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Sourdough Brownies

June 3, 2013 3 comments

Not bringing anything much to the table today. Just another sourdough discard recipe.

*hangs head in shame*

sourdough brownies2

I wasnt expecting anything extraordinary from this recipe. To me, it was just another recipe to help me save my daily sourdough discard.

sourdough brownies a

But i must say, i am pleasantly surprised at how they turned out. Dense, fudgy, and very chocolatey.

sourdough brownies 1

Just like how good brownies should be!

Sourdough Brownies

Taken from the Wild Yeast

Yield: 24 brownies (9 x 13-inch pan)

Time:

  • Mix: 10 minutes
  • Bake: 40 minutes

Final Dough Ingredients:

  • 300 g 72% cocoa (bittersweet) chocolate, chopped
  • 226 g unsalted butter, cut into pieces
  • 200 g sugar
  • 6 g (1 teaspoon) salt
  • 8.4 g (2 teaspoons) vanilla extract
  • 160 g (3 whole) eggs, at room temperature
  • 40 g cocoa powder
  • 220 g mature 100%-hydration sourdough starter

Method:

  1. Preheat the oven to 325F.
  2. Butter a 9 x 13-inch metal baking pan. Line the bottom of the pan with parchment, and butter the parchment.
  3. In the microwave, melt together the chocolate and the butter. Check it frequently to make sure it doesn’t burn.
  4. Whisk in the sugar, salt, and vanilla.
  5. Add the eggs one at a time, whisking to combine after each addition.
  6. Sift the cocoa powder over the chocolate mixture and stir to combine.
  7. Add the starter and stir gently until it is completely incorporated.
  8. Turn the batter into the prepared pan and bake for about 40 minutes, until a bamboo skewer inserted in the center come out clean.
  9. Cool in the pan for 20 minutes, then loosen the edges with a knife, invert onto parchment paper, and re-invert onto a cooling rack.
  10. When completely cool, cut into squares.

 

Crusty Brownies

March 23, 2013 3 comments

I wanted instant gratification today. I wanted to make something which is quick, fast, and doesn’t need pages of instructions to execute.

Hence,

Brownies.

brownies

With just a lil bit of melting and mixing, brownies are usually ready to go.

Butter & chocolate melted over fire, sugar stirred in, flour folded in and voila! Very foolproof.

That’s where i was wrong.

Because the way you melt butter and chocolate, the way sugar is stirred in, affect the way your brownie turn out.

Let me try breaking it down.

Brownie recipes usually start with

Here’s an extract of the recipe I worked with

  1. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
  2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

See the instructions in red?

That’s where this recipe deviates. Because as far as i know it, brownie recipes usually ask for the sugar to be stirred into the hot butter chocolate mixture to let it dissolve, and to create that papery thin shiny skin in brownies.

But then again, this is a Martha Stewart recipe.

She’s Martha Stewart. I am me.

Who am i to point out something Martha Stewart surely, surely can’t miss.

brownies 1

So, off i go, proceeding with the recipe as written.

But just as I suspected, the resultant brownie was just… meh…

Instead of the shiny papery crust, i got a dull cookie like crust that seemed to form a dome above the cookie. I think the crust must have risen in the oven while the rest of the brownies stayed. This dome cracks when i slice through the brownies.

Also, all that undissolved sugar also seemed to settle at the base of the brownies, thus forming another sugary crust.

So unless i must have somehow mis-understood, or mis-executed the recipe. I guess this is not the brownie i would fall back on.

So, Martha Stewart, while your recipes usually rock my world, this one, unfortunately barely caused a tremor.

Still a big fan though.

XOXO

Click here to find out more!

Fudgy Chocolate Brownies

Taken from Marthastewart.com

Ingredients

  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
  2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
  3. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
  4. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

 

 

 

Chocolate Mochi Brownies

May 7, 2012 15 comments

If you ever had mochi before, I am sure you will be no stranger its chewy texture.

So when i first came across these “Chocolate Mochi Brownies”, i was like “whaaa…t?”

Chewy brownies? Really?

Naturally curiousity got the better of me, and here i am,

True to its promise, these brownies were indeed chewy.

If anything, they remind me of the Chinese “nian gao” or rice cakes that are so popular during the Lunar New Year.

But they still retained the dark, fudgy characteristics of a good brownie. So it’s like eating a really rich, dark, chocolatey brownie. But with extra jaw work out.

I am not saying that i prefer these to the traditional dark, fudgy brownies, but they are definitely definitely worth a try.

And they fulfill both my chocolate craving and my curiosity.

Chocolate Mochi Brownies

Taken from Just Jenn

Ingredients:
1 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1 egg
1/2 cup chocolate chips

 

Preheat the oven to 350 degrees. Line an 8×8 pan with parchment and butter it. This will make your life way easier when you go to take these out.

In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool for a bit.

In a bowl whisk together the mochiko, sugar, baking soda and salt.

Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.

Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake in the oven for 35-40 minutes until the center is done, it’s hard to tell since the mochi does give these a little more ‘spring’ than the average brownie, but you can kind of tell when it’s cooked through.

Let cool in the pan for about 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack. Cut the brownies into squares and you are good to go!

 

 

 

 

 

 

Categories: Brownies Tags: , , , ,

Junior Brownie Swirl Cheesecake

October 17, 2011 13 comments

It seems like i have savoury  posts on my blog more than ever.

Today, i return to the familiar grounds of cakes and cookie land with this Brownie Swirl Cheesecake.

This cheesecake sits on top of a brownie crust, and has chocolate swirls on it.

And if u were wondering what those squares of brownies at the bottom of the cake are, they are brownie bites.

The brownie bites were baked from the same brownie base batter. But they were baked in a separate pan. This brownie batch is then cut into 1 inch cubes and arranged at the base of the cake (on top of the brownie base) before the cheesecake mixture gets poured in.

I hope i didnt confuse you.

But read the recipe, then you will get what i mean.

Making these brownie bites is a bit more of a work.

But it also means more brownies in the cheesecake.

 

There is a crack in my cheesecake.

I am not letting it get to me.

Instead, i blitzed a few oreo cookies and made a ring around the cake to sort of divert the attention away from the crack.

The recipe called for walnuts to make that ring. But since the cake is already yellowish brown in hue,  i thought the black oreo cookies would stand out more rather than the walnuts.

Plus, i didnt have any walnuts anyways.

