Steamed Brownies Ny Liem

Rima made this for me few years back.  Sampai sekarang aku still ingat how good it was.  Nak buat sendiri,  memang sangat bercinta.  Entah apa mimpi,  tiba2  hari ni extra rajin.  Thank you Rima for sharing this yummylicious recipe. 

Steamed Brownies Ny Liem
Adapted from Rima
Ingredients
(A) 
- 6 eggs
- 225g caster sugar
- 1 tsp vanilla essence
- 1/2 tsp salt

(B)
- 125g flour
- 50g cocoa powder (valrhona)
- 1/2 tsp baking powder 

(C)
- 175 ml oil - i used 100ml canola oil and 100gm melted salted butter
- 100g dark cooking chocolate - i used valrhona 70%
- 1/2 tbsp black forest paste - i added

(D)
- 75 ml condensed milk

Method

- Prepare steamer and grease ur 8" pan

- Melt butter and add in oil.. add in dark chocolate and mix till chocolate is melted - set aside,  let it cool

- Using a stand mixer.. whisk (A) till fluffy - ribbon stage.

- Fold in sifted (B) lightly and mix it till well combined.

- Add in (C) and continue to mix till well mixed.

- Pour out 100g of batter and mix it with (D)

- Weigh ur remaining batter and divide it into two.

- Pour one part of batter into ur pan and steam it for 10mins.

- Pour all of the condensed milk mixture and continue to steam for 5 mins.

- Pour the second part of ur batter into ur pan and continue to steam for a further 30mins.

- Once done.. take it out of the steamer and let it cool.. slice and place it in ur fridge.

The Baked Brownies

Tak tau angin apa yang melanda, but I am extra rajin these past few days. This brownies is hubby's favourite! Especially the fudgy one. Dia tak suka cakey brownies. In order to get fudgy brownies, aku kena bake for about 45 minutes, temperature 170 degree. Oleh kerana brownies ni fudgy, kalau nak potong kena tunggu betul2 sejuk. If not, the inside will meleleh a bit.

 The crust on top is just too beautiful! 

Nampak tak the inside is still wet. 

THE BAKED BROWNIE
Adapted from BrownEyedBaker

INGREDIENTS:
1¼ cups all-purpose flour
2 tablespoons Valrhoana cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) salted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1/2 cup granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven to 170 degrees C. Butter the sides and bottom of an 8x8-inch glass or baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 40-45 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.(Recipe adapted from Baked: New Frontiers in Baking)

Red Velvet Cheesecake Swirl Brownies

Dah lama teringin nak buat brownies ni, tapi malas. The usual reason.. hehe. Tapi memandangkan kita orang nak balik Terengganu for holiday, maka aku terpaksa la menghabiskan stock butter and cream cheese yang banyak dalam peti tu.

Aku risau jugak bila bake brownies ni, takut tak sedap. But alhamdulillah, it turned out perfect. The taste memang fabulous. Iman and Iffah suka sangat2 the brownies. Kebetulan semalam, shariff and raina pun ada kat rumah, kejap je brownies aku habis 1/4 tray. I had to keep some untuk kelas tafsir last nite.

Red Velvet Cheesecake Swirl Brownies

Sally's Baking Addiction

Ingredients: 

RED VELVET BROWNIES 

4 large eggs 

1 cup (I used 250gram) salted butter 

1 1/2 cup  granulated sugar 

1/2 cup brown sugar

3 teaspoons vanilla extract 

1/2 cup unsweetened cocoa powder 

2 Tablespoon liquid or gel red food coloring 

1 1/2  teaspoon white vinegar 

1 1/2 cup all-purpose flour 

CHEESECAKE SWIRL 

16 ounces (I used 500gram) cream cheese, softened 

1/2 cup  sugar 

2 large egg 

1 teaspoon vanilla extract 

Directions: 

Preheat the oven to 350F degrees. Spray 12x12 baking pan with nonstick spray. Set aside. Make the brownie layer first. 

In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, then add 2 teaspoons vanilla extract and cocoa powder. Then add in food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top. 

Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth - about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.

Cream Cheese Brownies

Totally forgotten to update this recipe. Currently, this is everyone's favourite even with non chocolate lover like hubby. Bila free day je, aku bake this brownies. Memang sedap!! Alamak! meleleh air liur aku  bila teringat brownies ni.

The recipe below aku dah alter to my taste (aku rasa sgt sedap sebab tak manis). Feel free to go to the website for the original recipe. :)

Cream Cheese Brownies
Adapted from Brown Eyed Baker

For the Brownies:
2/3 cup all-purpose flour
½ teaspoon baking powder
6 ounces dark chocolate, chopped
125gram salted butter, cut into pieces
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 eggs

For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk
1 large egg (whole egg)

 DIRECTIONS:

1. Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees F. Butter an 8-inch square baking pan.

2. Whisk the flour, salt and baking powder together in a small bowl; set aside.

3. In a medium bowl, combine the chocolate and butter. Use double boiler, melt the butter and chocolate until completely melted and smooth. 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.

4. Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

5. Pour half the brownie batter into the prepared pan, spreading it in an even layer. drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

6. Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

7. Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerate for up to 5 days.

Cream Cheese Brownies

These past two weeks tiba2 jadi rajin sangat baking walaupun sebenarnya tak berapa sihat lagi.

This time, aku kena habiskan cream cheese dalam peti. Kebetulan, ada extra chocolate ganache yang aku simpan leftover from the chocolate cake hari tu. So aku Google recipe and found this cream cheese brownies recipe from browneyedbaker. 

I made slight alteration to the recipe. Btw, the brownies nampak hitam sebab aku guna dark chocolate, bukan sebab hangus tau. So far Alhamdulillah aku bake tak pernah hangus coz I bake using lower temperature.  I prefer to bake using dark chocolate than bitter sweet chocolate. 

Blondie

I am in love with Blondie. It's really yummy!!

Blondie
Adapted from Smitten Kitchen

250gm of butter, melted
11/2 cup brown sugar
2 large egg
2 teaspoon vanilla
Pinch salt
2 cup (4 3/8 ounces or 125 grams) all-purpose flour

Butter an 10x10pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

Congo Bar

I know.. Ramai dah buat Congo bar ni kan. Ada one time tu, almost setiap blog buat Congo bar. The recipe that has been used is by bakerella. Aku tak suka recipe Congo bar bakerella coz it's super duper sweet. Dah reduced sugar pun manis lagi.  This time aku guna recipe from browneyed baker.

Memang sedap! I doubled the recipe. I love this Congo bar sebab it's moist yet maintaining the crunchyiness.

Congo Bar
By browneyed baker
INGREDIENTS:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1 cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
(I omitted pecan and coconut, instead I used almond nibs)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.

4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.

Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.(Recipe adapted from Baking Illustrated)

The Baked Brownie

Iman baked this and it tasted really good.

THE BAKED BROWNIE
By BrownEyedBaker

INGREDIENTS:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I used nescafe)
1 cup granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.(Recipe adapted from Baked: New Frontiers in Baking)