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~~BROWNIES~~

Dec 9 2014

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cookies

 

 

1 package (18.25 ounces) chocolate cake mix

1 cup chopped nuts

1/2 cup (1 stick) butter or margarine,melted

1 cup EVAP milk, divided

35 (10-ounce package) caramels, unwrapped

2 cups (12-ounce SEmi-Sweet chocolate Morsels

PREHEAT oven to 350°F.

COMBINE cake mix and nuts in large bowl. Stir in butter and 2/3 cup evaporated milk (batter will be thick). Spread half of batter into greased 13×9-inch baking pan.

BAKE for 15 minutes.

HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.

DROP remaining batter by heaping tsp over caramel mixture.

BAKE for 25 minutes or until center is set. Cool in pan or wire rack.

Makes about 2 dozen brownies

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Jun 21 2012

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makes 9

4 oz butter, plus extra for greasing

8 oz white chocolate

2/3 cup walnut pieces

2 eggs

1 cup brown sugar

1 cup self-rising flour

Preheat the oven to 350F. Lightly grease a 7 inch square cake pan.

Coarsely chop 6 oz of the chocolate and all the walnuts. Put the remaining chocolate and the butter in a heatproof bowl, set over a pan of gently simmering water.

When melted, stir together, then set aside to cool slightly.

Whisk the eggs and sugar together, then beat in the cooled chocolate mixture until well mixed. Fold in the flour, chopped chocolate, and the walnuts. Turn the mixture into the prepared pan and smooth the surface.

Transfer the pan to the preheated oven and bake the brownies for about 30 minutes, until just set. The mixture should still be a little soft in the center. Let cool in the pan, then cut into 9 squares before serving.

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Jun 20 2012

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makes 12

8 oz butter,softened,plus extra for greasing

5 1/2  semisweet chocolate, broken into pieces

2 cups self rising flour

1/2 cup superfine sugar

4 eggs, beaten

1/2 cup chopped pistachios

3 1/2 white chocolate, chopped coarsely

confectioner’s sugar, for dusting (optional)

Preheat the oven to 350F. Lightly grease a 9 in baking pan and line with baking parchment.

Melt the semisweet chocolate and butter in a heatprof bowl set over  a pan of gently simmering water. Let cool slightly.

Sift the flour into a separate mixig bowl and stir in the superfine sugar.

Stir the eggs into the melted chocolate mixture, then pour this mixture into the flour and sugar mixure, beating well. Stir in the pistachios and white chocolate, then pour the cake batter into the pan, spreading it evenly into the corners.

Bake in the preheated oven for 30-35 minutes, until firm to the touch. Let cool in the pan for 20 minutes, then turn out onto a wire rack.

Let cool completely, then cut into 12 pieces and dust with confectione’s sugar if liked.

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Jun 19 2012

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3 oz butter, plus extra for greasing

1 cup lowfat soft cheese

1 tsp vanilla extract

1 cup superfine sugar

2 eggs

3 tbsp unsweetened cocoa

3/4 cup self rising flour, sifted

1/3 cup chopped pecans

 

fudge frosting

4 tbsp butter

1 tbsp milk

2/3 cup confectioner’s sugar

2 tbsp unsweetened cocoa

pecans, to decorate ( optional)

 

Preheat the oven to 350F. Lightly grease an 8-inch square cake pan and line the bottom with baking parchment.

Beat together the cheese,vanilla extract, and 5 tsp of superfine sugar together until light and fluffy. Place the butter and unsweetened cocoa in a small pan and heat gently, stirring until the butter melts and the mixture combines, then stir it into egg mixture. Fold in the flour and nuts.

Pour half of the cake batter into the pan and smooth the top. Carefully spread the soft cheese over it, then cover it with the remainig cake batter. Bake in the preheated oven for 40-45 minutes. Let cool in the pan.

To make the frosting, melt the butter in the milk. Stir in the confectioner’s sugar and unsweetened cocoa. Spread the frosting over the brownies and decorate with pecans (if using). Let the frosting set, the cut into squares to serve.

 

 

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Jun 19 2012

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2 oz butter, plus extra for greasing

4 oz semisweet chocolate, broken into pieces

1 cup brown sugar

2 eggs

1 tbsp instant coffee powder dissolved in 1 tbsp hot water,cooled

2/3 cup all purpose flour

1/2 tsp baking powder

1/3 cup coarsely chopped pecans

Decoration

1 cup confectioners sugar

1-2 tbsp water

chopped pecans

Preheat the oven to 350F. Grease and line the bottom of an 8 in square cake pan with baking parchment. Place the chocolate and butter in a heavy bottomed pan over low heat until melted. Stir and let cool.

