BROWNIE KEDUTS

Ramai dah cuba brownies ni..cukup famous dan menjadi kegilaan masa kini, Saya memang lama teringin untuk mencuba tetapi tidak mempunyai resipinya sehinggalah terjumpa di FB...terus copy, paste dan simpan tunggu waktu tepat membuatnya. Dik kerana terlalu ghairah bila terjumpa resipi ini terlupa hendak dapatkan nama penyumbang..apa pun saya minta halalkan resipinya dan ternyata memang keeper...fudgy dan sedap.

Brownie Keduts

• 400 gm coklat kompound - potong kasar
• 150 gm mentega
• 100 gm gula perang
• 100 gm gula kastor
• 4 biji telur
• 1 sdk perasa vanila
• 100 gm tepung naik sendiri*
• 30 gm serbuk koko* - *satukan dan ayak

 Cara-caranya..

1. Dalam mangkuk stainless steel, satukan coklat kompound dan mentega. Cairkan adunan dengan kaedah 'double boiler'. Tutup api dan angkat.
2. Dalam mangkuk lain, satukan pula gula perang, gula kastor, telur dan perasa vanila, gaul sebati.
3. Tuang dalam mangkuk adunan coklat dan gaul sehingga kesemua adunan rata dan sebati.
4. Masuk sedikit demi sedikit adunan tepung dan gaul rata.
5. Sediakan loyang bersaiz 10 x 10 inci, lapik kertas minyak dengan melebihkan sehingga paras ketinggian loyang. Ini supaya senang untuk ditarik keluar dari loyang dan oles sedikit mentega.
6. Tuang dalam loyang dan ratakan.
7. Bakar dalam oven yang telah dipanaskan dengan suhu 160C selama 30 minit atau mengikut kesesuaian oven masing-masing.
8. Tutup suis oven, biarkan brownies dalam oven dengan pintu terbuka selama lebih kurang 15 minit.
9. Keluarkan dan potong mengikut pilihan anda.

RECIPE SOURCE:  unknown

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CAPPUCINO BROWNIES

Resipi adaptasi dari Martha Stewart ini memang pasti disukai oleh peminta kopi..ha..ha..hint of cinnamon dan nutmeg memberikan satu kombinasi yang mantop. Saya olahkan sedikit resipi ini dengan meletakan white chocolate topping..perghhh..memang mengasyikkan bersama cafe latte.

Cappucino Brownies

• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 4 ounces unsweetened chocolate, chopped
• 1 1/2 cups sugar
• 1 tablespoon instant espresso powder
• 2 teaspoons pure vanilla extract
• 4 large eggs, lightly beaten
• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 325 degrees.place rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter; set aside.
2. In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.
3. In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.
4. Pour into prepared pan, and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper, and cut into 16 squares.

For The Topping

• 115 g white chocolate
• 55 g butter
• 3 tbsp milk
• 175 g iing sugar

Double boiled chocolate, butter and milk. Remove and sift icing sugar. Beat till smooth then spread over brownies. Dust the top with sifted cocoa powder, then cut into  squares

Recipe Source :- http://www.marthastewart.com/339689/cappuccino-brownies

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in yotur own words, or simply link back to this post for the recipe. Thank You

CHOCOLATE CHIPS BROWNIES

These dark chocolate brownies will satisfy anyone's sweet tooth.Easy Double Chocolate Chip Brownies are a chocolate lover's dream with a hint of vanilla and a dash of chopped nuts for texture. Perfect for all occasions.

Chocolate Chips Brownie

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces quality dark chocolate (60 to 72%), coarsely chopped
• 1 cup unsalted butter, cut into 1-inch cubes
• 1 1/2 cups sugar
• 1/2 cup firmly packed light brown sugar
• 5 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 chocolate chips

Method:

1. For the brownie, preheat the oven to 350℉.
2. Butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
3. In a medium bowl, whisk together the flour, salt and cocoa powder.
4. Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature at this point.
5. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining two eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
6. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible. Finally add the chocolate chips.
7. To assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
8. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
9. Remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons CHOCOLATE CHIPS.

