Cookie Dough Frosted Brownies

Cookie Dough Frosted Brownies

Brownies:
140g (1 1/4 sticks) butter
275g sugar
80g unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
2 large eggs, lightly beaten
70g (1/2 cup - 1 tbsp) flour

Cookie dough:
56g (1/4 cup) butter
100g powdered sugar
1/4 tsp salt
1/4 tsp vanilla extract
2 tbsp (30ml) heavy cream*
60g (1/2 cup) flour

*I believe full-fat milk would also work.

1) Preheat oven to 160C / 320F. Prepare a 20x20cm / 8x8 inch baking pan.

2) Make the brownies: In a medium saucepan, combine together butter, sugar, cocoa powder, and salt. Set over medium-low heat and cook, stirring constantly, until the butter is melted and the ingredients are combined. The mixture should look shiny and be hot, but not too hot. You should still be able to touch it.

3) Remove from heat and let cool a little bit. Add vanilla extract and stir in the eggs. When the mixture looks smooth, add flour and stir just until incorporated. Spread the mixture evenly in the pan. 

4) Bake for 20-25 minutes. Cool before frosting.

5) While the brownies are cooling, prepare the frosting: In a large bowl with a mixer on high speed, beat butter until light and fluffy. Add powdered sugar, salt, vanilla and beat until well incorporated. Add heavy cream followed by flour. Beat a few more minutes until the cookie dough looks fluffy.

6) Spread cookie dough on the brownie. Refigerate for at least one hour to let it set (I like leaving it in the fridge overnight). Cut into squares and serve. 

Store in the fridge. You can store them at room temperature as well, but the frosting will be softer.

Makes 16 bars.

Recipe by collecting memories

Fudgy Cocoa Avocado Brownies (Butter, Egg & Flour-Free)

I've been trying to healthify some of the foods I make quite often recently. And sometimes I still can't believe that healthy food can taste so good. There's no surprise that the web is full of recipes with strange ingredients, for example, brownies with black beans or applesauce. No way, how can you make brownies without butter? And, how can you put avocado in it? It should taste horrible. But, you know, I think it's unbelievable how healthy ingredients can be incorporated in our favourite fatty desserts without any unwanted taste. Science! And then, one day, I decided to make avocado brownies. While they were in the oven, I was very sceptical. But I was so curious to try them that I didn't even let them cool down. When I tasted them, my mind was blown out. They were the fudgiest and the most amazing brownies in the world! With no eggs, no flour, no refined sugar, no butter!! The next day I made them again and I will be making them again and again! The most surprising thing was that they came out perfectly on the first attempt. There's nothing to be added. And believe me, you can't taste any avocado. You better stop reading and mix up a batch of these.

Fudgy Cocoa Avocado Brownies (Butter, Egg & Flour-Free)

2 avocados, ripe

200g light brown sugar

2 tsp coconut oil, melted
50g unsweetened cocoa powder

2 tsp vanilla sugar (or vanilla extract)

1/2 tsp salt

2 tsp instant coffee granules

50g ground oats

1) Preheat oven to 180C. Prepare a 8x8 inch/20x20cm sicilone baking dish (or if using a metal one, line with parchment paper). Set aside.

2) In a large bowl, mix together mashed avocados, brown sugar, and melted coconut oil. Add cocoa powder, instant cofee, salt, vanilla sugar and mix to combine. Add ground oats and mix just until combined. 

3) Bake for 20 minutes. Cool at least one hour before slicing. ENJOY!

Recipe by collecting memories

Coconut Chocolate Brownie bottom Cake

Happy holidays!! I have a perfect cake recipe for the New Year's Eve. I hope you didn't eat too much chocolate during the holidays and still want to make this rich and heavenly cake. It consists of three layers: chewy brownie, creamy coconut cream and chocolate mousse. For the brownie layer, you may use the recipe of your favourite brownie. I used my favourite one and I halved the ingredients. And for the mousse, I used 52% and 30% chocolate because I don't really like bittersweet so it's all up to you. For the topping, you may use anything you like, for example, whipped cream but I thought the cake itself is rich enough and no more creamy things are needed. The recipe may look difficult and time consuming but it really isn't! I needed about 1-1,5 hours to make it except the chilling time. 
So get ready and bake this cake for the last day of 2012. I wish you a happy New Year!!
 
