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
I bought some bananas earlier this week and they all turned as quick as a wink. They didn't last very long at all.
I know you can freeze bananas to use later in baking, but I used one today to bake my husband these delicious Chocolate Chip Banana Brownies!
He loves them . . . they are everything a good brownie should be . . . dense, fudgy, and moist. They are only lacking in one thing that regular brownies have and that is a chocolate batter.
Its not chocolate . . . it's banana fudge . . . stogged full of chocolate chips and topped with a brown sugar fudge frosting. Easy Peasy.
Bananas are really great for making cakes and bakes really moist and cutting back a bit on the fat that would normally be used.
They also had a touch of natural sweetness . . . although in all truth these have plenty of sweet going for them by the use of brown sugar, which is also a great moistener . . .
Both in the batter and then in that delicious fudge frosting. The first time I tasted this kind of frosting was when I was in high school.
My ex husband's mum used to bake these fabulous Caramel squares and they had a frosting just like this.
We always called them "Camel" squares because when my ex copied the recipe down for me, he wrote camel instead of caramel! (I was collecting recipes even then!)
These squared are baked in an 8 inch square pan, and cut into 16 servings. In all truth and all joking aside, one of these at a time with a nice hot cup of something to drink is plenty!
They are quite sweet. (Just like the Camel squares!)
They are studded with milk chocolate chips, but you could also use dark chocolate chips in their place. I like to stir them in with the flour and then sprinkle a few more on top prior to baking so that you have them evenly distributed throughout.
Also stirring them in with the flour prevents them from sinking to the bottom.
I blitz the banana in my mini food processor so that it is really smooth and you don't end up with lumps of bananas in the squares.
Sometimes lumps of banana are a good thing, but in a square fudgy brownie like this, you want them to have a smooth texture!!
*Chocolate Chip Banana Brownies*
Makes 16
180g milk chocolate chips, divided (1 cup)
Preheat the oven to 180*c/350*F/ gas mark 4. Line an 8
inch square baking tin with non stick baking paper and spray with
non-stick spray.
Beat together the melted butter and sugar to combine well. Beat in the egg, salt and vanilla. Beat in the banana. Sift the flour over top and sprinkle on 3/4 of the chocolate chips. Stir all well together and then spread into the prepared pan. Sprinkle the remaining chocolate chips on top.
Bake for 25 to 30 minutes until the centre is set. Transfer to a wire rack and cool in the pan. Frost when almost cold.
To make the frosting, melt the butter in the saucepan. Stir in the brown sugar and milk. Cook, stirring until it comes to the boil. Remove from the heat and cool for five minutes. Whisk in the icing sugar. Spread on top of the brownies. Let set until completely cold before cutting into squares.
Oh, I do hope you have some really ripe bananas around the house so that you can bake these lovely bars this weekend! If you wanted to you could leave the chocolate chips out entirely and replace them with toasted pecans or walnuts. Either way, you are going to fall in love! Bon Appetit!
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I normally like to bake my husband something special at the weekend. Usually it is a cake, but we already had some cake in. (I bought a lemon loaf at Costco on Thursday.)
I thought maybe some muffins or squares. Then I picked up this book and went looking through.
Its a cookbook I picked up at Marks & Spencer a while back. The recipes in it always turn out. So far not a dud in the bunch.
I did have rather a lot of dessert apples so when I spied the recipe for Upside-down Toffee Apple Brownies, I thought to myself *DING *DING * DING this is it!
My husband loves apple anything! Dessert apples are sweet eating apples, that you might eat out of hand.
Think Red Delicious, Pink Ladies, Gala, Fuji, Honey Crisp or Golden Delicious! All are great Dessert Apples. I had Pink Ladies.
The recipe starts out much as an upside down cake would, with you melting butter and brown sugar together. In this case light muscovado sugar.
Muscovado has a higher molasses count than regular brown sugar, but if you can't find muscovado use brown sugar. Or you could add 1 TBS of molasses to the mix.