Junior Brownie Swirl Cheesecake

Recipe taken from Suite 101

For the brownie crust and brownie bites:

  • 8 ounces bittersweet
  • or semisweet chocolate
  • 1 cup (2 sticks) unsalted butter
  • 11/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 extra-large eggs
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract

For the Cheesecake:

  • three 8-ounce packages
  • cream cheese (use only full fat),
  • at room temperature
  • 11/3 cups sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • 2/3 cup heavy or whipping cream, plus 1 tablespoon for brushing
  • 2 ounces bittersweet
  • or semisweet chocolate
  • 1 cup coarsely chopped walnuts

How To Make A Cheesecake:

  1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan and an 8-inch square baking pan. Line the baking pan (but not the springform) with parchment or waxed paper, leaving a 1-inch overhang over the sides. Wrap the outside of the springform with aluminum foil, covering the bottom and extending all the way up the sides.
  2. To make the brownies, melt the chocolate (page 23) with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.
  3. Spread 2 cups of the batter in the springform to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on a wire rack for 1 hour. Leave the brownie crust in the springform. Lift the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refrigerate overnight.
  4. Cut the square of brownies with a serrated knife into 1-inch squares and set aside. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the 2/3 cup of cream just until completely blended. Don’t overmix! Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.
  5. Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.
  6. Now make the chocolate swirls. Melt the chocolate (page 23) and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a swirling “figure 8” design, just until chocolate swirls appear.
  7. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 11/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least 4 hours or preferably overnight.
  8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon cream in a 1-inch border around the top edge of the cake (this helps keep the nuts in place). Sprinkle the walnuts over the cream, pressing the nuts down gently, making a 1-inch border around the top outside edge. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover leftover cake and refrigerate or freeze up to 1 month.
  9. Makes one 9-inch cheesecake, about 3 inches high.

Read more at Suite101: Junior’s Brownie Swirl Cheesecake Recipe: Junior’s Cheesecake Cookbook Chocolate Fudge Brownie Cheesecake | Suite101.com http://donna-diegel.suite101.com/juniors-brownie-swirl-cheesecake-recipe-a76551#ixzz1b1FafxMG

 

Big Big Breakfast!

September 13, 2011 11 comments

I look forward to making breakfasts.

It’s the only time i get to play in the kitchen and prepare a meal.

I can never prepare dinner. Because by the time i get off work and reached home, dinner would turn to supper.

Breakfasts are different.

No one dictates what time i wake up. I can get up really really early if i wanted to.

Then proceed to my wonderland of a kitchen.

Today, the wonderland seen some chocolate.

And if these brownies already look perfect with their shiny, crackly top and deep, fudgy insides,

they are made even better, because they have hidden surprises.

See the whites in the brownies?

They are none other than oreo cookies, the nation’s favourite cookies!

Brownies for breakfast. That’s a load of fun isn’t it?

But of course, we can’t only have brownies for breakfast. Cause we are grown ups and we do not want  tummy aches.

Here is a grown up breakfast,

A ham and cheese sandwich.

I took a store-bought bread, sliced it into half, spread cream cheese on either side, slapped on some ham and cheese.

I wrapped the whole sandwich in foil, then placed it in the oven to get the cheese melting. I like warm sandwiches more than cold ones.

And of course, no meal should come unaccompanied by your greens.

Or whites in this case.

Doesnt matter, cause i am pretty damn sure white cabbage is part of the green family.

I am also quite surprised at how easy to make coleslaws are!

I shredded half a cabbage, and a whole carrot. And instead of red onions, i decided on the milder scallions as i didnt think anyone would like morning onion breath.  

As for the marinade, all it took was some mayo, some white vinegar, sugar, salt and pepper! Nothing fancy at all in this ingredient list.

I let my greens (or whites) sit in the  marinade overnight in the fridge, just to get the max flavour out in the cabbage. =)

So yupp, that was breakfast.

And here’s the whole crew hanging out together like a happy family.

 

Oreo-Stuffed Brownies

Recipe taken from Sing for your Supper

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups flour
1 cup chocolate chips
1 package Oreos (Double Stuff is best!)

Preheat the oven to 350 degrees. Lightly grease a 9×13 pan.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth. Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth.

Spoon half of the batter into the greased pan. Place the Oreos in even rows across the batter (as many as you can fit). Pour the remaining batter over the Oreos and gently spread to the edges of the pan. Bake for about 35-40 minutes, until a cake tester inserted into the center comes out clean. Cool the brownies for at least 10 minutes before serving.

 

Coleslaw

Half a head of cabbage

One Carrot

One Scallion blade

Coleslaw Marinade:

1 C mayonnaise (I used Best Foods Mayonnaise)

1/4 C White Distilled Vinegar

1/4 C Sugar

Salt and Pepper to taste

Shred the cabbage and carrot (I used a mandolin slicer). Chop the scallions. Mix them together.

Rinse and drain the vegetables.

In another bowl, whisk the mayonnaise, vinegar, and sugar.

Pour the mayonnaise mixture into the vegetables, season with salt and pepper, and let it sit overnight in the fridge.  

Serve chilled.

 

I spread Nutella on everything!

August 15, 2011 13 comments

So i like Nutella.

I like them in cookies,

i like them in brownies,

and i like them in pastries.

And  now i like them in donuts.

Chocolate hazelnut goodness piped into a piece of fluffy light deep fried dough.

It’s totally worth going to the gym for.

Speaking of which, I wonder whether most people go to the gym because they need to burn all the excess calories they ate?

Or do they go to the gym so that they can eat excess calories?

I belong to team eat first, gym later.

I will eat this, and vouch to go to the gym.

And 30 percent of the time, I deliver.

For the remaining 70 percent, i just sucked it in. Literally. I suck in my stomach.

And then i make more donuts,

this time for my niece, who loves sprinkles everything.

And like all girls her age (3), pink is her favourite crayon.

but lets not digress, for this post is dedicated to NUTELLA.

And i am not done with showing you what i’ve got.

That’s a generous spoonful of Nutella.

It took quite a bit for me not to just shovel it into my mouth.

Because i had grander plans,

And that’s to spread it on a piece of crepes

Then top it with Bananas

awesome-ness! 🙂

Coffee Cream Brownies

May 10, 2011 44 comments

Here in Crustabakes, we tend to get a little over-indulgent.

Take these brownies for instance.

They are pretty much delicious as they are. Chewy, fudgy, and moist.

But we just had to go the extra mile,

And spread some coffee flavoured buttercream. YUM!

