White Chocolate | Chocolate Brownie Recipe

April 16, 2011 By admin

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

White chocolate brownies

April 16, 2011 By admin

hocolatebrownierecipe.org/wp-content/uploads/2011/04/white-chocolate-brownies-150×150.jpg” alt=”white chocolate brownies” width=”150″ height=”150″ />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.

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How to make chocolate brownies

April 16, 2011 By admin

Chocolate brownies are an irresistible treat. For an even more decadent dessert, top your brownies with chocolate fudge frosting. Many people pull out a boxed mix when they want to make chocolate brownies, but you can make your own from scratch in the same time it would take you to make a boxed mix. Here’s how to make chocolate brownies:

Ingredients:

1/2 cup butter
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup flour
1/2 cup chopped nuts or chocolate chips (optional)
1/2 cup Cocoa powder (optional)
Chocolate fudge frosting
Round or square baking pan, approximately 8×8
Wooden spoon or whisk
Saucepan
Sharp knife

1. Prepare to make chocolate brownies. Before you begin, preheat the oven to 350 degrees, and generously grease your baking pan. For this recipe, you’ll need a pan measuring approximately 8″ by 8″, although you can double the recipe to fill a larger pan.
2. Melt butter and chocolate. Add the butter and chocolate to a medium saucepan, and heat over low heat until the mixture has melted. Watch carefully so it does not burn, and as soon as the mixture has melted, remove it from the heat.
3. Mix the brownies. Mix the eggs, sugar, and vanilla into the butter/chocolate mixture with a wooden spoon or whisk. Beat lightly for a few minutes until the ingredients have combined. Then stir in the flour, as well as nuts or chocolate chips. You can use regular chocolate chips, or the white chocolate or butterscotch variety. For an even more intense chocolate flavor, add cocoa powder to the batter. Do not overmix the batter, or the texture of your brownies will change.
4. Bake the brownies. Spread the brownie batter evenly in the baking pan, and bake for 30 minutes. When they’re done, a toothpick inserted into the center of the pan should come out clean. Do not overbake, or they will be dry and crumbly instead of chewy.
5. Enjoy! Remove your brownies from the oven and frost them using store-bought or homemade chocolate fudge frosting. Then cut them into bars using a sharp knife. Serve your delicious warm brownies with a glass of cold milk.

Chocolate brownies make a delicious after-school treat for kids, and are also great to have on hand when company arrives. Although you can make them from a boxed mix, they won’t be nearly as delicious as this homemade variety.

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