It’s a very spontaneous recipe. I’ve been in our supermarket and they have always some small recipe cards. So I just took this one and baked it. So that’s also why I used some chocolate-cake mixture not made by myself. Recipe is for about 20 pieces.
Oh by the way… it’s my first participation in “Magazine Mondays”… means make a recipe on monday from a magazine… I have soo many magazines and books about food – but don’t believe that I’ll ever have the time to make all of them… so… let’s start with at least one a week.
- 1dl water
- 3/4dl Cranberry Sirup
- juice of 1/2 citrone
- 50g dried Cherries
- 30g dark chocolate, chopped
- 1 pack (500g) of fix (instant)-chocolate-cake
- 10g pistache, chopped for decoration
- some powdered sugar for decoration
How to do it
- Boil water, sirup and citrone juice. Add the cherris and cook for ca. 3 minutes. Take the pan away, and the cherries out of the pan. Boil again till it’s like a sirup consistence.
- Butter a 24x24cm form. Give the mixture of the chocolate cake in the form. Mix the chocolate chops and cherries in it as well.
- Bake for 25 minutes in the middle of the preaheated 180°C oven.
- Take out of the oven, cool down a bit and spread with the sirup and the pistaches. Powder with some powdered sugar.
So… today I decided to make a something of my new book “BAKED – New Frontiers in baking” by Matt Lewis and Renato Poliafatio. Actually I wanted to make some Cookies – but my little sister prefers Brownies. So… here we go:
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon instant espresso powder
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperatur
- 2 teaspoons pure vanilla extract
How to do it:
- Preheat the oven to 350°C degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
- Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Most brownies which I ever baked were too creamy or too hard. You will love this one if you like it, if the brownie is softly interior and crispy outside. It’s really easy to make and just delicious. Try it!
- 400g butter
- 400g black chocolate
- 200g hazel-nuts
- 6 eggs
- 1 pack of vanilla sugar
- 500g caster sugar
- 175g plain flour
- 55g cocoa
- a dash of salt
- 100g milk chocolate (chopped)-(also possible with white chocolate)
- some powdered sugar (to decorate)
1. Preheat the oven to 180 degrees C(circulating air oven)
2. Butter the baking-tin (I tooked a round one 12″x18″) 3. Melt the black chocolate and butter together (in boiling hot water)
4. Put all the other ingredients except the milk chocolate and the hazel-nuts into the bowl of your electric mixer. Then add the black chocolate/butter mixture. Mix until it’s smooth. You can chop the milk chocolate and the hazel-nuts and mix it.
5. Now you can pour it into tin and then sprinkle it with the chopped milk chocolate/hazel-nuts mixture. Don’t push it down (to prevent it burning).
6. Bake in the middle of the oven for 22 minutes. The surface should be crispy whilst the interior will be creamy and delicious!
7. Leave the tin until it’s completly cold. 8. Enjoy your brownie with a good cup of coffee!