CARAMEL CHOCOLATE BROWNIES


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.

BANOFEE WALNUT PIE


This pie is made with bananas,dulce de leche,and fresh cream.(3 layers),and it’s  a no bake

pie.

I think it tastes too good, if you make it and keep in the refridgerator the previous day,

and consume within 2 days.Really yumm!

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Now  for the recipe;

Ingredients

For the crust(8-10 inch)

200 gm digestive biscuits

a handful of walnuts

100 gm unsalted butter

Powder the walnuts and  biscuits like breadcrumbs.

Melt the butter,and pour over biscuit mixture and blend.

Press the mixture onto  a greased  pie dish,and set in the  refridgerator ,for 10-15 minutes.

To prepare Dulce de leche(best to prepare in advance and allow to cool)

Ingredients for the filling.

3 bananas sliced and sprinkled with 1 tblsp.lime juice,orange juice

1 tin condensed milk.

Place the unopened condensed milk in  water ,and boil for 2.5 hours.

The level of water should always be above the condensed milk tin.

Keep pouring water as the level decreases.The tin should be immersed fully.

After it is done, allow to cool in the water itself.

Remove the crust from the fridge ,and spread this toffee over the crust.

Layer the sliced bananas.

Topping

200 ml whipping cream.

Beat this till stiff and spread on top.As dulce de leche and bananas contribute to the

sweetness,it is not necessary to add sugar to the cream.

Those  who love the extra sweetness,can add 1.5 tblsp. powdered sugar.

Garnish with chocolate curls.

 

Variations for the base.

1.Pie crust can be used instead of biscuit base.(Short crust)

2.Brownie or chocolate cake slice may be used as the base

3.The walnuts could be substituted with dark chocolate chips

 

Variations for Dulce de leche

2 cups thick butterscotch custard/chocolate custard.

 

Variations for fresh cream

Meringue  made with 3 egg whites +1/4 cup sugar+1 tsp cornflour,1 tsp white vinegar

Place in hot oven for 5 minutes.Flambe with 1/4 cup brandy or rum.(pour heated liquor on

the meringue.)

Variations for garnish

Caramel syrup.

Praline

Toasted coconut with nuts+chocolate sauce.

Crushed macaroons