The sugar and butter mixture gets poured over the bottom of the pan and then you lay sliced apples evenly over top.
The batter is a simple one. Again, butter and muscavado sugar are creamed together.
Some eggs get beaten in, and then a mixture of flour, baking powder and baking soda are stirred in, along with some ground mixed spice.
Don't worry, I have actually attached my recipe for making your own mixed spice right to my recipe this time!
Once that is all mixed together you fold in some grated eating apples and chopped toasted hazelnuts! That's it.
Spread that over the apples in the pan and bake!
The end result is an incredibly moist and chewy cake type of brownie. So tasty warm with a hot cuppa, or if you wanted to turn it into dessert a scoop of vanilla bean ice cream would also go very nicely.
Yield: 9
Upside-down Toffee Apple Brownies
prep time: cook time: total time:
All the flavours of a Toffee Apple in a brownie. Wonderful served warm with a hot cuppa or a scoop of vanilla ice cream.
ingredients:
For the Toffee Apple Topping:
- 85g light muscavado sugar (can use brown sugar) (1/3 cup packed)
- 55g butter (1/4 cup)
- 1 dessert apple, cored and thinly sliced
For the Brownie Base:
- 115g butter, plus extra for buttering pan (1/2 cup)
- 175g light muscavado sugar (can use light brown) (3/4 cup packed plus 1 1/2 TBS)
- 2 large free range eggs, beaten
- 210g plain flour (1 1/2 cup)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp ground mixed spice
- 2 eating apples, peeled and coarsely grated
- 85g chopped toasted hazelnuts (1/2 cup)
instructions:
How to cook Upside-down Toffee Apple Brownies
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square non-stick baking tin well. Set aside.
- Melt the butter and sugar for the topping together in a small saucepan. Pour into the prepared baking tin. Arrange the apple sliced decoratively over the bottom of the tin on top of the toffee sauce.
- Beat the butter and sugar for the brownie together until light and fluffy. Beat in the eggs a bit at a time to incorporate. Sift together the flour, soda, baking powder, and spice. Stir into the creamed mixture until combined. Stir in the apples and nuts. Spread over the apples in the baking tin. (I find that what works best is to apply 6 large dollops evenly spaced and then to spread the dollops out.)
- Bake in the preheated oven for 35 to 40 minutes, until firm and golden brown. Cool in the tin for 10 minutes prior to tipping out onto a square platter. Cut into squares to serve.
NOTES:
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Did you make this recipe?
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My husband was very happy with this bake. He scarfed down two of them right away. I don't know how he stays so thin. We are like Jack Sprat and his Wife! Never mind . . . we are who we are. I hope you will try these delicious apple brownies. I think you will be well pleased with them!
PS - After one session with the Chiropractor my back feels at least 50% better. I can't wait for my next few sessions. I bet I will soon be feeling better than I have in years! I highly recommend!
I love Brownies . . . all chocolatey and fudgy . . . I can't get enough of them. I also love the white version . . . called blondies. Filled with chocolate chunks, or nuts, they are moreishly scrumptiously good!
Sometimes though . . . I get to craving a brownie that's a little bit different . . . like brownies filled with caramel, or after dinner mints, or turkish delight thins . . . You've seen them all on here before.
No less scrummy or delicious than regular brownies.
Today though I made a fabulous brownie which is peppermint flavoured and topped with a yummy chocolate glaze and white chocolate trim!
It gets it's deep peppermint flavour from peppermint tea leaves, which you blitz with the sugar in the food processor until very fine and peppermint essence, which you can buy here. (It can be a bit hard to find over here in the UK, although I have no idea why?) You can also get it in some of the better grocery stores like Waitrose.
These brownies are wonderfully fudgy . . . beautifully pepperminty . . . and moreishly chocolatey!
If you can stop at eating just one of these . . . you're a much better person than I am!
*Peppermint Brownies*
Makes about 30, depending on how large you cut them
Printable Recipe
Delicious brownies that get even better tasting after a couple of days! Fantastic!
