BROWNIES

HAZELNUT UPSIDE DOWN BROWNIE

Calin's Kitchen Leave a comment

This is an awesome brownie recipe ,gooey inside and a treat to your taste buds.Makes you close your

eyes the minute you bite into this nutty, crunchy ,gooey brownie.

This time I thought of sprinkling the nuts at the bottom (like i used to make sweets and halwas with the

nuts under the sweet )and it was a success .

Chocolate recipes turn out good only if good quality chocolate is used.

So do try this recipe and post in your comments and suggestions.

INGREDIENTS

100 gm butter

75 gm sugar (half brown +half white)

1 heaped cup flour sifted with 1/2 tsp baking powder

2 eggs

50-75 gm chocolate

2 tbsp cocoa powder

1 tsp vanilla essence

1 tbsp yoghurt/curd

100-150 gm hazelnuts (slightly crushed )

METHOD

Melt the chocolate, butter in a Bain-marie (double boiler) till butter is partially melted.

Now add the cocoa powder ,and remove from fire.

Whilst the mixture is hot ,mix well till well corporated.

Whisk the eggs,sugar and essence together till sugar dissolves .(In another bowl).

Now add the chocolate mixture gradually into the egg mixture .Add curd and mix well.

Fold in the flour little by little and mix.

Line a tray with parchment paper and grease the paper with butter.

Spread the hazelnuts at the bottom,and pour over the batter.

Bake in a preheated 180C oven for 25 to 30 minutes.

Cut into pieces after it is cooled (minimum 2 hours)

You could serve it without any adornment as it has a richness of its own.

If preferred you could serve with cream/ice cream/drizzle of chocolate.

PECAN CHOCOLATE BROWNIES

Calin's Kitchen 2 Comments

This is a rich brownie recipe, with a pecan layer .Moist and incredibly tasty with a dominant crunch of pecans is surely

a treat for any occasion.

Pecans could be substituted for walnuts, or any nuts of your choice.

In this recipe the brownie layer is baked for 15 minutes, and then the pecan layer is poured on the partially baked

brownie, and baked again for another 12-15 minutes.

I baked it the previous day and served the following day for the flavours to set in.For the chocolate you could use a

mixture of dark and milk chocolate.The sugar for the brownie can be muscovado or brown.

Now to the recipe….

INGREDIENTS (For brownie base)

100 gm butter

100 gm dark chocolate

100 gm milk chocolate

75 -90 gm brown sugar (Demerara sugar)

100 gm flour

1 tsp vanilla essence or 2-3 tbsp rum

1/2 tsp baking powder

2 eggs

a pinch of salt (if you are using unsalted butter )

METHOD

Melt the chocolate and butter in a double boiler .Once you see the butter melted remove the bowl from the heat and

mix the butter and chocolate well till creamy and set aside.

Beat the eggs and sugar together till slightly foamy.

Add in the chocolate mixture gradually into the sugar mixture and keep beating lightly for 5 minutes.

Fold in the flour,baking powder and essence .

Pour into a greased tray and bake in a 180C oven for 12-15 minutes.

Remove from oven and add the pecan layer.

Return to oven and bake for another 15 minutes.

Allow to cool completely and then cut into squares.

For the Pecan Layer

2 eggs

1 cup pecans

1/4 cup sugar

1/2 cup golden syrup

1 tbsp fresh cream

1 tbsp flour

1 tsp vanilla essence/rum

Beat eggs, mix in the rest of the ingredients and pour over the baked brownie layer.

Allow to cool completely and cut into squares.

BROWNIE-MOCHA PUDDING

Calin's Kitchen Leave a comment

When it is the ‘weekend’ I rack my brains,to

innovate new recipes,especially desserts.

There was some leftover rum and raisin

chocolate brownie,and the idea for the dessert

was conceptualised.

The pudding was excellent,captivating all the

taste buds .All loved it !

It can be served for tea time too !