Then, we like to go further and push the limits,

with this poured on chocolate ganache.

Chocolate brownies with coffee frostings and chocolate ganache. Can you really say no to that?

Coffee Cream Brownies

(Taken from Brownies  & bars from Taste of home )

1/2 C butter

3 Ounces chopped Chocolate

2 eggs

1 C sugar

1 tsp Vanilla extract

2/3 C All purpose Flour

1/4 tsp Baking Soda

Filling:

1 TBS whipping cream

1 tsp instant coffee granules

2 tbs butter, softened

1 C confectioner’s sugar

Glaze:

1 C ( 6 ounces ) semi sweet chocolate chips

1/3 C heavy whipping cream

1. In a microwave, melt butter and chocolate. Stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and baking soda, gradually add to the chocolate mixture.

2. Spread into a greased 8 inch square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

3. For the filling, combine cream and coffee granules in a small bowl. Stir until the coffee is dissolved. In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture, spread over brownies.

4. In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

This post has been submitted to 
Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

Almond Brownies With Sliced Cheddar

April 21, 2011 11 comments

Some of you areprobably wrinkling your nose in disgust at the title.

Brownies with cheddar cheese? Really?

If you have noticed, i really like salt in my dessert. They are like my personal fairy dusts, powerful and magical, and at the rate i am sprinkling them, you can call me a seasoned salt sprinkler.

By using cheddar cheese, i was expecting to introduce the same kind of savoury depth into these brownies.

You might need to use your super sight powers to spot the slice of cheese in here. But it’s there, almost at the bottom of the brownies.

Okay, a word of warning, the next picture might gross you out as i had to practically mince the brownies to reveal the cheese.

Whoops, sorry for the carnage.

While putting cheddar into your dessert may sound foreign, it’s very common here in Indonesia. We sprinkle grated cheese on our cakes,and cookies all the time. And the fact is, the combination works, for me at least, or maybe it’s an acquired taste, since i grew up with it.

But do give this a shot! who knows you might like it too!

Almond Brownies with Sliced Cheddar

(Taken from Sedap Magazine)

150 gr Butter

200 gr Dark Chocolate

3 eggs

125 gr sugar

30 gr AP flour

15 gr cocoa powder

50 gr almond flour

1/2 tsp baking powder

3 tsp almond extract

15 gr sliced almonds (to be sprinkled)

1. Heat butter till melted. Add chocolate and stir  till both are melted and  well combined.

2. In another bowl, beat eggs and sugar till they get slightly thick. Add  the egg-sugar mixture to the chocolate mixture and mix well.

3.   Sift AP flour, cocoa powder, ground almonds and baking powder into the chocolate-egg mixture. Add the almond extract and mix till just combined.

4. Pour half of the batter into a pregreased and prelined (with overhang to lift the brownies easily later)8×8 baking tin. Arrange cheese slices over the batter, the pour the remanining batter over the cheese.

5. Bake at 180 degree Celcius (not F) for 25 minutes or till they are well cooked

6. Slice into squares to serve.

Nutella Crunch Brownies

April 15, 2011 17 comments

You know you made good when people come back for seconds right after they finished their first bars.

These brownies are one of it.

A chewy brownie base is topped with crunchy chocolate rice krispies, held together by chocolate and Nutella.You can of course use the original plain rice krispies. I used the chocolate ones to just re-inforce my excessive personality.

And having Nutella in any of your recipe is like having a latent insurance that your brownies will be in great demand. Trust me, i have done my market research.

I was half expecting the rice krispies to go soggy on me after being soaked in the Chocolate -Nutella mixture. But surprisingly, theystayed lightly crisp.

The chewy and moist brownie base was just of the right structure to support the frostings. You can lift each of these bars up without having the brownie base crumble upon you from the weight of the rice krispies frostings. Yet, they were also soft enough for your knife to slice through with the least resistance.

Like wise for the topping. I didnt refrigerate the brownies as i didnt want problems slicing through the hardened chocolate. But much to my delight, the frosting did set and dry on its own at room temperature resulting in a semi-soft, truffle-like consistency with crunchy bits from the rice krispies.

And i do love a good, dry chocolate surface. They are not as messy and you can easily stack them up together for storage. Not that these would be in storage for long though.

Nutella Crunch Brownies

Recipe taken from Pastry Chef’s Baking 

*(I scaled downthe recipe to fit an 8×8 baking tin in red)

5 ounces unsweetened chocolate, melted and cooled – 84 grams
¾ cup (1 ½ sticks) unsalted butter, softened – 102 grams,
1 ¾ cups sugar – 210 grams
3 eggs – 1 large egg + 1 yolk
1 teaspoon vanilla extract
1 cup all-purpose flour – 75 grams
1 cup chopped walnuts (optional) – omitted
 
Nutella Crunch Topping
1 ½ cups semisweet chocolate chips – 152 grams dark chocolate
1 cup Nutella – 135 grams
1 tablespoon unsalted butter – 9 grams
1 ½ cups crispy rice cereal – 1 C
1.  Preheat the oven to 350⁰F.  Grease a 9 x 13 x 2  (8x8x4)inch pan or line with foil and spray lightly with nonstick cooking spray.
2.  In a large mixing bowl, combine the melted chocolate and butter and stir until smooth.  Add the sugar and stir with a wooden spoon until well blended. (I double boiled to melt both chocolate and butter)
 Add the eggs and vanilla and mix well.  Mix in the flour and nuts, if using, and stir.  Pour the batter into the prepared pan.
3.  Bake for 30 to 40 minutes, or until the edges appear to be set (the center should still be soft).  Do not overbake.
4.  While the brownies are baking, place the chocolate chips, nutella, and butter in a medium saucepan.  Cook over low heat, stirring constantly until melted.  Remove from heat, add the cereal and mix well.  Allow this to cool for 3 minutes or so.  Spread the mixture evenly over the brownies once they’re baked.  Refrigerate until chilled before cutting. (didnt refrigerate)

Brewer’s Blondies

April 8, 2011 9 comments

I know i am pushing my luck in posting this,

because this is my third and yet another malt/whopper treat.

Okay, you can throw your shoe at me now. I deserve it.

But in my defense, i could have just let this slide, and not blog about it. But some things are just worth the risk, and trust me, this blondie is worth that risk.

Made of only brown sugar excluding white sugar, this blondie is the very representation of the terms “moist” and “chewy”. This is the kind of fudgy, dense brownie that you think is only achievable when you add chocolate into. And i mean lots of chocolate.

