Easy chocolate brownie recipe
Delicious warm brownies make for a quick family dessert. If you are a dab hand in the kitchen, you might be able to make these in half an hour!
Ingredients:
400g caster sugar
225g butter, melted
60g cocoa powder
1 teaspoon vanilla extract
4 eggs
225g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
60g walnut halves
Preparation method:
1. Mix all ingredients in the order given.
2. Bake at 180 C / Gas mark 4 for 20 – 25 minutes in a rectangular 23x33cm greased baking tin.
3. Cool, and slice into equal square portions.
Tuesday, September 6, 2011
White chocolate brownies
White chocolate brownies
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips, see recipes below for other suggestions
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips, see recipes below for other suggestions
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Chocolate fudge brownies
Chocolate fudge brownies
Ingredients:
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
This basic, but outstanding chocolate fudge brownie recipe offers endless dessert options” you can add nuts or mix things up by turning them into cheesecake brownies. This brownie recipe is a must-have for your recipe box.
Prep: 15 min., Bake: 40 min.
If you’re a fan of nuts, stir 1 cup chopped, toasted pecans into the batter. After baking, sift a little powdered sugar over the top, or spread with our deliciously rich Chocolate Glaze. To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.
Yield: Makes 32 brownies
Preparation
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 35 to 40 minutes or until center is set. Cool completely on wire rack. Cut into squares.
Praline-Pecan Brownies: Prepare and bake Chocolate Fudge Brownies as directed; cool completely. Spread uncut brownies evenly with Chocolate Glaze; sprinkle evenly with 2 cups coarsely chopped Praline Pecans.
Caramel-Coconut-Pecan Brownies: Prepare batter for Chocolate Fudge Brownies as directed; spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with 2 cups sweetened flaked coconut, 1 (12-ounce) package semisweet chocolate morsels, and 1 1/2 cups chopped pecans. Drizzle evenly with 1 (14-ounce) can sweetened condensed milk. Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Makes 32 brownies. Prep: 20 min., Bake: 55 min.
Chocolate Fudge Cheesecake: Sprinkle 1/2 cup toasted, chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans. Prepare Chocolate Fudge Brownie batter as directed. Divide batter evenly between pans, spreading over chopped pecans.
Beat 4 (8-ounce) packages of softened cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 large eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla extract. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired, with fresh mint sprigs and sliced strawberries. Makes 2 (9-inch) cheesecakes. Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
Peppermint Brownie Tarts: Prepare batter for Chocolate Fudge Brownies as directed. Divide batter evenly between 2 greased and floured 9-inch tart pans with removable bottoms. Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.
Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add 1 (16-ounce) package powdered sugar alternately with 1/3 cup milk, beating at low speed after each addition. Stir in 1/4 teaspoon peppermint oil. Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide 1 recipe Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle 1/2 cup crushed peppermint candy canes around outer edge of each tart. Makes 2 (9-inch) tarts. Prep: 30 min., Bake: 20 min., Chill: 1 hr.
Ingredients:
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
This basic, but outstanding chocolate fudge brownie recipe offers endless dessert options” you can add nuts or mix things up by turning them into cheesecake brownies. This brownie recipe is a must-have for your recipe box.
Prep: 15 min., Bake: 40 min.
If you’re a fan of nuts, stir 1 cup chopped, toasted pecans into the batter. After baking, sift a little powdered sugar over the top, or spread with our deliciously rich Chocolate Glaze. To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.
Yield: Makes 32 brownies
Preparation
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 35 to 40 minutes or until center is set. Cool completely on wire rack. Cut into squares.
Praline-Pecan Brownies: Prepare and bake Chocolate Fudge Brownies as directed; cool completely. Spread uncut brownies evenly with Chocolate Glaze; sprinkle evenly with 2 cups coarsely chopped Praline Pecans.
Caramel-Coconut-Pecan Brownies: Prepare batter for Chocolate Fudge Brownies as directed; spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with 2 cups sweetened flaked coconut, 1 (12-ounce) package semisweet chocolate morsels, and 1 1/2 cups chopped pecans. Drizzle evenly with 1 (14-ounce) can sweetened condensed milk. Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Makes 32 brownies. Prep: 20 min., Bake: 55 min.
