Comparison Hydroponic Systems Breadmaker Bread Recipe Reviews
Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts
Tuesday, December 27, 2011
Friday, November 25, 2011
Recipes Using Cake Mixes: #19 Oreo cookie brownies
I made these because the addition of the icecream and hot fudge was unusual and you know that I like recipes that use interesting ingredients. These were fudgy and wonderfully sweet and delicious! Please click on the link below to see where I found this interesting idea : www.kevinandamanda.com
Sunday, November 20, 2011
How to Bake Eggless Brownies?
Ingredients:
Brownie Mix of your choice (I used Duncan Hines Chocolate Lover's Brownies Double Fudge)
Cold Water - 1/3 cup
Vegetable Oil - 3 tablespoons
Flax seed meal (ground flax seed) - 1 teaspoon
Water - 1/4 cup
Vanilla Extract - 1 teaspoon (not mentioned in the packet)
Walnuts - 1/2 cup (optional)
Procedure:
1. Preheat oven to 350F (325F for glass pans)
2. Empty brownie mix into bowl.
3. Add 1/3 cup cold water.
4. Add 3 tablespoons oil. (Actually 1/3 cup of oil was mentioned in the packet) 5. In a small cup add the flax seed meal and slowly add the water and whisk it with a fork and add it to the brownie mix.
6. I chose to add vanilla extract also.
7. Stir everything until well blended (about 40-50 strokes)
8. Now add the nuts and combine it once again.
9. Generously grease the brownie pan. I used a non-stick 8″x8″ pan.
10. Spread the mixture in the pan. 11. Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. But I think I should have taken it around 38 minutes itself, because I had little cracks on the top. That was the only negative thing with these brownies, otherwise they were unbelievably moist and gooey. We did not taste the flax seed at all. Just be sure that the brownie cools out completely before you can cut into squares.
Notes:
1. Buying the brownie mix - If you are a vegetarian, be sure to check the ingredients, because some brands contain lard, tallow (animal fat). The brand I chose did not have animal fat.
2. I bought the double fudge brownies, which had a chocolate syrup pack, which had to be added to the brownie batter. But I omitted it because this was the first time I was going to bake brownies and that too without eggs. So I did not want to experiment too much.
3. Egg substitute: I came across in many books and websites that ground flax seed is a good substitute for eggs while baking. But the ratio of flax seed meal to water was different in each and every place. I recently bought a vegan cook book and there were a lot of baking recipes using flax seed meal. So I decided to used the proportion given in that book. For every egg in a recipe, use 1 teaspoon of flax seed meal mixed with 1/4 cup of water.
4. Checking the doneness of brownies: I read in the same book that inserting a toothpick to check the doneness does not work for brownies. Instead 'the touch test' was recommended. When you touch the top of the brownies, it should not leave an indentation. If it does, the batter is still soft, so you need to bake it for another couple of minutes.
Enjoy!
Wednesday, November 9, 2011
Fudgey Brownies
This is a simple homemade brownie recipe that makes 16 servings. Brownies 3/4 cup flour 3 eggs 3 ounces unsweetened chocolate 1 1/2 cups sugar 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup butter (1 stick) Frosting 1/2 cup semi-sweet chips 1 tablespoon butter Brownie Instructions 1. Preheat the oven to 350 degrees. Grease an 8x8 baking dish. (Tip: Instead of greasing the pan, line the baking dish with aluminum foil and grease the foil. When your brownies are done, you can just simply lift them out of the dish.) 2. In a small sauce pan, melt the butter and chocolate on low heat, stirring constantly. Once the mixture is smooth, set aside to cool. 3. While the chocolate is cooling, mix the sugar, vanilla, and eggs in a medium size bowl. Blend until fluffy. 4. Then add the flour, salt, and chocolate. Mix well. 5. Spread the batter in the baking dish. Bake at 350 degrees for 36-38 minutes. Once done, allow the brownies to cool for one hour before adding the frosting. Frosting Instructions Don't prepare the frosting until just before you're ready to put it on the brownies. 1. In a small saucepan, melt the semi-sweet chocolate chips and butter. Stir constantly until smooth and fluid. 2. Drizzle or spread the frosting on top of the brownies. Let cool. Now you are ready to slice your brownies into 2 inch squares. Serve with a tall glass of milk... Yummy!
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