It’s Christmas time! No plain brownies in this house!
It’s the little things that can make us smile. With six grandchildren, I know they appreciate once these have a little bit of icing wiggled back-and-forth and a few little sprinkles on to serve at Christmas time. and my homemade brownie mix sure comes in handy so I don’t have to run to the store all the time. Love to everybody out there! #cookingwithauntshirley
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.
Cookie And Cheese Cake Brownies
This is a rich and delicious brownie + cookie + cheese cake snack. Great for family and friends. There are three layers and none of them disappoint. They all have a delicious texture and flavor. The recipe is below:
**Mailing Address**
Hands That Cook
P.O. Box 44
Choc AL. 36254
Brownie Base
1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup vegetable oil
3 tablespoons water
2 eggs
Cheesecake Layer
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
Chocolate Chip Cookie Layer:
1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1 tablespoon all-purpose flour
1/2 cup butter, softened
1 egg
Directions:
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator
How To Make Brownies With Only 3 Ingredients Healthy Recipe
In this episode of In the Kitchen with nartea bay I will show you how to make healthy Brownies using only 3 ingredients!
How to Make Brownies | Healthy Christmas Dessert Recipe
How to Make Brownies | Healthy Christmas Dessert Recipe
How to Make Best Brownies - Healthy Banana Brownies with NO refined SUGAR, NO BUTTER, NO FLOUR! A Recipe you have to try - it really tastes amazing!
A healthy dessert made with love, Merry Christmas! ^^
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NUTRITION FACTS (per 1 brownie):
- Calories .............. 90 kcal
- Protein .............. 2,5 g
- Total Carbs ........... 14 g
- Total Fat .............. 4 g
INGREDIENTS (for 12 brownies):
- 1 banana
- 10 dates
- 2 eggs
- 1 tbsp coconut oil
- 1 tsp baking powder
- 15g cocoa
- 30g blended oats
- 40g chocolate (70%)
- 30g raspberries
+ snow - coconut flour
and love!
HOW TO MAKE:
1. Preheat oven to 180°C
2. In a large bowl beat 2 eggs.
3. Blend 1 banana and 10 dates (remove pit) until very smooth creamy texture. This will make brownies sweet :)
5. Place the blended mix into the bowl with eggs. Add coconut oil, baking powder, cocoa and blended oats. Whisk it all together.
6. Place the baking paper inside a pan and pour the mixture inside it. Bake for 20min.
7. While baking, place 70% chocolate in a heatproof bowl over a saucepan of heating water (be careful for the bowl not to touch the water). Stir with a spoon until melted. Leave it to cool.
8. Serve brownies with raspberries, melted chocolate and make it snow with coconut flour!
PREPARATION TIME: 20 min preparation + 20 min baking = 40min
***SASTOJCI (6 mafina):
- 1 banana
- 10 urmi
- 2 jaja
- 1 kašika kokosovog ulja
- 1 kašicica praška za pecivo
- 15g kakaa
- 30g blendovanih ovsenih pahuljica
- 40g 70% čokolade
- 30g malina
+ sneg - kokosovo brašno
MUSIC: The Nutcracker, Waltz of the Snowflakes - Tchaikovsky
Snowflakes animation: cutestockfootage.com
Thanks for watching video How to Make Brownies | Christmas Dessert Recipe
Salted Chocolate Brownie Cookies | Cupcake Jemma
If you're looking for the chocolatiest chocolate treat around then look no further. These Salted Chocolate Brownie Cookies are IT! Rich, moist, fudgey, sweet and salty, they are the most indulgent cookies I know how to make.
Recipe -
120g rye flour
1 tsp baking powder
1/4tsp salt
395g dark chocolate (70% cocoa solids)
50g unsalted butter, chopped
4 lg free range eggs
270g light soft brown sugar
Maldon Sea Salt for sprinkling
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