Soft & Chewy Brownie Cookies

Brownies! Yum-Yum!! I love them, and have baked quite a number of times with recipes from different sources.  Baking them at home is my preference, as I can control the sweetness.

Recently, I came across a recipe of this Brownie Cookies, and the photo itself already tempt me ~ slurp ~  Without much ado, I bought a pack of good quality cocoa powder and jump in straight to bake it.  The outcome is indeed 'Superb' with crinkly tops!!!

Here's the recipe to share with all Brownie lovers...

Ingredients:

100 g. good quality dark chocolate (chopped)

55 g. unsalted butter (cold from the fridge is fine)

12 g. cocoa powder (good quality)

1 large egg (50g. not including shell, at room temperature)

40 g. caster sugar

50 g. brown sugar

55 g. plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a 2 1/2" cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between them.  Turn the paper over so the pencil side is facing down.  Place the parchment paper in a baking sheet pan.
2. Snip the end of the piping bag, and fit the piping bag with a medium round tip.  Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
3. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently until the chocolate and butter are melted and the mixture is smooth.  Remove the bowl from heat and sift the cocoa powder over the chocolate and butter mixture, and stir until well combined.  Leave to stand for 8 minutes.  When there is 4 minutes to go, start whipping the egg mixture.
4. In a mixer bowl, combine egg, caster sugar and brown sugar.  Whisk on medium speed to high speed until the mixture has lightened and increased in volume.  
5. Add the chocolate mixture to the sugar and egg mixture and whisk until well combined.
6. Add the flour and salt, and incorporate by hand using a rubber spatula until the mixture is smooth and does not have any lumps.  Transfer the mixture to the piping bag.
7. Pipe the mixture onto the parchment paper - you want to hold the tip about 2cm. above the parchment and squeeze until you pipe a dome the diameter of the template that you drew.  Finish each one with a little flick of your wrist.  Do not worry if you do not get them large enough - you can go back and add more batter once they are all piped out - just pipe it onto the middle of each mound and they will spread out.
8. Bake the cookies in a preheated oven of 180 degree Celsius for 10 minutes, until they are just set, and crinkly on the tops.  Do not over bake as they will dry out.  Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
9. Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.

Piped and ready for baking

Just out of the oven!

This great recipe is adapted from 'Cloudy Kitchen' with a slight adjustments to the amount of sugars used, to suit my baking preference.

Fudgy Matcha White Chocolate Brownies

As you all know me by now, the two ingredients which is 'green' in color, that is Matcha (Green Tea) and Pandan (screwpine), is my favorite.  Whenever I come across any recipes which uses Matcha or Pandan, I will not miss making them to enjoy ~ smile ~

I am sharing with everyone, this unique classic brownies which  uses Matcha powder and white chocolate, and the outcome is amazingly delicious: dense, moist, and intensely chocolatey texture! YUM! YUM!!

Ingredients:

143 g. unsalted butter

1/2 cup white chocolate chips

2 tbsp. Matcha powder (sifted)

1/3 cup granulated sugar

1/4 cup brown sugar

3/4 cups plain flour (sifted)

1/2 tsp. salt

3 large eggs

3 tsp. vanilla essence

Methods:

1. In a saucepan, melt butter, then combine with white chocolate chips and matcha powder until smooth.  Set aside.
2. In a stand mixer, beat sugars and eggs until thick like pancake batter.
3. Add matcha ganache and vanilla essence to egg mixture, mix until combined.
4. Add in flour and salt, and fold gently with a spatula until just combined.
5. Pour batter into a lined and lightly greased 8x8 inch pan.
6. Bake in a preheated oven of 176 degree Celsius for 20 minutes, then drop the pan on counter top 2-3 times.
7. Return to oven and bake for another 15 more minutes, remove from oven and drop on counter top 2 more times.
8. Let cool for 1 hour to room temperature, then cut into squares with clean knife between cuts.
9. Let's enjoy...

Notes:

• It's important to beat eggs and sugar until thick and airy.
• Fold flour gently to maintain air in batter.
• Dropping pan helps create fudgy texture.

This recipe is adapted from 'quickierecipe.com' with adjustment to suit my baking preference.

Milo Dinosaur Brownies

 

Ingredients:

100 g. unsalted butter (room temperature)

55 g. brown sugar

100 g. milk chocolate (chopped into small pieces)

30 g. condensed milk

1 egg + 1 egg yolk

25 g. Milo powder

1/4 tsp. salt

80 g. plain flour (sifted)

Additional Milo powder, for dusting

Methods:

1. Place a heatproof mixing bowl over a saucepan of simmering water.  Add the milk chocolate and stir until melted and is shiny.  Set aside and allow to cool before use.
2. In a mixing bowl, add in butter, sugar and eggs.  Stir well till evenly incorporated then fold in the condensed milk and milk chocolate.
3. Mix in Milo powder, flour and salt and mix until just incorporated.
4. Pour mixture into a 9"x5" lined loaf tin.
5. Bake in a preheated oven of 170 degree Celsius for 13-16 minutes, testing from 13 minutes with a wooden skewer till cooked to your preference.
6. Remove the brownies from oven and allow to cool completely in the pan before removing from the pan and cutting into squares.
7. Plate and dust liberally with Milo powder before serving.  I serve mine with ice-cream.

I adapted this recipe from 'afn good eats' with just a slight adjustment to suit my preference.

