The Combi Wave™ 3 in 1 | Amanda Haas bakes dark chocolate coconut brownies | Breville USA
Did you know that you can bake in our Combi Wave™ 3 in 1, that is an air fryer, convection oven and microwave in the one appliance?
The Combi Wave™ 3 in 1:
Dark chocolate coconut brownies as you’ve never seen them before. Watch culinary expert, Amanda Haas, make her mouth-watering recipe in our Combi Wave™ 3 in 1.
This recipe makes 16 brownies.
Ingredients:
- 1/2 cup (80g) gluten-free flour, such as Cup4Cup or Bob’s Red Mill
- 1/4 cup (30g) unsweetened alkalized cocoa powder
- 1/2 tsp sea salt
- 4 oz (115g) semi-sweet chocolate, coarsely chopped
- 3/4 cup (160ml) unrefined coconut oil
- 1 cup (200g) raw cane sugar
- 4 eggs
- 1 tsp vanilla
- 4 oz (115g) semi-sweet chocolate chips (optional)
Directions:
1. Grease the Breville Combi Wave™ 3 in 1 round baking pan and line with parchment paper (if desired).
2. Combine the flour, cocoa powder, and salt in a medium bowl. Set aside.
3. In a glass bowl, melt the chopped chocolate and coconut oil on the microwave setting in the Combi Oven for 1-2 minutes. Stop to stir occasionally until melted. Let cool slightly.
4. Add the sugar, eggs, and vanilla, whisking until well combined.
5. Whisk in the flour mixture. Fold in the chocolate chips (if using).
6. Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 20 to 25 min¬utes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.
7. Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days.
Reprinted from The Anti-Inflammation Cookbook by Amanda Haas with permission by Chronicle Books, 2015.
About Breville Group:
Over the past 80+ years Breville has grown to become an iconic global brand, delivering kitchen products to over 70 countries around the globe. Breville has enhanced people’s lives through the delivery of brilliant innovation and thoughtful design based on deep consumer insights, empowering people to do things more impressively or easily than they’d thought possible in their own home and ultimately allowing them to Master Every Moment™.
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Easy Homemade Toffee in 15 minutes!
Whip up a batch of homemade toffee in about 15 minutes using your Ninja Foodi, Instant Pot, or your stove! It's super easy and no thermometer is needed! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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Chocolatey Easter Fudge! #howto #nobake #easter
Super simple, super chocolatey Easter fudge! Get all of your favourite chocolates ready and press them into your fudge - perfect bite size fudge for your Easter party. Recipe down below...
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**Equipment
Lined 8” Square Tin
Palette knife
Microwave safe bowls or bain marie for melting & warming the chocolate and condensed milk
**Ingredients
500g white chocolate, melted
1 tin condensed milk, slightly warmed
Mixture of Easter chocolate
**Method
In a bowl, mix the white chocolate & condensed milk until just combined.
Transfer into the lined baking tin and briefly smooth with a palette knife.
Press in your favourite Easter chocolates across the top of the fudge, then leave to set in the fridge for 30 minutes to 1 hour.
Cut into bite size pieces and enjoy!
#easterchocolate #easteregg #easterbaking
How to make the ULTIMATE Vegan Chocolate Fudge Cake! #vegan #chocolatecake #veganchocolatecake
This is the ULTIMATE Vegan Chocolate Fudge Cake! Ruby had a craving so we tested, tweaked, tasted and here is our recipe, let me know if you make it!
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Ultimate vegan chocolate fudge cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 people
Vegan Ganache Frosting
300 g good quality dark chocolate chopped and melted (dairy free of course!)
250g vegan spread of your choice
600g unrefined icing sugar (if you can’t get hold of it regular icing sugar works but it doesn’t have that rich caramel taste)
Vegan Chocolate Fudge Cake:
350 ml soy milk or coconut ,ilk if you love it a bit coconutty like us!
200g coconut yoghut
2 tsp apple cider vinegar
400 g light muscovado sugar
250 ml sunflower oil
2 tsp vanilla extract or vanilla bean paste
350 g self raising flour
130 cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
MELT THE GANACHE INGREDIENTS TOGETHER UNTIL COMBINED.
Set aside for 2 minutes then stir until smooth and the chocolate is completely melted. Cover and place in the fridge for about 2 hours, stirring occasionally, while you make the cake.
Preheat the oven to 180C/350F/gas mark 4. Grease three 18cm/7 inch round
tins and line the bases with baking parchment (or use two 20cm/8inch tins instead).
Whisk together the almond/soy/coconut milk and vinegar in a large jug; the milk should curdle slightly
Whisk in the sugar, oil and vanilla extract
In a large bowl, mix together the flour, cocoa powder, baking powder, bicarbonate of soda and salt
Gradually whisk the wet ingredients into the dry until smooth; be careful not to over-mix. Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out cooked, should still be a little pastey, but not wet/glistening, slightly underbaked makes for a fudgy cake!
Leave the cakes to cool in their tins for 30 minutes then carefully turn them out onto a wire rack to cool completely (they are delicate so be gentle)
To assemble the cake, place one of the layers on a serving plate/cake stand.
Layer up and cover as best you can and go for it with the decorations, your cake, your rules!!
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The Secret To Mastering Burgers, Sausage, and Meatballs | Techniquely with Lan Lam
We discovered why store-bought ground meat just can’t compare to home-ground: Myosin. Cook’s Illustrated's Lan Lam shows you how to achieve the best texture in all your ground meat recipes.
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