8 ounces of unsalted butter (1 cup)
8 ounces of good quality unsweetened chocolate
2 tsp peppermint tea leaves
14 ounces caster sugar (2 cups)
4 large free range eggs
2 tsp peppermint essence
pinch fine seasalt
4.5 ounces plain flour (1 cup)
For the chocolate glaze:
2 ounces unsalted butter (1/4 cup)
2 ounces good quality unsweetened chocolate
2 ounces semi sweet chocolate
2 TBS golden syrup
For the White chocolate trim:
2 ounces white chocolate
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin and line with parchment paper, allowing it to overhang by at least 2 inches above the long sides so that you can lift them out easily once baked and cooled. Butter the parchment paper.
Heat 2 inch of water in a small pot to a gentle simmer. Place the chocolate (chopped) and butter (chopped) for the brownies into a heat proof bowl. Set over the simmering water without allowing the bottom of the bowl to touch the water. Cook and stir, until the butter and chocolate have melted and are uniform, some 6 to 7 minutes. Turn off the heat, but leave the bowl over the water.
Place the sugar and the peppermint tea in a food processor. Blitz until the tea is finely ground. Stir this mixture into the melted chocolate mixture. Beat in the eggs one at a time and then stir in the peppermint essence and salt. Sift the flour over top and then fold it in. Scrape the batter into the prepared pan. Bang lightly on the counter to settle and then bake in the heated oven for 35 to 40 minutes until well set and a toothpick inserted into the centre comes out almost clean. Allow to cool to room temperature in the pan, on top of a wire rack, before proceeding. Once cool, lift out by the paper handles and peel off the paper. Place onto a foil lined board, or tray.
To make the glaze bring the water in the pot back to a gentle simmer. Place both of the chocolates (chopped) along with the butter (chopped) into a bowl and set over the simmering water, again without allowing the bottom of the bowl to touch the water. Cook and stir until smooth and melted. Stir in the golden syrup. Spread the chocolate glaze over the brownies in an even layer using an offset spatula.
Place the whit chocolate in another bowl and set over the simmering water, stirring until completely melted. Drizzle the melted white chocolate over top of the chocolate glaze in lines. Run a toothpick the opposite way through the white chocolate lines to make a decorative pattern. Allow to set for several hours before cutting into squares to serve. Keep well covered and serve at room temperature.
I have tried to make it a habit on my blog to only share things with you that I use myself or that I think are worthy of sharing with you. I have been a user of Maldon Sea Salt for probably 16 or 17 years now, in its flaked form. I first heard of it watching a cooking program on the telly and tried it, fell in love and have been carrying on a love affair with it ever since.
They have recently rolled out their Perfectly Crushed Sea Salt Flake Mills in Morrisons nationwide. I was very excited to see these myself!
Maldon's uses unique traditional methods, harvesting the flakes to ensure they are perfect in taste and texture. The grinders ensure each salt flake is perfectly crushed with a simple twist, either on a coarse or fine setting, adjusted to preference. You can add Maldon to savoury and sweet dishes, and even to your favourite cocktails, to elevate their flavours to the maximum.
Loved by chefs the world over and By Appointment to Her Majesty the Queen as Purveyors of Sea Salt since 2012, Maldon Salt is approved by the Organic Food Federation. Maldon truly is a quality sea salt. I love, LOVE that these new salt mills are refillable!
Here are a few tasty recipes that you can cook using this fabulous product.
Roast Potatoes with Maldon Sea Salt
Yield: 4
prep time: cook time: total time:
A delicious crispy potato recipe from Chef David Charland, the Seafood Restaurant.
ingredients:
- 1 1/2 kg of potatoes (3 1/3 pounds)
- 8 twists of Maldon Sea Salt
- 250g goose fat ( a generous cup)
- a sprig each thyme and rosemary
- garlic cloves to taste
instructions:
How to cook Roast Potatoes with Maldon Sea Salt
- Preheat the oven to 200*C/400*F/ gas mark 6. Peel the potatoes and cut them into 3 or 4 pieces. Rinse and then place into a pan of water to cover along with the sea salt. Bring to the boil and cook for 8 to 10 minutes until the potatoes are almost cooked.