Fudgy Chocolate-Cocoa Brownies

 

Ingredients:

200 g. dark chocolate (coarsely chopped)

180 g. unsalted butter (cold from the fridge is fine)

15 g. unsweetened cocoa powder (sifted)

3 large eggs (about 150 g. not including shells), at room temperature

100 g. caster sugar

50 g.  light or dark brown sugar 

1/2 tsp. salt

100 g. plain flour (sifted)

Methods:

1. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth.  Remove from heat.
2. Sift the cocoa powder over the top of the chocolate and butter mixture and stir until well combined.  Set aside.
3. In a stand mixer bowl, add eggs, caster sugar and brown sugar.  Mix on medium to high speed for 2-3 minutes until the mixture has lightened and increased in volume. (Tip: If you want the crinkly top on brownies it is very important to beat the eggs and sugar for a full 3-4 minutes until light and fluffy).
4. Add the chocolate mixture and mix to combine.  Then add the salt and mix until incorporated.
5. Add the flour and incorporate by hand using a rubber spatula, until the mixture is smooth and does not have any lumps.
6. Transfer the batter to a lined 9" square pan with parchment paper extends over the sides of the pan to form a 'sling'.  Clip down with binder clips, if desired.  Tap the pan on the counter a few times to ensure there are no air bubbles.  Leave to sit for a minute or two, then bang again to ensure there are no bubbles.
7. Bake the brownies in a preheated oven of 180 degree Celsius for 25 to 28 minutes, checking after 20 minutes.  You are looking for the edges and top of the brownie to be set, and when a skewer inserted into the middle, it should come out with a few moist crumbs attached.  You are best to lean toward under baking than over baking.
8. Remove the brownies from oven and place the pan on a wire rack.  Leave to cool in the pan, then remove using the parchment paper sling.  Slice into squares using a sharp knife.
9. Store leftovers in an airtight container at room temperature or in the fridge.

Let's indulge...

This yummylicious recipe is adapted from 'Cloudy Kitchen' with slight adjustments to suit my baking preference.

Walnut Brownies

I love Brownies, but due to its sweetness I will only bake it if my children or grandchildren are around.  However, this Walnut Brownies recipe is great for me, and I love it's cakey texture, less sweet and slight bitterness from the dark chocolate and black cocoa powder.  This will be my 'bookmarked recipe' whenever I crave for Brownies.

Ingredients and Methods:

(A)  Melt and mix

• 200 g. dark chocolate
• 125 g. unsalted butter

(B)  Whisk, and mix with ingredients (A)

• 70 g. brown sugar (add more if you prefer sweeter)
• 2 large eggs
• 1/4 tsp. salt
• 1 tsp. coffee extract (I replace with 1 1/2 tsp. instant coffee mix with 1/2 tbsp. hot water)

(C)  Fold in with AB mixtures and mix well

• 80 g. plain flour (sifted)
• 25 g. black cocoa powder (sifted)

(D)  Pour batter into a lined 8" x 10" pan.  Smooth the top with a spatula.              

(E)  Arrange whole walnuts on top of the brownies batter.

(F)  Bake in a preheated oven of 180 degree Celsius for 35 minutes.

(G)  Remove from oven and place the pan on a wire rack to let it cool slightly.

(H)  Turn the brownies over a wire rack and remove the parchment paper.

(I)  Slice and enjoy....

Notes:  

I bake another batch not long after this first batch.  I have not enough walnuts, so I top the rest of the brownies with whole almonds.  Since I made it on Father's Day, I specially use a heart-shaped cutter to make one for my hubby. 

 

I adapted this recipe from Jenn's Facebook post, with a slight adjustment to the amount of sugar used.

Chocolate Brownies

If you are a big fan of Brownies and prefers it 'chocolaty, light, slight crisp on the edges and soft on the inside',  then this is the right recipe for you.  During my first attempt it just disappear in no time, thus have to bake another batch to satisfy our cravings...

Ingredients:
3/4 cup unsalted butter (melted)
1/2 cup plain flour (sifted)
1 cup brown sugar
1/4 tsp salt (sifted)
1/4 cup cocoa powder (sifted)
1/2 tsp baking powder (sifted)
1 large egg
1/2 cup dark chocolate chips

Methods:

1. Combine sifted flour, baking powder, salt and cocoa powder in a mixing bowl.
2. In another bowl whisk together butter, sugar and egg.
3. Add egg mixture to the dry ingredients and mix using a rubber spatula.  Fold in dark chocolate chips and stir until just combined.
4. Pour mixture onto a lined 8" x 8" pan.
5. Bake in a preheated oven of 175 degree Celsius for 25-35 minutes or until a skewer inserted comes out clean.
6. When completely cool, remove parchment paper and cut into slices.

This recipe is adapted from 'Treat and Trick" with slight amendment.

Fudgy Brownies

Ingredients:
1/2 cup melted butter
3/4 cup unsweetened cocoa powder
2 large eggs
1 cup granulated sugar (can reduce if you prefer less sweet)
1/2 cup plain flour (sifted)
1/8 tsp salt

Methods:

1. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large mixing bowl add melted butter.  Whisk in the cocoa, eggs and sugar until combined.
3. Stir in flour and salt with a rubber spatula or wooden spoon until incorporated.
4. Pour mixture evenly into the prepared baking pan.
5. Bake for 20 to 25 mins until set and when a wooden skewer inserted in the center comes out with only a few moist crumbs.
6. Remove from oven and allow to cool completely in the pan set on a wire rack.  Once cooled, lift the brownies out of the pan using the overhand on the sides and cut into squares.

This recipe is adapted from "Everyday Easy Eats" by Alia with slight amendments.