Brownie Layer Ingredients: 
70g unsalted butter  

135g sugar 

40g unsweetened cocoa powde

1/4 tsp salt 

1/2 tsp vanilla extract

1 large egg

35g all-purpose flour

1)  Preheat oven to 160C.

2)  Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3)  Stir in the vanilla extract. Add the egg, stirring quickly. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer. Spread the batter evenly in the 23cm springform pan.

4)  Bake until a tester inserted into the center comes out just slightly moist with batter, 15 to 25 minutes. Let the brownies cool completely.

Coconut Cream Filling Ingredients:
360ml/1 1/2 cup half-and-half 
360ml/1 1/2 cup coconut milk
2 eggs
170g/3/4 cup white sugar
50g cornstarch
1/4 teaspoon salt
75g/3/4 cup flaked coconut
1/4 teaspoon vanilla extract

1) Combine the half-and-half, coconut milk, sugar and salt in a medium pot. Set over medium-low heat.

2) In a small bowl, lighyly beat the eggs and mix with cornstarch.

3) When the milk mixture boils, reduce the heat to the lowest and slowly add the egg mixture, whisking constantly. Keep whisking until the mixture thickens.

4) Once the mixture is thickened, add coconut and vanilla extracts and the coconut and stir. Pour this filling over your brownie layer and put in the fridge to chill until firm, about 2 hours.

Chocolate Mousse Layer Ingredients:
57g/2 ounces semisweet chocolate chips
57g/2 ounces bittersweet chocolate chips
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
240ml/1 cup chilled whipping cream
2 tablespoons icing sugar

Sugar sprinkles or grated white chocolate for topping (optional)

1) Place the bittersweet and semisweet chips in a medium bowl. Bring 1/3 cup cream to boil in heavy small saucepan or in a microwave. Pour it over the chocolate and let it sit for 2 minutes before gently whisking it to a smooth ganache. Cool to room temperature, stirring occasionally.

2) In a chilled bowl, beat 2/3 cups cold whipping cream and icing sugar in to stiff peaks, adding vanilla extract halfway through. Gradually fold the cream into the chocolate mixture and pour the mousse onto set coconut filling. Chill until set, about 6 hours or overnight.

3) Sprinkle with sugar sprinkles, white chocolate or whatever you like and serve.

Best Brownies

I can imagine how often you see bloggers claiming to have the "best" brownie recipe. Well, I guess I'm one of them. But how could I call them just brownies if I ate half of the batch at once? No, I'm not joking. I ate half of the brownies and was being tempted by the remaining ones. Thank God I resisted. Anyway, I ate way too much of them. What a shame. But sometimes I just can't help myself. They're just too good.

Too good. 

And so chewy.

But seriously. I've tried lots of brownie recipes and none of them was so good. I've been making these for years and they never disappoint me. They should contain nuts so feel free to add some but I don't like nuts in my chewy brownies.

 

Best Brownies

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140g(1 1/4 sticks) unsalted butter  

275g (1 1/4 cups) sugar 

80g (3/4 cup + 2 tbsp) unsweetened cocoa powde

1/4 tsp salt 

1 tsp vanilla extract

2 large eggs

70g (1/2 cup) all-purpose flour

2/3 cup pecan pieces (I ommited this)

1 Preheat oven to 160C.

2 Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3 Stir in the vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer. Spread the batter evenly in the pan.

4 Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Cut in slices. (just don't overbake if you want them moist and chewy!)

Brownie Pie

Brownie Pie
2/3 cup all-purpose flour

2/3 cup granulated sugar
2/3 cup chopped semisweet chocolate
1/4 cup unsweetened cocoa powder
1/8 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs, lightly beaten
1/3 cup vegetable oil
1/2 cup chopped nuts (walnuts or pecans)

Preheat oven to 180°C. 


Lightly grease a baking dish. Mix the flour, sugar, chopped chocolate, cocoa, cinnamon, baking powder, and salt until well blended. 


Add the eggs and oil and mix until blended. Scrape into the pie plate and spread evenly. Sprinkle the chopped nuts over the top. 


Bake in the center of the oven until a pick inserted in the center comes out with some gooey pieces clinging to it, 20 to 25 minutes. Let cool for about 15 minutes. Cut into wedges and serve.


Enjoy!