Chocolate Fudge Cheesecake: Sprinkle 1/2 cup toasted, chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans. Prepare Chocolate Fudge Brownie batter as directed. Divide batter evenly between pans, spreading over chopped pecans.
Beat 4 (8-ounce) packages of softened cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 large eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla extract. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired, with fresh mint sprigs and sliced strawberries. Makes 2 (9-inch) cheesecakes. Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
Peppermint Brownie Tarts: Prepare batter for Chocolate Fudge Brownies as directed. Divide batter evenly between 2 greased and floured 9-inch tart pans with removable bottoms. Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.
Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add 1 (16-ounce) package powdered sugar alternately with 1/3 cup milk, beating at low speed after each addition. Stir in 1/4 teaspoon peppermint oil. Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide 1 recipe Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle 1/2 cup crushed peppermint candy canes around outer edge of each tart. Makes 2 (9-inch) tarts. Prep: 30 min., Bake: 20 min., Chill: 1 hr.
Triple chocolate brownies
Triple chocolate brownies
Ingredients:
275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar
Preparation method
1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Preparation time – Less than 30 mins
Cooking time – 10 to 30 mins
Makes – 20-24 squares
Ingredients:
275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz pecans, broken into pieces
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar
Preparation method
1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Preparation time – Less than 30 mins
Cooking time – 10 to 30 mins
Makes – 20-24 squares
Chocolate mint brownies
Chocolate mint brownies
April 19, 2011 By admin
Brownie layer:
1/2 cup butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/8 teaspoon salt
Mint layer:
3 tablespoons butter, at room temperature
1 1/2 cup powdered sugar
1 1/2 – 2 tablespoons heavy cream
3/4 teaspoon pure peppermint extract
green food coloring (optional)
Chocolate ganache:
1/2 cup semi sweet chocolate chips
1/4 cup cream
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Brownies:
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint layer:
In the bowl of your electric mixer or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate Ganache: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and and cream. Allow to col about 15 minutes. Stir. Spread over the mint filling and refrigerate for about 30 minutes.
To serve:
Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
April 19, 2011 By admin
Brownie layer:
1/2 cup butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/8 teaspoon salt
Mint layer:
3 tablespoons butter, at room temperature
1 1/2 cup powdered sugar
1 1/2 – 2 tablespoons heavy cream
3/4 teaspoon pure peppermint extract
green food coloring (optional)
Chocolate ganache:
1/2 cup semi sweet chocolate chips
1/4 cup cream
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Brownies:
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint layer:
In the bowl of your electric mixer or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate Ganache: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and and cream. Allow to col about 15 minutes. Stir. Spread over the mint filling and refrigerate for about 30 minutes.
To serve:
Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
German chocolate brownies
German chocolate brownies
April 19, 2011 By admin
Ingredients:
1/2 cup butter, cubed
4 ounces German sweet chocolate, coarsely chopped
2 eggs, lightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup flaked coconut
1/2 cup chopped pecans
2 tablespoons corn syrup
2 tablespoons 2% milk
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture.
Pour into a greased 9-in. square baking pan. Bake at 350° for 18-22 minutes or a toothpick inserted near the center comes out clean (do not overbake).
For topping, combine butter and brown sugar in a large bowl. Add the coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly.
Broil 6 in. from the heat for 2-4 minutes or until top is browned and bubbly. Cool on a wire rack. Cut into bars Yield: 16 brownies.
Preparation time – 20 mins
Cooking time – 25 mins
Makes – 16 servings
April 19, 2011 By admin
Ingredients:
1/2 cup butter, cubed
4 ounces German sweet chocolate, coarsely chopped
2 eggs, lightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup flaked coconut
1/2 cup chopped pecans
2 tablespoons corn syrup
2 tablespoons 2% milk
Directions:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture.