Cool the brownies completely before cutting and serving. Store wrapped tightly in plastic wrap for up to 4 days.

yield | 12 large brownies or 24 small brownies

Simple brownie....dark chocolate, lembut dan sedap semua untuk semua functions. kalau gemar kacang masukkan kacang kalu tidak biarkan plain aje pun sudah cukup sedap. Peminat chocolate pasti mengemmarinya.

Next Post - Udang Masak Serai

ANNA OLSON WHITE CHOCOLATE BROWNIES

I'm glad I finally made this. The moment I saw this on SUGAR , Anna Olson TV program, I've book marked it and waiting for the right time to experiment this heavenly white chocolate brownies.  I can definitely say that the white chocolate flavor was practically undetectable.  Cranberry was the prominent flavor in this brownie.  This balance up the white chocolate sweetness, so you find this as sweet and sour brownies. If you don't like sourish taste of cranberry you can substitute it with chocolate chips or raisin. The texture was like cake. I'm glad I tried this blondie!!!!

ANNA OLSON WHITE CHOCOLATE BROWNIES

1/3 cup unsalted butter, cut into pieces / 1/3 cawan mentega dipotong kube

6 ounces white chocolate, chopped / 6 oz chocolate masakan putih

2 unit egg / 2 biji telur

1 cup sugar / 1 cawan gula

2 teaspoons vanilla / 2 sdt vanila

1 cup all purpose flour / 1 cawan tepung

1/2 teaspoon baking powder / 1/2 sdt baking powder

1/4 teaspoon salt / 1/4 sdt garam

1/4 cup dried cranberries / 1/4 cawan cranberry kering (boleh digantikan dengan chocolate chips)

1/2 cup walnut pieces, (optional), lightly toasted / 1/2 cawan kacang walnut (boleh ditinggalkan kalau tidak suka / 

unit icing sugar, for dusting / gula ising untuk taburan atas

Directions

Preheat oven to 350 F.

Butter and line a 9-inch square baking pan with parchment./ Panaskan oven pada suhu 350 F dan sapukan mentega pada loyang pembakar 9"

Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature./ Cairkan cokolate putih.

In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture./ Pukul gula, telur dan vanilla sehingga gebu.

In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and walnuts and spoon into prepared pan./ Dalam mangkok yang berasingan ayak tepung, baking powder dan garam, kemudian masukkan adunan telur tadi. Gaul rata dan masukkan cranberry dan walnut.

Bake 45 minutes. / Bakar selama 45 minit.

To Assemble

Allow to cool completely before cutting and dust with icing sugar. Brownies will keep for 4-6 days in an airtight container. / Sejukan sebelum dipotong dan ayak gula ising di atasnya. Brownies ini tahan 4-6 hari jika disimpan dalam bekas yang bertutup.

Dah lama saya dendam dengan white chocolate brownies...ini cinta pandang pertama...apabila melihat Anna Olson membuatnya dalam rancangan SUGAR. Saya cuma menunggu saat dan tika yang sesuai untuk membuatnya dan biasanya saat itu ialah masa anak-anak pulang bercuti...mana taknya kalau saya buat masa dia orang tak ada..pasti sugar level saya mendadak naik..saya ini pantang tenguk benda manis..lebih-lebih lagi kalau saya membaca ...mak aii boleh habis sebalang saya seorang aje.  Itu yang gerunya. Hajat tercapai masa cuti Christmas baru ini..pula tu ramai tetamu di rumah..geng-geng anak-anak saya ramai ermalam di rumah..masa..inilah saya buat...jadi saya punya alasan..kalau tidak anak-anak tidak begitu suka saya buat benda-benda manis ni..takut tulah...sugar level saya.

Mak aii...memang lemak dan sedap...sebab tu saya namakanya HEAVENLY WHITE CHOCOLATE BROWNIES ...tapi kalau hendakkan yang lebih sedap gunakan white chocolate yang berquality...tetapi kalau tak ada...white chocolate apa-apa aje pun boleh. Bestnya brownies ni kombinasi white chocolate yang manis dan cranberry kering yang masam  menjadikannya masam-masam manis....memang syok. Saya suka brownies..cuma slacknya brownies saya ini ter over baked. Kalau tidak mungkin nampak gebus sedikit macam brownies Anna Olson. Tektur brownies ni sama juga macam tektur chocolate brownies.

