OVO DE PÁSCOA COM CASCA DE BROWNIE - FAÇA E VENDA
Já pensou em ter seu próprio negócio? E que esse negócio pode ser na sua casa? Que você pode faturar mais de 2 mil reais com as vendas de brownie. E que esse faturamento pode ser sua renda extra, mantendo o seu emprego!?
Que tal investir um valor simbólico num conteúdo valioso que lhe trará grandes lucros para o seu negócio. Conheça minha apostila digital de Browneria Gourmet. E tenha tanto sucesso como eu!
Quer maiores informações me chame no direct @chefmarcelamaia
#brownie #receitasfaceis #receitas #bolo #bolos #confeitaria #kage #konfekt #opskrifter #chokoladekage #chokolade #chocolate #chocolatecake #chocolatecakerecipe #empreendedorismo #facaevenda
Eggless Fudgy Brownies
I have been getting a LOT of requests for some eggless brownies so finally here is a recipe for these decadent Eggless FUDGY brownies which will leave you licking your fingers and wanting more. The texture of these brownies is just like fudge. And the taste? You'll be left speechless. And beware, they are dangerously addictive. And they are really easy to make too. So you have no excuse not to make these ;) Happy Baking! :D
Ingredients:
*200 g powdered sugar (To buy online:
*1 tsp vanilla extract (To buy online:
*180 ml water
*115 g butter (I used Amul salted butter)
*200 g dark chocolate, chopped (To buy online:
*3 tbsp cocoa powder (To buy online:
*1 tsp instant coffee powder (To buy online:
*125 g all purpose flour (To buy online:
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These are some links to the basic baking equipment I use:
•LG Convection Microwave Oven:
•Croma OTG Oven:
•Measuring Cups and Spoons:
•Hand Mixer:
•Baking/Parchment Paper:
•Weighing Scale:
•Spatula:
•Whisk:
•Adjustable Cake Slicer:
•Whipping Cream Powder:
•Muffin Liners:
•Icing Piping Bags:
•Icing Piping Bag Tips:
•Sprinkles:
•Dark Chocolate Chips:
•White Chocolate Chips:
•Baking Chocolate (Dark, Milk and White):
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Ovo Brownie!
Vamos aprender como montar um Ovo de Páscoa de Brownie, muitas pessoas não sabem como é feita a montagem, aqui te ensino de um jeito bem rápido, se quiser aprender a fazer O melhor Brownie do mundo, curte a comenta, e então gravo um vídeo ensinando ????
Wheat Brownies : No Eggs, No Maida, No White Sugar | BEST Atta Brownies Recipe
AD | For the longest time I have made brownies, but this time I wanted to create an egg-free, No Maida version of brownies for a healthier indulgence. These eggless brownies are made with jaggery and Atta and are still so delicious and chocolaty
Borosil Hand Mixer:
Borosil Oven:
Borosil Glass Bowls:
To shop the entire Borosil Range, visit - myborosil.com
Written Recipe:
Ingredients :
¾ cup (90g) whole wheat flour
¼ teaspoon (1g) baking soda
1 teaspoon (4g) baking powder
3 tablespoon (45g) salted butter
1 + ½ cups (250g) dark chocolate chips
½ cup (122g) yogurt
½ cup (127g) jaggery powder
2 tablespoon (30ml) water
1 tablespoon (5g) coffee powder
1 teaspoon (5ml) vanilla extract
Dark and milk chocolate chips to top
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Ultimate Fudgy Brownies | Egg & Eggless Version
Ultimate Brownies | Egg & Eggless Versions – I know I’ve made the egg version some time ago. I have modified a little and this is definitely an improvised version. I’ve also shown you how to make the eggless version, since I’ve been getting this request from time to time. Although the look (especially the surface of each version) may look different, but both fudgy texture and taste are pretty much similar. I love making brownies because they are super easy to make and my kids love them. I hope you’ll be inspired to make some bagels. Give me your comment down below in the comment box what you think about both the versions. Enjoy!
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FOR FULL RECIPE, please visit my blog at Egg version:
Eggless version:
Ingredients:
• Brownies (Egg Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
• Brownies (Eggless Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
60g [¼ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
120g [1 cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
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Fudgy Brownies 3 Ways
There are 3 paths get to fudgy brownie perfection. Each a little more involved and more delicious. Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! Click:
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????INSTAGRAM:
????MY GEAR:
8x8 baking pan:
SPATULA:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
--RECIPES--
GOOD
▪170g or 1.5 sticks unsalted butter
▪225g/8oz 70% chocolate
▪175g or 3/4c granulated sugar
▪5g or 1tsp kosher salt
▪3 eggs, whisked
▪200g or 1 1/4c flour
Melt butter on low in large sauce pot. Add chocolate and stir to melt. Add sugar & stir well. Off heat, add eggs and stir well. Add salt and flour. Stir until well combined. Load into a greased 8”x8”/20x20cm pan. Bake at 350F/175C for 24-26mi rotating halfway through.
--
BETTER
▪115g/1 stick butter
▪225g/8oz 70% cacao chocolate
▪3 eggs
▪50g or 1/4c buttermilk
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪100g or 1c brown sugar
▪75g or 1/3c granulated sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪5g or 1tsp kosher salt
Melt butter on low in a large sauce pot. Stir in chocolate and remove from heat.
In a separate bowl, whisk together egg, buttermilk, oil, vanilla. Add sugars, whisk well. Add choco butter to sugar-egg mixture and stir.
In a separate bowl, whisk together flour, cocoa powder, and salt. Fold into wet mixture until well combined. Load into greased 8x8 or 20x20 and bake at 350F/175C for 24-26 min, rotating halfway through.
--
BEST
▪1 stick butter/115g
▪225g/8oz chocolate + extra for topping (or cacao nibs)
▪100g or 1c brown sugar
▪75g or 1/3c white sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪3 eggs (cold)
▪5g/1Tbsp espresso/instant coffee
▪5g or 1tsp kosher salt
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪50g or 1/4c buttermilk
Brown the butter in a small saucepan preheated on high. When hot, add butter and stir constantly, scraping up solids at the bottom. When color is dark and golden, remove from heat. Off heat, stir in espresso and chocolate to melt.
In mixer, whisk eggs and sugars on medium high until thick and fluffy - takes several minutes. When done, the color should have lightened significantly. With mixer on low, add in oil, vanilla, buttermilk. Once incorporated, stream in chocolate-butter
In a separate bowl, whisk together flour, cocoa, salt. With mixer on low, add flour/cocoa mixture to wet ingredients. Use a spatula to scrape sides and to finish incorporating flour. Transfer mixture to prepared 8x8. Sprinkle with chopped chocolate chunks (or cacao). Cover and refrigerate for 2-24 hours to hydrate.
Sprinkle with flaky salt. Bake at 350F/175C for 24-26 min, rotating halfway through. Rest on counter to room temp, then refrigerate until cool.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#brownies #brownierecipe #bestbrownies
CHAPTERS:
0:00 Intro
0:15 Good, 6 ingredient brownies
3:22 MIxing and baking better brownies
5:57 counteracting the brownies with AG1 (ad)
7:00 Better brownies are done
7:50 Best fudgy brownies
12:23 Let’s eat this thing
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