Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts
[RECIPE]: Cookie Dough Brownie
Here's how this is going down, my dear-hearts, fudgy cookie dough wrestled into a pan and baked to sweet submission, then an eggless brown sugared dough spread over the top, all this with a huge amount of discipline and hell load of self denial in tow, and finally, Valrhona crunchy pearls sprinkled and pushed into place.
It's cruel. Every step of the way. so many reasons to pick up the mixing bowl and spoon the batter shamelessly. But no, I soldiered on to produce these babies. And trust me, it's all worth it.
You're thinking movie scenes, sweat pants, bundles of tissue strewed all over and a wailing female lead stuffing her face with cookie dough ice cream in an effort to put an end to her misery. Neh... we all know it doesn't work. But hey, these brownies will definitely work its magic on even the grouchiest pants in the office.
Did I mention they make terrific cheerleaders too? Pyramid formation, boo-yah.
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Cookie Dough Brownies
adapted from Bakerita
Ingredients
For the brownies
- 110g Unsalted Butter, melted
- 150g White Sugar
- 160g Light Brown Sugar
- 1 tsp vanilla extract
- 2 eggs (120g)
- 96g all purpose flour
- 64g cocoa powder
- 1/2 tsp salt
For the cookie dough
- 55g butter, softened
- 52g brown sugar
- 50g white sugar
- 1 tsp vanilla extract
- 3 tblspoon milk
- 128g all purpose flour
- 1/2 tsp salt
- 75g chocolate chips/shaved chocolate (I used Valrhona dulcey crunchy pearls)
for the brownies
- Preheat the oven to 180 degrees celsius. Line an 8x8 inch pan with parchment paper and grease lightly.
- Combine the melted butter, sugars and vanilla in a mixing bowl. On slow speed, beat in the eggs, one at a time, mixing well after each, until thoroughly combined.
- In a separate bowl, sieve the flour and cocoa powder. Put in the salt. Gradually stir flour mixture into the egg mixture until blended. Making sure there are no lumps of dry ingredients and pour the batter into the prepared baking dish.
- Lick the spoon.
- Bake in preheated oven for about 30mins or until inserted toothpick comes out clean. Remove and allow to cool before frosting.
For the Cookie Dough layer
- In a medium bowl, use a wooden spoon and mix the butter, brown sugar and white sugar until smooth. Make sure that your butter is well softened before doing this otherwise you'll have to suffer a really painful process when spreading it out. Whisk in the vanilla and milk. Mix in the flour until well incorporated. Stir in chocolate chips; I used Valrhona Dulcey Crunchy Pearls here (because I'm so ghetto) but regular chocolate chips will work just fine.
- Spread cookie dough in an even layer on top of the cooled brownies. Refrigerate for about 1 hour until firmed up before removing it from the pan and cutting into your desired shape.
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{Wordless Wednesdays}: Curbside Cafe and Wine Bar
Labels:
affordable,
all-day-breakfast,
biopolis,
Brownies,
brunch,
cafe,
Cheesecake,
coffee,
desserts,
milkshakes
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Rounding off the National Day weekend with the family over a round of guilty pleasures. Spam fries, Red velvet cheesecake chocolate brownie, homemade apple pie and a smorgasbord of sticky milkshakes.
#getyourfatpantsready
Curbside Cafe & Wine Bar
21 Biopolis Drive
Nucleous #01-21
Singapore 138567
TWD: White Chocolate Brownies
Most of know that white chocolate does not equate brownies. After all, that only accounts as cocoa butter. So what are these exactly? Recieving the curious stares of an onlooker upon my claim that these were in fact white chocolate brownies isn't exactly very welcoming. Neh... I proclaim them to be white chocolate cake instead!
Crisp on the outside with the signature rippling of its surface skin (almost like a real brownie) yet chewy and fragrantly sweet on the inside. These were good, but nothing extraordinary. Given that fact, I could still have managed to pop a few in one sitting. Now I heavily regret baking it in the wilton brownie pan that warrant 'dainty' portions with a not so dainty temptation factor. ARGH. Well at least I skipped the meringue topping, that ought to dodge a few extra calories won't it?
Thank you Marthe from Culinary Delights for choosing this weeks' recipe.
Please visit the link for the recipe!
Next week, tender shortcakes!!!
TWd: Espresso Cheesecake Brownies
'Wake-me-up' Cheesecake Brownies (TWD)
Sometimes, I silently wish I'll have the opportunity to learn the art of perfecting milk frothing and latte art. Coffee, is just an indescribable experience on its own. A good cup leaves one yearning for more and a bad cup leaves one feeling grouchy and kicking from a malfunctioned high. And ever since I was put behind the counter of drinks operations in the cafe, the desire to learn these skills elevated by a notch higher. Now, if only I could figure out a perfect setup for a part time job as a barista during my short stay in Aussie land next year.
As cute as a button
The irresistable sheen of the glossy chocolate dip. Spotted with the delightful burst of crunchiness from the Valrhona Crunchy Pearls.
Moist. Fudgey in the centre. Need I say more?
Thanks Jayma of Two Scientists Experimenting in the Kitchen for picking out such a wonderful recipe. Visit the rest of the TWD bloggers now!
French chocolate brownies
In this installment of Tuesdays With Dorie, i repeat, TUESDAYS with Dorie and not Thurs and Fridays. I apologise profusely for my procratinating approach to TWD lately. But sometimes it really can't be helped. Di of Di's Kitchen Notebook selected French Chocolate Brownies on pages 92-93 of the beloved book as the newest bake task for all TWD bakers.
I was of course joyous at the terrific choice. Chocolate? nothing would seem more appealing to my colleagues than that. Moreover it was my last week at work, i desperately needed something sweet to seal the deal. hehe. Brownies fit the bill perfectly! THanks Di!
So moving on, for the recipe, please head over to Di's site. I'm plain lazy as you can probably tell. But must I repeat, as the other TWD bakers have said so as well, these brownies were ohh-sooo-GOOD! *trying to contain the shower of saliva as I speak*. They embodied all the qualities that a fine brownie should have. Crackly crust, fugdy body. Now that's top notch!
I omitted the raisins in the recipe and threw in white chocolate chips into the mixture instead. Well, that probably removed the whole 'french' element to it. But oh well, it was still delish anyway. The brownie huffed and puffed whilst in the oven. Building a rather thick crackly crust on the top which was way gorgeous. It looked odd but on the contrary, tasted divine. Definitely be making this again! plus probably a little experimenting with additional stuff i can throw into the batter. hehe. Meanwhile, bounce over to the
TWD home page to check out the other brownies from the TWD bakers!
finally, on a rather random note, i caught the movie sex in the city the other night. It was a fantastic show. So please go watch it. Admist all the sex, lust and lies, there are indeed a few moral values and lessons carried throughout the show. *groanz*. i can't believe my IC got checked for fitting within the M18 regulation. Look at me for pete's sake, i'm freaking 22 this year!!?! *smacks head*
art house brownies
"ORD lor!!!" Jingwei cries. Nope..not the real ord but i somewat informal way of celebrating our last lab session for the entire semester. Dreadful periods during which i have to lug my half-awaken body to school to perform some crap experiements just for the sake of curriculum. I doubt putting in effort to understand the whole experiment set-up would pay off very much as well since most labs involved deep concepts. Oh well, even the lab techs assist us in our quick get aways by making explanations straight to the point. Tts a good thing.
So after lab, i spent a little time with babe having lunch at botak jones. Cajun chicken was good. And warning, do not order ur steak medium rare unless u're a fan of raw meat! it was seriously undone and the jelly lyke texture of the uncooked meat was repulsive and not anywhere near edible. Tried my first doughnut of the season at munchy doughnuts. I knoe i'm slow! ..but must admit tt the white chocolate with cinnammon was divine! and aptly named as well, silly mon... haha.
Came home to an itchy hands mode. it was lyke some sort of silly mantra being chanted in my head. lyke some sorta raging circus. Oh well, i had to appease tt dun i. So i sat down and did this...
my very first art piece.. a mad splash of colours on an empty chocolate brown canvas. Nothing lyke this to soothe my soul. AHHh.. and it looks quite impressionistic in my opinion. haha.Neh.. was just kidding u guys... Sihan has no artistic abilties at all. So tt ain't even possible. So wat does she do to relieve her itchy hand syndrome? she BAKES!!!
Pulling out a recipe from my ancient dusty cupboards.. or rather favourite lists tt i have stored away for way to long. I decided to try my hand at the best brownie recipe adapted from alice medrich. Of course, with a little touch of Sihan in the midst. So with tt i decided to do a swirl method on this brownie batter as i thought the slight tang from the cream cheese would play up the contrast btw the richness of the chocolate. Hence the white and green swirls being the lemon flavored cheese and matcha flavored cheese respectively. Not only do the colours work well together, the flavors sang in harmony. Gorgeous i must say. An art work literally...
Wats interesting about the recipe was the use of cocoa powder and absolutely zilch melted chocolate in this brownie. I was apprehensive at first but when the lovely brownie emerged from the oven, i was taken aback by the moistness and the fudge lyke texture of the brownie. Gosh... wld have been better if i had taken the time to buy some valrhona cocoa powder. wld be divine..*swoons*Now who wants a slice of edible art?..
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