Next Post - Apam Soda

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AMAZING BROWNIES

Amazing Brownies - Fudgy, Chewy and Cakey recipe from The Perfect Recipe by Pamela Anderson.

Yeah... it's true Pamela Anderson from the Baywatch....this is her recipe and I don't know where on earth did I got this recipe but one thing for sure anything about chocolate I will book mark and try and this is one of it.

The name of the brownie itself is a great attraction the description of the brownie as fudgy, chewy and cakey made it irresistible to try and I can't help myself from trying and thank god it worth the efforts...it's amazing brownie.

Ingredients

2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
veg cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts - I skipped this

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. 

Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water. 

Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next.

Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. 

If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.

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Ini resipi dari Pamela Anderson pelakon sexy dalam cerita Baywatch. Entah macam mana saya dapat resipi ini pun saya dah tidak dapat nak track balik...yalah...saya ini kalau ada aje resipi chocolate pasti simpan dan tunggu masa untuk mencuba. Resipi adalah salah satu daripadanya. AMAZING BROWNIE namanya aje udah cukup menjadi tarikan yang kuat dan terus terang saya kata memang berbaloi membuatnya. Anak-anak suka sekali. Jika suka seperti biasa bolehlah letakkan kekacang.

Next Post - Chocolate Puds With Chocolate Sauce

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DEEP DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE DRIZZLES

Chocolate lovers will definitely love this. This is one of my family favorite. The recipe calls for some chopped pecan nuts in the brownie, however I omitted any nuts in the brownie since my children don't quite like that. I made it plain and topped the brownie with white chocolate drizzle and roasted pecan.

You can use any nuts of your choice, pisttachio, almond , walnut or even macadamia.

This brownie will be a favorite since it has the deep, rich, milky taste of dark and milk chocolates mixed together.

They are just perfect; dense and chewy on the inside with a slight crisp touch on the outside.

Don't wait. Hurry in the kitchen to bake some exceptional cocoa brownies with white chocolate drizzle and toasted pecan for you and your family. 

Ingredients: - Adapted from Cooking Light

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large egg whites
1 large egg
2/3 cup unsweetened 100% cacao cocoa
100 gm cooking chocolate
1/2 cup skim milk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

PREPARATIONS

preheat oven to 350 degrees and line 13x9 inch pan with parchment or coat with cooking spray

cream butter and sugar together until fluffy. add egg whites and egg, one at a time, beating will afer each addition. add vanilla and combine.

add cocoa, cooking chocolate and milk and beat - this is where it may appear curdled! 

combine flour, baking powder, doda and salt in a separate bowl and mix with a whisk. 

add flour mixture to cocoa mixture 1/2 cup at a time on low speed until just combined. overmixing leads to tough brownies!

spoon batter into prepared pan and spread evenly.

bake for 30-35 minutes or until set. cool for 1-2 hours.

Refer to my earlier entry on chocolate ganache.optional: once completely cooled, slice with a serrated knife or pizza cutter into even squares. melt 1/2 cup white chocolate in microwave on low until melted. pour chocolate into a ziploc baggy, cut at tip, and drizzle onto brownies. place in refrigerator to set for 10-15 minutes.

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Brownie yang mesti anda buat terutama bagi peminat chocolate. Membuatnya mudah dan ringkas, kaya dengan chocolate, lembut di dalam dan ranggup diluar. Resipi ini memerlukan anda meletakkan pecan di dalam tetapi saya tidak memasukkan pecan di dalam disebaliknya saya bakar pecan dan letak di atas. Ini kerana anak-anak kurang meminati kekacang di dalam sebarang kek. Saya buat chocolate ganache, cairkan chocolate putih dan hiaskan atas brownie. Semua ini bergantung kepada cita rasa masing, boleh juga dibuat plain. Satu resipi yang mesti dicuba!!!!!!

Next Post - Bakso Sapi

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