Archive

Archive for the ‘Brownies’ Category

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