To the recipe now

INGREDIENTS

For the base

Slice of brownie/chocolate cake

For the middle layer

For the coffee mousse

2.5 cups milk

3-4 tbsp sugar

1/2 cup cream

3-4 tsp coffee powder( instant)

3 tbsp cornflour

Method

•Mix the cornflour and coffee with a little

milk,and set aside.

•Heat the milk and sugar .

•When the milk reaches boiling point,pour the

cornflour mixture,and cook till thick .

•Whilst the mixture is beginning to thicken,add

the cream .

•When it reaches the custard consistency,

switch off the flame.

•Pour over the cake .

For the top layer

Melt chocolate or make chocolate ganache and

pour over custard.

Allow to set in fridge for minimum 1 hour .

HUMMINGBIRD CAKE

Calin's Kitchen Leave a comment

Why is it called a hummingbird cake ?

Because the National bird of Jamaica is the

hummingbird,and the recipe originated from

the island of Jamaica.

This cake has a wonderful,moist taste,and has

to be topped with cream cheese frosting .

I made this cake for Easter with cream cheese,

and today I made muffins out of the same .

I think it’s awesome,enough to be served

without the cream cheese adornment.

Made with overripe bananas,pineapple and

pecans ( I made with almonds) it is an excellent

cake .

Moving to the recipe now

INGREDIENTS

1 big banana /2 small bananas ( ripe)

1 cup fresh coarsely pureed pineapple

10-15 pecans / toasted almonds

1 cup oil

3/4 cup sugar ( preferably brown )

1+1/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

A pinch of salt

2-3 eggs

1/4 tsp cinnamon powder

1 tsp vanilla essence

METHOD

•When you start to preheat the oven,allow the

nuts to get toasted in the heat .

•Put all the ingredients into a food processor,or

mash it in one bowl with a hand blender.

•Pour into cupcake moulds,or cake tin if you

like to ice the cake .

•If you want to make two layered cake ,double

the quantity.

Cream cheese frosting

425-450 gm icing sugar

75 gm unsalted butter

125 gm cream cheese

A tsp of rum / vanilla essence

Beat all together till creamy and use for icing.

AVOCADO WALNUT BROWNIE

Calin's Kitchen Leave a comment

This is a lovely brownie with more of a

chocolatey taste.

If you have it just out of the oven,you may get

the taste of avocado.Allow it to cool ,or have it

the next day .Very moist,no need to add butter,

less on flour too .

Now to the recipe

INGREDIENTS

1 big avocado or two medium sized avocado

1 cup sugar ( 1/2 cup brown )

4 eggs

1/2 cup cocoa powder

1/2 cup flour

200 gm melted chocolate

A handful of walnuts

A pinch of salt

METHOD

Beat the eggs,sugar and salt till light in colour

Add the cocoa powder,flour and the melted

chocolate

Mix till well corporated.

Add walnuts .

Transfer to a greased tray and bake at 180 C in

a preheated oven for 25-30 minutes .

BOUNTY BROWNIES

Calin's Kitchen Leave a comment

Brownies with the taste of bounty chocolates is

an amazing treat !

After making this recipe I thought of another

combination to halve the quantity of brownie

mix ,and increase the amount of coconut ,and

then add chocolate . That way 2 layers will be

equal ( brownie + coconut) .Anyway try both, as

this recipe was delicious .I made the chocolate

(homemade chocolate )with cocoa powder,

coconut oil and honey .

You could use the basic ganache on the cake .

Thin bars of these beauties,can be dipped in

chocolate ,refrigerated and served.

Do try and post your feedback

INGREDIENTS

For basic chocolate brownie

100 gm butter

100 gm sugar ( 50 gm brown +50 gm white)

2 eggs

2 tbsp cocoa powder/ 100 gm chocolate/ chips

1/2 tsp vanilla essence / rum/ brandy

75 gm flour +1 tbsp cornflour

A pinch of salt

3/4 tsp baking powder

1/4 tsp coffee powder ( optional)

METHOD

•Using a double boiler method melt the

chocolate and butter together.

•Remove from fire

•Add coffee powder and salt.

•Beat eggs and sugar in another bowl, till sugar

is melted.

•Add to the chocolate mixture and mix well.

