For those having a sweet tooth, the aroma of delicious freshly baked brownies and cakes is a heavenly delight. Brownies come in all sizes and shapes and have plenty of variety to suit every taste. Do you know that the first person to put a recipe for “brownies” in a cookbook was Fanny Farmer, who adapted her cookie recipe to be baked in a rectangular pan, in 1896.
Brownies are dense, fudgy, packed full of chocolate, and infinitely customizable depending on your favourite flavours. There are peanut butter brownies, salted caramel, cheesecake, frosted, frozen… you name it. So, this month we send a sweet flavour your way to cheer all our readers.
These brownies are chewy, sweet and chocolaty with crisp edges and dark chocolate fudge icing. The basic ingredients include flour, cocoa and baking powder with eggs, sugar and butter. Sift together flour, coco powder and baking powder.
Take a bowl and beat nearly four eggs for a few minutes with a hand whisk until fluffy. Then add sifted sugar, oil and vanilla essence. Now add sifted dry powder. Pour it into the prepared pan and bake in the oven for 20 to 25 minutes. Enjoy the delicious brownies.
These brownies are an amazing blend of rich brownie and perfectly cream. After adjusting an oven rack to the lower-middle position and preheating at 325 degrees, start preparing the batter. Whisk the flour, salt and baking powder together in a small bowl; set aside. In a medium bowl, combine the chocolate and butter. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated. Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended. Pour half the brownie batter into the prepared pan, spreading it in an even layer. Drop half the cream cheese mixture, layering the remaining brownie batter and cream cheese filling. Bake until the edges of the brownies have puffed slightly.
Salted Caramel Brownie
These are the ULTIMATE salted caramel brownie! This recipe slaps a layer of salted caramel in the middle and then sprinkles a combination of coarse sugar on top.
In a medium saucepan, combine the sugar and corn syrup with some water. Cook over high heat until the mixture is dark amber in colour. Remove from the heat, and slowly add the cream (careful, it will bubble up). Whisk in the sour cream. Set aside to cool. In a medium bowl, whisk together the flour, salt and cocoa powder. Add three eggs to the chocolate mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the centre of the pan. Remove the brownies from the oven and sprinkle with some salt and coarse sugar. Cool the brownies completely before cutting and serving. The brownies can be stored in an airtight container at room temperature for up to 4 days. They also freeze extremely well!