But this came along, bearing all the said qualities of a perfect (at least in my opinion) brownie without any chocolate. Except for the chocolate chips of course, but that doesnt count.  

Malt powder and Whopper malted milk balls joined in for the ride. The malt taste was a little too subtle. In fact, i don’t even know if i would miss it at all if it weren’t included. However, the whoppers were fun guys, they added some crispy excitement to each bite.

But  still undisputedly, the real winner for this blondie is still the brown sugar, in all its aromatic and fragrant glory.

Anyways, like i said, i am probably risking the title of a one trick pony blog with my triple streak on Malt powders, but please make this, i am sure your judgement will change.

Brewer’s Blondies

Taken from Sweet Pea’s Kitchen

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons malted milk powder
  • 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
  • 1 3/4 cups firmly packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup toasted walnuts, chopped

Directions:

  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
  4. Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
  5. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
  6. Transfer to a wire rack and let cool for 20 minutes.

Source: Baked: New Frontiers In Baking

Categories: Brownies Tags: , , , ,

Cappuccino Brownies

March 14, 2011 13 comments

It was only when i tried typing “cappuccino” that i realized that i didn’t know how to spell it. The word looks kinda odd, with the double “P”s and double “C”s.

But that don’t matter, cause this is a food blog, not a spell check.

So what about this brownies? Besides being a spell challenger?

Well, for one, it is frosted with white chocolate ganache.

I don’t know if u have noticed, but brownies, in their darkest and fudgiest glory, are usually served on its own.

But this brownie is a step up from all the common brownies out there.

Also, let’s not downplay the coffee in this, cause coffee powder in this brownie is a big winner and in my opinion, not optional. The coffee fragrance in this was strong, yet not overpowering, and it  gave another dimension, and a slight (very slight) bitterness to what could otherwise be a cloyingly and blandly sweet dessert.

And not to mention the extra caffeine boost so much needed for a Monday morning such as today.

So if you find yourself dragging your feet to work, this might just be your solution 🙂

Cappuccino Brownies

Taken From Amandeleine

Brownies

  • Nonstick vegetable oil spray
  • 1/2 cup (1 stick) unsalted butter, diced
  • 3 ounces unsweetened chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tablespoon instant espresso powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup all purpose flour

White Chocolate Ganache

  • 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
  • 5 tablespoons heavy whipping cream
  • 1/4 teaspoon ground cinnamon

Directions

  1. Brownies: Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8×16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.
  2. Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.
  3. Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.
  4. Ganache: Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes.
  5. Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.
  6. Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. (Can be made 2 days ahead. Cover and keep chilled.)
  7. Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles.

White Chocolate Coconut Blondie

March 11, 2011 111 comments

Pictures don’t exactly do these blondies justice. With no frosting or any of the usual studded chocolate chips, or dried fruits, these blondies look plainer than Jane.

But underneath that simple exterior, these blondies sure packed up a HUGE deal in the flavour department.

There might not be any visible embellishment in these brownies, but take a bite into it and be prepared to be pleasantly greeted with a creamy and textured experience in the form of shredded coconut.

I have used freshly grated unsweetened coconut in these to double up on the flavour.

I simply loved how the flavours from the white chocolate and the coconut seemed to meld. The combination worked, and the resultant blondie was something that was altogether fudgy from the white chocolate, and chewy from the coconut.

Of course, we can’t be excluding the white crackly top, which always promises the densest of the moistest brownies.

So if you are looking into something to jazz up your white chocolate fudgy blondies, or give it a somewhat tropical kick, these are definitely worth a try!

White Chocolate-Coconut Brownies

(Taken from Brown Eyed Baker)
Yield: 24 brownies

Prep Time: 25 minutes | Bake Time: 30 minutes

1-1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour and salt together.

3. Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Peanut Butter Blondies with White Chocolate Chunks

February 11, 2011 7 comments

Truth be told, i am not a big fan of peanut butter solo. Eaten alone, i think peanut butter is just way too thick and rich. Sure, it can be aromatic and full of flavour, but somehow,i think it just tastes better when it is paired with something else. And i am guessing that why Peanut Butter Jelly and Peanut Butter Cups  are so popular.

So while it is typical and almost customary to pair peanut butter and dark or milk chocolate, the recipe for this drifted slightly and used white chocolate. I mean, this is after all a blondie, and i think there is some unspoken rule about blondies not allowing for dark or milk chocolate in its list of ingredients.

So, while peanut butter and white chocolate sounds like a duo on its way to reaching dynamicity, another ingredient in the list gave me the extra spur to attempt this blondie, – the brown sugar.

And my intuition was spot on, and i think i have to owe it to that brown sugar for that extra rich, moist and delicious blondie.

So while it’s a well known fact that chocolate and peanut butter form the dynamic duo, i think chocolate, peanut butter and brown sugar might have formed the terrific trio!

Ingredients

taken from UK TV.CO.UK

  • 125 g plain flour
  • 1 tsp baking powder
  • 100 g butter, at room temperature, plus extra for greasing
  • 150 g crunchy peanut butter
  • 175 g light brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 75 g white chocolate, chopped

Method

1. Preheat the oven to 170C/gas 3. Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.

2. Sift the flour and baking powder into a small bowl and set aside.

3. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough

4. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.

5. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.

Black Beauty

January 28, 2011 8 comments

If you look really closely at the picture, you would notice that there are two layers of batters involved in making this beauty. The bottom layer is a layer of a brownie so moist and fudgy that it is almost custard like. The top is a buttercake recipe so rich and luxurious, it is more fitting to call it a brownie.

But that’s not the highlight of the buttercake. The highlight of this cake is the use of a certain flour called the black glutinous rice flour.

Black glutinous rice flour comes from black glutinous rice (doh!). Like its fair counterpart (white glutinous rice), the black glutinous rice is an especially sticky rice that is most commonly used for Asian desserts.

It’s only recently (well, maybe not that recent) that this sticky rice is made into flour. In this flour form, which is so agreeable to baking, does it start to leave its powdery imprints in the world of cakes and other bakes.