Pour into a greased 9-in. square baking pan. Bake at 350° for 18-22 minutes or a toothpick inserted near the center comes out clean (do not overbake).
For topping, combine butter and brown sugar in a large bowl. Add the coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly.
Broil 6 in. from the heat for 2-4 minutes or until top is browned and bubbly. Cool on a wire rack. Cut into bars Yield: 16 brownies.
Preparation time – 20 mins
Cooking time – 25 mins
Makes – 16 servings
Chocolate raspberry brownies
Chocolate raspberry brownies
Ingredients:
200g dark cooking chocolate
100g butter
2 eggs
1 cup caster sugar
2/3 cup SR flour
1/3 -1/2 cup raspberries
Method:
Melt butter and chocolate over low heat. Transfer to a large bowl and add in sugar, eggs and sifted flour gently mixing after you add each ingredient. Gently stir in raspberries (no need to defrost) and pour into lined square tin. Bake for 30-35 minutes in 180 oven. A knife should come out clean (unless you dip it straight in a berry of course) but you want them looking crispy on the outside and gooey on the inside.
Ingredients:
200g dark cooking chocolate
100g butter
2 eggs
1 cup caster sugar
2/3 cup SR flour
1/3 -1/2 cup raspberries
Method:
Melt butter and chocolate over low heat. Transfer to a large bowl and add in sugar, eggs and sifted flour gently mixing after you add each ingredient. Gently stir in raspberries (no need to defrost) and pour into lined square tin. Bake for 30-35 minutes in 180 oven. A knife should come out clean (unless you dip it straight in a berry of course) but you want them looking crispy on the outside and gooey on the inside.
Peanut butter chocolate brownies
Peanut butter chocolate brownies
Ingredients:
Melted butter, to grease
150g dark chocolate, coarsely chopped
100g butter, chopped
215g (1 cup) caster sugar
75g (1/2 cup) plain flour
2 tbs cocoa powder
2 eggs
200g (3/4 cup) Woolworths Select crunchy peanut butter
Method:
1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.
Preparation time – 20 mins
Cooking time – 45 mins
Makes – 12 servings
Ingredients:
Melted butter, to grease
150g dark chocolate, coarsely chopped
100g butter, chopped
215g (1 cup) caster sugar
75g (1/2 cup) plain flour
2 tbs cocoa powder
2 eggs
200g (3/4 cup) Woolworths Select crunchy peanut butter
Method:
1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.
Preparation time – 20 mins
Cooking time – 45 mins
Makes – 12 servings
Double chocolate brownies
Double chocolate brownies
Ingredients:
1 1/4 cup flour, divided
1/4 cup sugar
1/2 cup cold margarine or butter
1 can (14-ounce size) sweetened condensed milk
1/4 cup unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 bar (8-ounce size) milk chocolate, broken into chunks
3/4 cup chopped nuts (optional)
Method:
Preheat oven to 350 degrees. Line 13×9-inch baking pan with foil; set aside.
In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.
In another bowl, beat condensed milk, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.
Cool and lift out of pan. For hearts, cut with heart-shaped cookie cutter or cut around a cardboard heart template using a knife. Decorate with icing or gels if desired. Store covered.
Ingredients:
1 1/4 cup flour, divided
1/4 cup sugar
1/2 cup cold margarine or butter
1 can (14-ounce size) sweetened condensed milk
1/4 cup unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 bar (8-ounce size) milk chocolate, broken into chunks
3/4 cup chopped nuts (optional)
Method:
Preheat oven to 350 degrees. Line 13×9-inch baking pan with foil; set aside.
In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.
In another bowl, beat condensed milk, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.
Cool and lift out of pan. For hearts, cut with heart-shaped cookie cutter or cut around a cardboard heart template using a knife. Decorate with icing or gels if desired. Store covered.
Milk chocolate brownies
Milk chocolate brownies
Ingredients:
1 stick (1/2 cup) unsalted butter
8 ounces fine-quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
Method:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.
Serves – 16
Ingredients:
1 stick (1/2 cup) unsalted butter
8 ounces fine-quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
Method:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.
Serves – 16
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