- Drain well in a colander and gently rough them up a bit without breaking them.
- Heat the goosefat in a roasting tin in the oven. Tip in the potatoes, turning to coat them with the hot fat. Add the sprigs of herbs and garlic cloves.
- Roast in the preheated oven for 40 minutes until golden brown.
I love Brownies and these Brownies with Milk Jam from Paul Gaylor sound the bomb!
Chocolate Brownies with Maldon Sea Salt Milk Jam
Yield: 32 pieces
Fudgy chocolate brownies served with a salted milk jam topping made from caramelised milk and honey. What's not to like! Note, you do need to make the jam the day before.
ingredients:
For the brownies:
- 275g dar chocolate, ideally 70% cocoa solids (10 ounces)
- 275g unsalted butter (1 cup plus 3 TBS)
- 3 free range eggs
- 225g sugar (1 cup plus 2 TBS)
- 75g plain flour (1/2 cup plus 2 tsp)
- 1/2 tsp baking powder
- 30g cocoa powder (4 1/2 TBS)
- 100g chopped toasted hazelnuts or pecans (scant cup)
For the jam:
- 600ml full fat milk (2 1/2 cups)
- 1 TBS runny honey
- half a twist of maldon sea salt
- 300g sugar (1 1/2 cups)
instructions:
How to cook Chocolate Brownies with Maldon Sea Salt Milk Jam
- Make the milk jam first. Bring the milk, honey, salt and sugar to the boil in a heavy based pan, stirring all the time. Reduce to a low heat and cook it for one hour, stirring it often. Be careful that it doesn't boil over or stick. The mixture souold be very thick and reduced while having a lovely caramel colour Put it into a bowl, leave it to go cold and then cover and refrigerate until the next day.
- Preheat the oven to 180*C/350*F/ gas mark 4. Break up the chocolate into chunks. Put them into a bowl with the butter and place over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir until the mixture is melted and smooth. Remove from the heat and allow to cool a little.
- In another bowl, whip the sugar and eggs until fluffy, then carefully pour in the melted chocolate. Sift together the flour, baking powder and cocoa powder. Fold into the chocolate mixture. Stir in the nuts. Mix well together until smooth and silky.
- Line two 9-inch square pans with greaseproof paper, allowing for an overhang on two sides. Pour in th brownie mixture, spreading it out evenly. Place in the oven for 25 minutes. Do not overcook. Brownies stiffen after cooking and the centres should be gooey, the outer edges slightly crisper and springy when you take them out of the oven.
- Put the tins on a cooling rack and allow the brownies to cool thoroughly in the tins. Once cold, remove from tins using th overhang. Cut into squares and serve each square with a smear of the prepared jam on top.
For a complete PDF of these and other delicious recipes that you can download, click here.
The Maldon Sea Salt Grindersvailable from Morrisons stores nationwide as well as Tesco, Ocado and other quality food retailers. RRP from £3.50 / 55g.
I have always made my own convenience mixes for things . . . . biscuit/scone mix, cookie mix, muffin mix, etc. One of my favourite convenience mixes to have to hand is my Brownie Mix. It comes in very handy and so easy to make and to store. It does make a lot, but you can always cut the recipe in half to make less. Today I used it to make these delicious Easter Basket Brownies!
I confess to having a certain fondness for Brownies. Little fudgy bites of chocolate gooey-ness that I have a difficult time to resist. The Toddster could take them or leave them. (He's not human!) I don't make them very often as a result of that because if I do, then I am the only one in the house that will eat them, and I don't need to be eating them! I do often bake them if we are having company.
I get a big kick out of the Malteaser commercials on the telly. The idea is that eating Malteasers is really naughty, and so people keep inventing naughty ways and excuses to eat them . . .
