Re-in­vent brown­ies into these mar­vels

donna hay - - INSPIRED - BROWNIES -

salted choco­late brownie cook­ies

225g un­salted but­ter, chopped 200g dark choco­late, chopped 200g 70% dark choco­late, chopped 4 eggs 1 cup (220g) white (gran­u­lated) sugar 1 cup (175g) brown sugar 2 tea­spoons vanilla ex­tract 2 cups (300g) plain (all-pur­pose) flour, sifted sea salt flakes, to serve Pre­heat oven to 180°C (350°F). Place the but­ter and both choco­lates in a medium saucepan over low heat and stir un­til melted and smooth. Re­move from the heat and set aside.

Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to com­bine. Add the egg mix­ture to the choco­late mix­ture and stir un­til com­bined. Add the flour and stir un­til well com­bined. Place in the re­frig­er­a­tor for 10 min­utes to firm slightly.

Spoon 2 ta­ble­spoons of the cookie mix­ture, in batches, onto 2 large lightly greased bak­ing trays lined with non-stick bak­ing pa­per, al­low­ing room to spread. Cook for 8 min­utes or un­til firm to the touch. Set aside on the trays to cool slightly be­fore trans­fer­ring to a wire rack to cool com­pletely. Sprin­kle with the salt to serve. Makes 30.

fudgy brownie muffins

225g un­salted but­ter, chopped 200g dark choco­late, chopped 350g 70% dark choco­late, chopped 4 eggs 1 cup (220g) white (gran­u­lated) sugar 1 cup (175g) brown sugar 2 tea­spoons vanilla ex­tract 1 cup (150g) plain (all-pur­pose) flour, sifted ¼ tea­spoon bak­ing powder Pre­heat oven to 180°C (350°F). Place the but­ter, dark choco­late and 200g of the 70% dark choco­late in a medium saucepan over low heat and stir un­til melted and smooth. Re­move from the heat and set aside.

Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to com­bine. Add the egg mix­ture to the choco­late mix­ture and stir un­til com­bined. Add the flour, bak­ing powder and re­main­ing 70% dark choco­late and stir un­til well com­bined. Spoon the mix­ture into 12 x ½-cup-ca­pac­ity (125ml) muf­fin tins. Cook for 30–35 min­utes or un­til slightly fudgy when tested with a skewer. Serve. Makes 12.

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