Brownies

Brownies

lngredients

milkmaid 1/2 tin
milk 1/2 cup
Butter 125gm
Maida 125gm
Coco powder 50 g
Baking powder 1 tsp
Powdered Sugar 75 g
Egg 2
Walnuts or pecans chopped 1/2 cup

Directions

Preheat oven to 180 c.. In a separate bowl sift together flour, cocoa, baking soda. This will get rid of all lumps in the cocoa.
In a stand mixer fitted with a whisk attachment, beat the butter &sugar until fluffy..Now add eggs one by one at medium speed .. (about three minutes)Fold sieved ingredients into the above mixture alternating with Milkmaid and milk. . Mix well to combine, scraping sides of mixer bowl down as needed to ensure even mixing.Add chopped walnuts..
Pour the batter into the greased and floured pan . smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
Once cool, cut into squares and dust the tops with icing sugar.

SURPRISE BROWNIES

SURPRISE BROWNIES

SURPRISE BROWNIES

Ingredients:
200gm cream cheese
½ tsp vanilla essence
9 oz caster sugar
2 eggs
100 gm butter
3 tbsp cocoa powder
100gm self raising flour
50gm walnuts, chopped
Frosting :
4 tbsp butter
1 tbsp milk
100gm icing sugar
2 tbsp cocoa powder
halved walnuts to decorate

SURPRISE BROWNIES

Method :

Beat cream cheese, essence and 2 ½ tbsp of caster sugar. Set aside.
Beat eggs and remaining sugar till light and fluffy. Heat butter and cocoa gently. Cool slightly and add in the eggs and fold in flour and nuts. Pour half of the brownie mixture into a greased 8” tin and carefully spread the cream cheese mixture onto it. Cover with remaining mixture. Bake at 180° for 40 minutes. Cool in tin atleast 6 hours. To make frosting, melt butter add milk, cocoa and sugar. Spread over the brownies and decorate with halved walnuts.

Easy Brownies

Easy  Brownies

Easy  Brownies

Brownies with Coconut-Pecan Filling

1/4 cup baking cocoa
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla

Coconut-Pecan Filling
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter
1/2 teaspoon vanilla extract
1 egg yolk, beaten
3/4 cup coconut
3/4 cup chopped pecans

method

Make coconut-pecan filling by combining sugar, evaporated milk, 1/4 cup butter, vanilla and egg yolk in saucepan. Blend well. Cook over medium heat until thickened, stirring frequently, about 10 minutes. Remove from heat. Stir in coconut and pecans. Cool to room temperature.
Preheat oven to 350 degrees. Lightly grease heart-shaped muffin tins.
Sift cocoa, flour and salt into a bowl. Set aside. Cream butter and sugar together. Add eggs and vanilla. Blend well. Add sifted dry ingredients and mix just until they disappear into the batter. Spoon brownie batter into prepared cupcake tins, filling 1/3 of the way to top. Flatten a heaping tablespoon of cooled coconut-pecan filling and layer over brownie batter. Cover completely with more brownie batter, filling just about to the top of each cup. Bake in preheated 350-degree oven for 18 to 20 minutes, until done. Allow to cool slightly in pan. Remove brownies and cool completely on wire rack.
Frost with your favorite chocolate frosting or make a rich chocolate topping by melting 1/2 cup semisweet chocolate morsels with 3 tablespoon butter in a saucepan over low heat. Stir until chocolate is melted. Allow to cool slightly. Spoon over brownies. It will get firm at room temperature.

Note:

If you’d rather not frost the brownies, just dust with powdered sugar and nestle a scoop of premium ice cream over the top at serving time.

Simple Mocha Brownies

Simple Mocha Brownies

                        Simple Mocha Brownies

Ingredients


8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Directions

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

MOCHA BROWNIES

MOCHA BROWNIES

MOCHA BROWNIES

Ingredients

Butter 2 Oz

Chocolate 4 Oz chopped

Brown sugar 6 Oz

Eggs 2

Coffee 1 tablespoon (dissolved in 1 tablespoon hot water)

Plain flour 3 Oz

Baking powder ½ tsp

Chopped walnuts 2 Oz

Method:

Melt chocolate and butter and set aside to cool. Beat sugar and eggs and fold in the chocolate mixture and cooled coffee. Fold in sifted flour and baking powder and walnuts. Pour in a greased and lined 8” square tin and bake at 180° for 25 minutes. Cool in tin and then remove from tin, peel off paper and cut in squares and serve.