Then there are the ones where eating them makes people do naughty things.
I think the funniest one is where these two girls take their sleeping boyfriends and wind their arms around each other so that it looks like they are snuggling together . . . of course it gets really funny when the two unsuspecting fellas wake up and see who they've been cuddling!!
Malteasers are the British Equivalent to North American Malted Milk Balls.
I just love them. I confess . . . when we get a pack of Revells, I weed through them to find all the malteasers so I can eat them all up before anyone else can . . . likewise the malteasers in the tin of Celebrations . . . and . . . yes, I do steal all the nutty ones in the Christmas box of chocolates too. I am a naughty greedy girl . . .
But I also do all the baking and cooking, so it's ok. From where I am sitting, the malteasers in a packet of revells are like the cook's treats, those choice little tender oysters of succulent meat situated on the bottom of a roast turkey or chicken! Us cooks deserve em! We earned em!!
This is what happens when you bake brownies with a bunch of malteasers layered in the centre.
You get Brownies . . . only better.
Fudgy brownies, all gooey and stickily chocolately . . . filled with these scrummy and crunchy little balls . . . malteasers balls,
Moreishly, Malteaserly, naughtily addictive! Seriously.
*Malteaser Brownies*
Makes 12
Printable Recipe
The naughty snack.
7 ounces unsalted butter ( a scant cup)
100g of dark chocolate, miminum 60% cocoa solids, broken
up into pieces (3 1/2 ounces)
12 ounces soft light brown sugar (1 3/4 cup packed)
4 large free range eggs
1 tsp vanilla extract
200g of self raising flour (a scant 2 cups)
pinch of salt
10 1/4 ounce box of malteasers ( malted milk balls)
Preheat the oven to 180*C/350*F/ gas mark 4. Brush a 9 inch square tin with butter and line with some parchment paper, allowing it to overhang the sides so that you can easily lift the brownies out when done.
Melt the butter along with the chocolate over very low heat. Once melted remove from the heat and stir in the sugar. Whisk in the eggs and vanilla. Sift the flour together with the salt and stir into the chocolate mixture. Pour half of the batter into the prepared pan. Sprinkle the malteasers evenly over top, then cover with the remaining batter, making sure the chocolates are totally covered.
Bake for 40 to 45 minutes until the top of the brownies are glossy and set and the middle still a bit squidgy. Leave to cool in the pan before removing and cutting into squares..
I confess to having a certain fondness for Brownies. Little fudgy bites of chocolate gooey-ness that I have a difficult time to resist. The Toddster could take them or leave them. (He's not human!) I don't make them very often as a result of that because if I do, then I am the only one in the house that will eat them, and I don't need to be eating them!
The second Sunday of every month we have a munch and mingle at church after all of our meetings. It's an opportunity for us to meet together and socialize and share some refreshments. Sometimes there is soup and rolls. Always lots of sandwiches, and cakes and bakes. Brownies are the perfect thing to take for me, because then I can enjoy them, without eating the whole pan myself.
This is a deliciously different version. You have an almost bar cookie bottom . . . chewy and chocolatey . . . topped with a deliciously crunchy and buttery cinnamon streusal topping. A very simple recipe . . .
Easy to make and even easier to eat I'm afraid. I confess I rather inhaled a whole strip by myself before I could pack them away. They just kinda got in my mouth. Not all at once mind . . . one at a time . . . a nibble here and a nibble there while I was photographing them and before I knew it . . . one whole row was gone. Oh, I am such a naughty girl . . . ☺
It's a good thing they aren't staying here is all I can say!
*Streusel Topped Brownies*
Serves 8If desired drizzle melted chocolate over top prior to serving.
For the topping:
overhang to lift out the brownies when done. Butter the foil. Set aside.
Bake for 30 to 35 minutes until a toothpick inserted in the centre comes out clean. Allow to cool for at least 10 to 15 minutes before lifting out of the pan. Cut into squares to serve.
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