Brownie Cookies (Raya)

Ingredients (A):

100g butter/margarine

350g dark chocolate compound

(B)

3 eggs (Grade A)

1 tsp vanilla essence

200g icing sugar

(C)

100g All Purpose flour

15g cocoa powder.

Directions:

1. In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
2. Double-boil the ingredients (A) till all melted.  Pour the hot melted chocolate immediately into the egg mixture.  Be sure the melted chocolate is scorching to have wrinkles on the surface of the cookies.  Continue to mix to combine.
3. Next, sieve the ingredients (C) into the batter and mix well to combine.
4. Transfer the brownie batter to piping bags, trim the edge of the piping bag, and pipe it into the macaron baking tray.
5. Bake in the oven at 155-160 degrees C for 25 mins.

Chocolate Brownie Cookies

Cookie Crust

115g butter/margarine

40g fine sugar

140g brown sugar

1 egg

1/2 tsp vanilla essence

200g AP flour

1/2 tsp baking soda

Brownie

75g dark chocolate (Compound)

45g butter

1 egg

75g icing sugar

50g AP flour

17g cocoa powder

Directions:

1. Cookie Crust: Place the butter in a small saucepan and set it over medium-low heat.  Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10-15 seconds.  Continue to cook the butter, occasionally stir and scrap until the butter begins to take on color, about 10-15 mins.  Once the butter is golden brown, remove it from the heat.
2. Brownie: Pour the brown butter into the sugar in a medium mixing bowl and whisk until smooth. Add the egg and vanilla and stir to combine. Sieve in the dry ingredients and mix well. 
3. Put the cookie dough in the refrigerator to chill while filling the brownie.
4. Brownie: In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
5. Double-boil the dark chocolate and butter till all melted.  Pour the melted chocolate immediately into the egg mixture to combine.
6. Next, sieve the ingredients into the batter and mix well to combine
7. Assembly: Evenly divide the cookie dough (22g each). Press the cookie dough in the middle of the dough to create a thin tart shell.
8. Divide the brownie batter evenly between the tart shells and sprinkle with chocolate chips on top. Bake in a preheated oven at 175 degrees C for 15-18 minutes. Remove from the oven and let the tarts cool in the muffin pan.

Fudge Brownie Chocolate Cookie (Betty Crocker)

Ingredients:

1 box Betty Crocker - Fudge Brownie

1 tsp baking powder

1/4 cup All-Purpose flour

1/4 cup chocolate chips

1/4 cup vegetable oil

1 large egg

1-2 tbsp water

Directions/Instructions:

1. Preheat the oven to 175 deg C and line a parchment paper on a baking tray.
2. In a large bowl, add all the ingredients above and mix the mixture into a cookie dough.
3. Onto cookie sheets, drop dough by an ice-cream scoop about 2" apart.
4. Chill the cookies for about 15-20 mins before baking.
5. Bake 15 mins or until around the edges look crunchy.  Cool 5 mins, remove from cookie sheets to cooling racks.  Store in an air-tight container.

Nutella Brownie Cookies

Nutella Dough

150g dark chocolate

150g unsalted butter

1 egg

55g brown sugar

1g salt

50g Nutella

3g vanilla extract

60g AP flour

2g baking powder

1g baking soda

Cookie Dough

75g unsalted butter

55g sugar

1g salt

2g vanilla extract

150g cake flour

Directions/Instructions:

1. Melt chocolate and butter in the microwave until just beginning to melt for 30-45 sec.  Stir until combined and smooth.
2. Add the egg, brown sugar, and salt. Whisk until smooth and bubbly. Add the chocolate mixture and vanilla extract and stir well. The mixture should fall into ribbons back into the bowl.
3. Sift the drying ingredients over the chocolate mixture and stir until smooth and combined.  Refrigerate for 1 hour.
4. Meanwhile, whisk the butter, sugar, and salt together until light and fluffy.  Add in the egg and vanilla extract.
5. Sift cake flour into the mixture and stir until well combined. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate it for 1 hour.
6. Cut the cookie dough into even sections and equal cubes (8-9g ea). Roll each portion into a ball and flatten it against your palm.
7. Divide the Nutella mixture into 10g portions and roll each into a ball. Wrap the cookie dough around the Nutella ball, pinching and smoothing to cover it entirely. Roll the ball around and flatten it on baking paper.
8. Bake the cookies at 160 ° C for 12-15 minutes. Transfer them to a wire rack to cool before enjoying.