Place the sugar and eggs in a large bowl and cream together until light and fluffy. Fold in the chocolate mixture and cooled coffee and mix thoroughly. Sift in the flour and baking powder and lightly fold in the mixture, the carefully fold in the pecans.

Pour the batter into the prepared pan and bakein the preheated oven for 25-30 minutes, or until firm and skewer inserted into the center comes out clean.

Let cool in the pan for a few minutes, then run a knife round the edge of the cake to loosen it. Turn the cake out onto a wire rack and peel off the lining paper.Let cool completely. When cold, cut into squares.

Mix the confectioner’s sugar with the water to give a coating consistency. Trickle over or around each brownie and sprinkle with chopped pecans.

 

 

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Jun 19 2012

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makes 9 large or 16 small

4oz butter, plus extra for greasing

4 oz semisweet chocolate, broken into pieces

1 1/3 cups golden superfine sugar

pinch of salt

1 tsp vanilla extract

2 large eggs

1 cup all purpose flour

2 tbsp unsweetened cocoa

1/2 cup white chocolate chips

 

fudge sauce

4 tbsp butter

generous 1 cup golden superfine sugar

2/3 cup milk

generous 1 cup heavy cream

2/3 cup corn syrup

7 oz semisweet chocolate, broken into pieces

Preheat the oven to 350 F. Grease and line the bottom of a 7-inch square cake pan with baking parchment. Place the butter and chocolate  in a small heatproof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. let cool slightly. Stir in the sugar,salt, and vanilla extract. Add the eggs, one at a time, stirring well, until blended.

Sift the flour and unsweetened cocoa into the cake batter and beat until smooth. Stir in the chocolate chips, then pour the batter into the pan. Bake in the preheated over for 35-40 minutes, or until the top is evenly colored and skewer inserted into the center comes out almost clean. Let cool slightly while preparing the sauce.

To make the sauce, place the butter, sugar, milk, cream, and syrup in a small saucepan and heat gently until the sugar dissolved. Bring to a boil and stir for 10 minutes, or until the mixture is caramel colored. Remove from the heat and add the chocolate. Stir until smooth. Cut the brownies into squares and serve immediately with the sauce.

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May 10 2012

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makes 15

8 oz butter,softened,plus extra for greasing

generous 1 1/2 cups self rising flour

1 tsp baking powder

1 tsp unsweetened cocoa,plus extra for dusting

generous 1 cup golden superfine sugar

4 eggs, beaten

3 tbsp instant coffee powder, dissolved in 2 tbsp hot water

 

fudge frosting

4 oz white chocolate, broken into pieces

2 oz butter,softened

3 tbsp milk

1 3/4 cups confectioners sugar

Preheat the oven to 350F. Grease and line the bottom of a shallow 11 x 7-inch pan with baking parchment.Sift the flour, baking powder, and cocoa into a bowl and add the butter, superfine sugar, eggs and coffee. Beat well, by hand or with an electric whisk, until smooth, then spoon into the pan and smooth the top.

Bake in the oven for 35-40 minutes, or until risen and firm. Let cool in the pan for 10 minutes, the turn out onto a wire rack and peel off the lining paper. Let cool completely. To make the frosting, place the chocolate, butter, and milk in a bowl set over a pan of simmering water and stir until the chocolate has melted.

Remove the bowl from the pan and sift in the confectioners sugar. Beat until smooth, then spread over the cake. Dust the top of the cake with sifted cocoa, then cut into squares.

 

 

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May 9 2012

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makes 12

5 1/2 oz good quality semisweet chocolate

3 1/2 oz margarine or butter plus extra for greasing

1 tsp strong instant coffee

1 tsp vanilla

1 cup ground almonds

1 cup superfine sugar

4 eggs, separated

confectioners sugar to decorate

Preheat the oven to 3500 F. Grease an 8-inch square cake pan and line the bottom with baking parchment

Melt the chocolate and butter in a heatproof bowl placed over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir very occasionally until the chocolate and butter or margarine have melted and are smooth.

Carefully remove the bowl from the heat. Let cool slightly, then stir in the coffee and vanilla extract. Add the almonds and sugar and mix well until combined. Lightly beat the egg yolks in a separatebowl, then stir into the chocolate mixture.

Whisk the egg whites in a large bowl until they formstiff peaks. Gently fold a large spoonful of the egg whites into the chocolate mixture, then fold in the remainder until completely incorporated.

Spoon the mixture  into the prepared pan and bake in the preheated oven for 35-40 minutes, or until risen and firm on top but still slightly gooey in the center. Let cool in the pan, then turn out, remove the lining paper, and cut into 12 pieces. Dust with confectioners sugar before serving,if liked.

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