The flour is generally grey with specks of black, and it leaves a gritty texture into the resultant cake. I know you must be thinking, gritty texture ?? Eeeww!! but trust me, this one doesn’t taste anywhere like the health food we so often force fibrous wheatgerms into. This one actually tastes delicious. U just gotta trust me on this. LOL

Besides texture, the black glutinous rice flour is also very aromatic. Unlike the white glutinous rice flour which is bland, tasteless and scentless, the black glutinous rice imparts a waft of delightfully sweet smell with each bite you take. Not wanting this to run in the danger of sounding like a perfume advert, i must assure you that the smell is not at all overpowering. It’s subdued, yet full bodied at the same time and very very very delicious. I guess i can attest the many uses of the black glutinous rice in Asian desserts to attest to that!

Black Beauty*

For the Brownie Batter

125 gr Dark Chocolate

62.5 gr Butter

75 gr egg

100 gr caster sugar

65 gr AP

12.5 gr milk powder

1/4 tsp baking powder

1. In a heatproof bowl, put together chocolate and butter. Set bowl over simmering water till the chocolate melts. Set aside to cool.

2. In another bowl, beat the egg and caster sugar at high speed till it is thick and pale yellow. Pour the melted chocolate into the bowl and whisk to combine.

3. In yet another bowl, sift together the flour, milk powder and baking powder. Fold the flour mixture into the chocolate mixture. Pour into a 8×8 inch pre-lined and greased pan.

For the cake batter

150 gr butter

125 gr icing sugar

25 gr condensed milk

150 gr eggs

113 gr black glutinous rice flour

13 gr cocoa powder

1. Beat the butter, icing sugar and condensed milk till light and fluffy.

2. Gradually add the eggs in.

3. In another bowl, sift the black glutinous rice flour and cocoa powder together and add it into the butter mixture.

4. Pour the mixture into the 8×8 inch pan and gently spread it across the above brownie batter.

5. Bake at 350 for 40 minutes or till cooked.

*Note: Recipe adapted from an Indonesian cookbook, please pardon the poor translation. LOL

Oatmeal Fudge Bars

December 28, 2010 10 comments

How do i describe these bars?

A chewy cookie base, a dense fudge filling with just a sprinkling of streusel over the top.

While the cookie base of oatmeal and brown sugar was delicious, the filling was absolutely divine. It’s lusciously thick, fudgy with just a hint of espresso.

That hint of espresso did it though. It took these bars over the edge to freefall wonderfulness, so please don’t leave that out.

But  thanks to my erronous judging skills,  i had to bake this twice to get it right.

You see, the recipe called for a 12 minute bake on the base oatmeal cookie layer. However, by the end of the 12 minutes, my cookie base still looked very wet and raw.

I decided that it needed extra baking time.

I let it stay in the oven for another 5 minutes,

then 10,

then 15.

Needless to say, the dough never got dry, i don’t think they are supposed to.

After about 20 minutes of staring at a wet cookie dough that never seemed to get any drier, i gave up and proceeded with fudge and the rest of the recipe.

Unfortunately, all that extra oven time really killed the crust which turned out super hard and pretty much inedible.

But i wasn’t about to give up there. NO sireee. For the fudge, even at its first attempt was already a star in the making.

I attempted the recipe a 2nd time the next day, this time, ignoring my flawed judgement and sticking to the recipe for all the stated baking times.

And boy, did i get a winner.

The shortened baking time made a really good chewy base this time. A very delightful chocolate fudge bar to say the least 🙂

Oatmeal Fudge Bars (Recipe taken from Sarah)
from America’s Test Kitchen Holiday Cookies 2010

1 c. quick-cooking oats
1 1/4 c. light brown sugar
1 c. flour
1/4 t. baking powder
1/4 t. baking soda
3/8 t. salt
10 T. butter, 8 T. melted and cooled
2 t. instant espresso or instant coffee
1 1/2 c. semisweet chocolate chips
1 large egg

1.  Adjust oven rack to middle position and heat oven to 325°.  Line 8″ square baking pan with foil, allowing excess to hang over pan edges.  Grease foil.  Combine oats, 1 c. brown sugar, 3/4 c. flour, baking powder, baking soda, and 1/8 t. salt in bowl.  Stir in melted butter until combined.  Reserve 3/4 c. mixture for topping.  Sprinkle remaining mixture into prepared pan and press into even layer.  Bake until light golden brown, about 12 minutes.  Cool completely, about 1 hour.  Keep oven on.  (I didn’t let mine cool an hour and it was fine.)

2.  Combine remaining 1/4 c. flour, remaining 1/4 c. brown sugar, instant espresso, and remaining 1/4 t. salt in bowl.  Melt chocolate chips and remaining 2 T. butter in large bowl and cool slightly.  Add egg and whisk until combined.  Stir in flour mixture until just incorporated. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.  Bake until tooth pick inserted into center comes out with few crumbs attached, 25-30 minutes.  Cool completely on wire rack, 2 hours.  Using foil overhang, lift bars from pan and cut into squares.

A lil Christmas Baking

December 22, 2010 12 comments

A mini post on other Christmas related bakings i’ve done 🙂

1. Christmas Biscottis

While biscottis are traditionally dunked in tea, or coffee, these are good enough to be eaten on its own. Crushed candy canes are mixed into the biscottis batter for an added touch of sweetness to the otherwise plain tasting biscottis.  I’ve done this cookie two ways, one is to dip them in melted white chocolate and sprinkle them with more crushed candy canes:

And another is to drizzle some white frosting on them and sprinkle even more candy canes!

A lil note though, the candy canes will lose their crunch and get a bit sticky after a while. But that didnt bother me as they were still delicious.

Recipe from Annie

Candy Cane Biscotti

Ingredients:
2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate

Directions:
Preheat the oven to 350° F.  Line a baking sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine.  In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes.  Beat in the eggs one a time, mixing well after each addition.  Add in the dry ingredients and mix on low speed just until incorporated.  Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.

Evenly divide the dough into 4 portions.  Form each into a 9″ by 1½” log on the prepared baking sheet, spaced evenly.  Bake until the cookies are light golden brown on top, about 18-20 minutes.  Remove the pan from the oven and let cool for 10 minutes on the cookie sheet.  Reduce the oven temperature to 325° F.

After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal.  Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up.  Bake for 15 minutes more, until the cookies are light golden brown and crisp.  (They may seem a bit soft, but will firm as they cool.)  Transfer to a cooling rack to cool completely.

Once the biscotti have cooled, melt the white chocolate in the top of a double boiler.  Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper.  Sprinkle with extra crushed candy canes while the chocolate is still wet.  Let stand at room temperature until the chocolate has set completely.  Store in an airtight container.

