, and vanilla until well-blended. Pour the mixture into the prepared baking pan. Bake for 20 minutes, or until the center feels firm and is set. Do not overbake. Cool on a wire rack.
For the Cocoa Frosting: In a small bowl, stir together the confectioners' sugar. cocoa powder, vanilla and enough coffee to make the frosting smooth and spreadable. Spread over the top of the warm brownies. Cool until the frosting is set.
Nutritional information: per brownie: 144 calories, 19% calories from fat, 3.24 grams of fat
(Courtesy of Beatrice Ojakangas' Light & Easy Baking)
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
How To make Frosted Rich Brownies(Hl)'s Videos
Resepi Brownies - sedap dan pasti menjadi
Hai semua, kali ini ariana nak share resepi yang menjadi kesukaan anak-anak ariana iaitu brownies. Brownies ni walaupun nampak kering bahagian atas tapi di dalamnya sangat moist. Resepi ini korang kena cuba dan sebarang pertanyaan boleh komen. TQ☺️
Dark Compound Coins – 300g
Mentega – 150g
Gula Perang Asli – 1 cawan (160g)
Gula – ¼ cawan (50g)
Telur – 3 biji (Grad A)
Esen Vanila – 1 sk
Serbuk Koko – 30g
Tepung Gandum – 100g
Nutella
sk = sudu kecil/ sudu the
______________________________________________
Dark Compound Coins – 300g
Butter – 150g
Natural Brown Sugar – 1 cup (160g)
Sugar – ¼ cup (50g)
Eggs – 3 (Grade A)
Vanilla Essence – 1 tsp
Cocoa Powder – 30g
Wheat Flour – 100g
Nutella
tsp = tea spoon
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Easy Red Velvet Brownie with Cream Cheese Frosting| Heart Shaped Red Velvet Brownie Recipe
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#redvelvet #redvelvetbrownie #brownierecipe
Learn how to make this soft and gooey red velvet brownie recipe in the shape of a heart with cream cheese frosting. Also learn how to make a bubble effect on the cakes using the frosting!
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Ingredients
Red Velvet Brownie
100 Gms eggs (2nos)
250 Gms Sugar
180 Gms Unsalted Butter
180 Gms white Chocolate
200 Gms All Purpose flour
15 gms Cocoa Powder
05 Gms Vanilla Extract
Cream Cheese Frosting
Full recipe watch :
125 Gms Cream Cheese
112 Gms Unsalted butter
56 Gms Icing Sugar
Equipment Used
Whisk
Oven
Baking Pan
Piping Bag
intro courtesy:
@AndyMoradi
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Chocolate Fudge Cake recipe with Dark Chocolate Ganache |Gateau de Chocolate| Dark Chocolate Cake
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Rich and Moist Chocolate mud Cake with Dark chocolate Ganache. This tutorial recipe consists of making of chocolate mud cake and dark chocolate ganache. Chocolate Gateau simply means Chocolate cake!!
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Ingredients
Chocolate Mud Cake
150 Gms Butter
75 Gms Dark Chocolate
180 Gms Water
2 Nos Large Eggs
200 Gms Sugar
150 Gms All Purpose Flour
18 Gms Cocoa Powder
8 Gms Baking Soda
Dark Chocolate Ganache
300 Gms Fresh Cream
240 Gms Dark Chocolate
10 Gms Butter
Equipment Used
Planetary Mixer
Rubber Spatula
Cake Ring
Oven
Pallete Knife
Scrapper
intro courtesy:
@AndyMoradi
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How To Make Buttercream Frosting (3 Ways) | Dessert Person
How To Make Buttercream Frosting (3 Ways) | Dessert Person
Today on Dessert Person, Claire Saffitz walks you through 3 different variations (Swiss, Italian, French) for buttercream frosting. Although the french-style buttercream requires a bit of choreography - Claire believes it might be the best chocolate frosting you'll ever try. You can find the recipe for Claire's Silkiest Chocolate Buttercream on page 359 in Dessert Person.
#ClaireSaffitz #Buttercream #Frosting
Silkiest Chocolate Buttercream
Special Equipment
Instant-read or candy thermometer
Stand mixer
Ingredients:
2 large eggs (3.5 oz / 100g), at room temperature
2 large egg yolks (1.1 oz / 32g), at room temperature
3/4 cup sugar (5.3 oz / 150g)
2 1/2 sticks unsalted butter (10 oz / 283g), cut into tablespoons, at room temperature
8 ounces (227g) semisweet chocolate (preferably 68 to 70% cacao), melted and cooled
1 teaspoon Diamond Crystal kosher salt (0.11oz / 3g)
2 teaspoons vanilla extract
0:00 Start
0:12 Intro To Buttercream Frosting
0:28 Dessert Person Animation/Jingle
0:46 A Breakdown of Buttercream by Region
1:50 Ingredients & Special Equipment
2:50 How To Make Swiss Buttercream
9:00 How To Make Italian Buttercream
13:33 Flashback
13:43 Back To Buttercream Recipe
17:05 How To Make French Buttercream
23:13 Funfetti Cake Shows Up To The Party
24:30 Recap / Outro
24:55 Harris Chatting With...
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