•Fold in the flour , baking powder and bake in a

preheated 180C oven for 20 -25 minutes .

•Allow to cool .

•Add coconut layer and top it with ganache.

For the coconut layer

( for a thicker layer double the quantity)

1 cup desiccated coconut

1 tsp liquid glucose

3/4 cup -1 cup powdered sugar ( according to

your sweet tooth)

a pinch of salt

Method

•Mix all together for 2 minutes on a low flame .

(only to get the moisture ,and not crumble)

•Spread on cooled brownie, and press slightly .

•Pour ganache and allow to set in fridge .

•Cut into slices and serve !

Homemade chocolate

1/2 cup cocoa powder+a pinch of coffee powder

1/4 cup coconut oil

a pinch of salt

5 tbsp honey or icing sugar ( if using icing

sugar add later)

1/2 cup cream ( to make ganache)

Method

Melt coconut oil and cocoa on a double boiler .

If adding honey add now ,or remove from fire

add 1 cup icing sugar .

If too thick ,add 1 tbsp of hot water and mix to

required consistency.

Using a spatula keep mixing the chocolate till

thick and creamy .

Heat cream ,and to chocolate mixture and pour

over the brownie.

BLUEBERRY,CARDAMON BROWNIE ROCK CAKE

Calin's Kitchen 2 Comments

Those who are following me know that I’m

trying out varieties of these rock cakes .Rock

cake like cookies . They are soft inside and melt

in mouth cakes, and easy to make.

This time I mixed half almond flour and half

all purpose flour ,and the texture was good .

I used blueberry ( as it’s in season ).You can use

any other berries of your choice .

Now to the recipe ..

INGREDIENTS

100 gm butter

100 gm sugar ( use half brown sugar)

2 tbsp.cocoa powder ( unsweetened)

100 gm almond flour

100 gm all purpose flour

1/4 cup milk

2 eggs

1 tsp baking powder

3-4 tsp cardamon powder

A few blueberries

A pinch of salt

METHOD

Melt the butter and chocolate in a bain-marie

( double boiler) .

Beat eggs,sugar,cardamon powder,salt together

for few minutes.

Mix the egg mixture in to the chocolate mixture

Mix the flours and baking powder together

Fold the mixed flour into the chocolate mixture

and mix till well blended with milk .

Even if the mixture looks thick do not worry,it

will be soft .

Place rustic spoonfuls in a greased tray ,and

bake in a 180 C oven for 25 minutes.

Allow to cool and store .

Can be served with ice cream too😋.

CARAMEL CHOCOLATE BROWNIES

Calin's Kitchen Leave a comment

Innovated a different method of mixing

brownies, and it turned out to be delicious and

soft.

As it’s my happiness to share recipes and tips

I want to share this recipe with you folks!

INGREDIENTS

100 gm butter

100 gm sugar

2 tbsp water

150 gm dark chocolate ( sweetened)

2 egg yolks

2 egg whites

1/2 tsp vanilla essence

75 gm flour

1/2 tsp baking powder

a pinch of salt

METHOD

Caramelise the sugar with water till it bubbles

and changes colour.Remove from fire and mix

well ( to avoid crystallisation).

Whilst it’s hot add the chocolate and butter to

the sugar mixture, and mix .

Next mix in the yolks ,essence and beat well for

5 minutes.

Whip the egg whites with salt ,in another bowl

till stiff.

Fold in the flour and egg whites alternatively,

and mix till it’s well combined.

Pour into a greased tin,and bake in a preheated

oven (180C)for 25 minutes.

ZUCCHINI CHOCOLATE BROWNIES

Calin's Kitchen Leave a comment

It is nothing unusual adding veggies to cakes or brownies.There are amazing vegetable

added cakes and sweets like carrot cake,beetroot cake,pumpkin cake,carrot halwa,

beetroot halwa,…..and the list will go on.