Fudgy Brownie

Ingredients:

310g butter

228g semi-sweet chocolate ~ roughly chopped

3/4 cup cocoa powder ~ divided

1 tbsp espresso powder

2 cup granulated sugar

1/4 cup dark brown sugar

2 tsp vanilla extract

2 tsp kosher salt

6 eggs

1 cup All-purpose flour

Flaky sea salt for sprinkling

Direction/Instruction:

1. Grease a 9x13-inch (23x33cm) pan with non-stick spray/softened butter, then line with parchment paper; leaving an overhang on all sides.  Grease the parchment with softened butter/non-stick spray.
2. Position a rack in the middle of the oven & preheat to 180 deg C.
3. Combine the chopped chocolate, 30g of cocoa powder & espresso powder in a heatproof liquid measuring cup or medium bowl & set aside.
4. Add the butter to a small saucepan over medium heat & cook until the butter just comes to a vigorous simmer about 5 mins, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture & let sit for 2 mins.  Whisk until the chocolate is completely smooth & melted then set aside.
5. Combine the granulated sugar, brown sugar, vanilla extract, salt & eggs in a large bowl.  Beat with an electric hand mixer on high speed until light & fluffy for about 10 mins.  It will be similar to the texture of a very thick pancake batter.
6. With the mixer on, pour in the slightly cooled chocolate mixture & blend until smooth.  Sieve in the flour & remaining cocoa powder; use a rubber spatula to gently fold until just combined.
7. Pour the batter into the prepared baking pan & smooth the top with a spatula.  Bake until lightly puffed on top; about 20 mins.
8. Remove the baking pan from the oven then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.
9. Return the pan to the oven & bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 mins more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.  Set the brownies on a cooling rack & cool completely in the pan.
10. Use the parchment paper to lift the cooled brownies out of the pan.  cut into 24 bars & serve immediately.

Caramel Crunch Cornflakes Brownie

Ingredients:

165g unsalted butter

165g semi-chocolate

330g caster sugar

3 large egg

120g All-purpose flour

45g cocoa powder

1/2 ts salt

Topping

600g caster sugar

400g double heavy cream

200g butter

250g cornflakes

1 tsp salt

1-1/2 tsp vanilla

Direction/Instruction:

1. Prepared Brownie: Preheat oven to 175 deg C.  Lightly greases a 10-inch baking pan with cooking oil spray.  Line with parchment paper or baking paper; set aside.
2. Place chopped chocolate in a medium heat-proof bowl.  Heat the butter in a small saucepan over medium heat until it begins to melt.  Pour melted butter over chocolate & keep stir until the chocolate melted; then set aside to let it cool.
3. In a stand mixer with the balloon whisk attachment, beat sugar & egg together on low-medium speed till double in volume & fluffy for about 10 mins.
4. Then add the butter-chocolate mixture slowly while the whisk still whisking & to combine the batter together.
5. Pour the batter into the prepared baking pan & smooth the top with a spatula.  Bake until lightly puffed on top; about 20 mins.
6. Remove the baking pan from the oven then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.
7. Return the pan to the oven & bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 mins more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.  Set the brownies on a cooling rack & cool completely in the pan.
8. Prepared caramel cornflake: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps & eventually melt into a thick brown, amber-colored liquid as continue to stir.  Be careful not to burn.
9. Once sugar is completely melted, immediately add the butter.  Be careful in this step because the caramel will bubble rapidly when the butter is added.
10. Stir the butter into the caramel until it is completely melted for about 2 mins.  If the butter separating or the sugar clumped up, remove from heat & vigorously whisk to combine it again.  (If nervous for splatter, wear kitchen gloves.  Keep whisking until it comes back together, even it takes 3-4 mins.  It will eventually; just keep whisking.  Return to heat when it's combined again.).  
11. Very slowly drizzle in 1/2 cup of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 min or it reaches 118 deg. C
12. Remove from heat & stir in 1 tsp of salt.  Then add in cornflakes & coat evenly.
13. Assemble: Pour caramel cornflakes over the brownie.  Press & smooth the top.  Let it chill at least an hour before cutting into square bites. 

Sour Cream & Nut Slice

Source: Zan's Treats

Ingredients:
180g Brown sugar
90g AP flour
50g Ground Almonds
30g Cocoa powder
3 Eggs
100g Sour cream / Yogurt (if use yogurt, add 1 tbsp lemon juice)
100g Couverture Chocolate
150g Butter (if using unsalted, add 1/4 tsp salt)

Directions:

1. Preheat the oven to 180 deg C.  Line an aluminum foil of 9x9" square pan (leave some allowance to pull the baked sliced off the pan)
2. In a saucepan, melt the butter & chocolate together.  Set aside to let it cools.
3. In an electric stand, pour the chocolate mix & sugar together on medium speed.
4. Then add eggs one at a time.  Beat together & add sour cream.
5. Beat the mixture on med/high speed for about 3 mins.
6. Sift in the flour, cocoa powder, ground nuts & salt into the chocolate batter.  Beat at low speed.
7. Pour the batter into the prepared aluminum foil of  9x9" square pan & bake for about 30 mins. 

