 
I haven't seen my dad for probably 8 or 9 years now. I haven't been back home now for quite a while. He was away the last time I was home, which was about 5 years ago now. I miss him. Not a lot I can do about it either as finances are kind of tight, but he knows I love him, and that if I could be there I would be there. He would absolutely love these brownies though! He has always been one of my biggest fans, and loves my cooking. Dad, these are for you!
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Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Showing posts sorted by relevance for query brownies. Sort by date Show all posts
A compendium of many delicious looking brownies, each one looking a tad more decadent than the other. You will want to bake them all.
There is also some strong coffee in the brownie batter. Not a lot, just a hint. Coffee really helps to enhance chocolate flavours.
They have a perfect chemistry and affinity for each other . . . maybe that is because they are both beans . . . coffee and cacao. You don't really need a lot of it to do it's job.
*Mochachino Brownies with White Mocha Sauce*
Serves 8 - 9
For the Mochachino lover in your life. You can leave out the nuts if you wish.
For the brownies:
120g unsalted butter, plus extra for buttering the pan (1/2 cup)
115g plain chocolate (4 ounces)
2 TBS extra strong black coffee
250g golden caster sugar (1 1/3 cups)
1/2 tsp ground cinnamon
3 large free range eggs, beaten
85g plain flour (1/2 cup + 2 TBS)
55g milk chocolate chips (1/4 cup)
55g toasted walnuts or pecans (1/2 cup) (optional)
Plus more to decorate
For the sauce:
100ml double cream (3 1/2 fluid ounces)
85g white chocolate (3 ounces)
1 TBS strong black coffee
Preheat
the oven to 180*C/350*F/ gas mark 4. Butter and line a 9 inch square
baking tin. (I like to leave an overhang to lift the brownies out with
once they have cooled. Makes it easier to cut them.)
Melt
the chocolate, coffee and butter together in a saucepan over low heat,
stirring, just until the mixture has all melted and is smooth. Cool
slightly.
Whisk in the sugar, cinnamon and
eggs, one at a time. Beat in the flour, chocolate chips and
walnuts/pecans if using. Pour into the prepared pan.
Bake
in the preheated oven for 30 to 35 minutes, just until firm, but still
moist. Cool completely in the pan on a wire rack. Lift out and cut into
squares for serving.
To make the sauce, put all ingredients in a small saucepan, and place over low heat. Stir occasionally until melted and smooth.
Place
the brownies onto individual serving plates and spoon the warm sauce
over top. Sprinkle with additional toasted nuts, if using, and serve
immediately.
I wasn't going to put any cream on top, but then I just had to see how it looked (and tasted) and so I did. WOWSA! Incredible! Happy Father's Day and Bon Appetit!
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Raise your hand if you are a big fan of brownies! I thought so . . . me too! I simply adore brownies of any kind. I make really good brownies.
When I worked at the manor the Mr liked for me to bake him a pan of brownies at least once every couple of weeks. I am sure that missed my brownies when I finished working there.
My brownie recipe produces dense, fudgy brownies, depending on how long you cook them for. You can cook them a bit longer if you want cakey brownies, but . . . come on . . . fudge . . .
I remember attending a cooking show when I lived down South. The Celebrity Chefs on it were the Tanner Brothers and Paul Rankin, with guest star Vanessa Phelps.
They did a Brownie Challenge and what they made were not Brownies in my opinion . . . .
They were wet and gloopy. You should be able to hold a good brownie in your hands to eat it. It would have been impossible to hold those.
I was most disappointed. Most disappointed . . . I guess I expected more from Celebrity Chefs than that.
What you see here today is my regular brownie recipe amped up with the addition of three kinds of chocolate chips.
Well, semi sweet chocolate chunks, white chocolate chips and peanut butter chips.
You could use butterscotch chips if you can find them and if you can't find either butterscotch or peanut butter chips, add milk chocolate chips in their place.
They get stirred into the batter prior to baking and then when the brownies are finished, you melt a few more and flick them melted . . .
one at a time over the top . . . decoratively like . . .
I wanted to bake something nice for my next door neighbour and her son. She has been ever so kind to us throughout this pandemic.
Whenever she is getting a grocery order, or her friend Julie is going to the shops for her, she always messages me on facebook to ask me can she get me anything.
That has been a real gift to me. Milk, bread . . . prune juice, butter, whatever I am in need of.
It is really thoughtful of her and I so appreciate it.
Because she has fibromyalgia and diabetes she is on the ultra vulnerable list and gets delivery slots for things much easier.
I would have thought with my husband's age, his cancer, radiotheraphy combined with my diabetes and high blood pressure we would have been on the list as well, but nope! We are not.
It doesn't make sense but it is what it is.
In any case Max and Cory have been really good to us and so today I baked these brownies for them to show them just how appreciate we truly are.
I hope that they like them! I confess, I did keep a few back for me, but only a few because one . . . I am a diabetic and shouldn't eat stuff like this and two, my husband hates chocolate bakes. (I know, not human)
Triple Chocolate Fudge Brownies
Yield: 16
Moist and delicious with full on chocolate flavour, these are everything a good brownie should be, with three different chocolate chips inside and a glaze of the same after baking!
Ingredients:
For the brownies:
- 240g (1 cup) butter
- 140g (1 cup) plain flour
- 4 ounces good quality bitter chocolate
- 4 large free range eggs
- 400g (2 cups) sugar
- 1 TBS vanilla essence (YES 1TBS)
- Pinch salt
- 45g white chocolate chips (1/4 cup)
- 45g semi sweet chocolate chunks (1/4 cup)
- 45g peanut butter chips (1/4 cup) (if you can't get those, use milk chocolate chips)
To glaze:
- 2 TBS chocolate chips, melted
- 2 TBS semi sweet chocolate , melted
- 2 TBS peanut butter chips, melted (if you can't get those, use milk chocolate chips)
Instructions:
- Pre-heat the oven to 180*C/350*F. Grease and flour the bottom of an 9-inch square baking tin. Tap out any extra flour.
- Melt the butter along with the chocolate over low heat in a large pot. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes! Fold in all of the chocolate chips
- Pour batter evenly into the prepared pan and bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
- Flick the melted chocolates one at a time over the top of the brownies and then place them in the refrigerator to cool completely before cutting into squares to serve.
If you wanted to, and you had brownie mix in the house, you could just make that and stir the three chocolate chips into them and then melt some to drizzle on the top afterwards. Not quite as good as these I am sure, but whatever floats your boat!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Happy Valentines Day. I know that to many people it is just a huge money grab, and really, if you love someone you can celebrate that love for them any day of the year in large and small ways.
It is nice however, or at least I think it is . . . to do something out of the ordinary for your loved ones on this special day!!
When I was a child it was always marked by exchanging special cards with all of the children in my class at school . . . at least while I was in Primary school.
It wouldn't have gone over well in Middle or High School! (To say the least!)
In Primary school however, great care was taken in the run up to Valentines day picking and cutting out Valentines, gluing them together, gluing the envelopes and then deciding who you wanted to give what Valentine to.
Oh, you could always get the already cut out fancy boxes of cards . . . they cost a bit more . . . but, in all truth, I really enjoyed the whole exercise of cutting them out and putting them together. I've always been crafty in that way.
There used to be a contest at school for whoever had made the prettiest/most unusual box to collect your Valentines in. One year my mother helped me make my box using an old chocolate box.
It was all decorated with white crepe paper and looked like a cake. On the top were little hearts standing upright on toothpicks, with little sayings on them . . . like a field of valentine flowers.
I won the prize that year (rightly or wrongly) and I have never forgotten how pretty the box was. It is one of my happy mom memories in the annals of my heart.
These brownies are so special and yet so simple to make. You can use a boxed Brownie mix (I used Ghirardelli. You get it as Costco.) or you can use your favourite brownie recipe.
I have an excellent recipe here for Fudge Walnut Brownies.
They are excellent brownies (both the boxed mix and the from scratch ones.) You can't go wrong with either one.
Just bake them in a paper lined muffin tin. I used Valentine wrappers, but really paper wrappers never look great after you bake in them.
Most of the pictures/patterns on them just kind of disappears into blah, blah, blah . . . so plain brown paper cups will work just fine, and might even look better.
Bake them to the degree that you enjoy your Brownies, as fudgy or as cakey as you like. The longer you bake them the cakier they will be.
Once they are baked, take them out of the tin and let them cool on a wire rack.
While they are cooling you make a really simple chocolate ganache topping.
Its as simple as chopping chocolate and then pouring hot cream over it. Let is sit, and then stir to melt the chocolate. Once it is all amalgamated together you spoon it over the top of the brownies.
After that you just need to pop one of your favourite chocolates on top, and let it all set up.
Its as simple as that. Easy peasy an look at how cute they are!
I can't think of anyone who wouldn't enjoy one of these delicious little cakes!
Well, my husband maybe . . . because he doesn't like chocolate cakes of any kind . . . but I know a neighbour of mine who is really going to enjoy these!
She's had a bit of a rough go lately and I reckon these will really cheer her up!
Yield: 12
Chocolate Box Brownies
prep time: 5 minscook time: 40 minstotal time: 45 mins
Something cute to share with those you love on Valentines Day. You can either use your favourite Brownie Recipe or a mix. They are a very simple bake and really cute!
ingredients:
- 1 box of Brownie Mix (I used Ghirardelli)
- (Or your favourite Brownie recipe)
- For the Ganache:
- 115g of bittersweet chocolate, chopped (4 ounces)
- 150ml double cream (2/3 cup)
- You will also need a box of assorted chocolates
instructions:
- Preheat the oven to the temperature recommended on your box of brownie mix, or according to your recipe for Brownies. Line a 12 cup muffin tin with paper liners. Following the directions on the box or in the recipe, make the brownie batter and then spoon it into the lined muffin cups, dividing it equally. Bake for about 25 - 30 minutes, or until the tops are glossy and a toothpick inserted in the centre comes out a little wet (if you want fudgy brownies) or clean (If you want drier brownies.)
- Remove the paper cups from the pan and set aside to cool on a wire rack.
- To make the ganache, put the chopped chocolate into a heat proof bowl. Measure the cream into a small saucepan. Bring the cream just to the boiling point. Pour over the chopped chocolate and let it sit for a few minutes. Whisk together to melt the chocolate and make a smooth mixture. Spoon the ganache over top of the brownies. Top each one with a chocolate. Leave to set completely.
- Store in an airtight container.
- Note - Alternately you can melt some white chocolate and drizzle over top in decorative manner.
Created using The Recipes Generator
No matter what you do, or how you celebrate it, I hope that you have a really lovely Sweethearts Day! Bon Appetit!
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: theenglishkitchen@mail.com
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