2. Cranberry Bliss Bar

The cranberry bliss bar is a Starbucks breakfast favourite it seems, but the truth is, i have never tasted the ones sold there before. The Starbucks here (Indonesia) don’t have it on the menu! But if the ones sold taste anywhere as good as these, i could definitely relate to why they are such a hit.

The base of these bars are subtly flavoured with ginger and studded with cranberries and white chocolate. They are then topped with a lemony cream cheese frosting before being piped with a sugared icing.

Between the white chocolate vs cranberries, or, the cream cheese frosting vs the sugary icing, these bars are a good balance of sweetness and tartness. These will definitely zest up your mornings and double up as good wake up calls!

Recipe from Megan

Cranberry Bliss Bars
see on Brownies for Dinner, originally from My Little Mochi
(printable recipe)

Bars:
1 cup (2 sticks) butter, softened
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips (or chopped white chocolate)

Frosting:
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup dried cranberries, chopped

Drizzling Icing:
1/2 cup powdered sugar
2 tablespoons vegetable shortening
1-2 tablespoons milk

Preheat oven to 350 degrees. Grease a 9×13 pan and set aside. In a medium bowl, cream the butter and brown sugar until smooth. Add eggs, vanilla, ginger, and salt and mix well. Gradually add flour and mix until smooth. Stir in cranberries and white chocolate. Pour the batter into the greased pan, using a spatula to evenly spread the batter in the pan. Bake 30-40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting:
Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. Spread on the completely cool cake. Sprinkle the top with cranberries.

Drizzling Icing:
In a small bowl, whisk together 1 Tbsp of milk, powdered sugar, and vegetable shortening. Gradually add more milk until the icing has a thick but drizzly consistency. I used closer to 2 tablespoons. Put the icing into a ziploc bag and snip off a tiny bit of the corner. Drizzle the icing on top in zig-zags.

Cut into squares or triangles and enjoy!

3. Chocolate Hearts with Crushed Christmas Candies

These are yogurt cakelets made in a heart shaped pan, dunked in melted dark chocolate and sprinkled with christmas candies. The yogurt cakelets are incredibly moist and dense, but most importantly they pop out prettily from the pan 🙂

These are better refrigerated as the candies and the chocolate will get melty and sticky after a while. But i am definitely liking the dark chocolate contrast against the candies.

Recipe from Kirbie

Vanilla Yogurt Cakelets

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup vanilla yogurt
3/4 cup sugar
3 large eggs
1/3 cup vegetable oil

Directions

1. Preheat the oven to 350 degrees F. Grease and flour the cakelet pan.
2. Sift together the flour, baking powder, and salt into 1 bowl and set it aside.
3.
In another bowl, whisk together the yogurt, sugar, and eggs. Slowly whisk the dry
ingredients into the wet ingredients. With a rubber spatula, fold the
vegetable oil into the batter until well incorporated.
4. With a
spoon fill the cake pan with the cake batter about 3/4 full. Do not over fill it. Bake
in the oven for about 20 minutes, or until a cake tester comes out clean and
cake is lightly brown.
5. Remove from cake pan
once it is completely cool

With that, I would like to thank Annie, Megan and Kirbie for sharing the wonderful recipes! Happy Christmas everyone!

12 Weeks of Christmas Cookies, Week #12 – Potato Chips Christmas Tree

December 16, 2010 24 comments

It’s official. This is the last week of 12 WOCC, and i can’t tell you enough how much i loved and thoroughly enjoyed each of the 12 weeks.. I’ve gotten to know so many talented and creative bloggers out there, and seen so many of their inspiring cookies. I do sincerely hope that this event will continue next year, and i do hope that i am still actively baking and blogging then. 🙂 Once again, my thanks go to Abby for organizing the lovely event!

Anyways, for my final week, i made another Christmas tree. This time, with potato chips, and it looks something like this.

I was eating a bag of chips when i noticed how each chip is shaped like a leaf. I have also observed an on going trend of potato chips dipped in chocolate. And combining two and two, this tree idea got stuck to my head.

The idea is really simple. First thing first, i baked a blondie batter in a cone shaped vessel.

Why blondie batter ?

Cause i wanted something sturdy, which is able to stand up on its own and hold the weight of the potato chip “leaves”. I didn’t want any of that rising butter cakes and sponge cakes get. I also didnt want a brownie batter*, as a brownie batter, with its high chocolate content might be too fudgy and wet  for this structure.

*Believe me or not, blondies are actually brownies, without chocolate. LOL.

Do take note though, the batter will probably take more time to bake cause of the shape of the vessel which  has lesser surface area and thus less heat contact. Also, be sure to have something sturdy to prop the vessel while baking ( I used a square loaf tin)

Next, we slather buttercream onto the tree core.

Be generous with the buttercream. It will act as a “glue” for the leaves.

Then we stick on the “leaves”.

Wait, WHAT leaves?

White chocolate dipped leaves of course. White chocolate because i wanted a white Christmas tree. I couldn’t imagine a brown Christmas tree using milk or dark chocolate.

It’s really easy these leaves, just drop the potato chips into the melted white chocolate, fish it out and let it dry. I microwaved my white chocolate with a little bit of shortening, to thin it down a bit. I didn’t want the white chocolate coating to get too thick and weigh down the leaves.

Once we the tree is in full bloom, we go on to decorations, for what is a Christmas tree without the decorations?I decided that since the leaves are already so elaborate, decorations should be kept at a minimum. I didnt want the decorations to diminish that full bloom, leafy effect. It was just a matter of sticking a few mini M&M’s strategically. My leaves were only semi dry by then, my M&M’s readily stuck to each leaf. However, if ur leaves were already dried up, u might need to dip the underside of the M&Ms in more white chocolate to get it to stick.

And there you have it, My Potato Chips Christmas Tree. Place these tree on the dining table during Christmas dinner and watch spring turn to fall as guests help themselves to the leaves. Do make extra leaves and replenish the bald patches as the evening go by, and come dessert time, slice up the tree core of a blondie and distribute them around! Merry Christmas!
Blondie Recipe

8 TBS unsalted butter, melted ( 1 stick)
1/2 C packed light brown sugar
1/3 C granulated sugar
1 large egg
1tsp pure vanilla extract
1 C AP flour
1 tsp salt

1. Preheat oven to 350 F. Brush an cone shaped baking pan with butter. Line pan with a piece of parchment paper, leaving a 2 inch overhang on two sides. Grease paper

2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt, mix until just moistened ( do not overmix ).  Transfer batter to prepared pan, smooth the top with a spatula.