Icing:
200g Couverture Chocolate
50g Sour Cream
80g Chopped Almond ~ roasted

Direction

1. Melt chocolate with cream at low heat.
2. Spread over the baked slice & sprinkle almonds over it.

Oreo Brownie with Buttercream & Chocolate Ganache

Ingredients:
1 packet Oreo Biscuits
Buttercream recipe

Brownie
150g unsalted butter
150g sugar
1/2 tsp salt
35g Nutella
90g AP flour
3 eggs
30g cocoa powder
1/2 tsp baking powder
2 tsp vanilla

Directions:

1. Preheated the oven 170 deg C.  Line wax paper on a rectangular baking tray & set aside.
2. Sifted the dry ingredients & set aside.
3. In a saucepan, melt butter & stir well.   Add Nutella & mix to combine.
4. In another bowl, beat eggs & sugar lightly till light.
5. Pour the beaten eggs into the butter/Nutella mixture & mix well.
6. Then add in the sifted dry ingredients & fold-in gently till all the dry ingredients incorporated.
7. Pour the batter in a prepared line baking tray & arrange oreo biscuits.
8. Baked the brownie for 20 mins.  Cool on the wire rack to let it cool completely.
9. Once the brownie cool, spread the buttercream on top & let it set for about 30 mins.
10. Pour the chocolate ganache & spread smoothly & set overnight before cutting into a slice.

Chocolate Ganache:

100g dark chocolate (good quality)

100g double cream

Directions:

Place the chocolate & cream together in a bowl & heat over a saucepan of simmering water.   Stir occasionally until thoroughly combined.

Double Espresso Brownie

 

Ingredients:
160g AP Flour
20g Cocoa powder
180g Converter Chocolate (55%)
110g unsalted butter
280g fine sugar
3 eggs
2 tsp vanilla extract
2 tsp coffee powder
1/2 tsp salt

Directions:

1. Melt the chocolate & butter.  Set aside & let it cool completely
2. In another bowl, whisk the egg, sugar & salt together till thicken.
3. Then add the coffee, vanilla & mix together.
4. Pour the egg mixture slowly into the melted chocolate & mix together.
5. Then fold in the sifted flour into 3 parts till all the flour finish.
6. Line the pan with an aluminum foil & pour the batter.
7. Preheat the oven to 170 deg C & bake for 20-25 mins.

Heavenly Rich Brownie

Ingredients:
160g AP Flour ~ sifted
300g Converture Chocolate (55%)
180g unsalted butter
240g fine sugar
3 eggs
2 tsp vanilla extract
1/2 tsp salt

Directions:

1. Melted the chocolate & butter together.  Set aside to cool completely.
2. In another bowl, whisk the eggs, sugar & salt together till thicken.   Then add the vanilla & whisk lightly.
3. Pour the egg mixture into the melted chocolate.   Stir the mixture.
4. Then fold in the flour in 3 portions till all the flours are finish.
5. Divide the batter into the silicone flower molds.
6. Preheat the oven to 170 deg C. & bake for 20 mins.

Brownie Cupcake In Teacups

Source: Wedding by Salwah

Ingredients:
180g butter
220g chocolate couverture (55%)
20g Cocoa powder (Valrhona)
130g light brown sugar
3 eggs
1 tsp vanilla extract
70g cake flour
30g whipping cream ~ dairy (Greenfields)
1/2 tsp baking powder
1/2 tsp bicarbonate soda

Fudge:
250g butter
40g icing sugar
120g whipping cream ~ dairy
1/2 tsp vanilla extract
120g chocolate couverture (55%) ~ melted

(Note: Beat butter & sugar till light & fluffy.  Then add all the ingredients & mix well)

Ganache:
150g dairy cream
150g chocolate couverture (55%)
1 tbsp butter

(Note: Heat dairy cream to a boil, then pour into a bowl of chocolate.  Mix till the chocolate melted, add butter & mix again.)

Directions:

1. Preheat the oven to 180 deg C.   Line a paper liner in a muffin pan.
2. Melt chocolate & butter over a double simmer.   Set aside to cool completely.
3. Sieve flour, cocoa power, bicarbonate & baking powder together & set aside.
4. In another bowl, whisk the egg & sugar till light & fluffy.
5. Then add flour mixture & whipping cream in alternate.   Begins with flour mixture & end with flour.
6. Mix in the chocolate melted & vanilla extract.
7. Bake the cupcakes for about 18-20 mins or insert a toothpick till it comes out clean.
8. Decorate with ganache or fudge.

Cocoa Brownie

Ingredients:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 ¼ cups cocoa, sifted
2 tsp vanilla extract
½ cup flour, sifted
½ tsp kosher salt

Directions:

1. Preheat the oven to 300 degrees F. Butter and flour in an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool