Dates Brownie Cake Recipe in Tamil | Chewy Dates Brownie Recipe | Healthy Brownie
Ingredients
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Maida- 1cup
Cocoa powder- 1/4 cup
Baking powder-1 tsp
Salt a pinch
Butter+oil - 1/3 cup
Sugar- 1.5 cup
Eggs - 3
Dates chopped - 1/2 cup
Mixed nuts - 1/4 cup
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Preparation time - 10 mins
Mixing time - 10 mins
Baking time - 45 mins
Serves - 6
Salted Caramel, Brownie Trifle - Gemma's Bigger Bolder Baking Ep 4 - Gemma Stafford
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Hi Bold Bakers! It's Gemma with a favorite over-the-top recipe that I hope you'll love--my decadent Trifle recipe. It's layers of homemade salted caramel sauce, fudge brownies, caramel mousse, whipped cream & a rich chocolate sauce. I like to make mine in a giant glass Trifle dish but you can make it as big and bold as you'd like. Enjoy! And let me know if there are any bold baking ideas you'd like to see on Bigger Bolder Baking!
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FULL RECIPE BELOW:
FUDGE BROWNIE, SALTED CARAMEL TRIFLE
INGREDIENTS
FUDGE BROWNIE
4 Tbsp cold and unsalted butter
10 oz Good quality chocolate (72% cocoa solids)
1 1/2 Cups Firmly packed brown sugar
4 Whole Eggs, beaten lightly
2 tsp vanilla extract
1 1/2 Cups A.p flour
1/2 tsp Kosher salt
SALTED CARAMEL SAUCE
1 cup granulated sugar
Enough water to cover the sugar
6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
1/2 cup heavy cream
1/2 teaspoon salt
SALTED CARAMEL MOUSSE
1 cup Salted Caramel Sauce (above recipe)
2 Tblsp granulated sugar
2 packs (1 lb) Cream cheese, at room temperature
3 cups heavy cream, cold
CHOCOLATE SAUCE
8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
1 cup heavy cream
METHOD
First layer to make is the fudge Brownies:
1. Preheat the oven to 350oF. Grease and line a 13x9 inch baking pan
2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
3. Stir in the eggs, vanilla, flour and salt
4. Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
5. When baked, set aside to go cold until needed
6. The brownies freeze really well if you don't eat them all at once
For the Salted Caramel Sauce:
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
SALTED CARAMEL MOUSSE
1. Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
2. Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
3. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
4. Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
5. Place the other bowl of cream in the fridge until assembly of the trifle.
CHOCOLATE SAUCE
1. Heat the cream
2. Pour over the chopped chocolate and whisk until smooth. Set aside.
ASSEMBLING THE TRIFLE!!!
1. In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
2. Next, spoon over the Salted Caramel sauce to moisten the brownie.
3. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
4. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
5. Lastly spoon on the whipped cream layer all the way to the edges.
6. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
7. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
8. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.
I Tried To Make Healthy Brownies (Recipe Video)
I've been trying to be healthier recently so I thought I would see if brownies could be made healthy. I think we've all heard of black been brownies before so I wanted to put them to the test. You'll have to watch to find out if they're good!
The recipe I stole from Chocolate Covered Katie:
The banana bread recipe my Mom stole can be found in this recent livestream I did:
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John Whaite's Pride Rainbow Cake | At Home | Waitrose
TV chef, author and cookery school teacher John Whaite is in his kitchen making a very special rainbow cake for Pride. #PrideMonth
A celebration of Pride and the diverse LGBTQIA+ community and its allies, this colourful six-layer rainbow cake is covered with smooth Italian meringue buttercream, and decorated with gold shimmer chocolate drips and rainbow sprinkles.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
450g Homepride Unsalted Baking Spread
600g caster sugar
8 British Blacktail Free Range Large Eggs
700g self-raising flour
1 tsp fine salt
500g buttermilk
1 pack Cake Décor Rainbow Cake Colours
For the Italian meringue buttercream
320g Clarence Court Simply Egg White
1 tsp cream of tartar
600g caster sugar
750g unsalted butter, at room temperature
1 tsp fine salt
1 vanilla pod, split lengthways and seeds scraped out
1 tub Cake Décor Rainbow Sprinkles, to decorate
100g Guittard Extra Dark 63% Chocolate Baking Chips, to decorate
1 tbsp sunflower oil, to decorate
Cooks’ Ingredients Gold Lustre Spray, to decorate
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Carol McFarland - Chocolate Cupcakes - Brownies - FB Flashback 11/05/20
In this Live, Carol is baking chocolate cupcakes, buttercream and brownies using our flavoured cocoa powders.
She also is decorating some cupcakes with the Wilton nozzles and our genuine Nifty Nozzles.
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