3. Bake 40- 45 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Set pan on wire rack and let cool completely. Using parchment overhang, lift the brownies from the pan and transfer to a cutting board.

Swiss Meringue Buttercream From Martha Stewart

* Note i scaled down the recipe to using 2 egg whites.

  • 2 1/2 cups sugar
  • 10 large egg whites
  • 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract

Directions

  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
Chocolate Dipped Potato Chips
A bag of Potato Chips
200 grams white chocolate, chopped
50 grams shortening, chopped
1.  In a sauce pan, double boil white chocolate and shortening till both are melted and combined.
2. Coat the potato chips with the white chocolate mixture and leave it to set at room temperature.
Assembling the Potato Chips Christmas Tree
1. Coat the cone shaped blondie with a generous amount of buttercream
2. Stick the chocolate dipped leaves over the Buttercream
3. Decorate as desired.

Peanut Caramel Topped Brownies

November 30, 2010 9 comments

Bakers who have been baking along Tuesdays with Dorie should be able to identify this cake straight away. This cake/ brownie just looks so strikingly different with bold whole caramel peanuts strewn over the top as topping. Quite frankly, i don’t think i have come across any other cake that looked like this.

Well, maybe my re-creation of this cake is not 100% accurate. You see, the caramel was supposed to flow down the sides of the cake as it was drizzled over the top in its semi molten state.

But i knew i was bringing this to work, and really, i would do much better if i didn’t have to deal with all the gooey, sticky caramel-ey mess no matter how delicious it promised to be. So i cooked the caramel a lil further, and  let it cool a bit to set before i spooned the peanuts onto the cake.

Now, that looks pretty neat and orderly. I was actually quite glad i was able to coax the peanut/caramel combo into staying on top of the cake instead of having them slide down the sides.

Now, lets get a closer look at that complying topping. This topping is part crunchy from the peanuts, and part chewy from the caramel and ALL awesome.

Peanuts (apart from peanut butter) are probably the least used nuts in the baking world. I’ve seen recipes calling for walnuts, almonds, hazelnuts, pistachios, etc, but  only a couple that call for peanuts. But despite being underrated, the peanuts really showed the world a thing or two here.

Now lets get on to the brownie part shall we?

This brownie was cake like, soft and moist. It was lighter than most brownies, which complemented the topping rather well. A dense fudgy brownie would probably have made this dessert too cloyingly rich. The brownie was also very easily put together involving just a few simple whisking. There is no need to pull out your heavy machineries here. Pheww!

The brownie rose pretty well too, almost reaching to the brim of my springform. That’s quite an achievement for a cake batter that didnt require any beating.  I also liked the spongy texture of the brownie that probably resulted from all that rising.

On a lil side note though, while the caramel didn’t leave its trails in a sticky mess this time, i would probably want that the next time if i were to bake it again. While this semi hardened caramel was good. I think the original chewy, sticky, gooey would be better. Just saying. 🙂

While i have a copy of Baking From My Home to Yours on my bedstand, i couldnt resist but hit the print button for the recipe from The Curvy Carrot who happened to have baked this recently. I wasn’t exactly looking forward to lugging the book to my kitchen have even more undesirable stains on the poor book! So here goes!

Caramel-Peanut-Topped Brownie Cake (Recipe taken from The Curvy Carrot) thanks so much for sharingg!

Servings: 10

Ingredients

For the cake:

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces

5 ounces bittersweet chocolate, coarsely chopped **(I just used Ghiradelli bittersweet chocolate chips….oh Ghiradelli…..sigh….)

3 large eggs

1/2 cup (packed) light brown sugar

1/4 cup sugar

3 tablespoons light corn syrup

1/2 teaspoon pure vanilla extract

For the topping:

2 cups sugar

1/2 cup water

1 and 1/2 tablespoons light corn syrup

2/3 cup heavy cream

2 tablespoons unsalted butter, at room temperature

1 cup salted peanuts

Instructions

1.  For the cake: Center a rack in the oven and preheat the oven to 350 degrees.

2.  Butter an 8-inch round springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper.

3.  Put the pan on a baking sheet lined with parchment paper.

4.  Whisk the flour, baking soda and salt together.

5. Set a heatproof bowl over a saucepan of gently simmering water.

6.  Add the butter and chocolate to the bowl and heat, stirring occasionally, until the ingredients are just melted.

7.  Remove the bowl from the heat.

8. In a large bowl, whisk the eggs and sugars together until well blended.

9. Whisk in the corn syrup, followed by the vanilla.

10.  Whisk in the melted butter and chocolate.

11. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated.

12.  Pour the batter into the prepared pan and spread until even.

13.  Bake the cake for 40-45 minutes, or until a thin knife inserted into the center comes out almost clean.

14.  Transfer the pan to a rack and cool the cake for 15 minutes, then run a blunt knife between the cake and the pan and remove the sides of the pan.  Cool the cake to room temperature.

15.  When the cake is completely cool, invert it, remove the base of the pan and peel off the paper.  Wash and dry the springform pan, and return the cake to it right-side up.  Refasten the sides.

16. For the topping: Put the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stir just to combine the ingredients, and put the pan over medium-high heat on the stove.

17.  Heat, without stirring, until the caramel turns deep amber (mine was the color of light beer….test it on a white plate if you are unsure), about 5 to 10 minutes (depending on your stove and pan).  As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.

18.  Lower the heat a bit, and standing back from the saucepan, add the cream and butter.  (BE CAREFUL…IT IS HOT AND WILL BUBBLE AGGRESSIVELY.)

19.  When the caramel calms down a bit, stir to dissolve any lumps.

20.  Add the peanuts and stir.  Transfer the hot mixture to a 1-quart Pyrex measuring cup or a heat-proof bowl.

21.  Spoon the peanuts over the top of the cake, and then pour enough caramel to cover the peanuts and top of cake completely.  You may have leftover caramel.

22.  Allow the topping to set at room temperature about 20 minutes or so.

23.  When ready to serve, run a blunt knife around the edge of the springform pan and remove the sides.

Source:  Baking: From My Home To Yours by Dorie Greenspan.

Tartine’s Brownies

November 24, 2010 6 comments

I was itching to try another recipe from the Tartine’s cookbook after that Banana Cream Pie with the Caramel and Chocolate. And when i came across Amanda of Fake Ginger‘s beautiful picture on her version of the Tartine’s Brownies, i was sold.

