Tag Archives: Brownies

Brownies

Tonight’s dinner was American themed – barbecue pulled chicken, fries and coleslaw. And I conveniently had some spare brownies from the batch I made for hubby to take to Monday Night Football (MNF) tomorrow night.

Apparently, these brownies were endorsed by Oprah. Everything I’ve made from the Baked cookbook has been great.  These brownies are also great, except unfortunately a little salty. I rarely use the full amount of salt in any recipe but today I did and now regret it. Sorry about that, MNF guys! The brownies are otherwise delicious and are dense and fudgy in texture. I think my usual recipe (Donna Hay) is even fudgier than these, but I do tend to undercook them a little to make sure of that. These brownies baked for 30 minutes, as suggested. I used Nestle Plaistowe 70% Cocoa Dark Chocolate and Van Houten Cacao Poeder (cocoa powder). I didn’t use the espresso powder, as I didn’t have any in the cupboard and couldn’t justify buying some just to use a teaspoon in these brownies.

The recipe is floating around the web but here is a link to one site that has posted all of it, complete with hints from the authors.

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Vegan Pumpkin Pie Brownie

This one is a big fat fail in my opinion. The pumpkin part didn’t ever set nicely and I didn’t like the flavour of the brownie base. Two taste testers – hubby and co-worker Eve – did like the brownie portion though. I like the idea of pumpkin or sweet potato pie with brownie so I may experiment some with this idea in the future. If you’d like to try out the recipe yourself just google the title and it will pop right up.

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Super Bowl XLIII

Brownies with buttercream frosting ‘grass’.

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Jaffa Brownie Cupcakes

The recipe is from last week’s New Idea magazine. Jaffas are one of my favourite types of candy – chocolate balls coated in orange flavoured candy. Crunchy on the outside, so soft on the inside! I’ve been looking for a cupcake recipe with a Jaffa/orange-chocolate flavour for a while. The cupcakes are yummy, like biting into a huge Jaffa. I’d prefer a ganache topping but I was out of cream at the time. The cupcakes aren’t quite as fudgy as brownies usually are. Avoid overcooking or they will be a tad dry. The recipe suggested orange-flavoured chocolate pieces on top, but I went straight for the Jaffas!
Find the recipe here.

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Low-fat Brownies

Low fat and brownies are words usually not used in the same sentence. But sometimes you need a treat that isn’t too naughty! I modified the chocolate brownie recipe from The Australian Women’s Weekly Low-Fat Food for Life. Instead of using low-fat dairy-free spread, I used regular salt-reduced butter. Overall, the brownies weren’t bad for a reduced-fat dessert. They lacked the true fudgey texture of a brownie but had a similar chocolate taste. The choc chips tended to settle at the bottom of the pan, so the bottom of the brownie was the most chocolatey part. I used a 20cm x 30cm baking tray; a smaller tray, as the recipe calls for, would result in thicker brownies.

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Chocolate Brownie
Adapted from: The Australian Women’s Weekly Low-Fat Food for Life cookbook 

2 eggs
1/3  cup
(40g) firmly packed brown sugar
2 teaspoons instant coffee powder
(I omitted this)
2 tablespoons cocoa powder
1 tablespoon water
1 tablespoon olive oil
40g low-fat dairy-free spread, melted
(I used butter)
1/4 cup (40g) wholemeal self-raising flour (I used white SR flour)
1/4 cup (45g) dark-chocolate choc bits

Preheat oven to moderate. Grease and line a 19cm-square pan.

Using electric mixer, beat eggs and sugar until thick and creamy.

Blend coffee (if you are using it) and cocoa with the water and oil in a small bowl until smooth. Stir in melted spread or melted butter.

Fold cocoa mixture into egg mixture; fold in sifted flour and choc bits.

Pour into prepared pan.

Bake for approximately 25 minutes or until brownie is firm to touch. (Don’t overcook! You will lose any fudgeyness by baking the mixture too long. Twenty minutes in the oven was fine for my brownies.)

Stand 30 minutes, then serve. Makes 16.

If brownies are prepared according to the directions without my alterations the nutritional information according to the recipe book is:

Per brownie:

303KJ/73 cal
3.8g fat
0.6g sat fat
0.2g fibre
4.7g carbohydrates
Medium GI

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Brownie Cupcakes with Cream Cheese Frosting

To cure my craving for chocolate, I made cupcakes using my favourite brownie recipe today. The recipe is from Donna Hay Modern Classics, Book 2. Take a look inside the book here. Most recipes I’ve made from the book have been succesful with after adjustments.

The brownie recipe is always a winner. I usually bake it for 40-45 minutes, instead of the suggested 50 minutes, in a shallow slice tin. Watch the brownies carefully as they cook! If you overcook them, the fudginess will disappear. I have found the best results with the mixture come from using the cheapest dark cooking chocolate I know of – Black and Gold. I’m sure that goes against every rule in the book but it works! I plan to experiment some more with chocolate brands. I’m not yet convinced that brand names are better quality (taste, texture etc) for every cooking ingredient.

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This is the first time I have made them as cupcakes. The mixture made roughly 24 smallish cakes in about 25 minutes at 160 degrees C. I filled the cupcake tray to at least 3/4 full as the brownie mixture does not rise as much as a cake does.
 

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To please the recipients, I topped them off with cream cheese frosting. Cream cheese isn’t my cup of tea, so I left some plain. The frosting mixture generously iced about 12-15 of the cupcakes.

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Chocolate Brownie
From: Modern Classics, Book 2 by Donna Hay

200g/7 oz dark (couverture) chocolate, chopped
250g/8 oz butter, chopped
1 3/4 cups brown sugar
4 eggs
1/3 cup cocoa powder, sifted
1 1/4 cups plain/all-purpose flour, sifted
1/4 teaspoon baking powder

Preheat the oven to 160 degrees Celsuis/320 degrees Farenheit.

Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.

Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined.

Pour the mixture into a 20 cm/8 in square slice tin lined with non-stick baking paper. Bake for 50 minutes or until set. (I bake it for about 40 minutes, or until a cake tester/skewer comes out slightly wet) Cool slightly in tin. Cut into slices. Serve warm or cold.

Makes 16 slices.

 

Cream Cheese Frosting
From: Modern Classics, Book 2 by Donna Hay

250 g/8 oz softened cream cheese
1/3 cup icing/confectioner’s sugar, sifted
1 1/2 tablespoons lemon juice

Process softened cream cheese in a food processor until smooth. (I use electric beaters)

Add icing sugar and lemon juice and process until smooth. (The lemon juice is optional, add it if you like a tart taste)

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