This recipe is one related to that type of desserts.Very moist and a feast with a dollop of

ice-cream or chocolate sauce

Let’s move on to the recipe now…

INGREDIENTS

1.5 cups of zucchini grated ( yellow/ green)

1/2 cup cocoa powder (unsweetened )

1/4 cup chocolate chips (optional)

1/2 cup olive oil / vegetable oil/ melted butter

1 cup sugar

2 cups flour

1 egg

1 tsp.baking soda

A pinch of salt

1-2 tsp.vanilla essence

few walnuts

img_20190813_1805353805815567992906023826.jpg

METHOD

Beat the eggs,sugar,essence and the oil together.

Mix baking soda,salt,cocoa powder and flour together in another bowl .

Add the grated zucchini to the egg mixture.

Now add the egg mixture,chocolate chips to the dry ingredients and mix well with a

spatula till well corporated.

Pour into a greased tray and bake in a moderate oven for 25 -30 minutes.

Allow to cool and cut into preferred shapes

HONEY WALNUT BROWNIE

Calin's Kitchen 1 Comment

This is a no sugar brownie,and made

with only honey.

The taste and texture is nothing less

than the ones made with sugar.

So weight watchers,and health

watchers do try and let me know your

comments.

INGREDIENTS

100 gm butter

2 tblsp cocoa powder

1 cup honey

2 eggs

100 gm (1 heaped cup )flour

1 tsp vanilla essence

1/2 tsp baking powder

1 tblsp.curd/yoghurt

Handful of walnuts

METHOD

Melt butter and cocoa powder on a

very low flame till butter melts

lightly .Remove from fire and mix

well and set aside.

Separate the whites from the yolks.

Beat the whites till stiff and set

aside.

Add the yolks to the cocoa mixture

and beat well with curd and essence.

Sift flour and baking powder together

and fold into the cocoa mixture with

stiffly beaten egg whites.

Pour the honey finally and mix in till

well corporated with walnuts.

Transfer to a lined or greased panand

bake for 15 minutes for 180 degrees.

Lower the flame to 170 and bake for

another 15 minutes or till done.

You could drizzle with chocolate if

you like.

BUTTERSCOTCH ‘N’CHOCOLATE BROWNIES

Calin's Kitchen 2 Comments

This is a  chocolate brownie with a simple butterscotch custard topping with drizzles of

chocolate sauce.

You could make a dulce de leche sauce  for a variation.(You can find the method to

prepare this sauce if you click on this link BANOFEE WALNUT PIE)

At times  i break up the baked brownies ,mix it with rum or brandy,and press on to make

a thick crust,and then do the topping as in the recipe.A sprinkle of walnuts,or praline

will be too awesome.

Do try it and send in your comments.

Now for the recipe

INGREDIENTS

100 gm butter (unsalted)

2 heaped tblsp cocoa powder

1 cup sugar

2 eggs

1 tsp.vanilla essence

1 cup flour sieved together with 1/2 tsp baking powder

a pinch of salt

METHOD

Heat the butter and cocoa powder in a double boiler till butter is melted and well

corporated with the cocoa powder.Remove from fire and set aside.

Beat eggs with sugar till frothy,and add the melted chocolate-butter mixture ,vanilla

essence gradually whilst beating.

Fold in the flour,and mix well with a spatula or wooden spoon.

Pour onto a greased tray and bake in a moderate oven for 30 minutes (180 degrees)

For the butterscotch sauce

2 tblsp butter

3/4 cup sugar(preferably brown)

2 cups milk

1.5 tblsp cornflour mixed in 1/4 cup milk

Put sugar and butter in a thick bottomed saucepan,and heat on a medium flame till the

butter and sugar melts to a nice golden brown colour.(do not stir much).

Slowly add in the milk (the sugar will crystalise )and heat on a medium flame,till the

sugar crystals melt and are well blended with the mixture.

Add the cornflour mixture (it will thicken quickly).Keep stirring till the mixture is thick

custard.

Allow to cool and spread over the baked cake.

For the chocolate drizzle

1/2 cup chocolate chips

1-2 cream or milk

Heat both in a double boiler till melted.Beat slightly with a spatula,and pour over custard

creating a marble effect.

Cool ,cut and serve with praline ,or nuts .