This brownie is probably the epitome of a dense, fudgy brownie. And when it comes to brownie points, this would have scored a perfect 10.

I am not exactly sure how these brownies should turn out. I have heard of an altogether different result from the same recipe. But as far as mine was concerned, this brownie is not much of a looker. It has the surface of a dry, caked up mud, a piece of barren land, unfitting for any form of life.

And it handled very badly too. I mean with that scandalous amount of chocolate (a whole pound, no less!) one wouldn’t have expected anything less. There was even a disclaimer which goes “NOTE: The brownies are ready even when tester comes out wet.on Divine Baking, another blog which also featured this recipe. Anyways, as predicted, these brownies baked up very soft and delicate, and you have to be painstakingly careful when handling them to make sure it stays intact and not fall apart. Oh, and really, a nerves of steel would come in handy.

But once all that pan to plate transfer is out of the way, do yourself a favour and cut  yourself a slice after all that anxiety. You deserve it.

See what i mean? With that amount of flour, the brownies just wont bake up to something structually sound. Of course, it could have been me, being too impatient to let this brownies bake further, or cool some more. The brownie came out pretty much like a chocolate molten cake. No complaints there though. 🙂

And as for the appearance department, nothing a lil sprinkle of powdered sugar cant solve, especially if you put a lil’ heart to it!

Recipe from Fake Ginger and Divine Baking (Thanks so much for sharing, girls!!)

Brownies
from Tartine
Printable Recipe

3/4 cup butter
1 pound bittersweet chocolate, coarsely chopped
3/4 cup + 2 tablespoons all-purpose flour
5 large eggs
2 cups brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 cups nuts, optional for topping

Preheat the oven to 350F. Butter a 9-by-13-inch glass baking dish.

In a small saucepan, melt the butter over low heat. Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted. Set aside to cool.

Sift the flour into a small mixing bowl. Set aside. In a medium mixing bowl, combine the eggs, sugar, salt, and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes. Using a rubber spatula, fold the cooled chocolate into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.

Pour the batter into the prepared dish and smooth the top with a spatula. If you are using nuts, evenly distribute them across the batter. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack.

Using a sharp knife, cut into 12 squares, or size desired. The brownies will keep in an airtight container in a cool place for up to 1 week.

Categories: Brownies Tags: , , ,

Oreo Rubble

October 7, 2010 11 comments

I have been feeling a bit caught up, between muffins and cupcakes.

I wanted them to look pretty, but i didn’t want the fussy frostings.

Because, let’s admit it, each time i pack the cupcakes into a case, i have to beware of butterfinger smudges.

And each time i walk with the said loaded case, i have to walk a lil bit slower.

And i do say a lil prayer, for the weather to be just right, that it wouldn’t rain too hard, or shine too bright,

Just so that my frostings would stay upright.

But with this cupcakes, my precautions can take a mini break.

These cuppies were swiftly sweeped into an awaiting lunchbox.

And as i walk with the lunchbox, i could even afford a lil swing of my arm.

I smiled upon the heavy deluge that accompanied us the whole of this morning.

And i have to say, these cuppies are quite lookers too. Rustic, and homely, a different set of charm from its hollywood-ised, glammed up cousin with the pretty cream frostings.

So if you are like me, or Dana, who are feeling in a lil bit of a cupcake scrooge mood, this is one recipe to turn to.

Mississippi Mud Cupcakes
Taken from Dana who adapted from Cupcakes!
Makes 18-24 regular cupcakes

I used Newman’s Own for the cookies.  The recipe says the yield is 18, but I got 24 – never a bad thing!

2 1/4 cups crushed chocolate sandwich cookies , in 1/2 inch to 1/4 inch pieces
1 cup (6oz.) semisweet chocolate chips
Chocolate Sour Cream Cupcake Batter (recipe follows)
3 oz. semisweet chocolate, chopped

Position a rack in the middle of the oven.  Preheat the oven to 350 degrees.  Line 18 muffin tin cups with paper cupcake liners.

Spoon 1 tbsp. of the cookie pieces into the bottom of each paper liner, then spoon about 8 chocolate chips over the cookie pieces in each liner.  Spoon a scant 1/4 cup of batter over the chocolate chips.  Sprinkle the remaining chocolate chips and cookie pieces over the  tops, pressing them gently into the batter.

Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 22 minutes.  Cool the cupcakes for 20 minutes in the pans on a wire rack.

Carefully lift the cupcakes from the pan and place them on a wire rack to cool completely.  Put the chopped chocolate in a heatproof bowl and place it over, but not touching, a saucepan of barely simmering water.  Stir until the chocolate is melted and smooth.  Remove from the water and set aside to cool slightly.

Use a small spoon to drizzle thin lines of melted chocolate over the top of each cooled cupcake.  The cupcakes can be covered and stored at room temperature for up to 3 days.

Chocolate Sour Cream Cupcake Batter

This is a great basic cupcake to have in your repetoire.  All kinds of frosting taste great on top.

3 oz. unsweetened chocolate, chopped
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup water

Put the chocolate ina heatproof bowl and place it over, but not touching, a saucepan of barely simmering water.  Stir until the chocolate is melted and smooth.  Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed, mix in the melted chocolate.  On medium speed, add the eggs one at a time, mixing well until each is blended into the batter.  Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute.  Mix in the sour cream until no white streaks remain.  On low speed, add half of the flour mixture, mixing just to incorporate it.  Mix in the water.  Mix in the remaining flour mixture unil it is incorporated and the batter looks smooth.  Proceed with above recipe.

Rocky Road Brownies

September 26, 2010 Leave a comment

U know those dark, fudgy, ooey gooey brownies with a shiny top? Well, these are those, except with topped with a generous sprinkling of walnuts, sliced almonds (i added this myself), chocolate chips and toasted marshmallow. Le sigh, isn’t it a sweet life?

As with most brownies, these are really a no-brainer. All u have to do is just sprinkle your delicious mess of a topping over the baked brownies, and pop it back into the oven for a quick 5 mins ( 10 for me, as i wanted my marshmallow to have that toasted crispy shell )

Amanda of Fake Ginger used these brownies to bribe her little boy to get a haircut. That is one happy boy right there. I didn’t have these to bribe me to get a haircut as a kid. I had to sulk with my lower lip pouting into the salon mirrors.

Rocky Road Brownies Adapted from Fake Ginger (Thanks for sharing the recipe!)
from Martha Stewart

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour
1 cup marshmallows
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Categories: Brownies Tags: , , ,