BUTTERSCOTCH ‘N’CHOCOLATE BROWNIES


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 .

 

 

 

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