DOUBLE CHOCOLATE DATE BROWNIES

Been browing through the net for a recipe to use up some dates which are given to me by my brother in law. In return I am supposed to pass him some of the baked stuff.

Got this recipe from www.dailymail.co.uk..looks good because I have a lot of dates in my freezer....thanks to dailymail for recipe and to him for the dates.

Makes 9 large brownies

100g • 3½ oz medjool dates pitted and halved lengthways  ( I used 25 gm medjool and balance normal dates)

100g • 3½ oz dark chocolate about 70 per cent cocoa ( I used 400 gm collata dark chocolate)

300g • 11oz dark chocolate about 50 per cent cocoa

180g • 6¼ oz lightly salted butter diced

150g • 5oz light muscovado sugar ( I used brown sugar)

 4 medium eggs plus 1 medium egg yolk

115g • 4¼ oz ground almonds

100g • 3½ oz plain flour

1 tbsp cocoa

1 rounded tsp baking powder

3 tbsp cooled strong black coffee

icing sugar for dusting

Preheat the oven to 170C/150C fan/gas 3. Have ready a nonstick square brownie tin about 23cm x 4cm (9in x 1½ in) or equivalent. If your tin is not nonstick, butter and flour it. 

Slice the halved dates across. Roughly chop the 70 per cent chocolate. Set these aside separately.

Break the 50 per cent chocolate into pieces and melt it with the butter in a mixing bowl set over a pan containing a little simmering water. Remove from the heat, add the sugar and whisk until smooth and combined. 

Add the eggs and egg yolk to the chocolate mixture – one by one and beating after each addition, continuing to beat at the end until the mixture is very glossy and amalgamated. 

Gently fold in the ground almonds, then sift over the flour, cocoa and baking powder and fold in without over mixing. Stir in the coffee and fold in two thirds of the chopped chocolate, and the dates, separating out the pieces. 

Pour the mixture evenly into the tin and scatter the rest of the chopped chocolate over the top. Bake for 25-30 minutes until the outside is risen and slightly cracked – a skewer inserted into this section should come out with just a few gooey crumbs, and likewise in the centre. Run a knife around the edge of the tin, and leave to cool, then chill for several hours or overnight. 

Lightly dust with icing sugar and slice into 9 squares, or about 25 mini brownies if you prefer. 

RICH OREO BROWNIES

 Round kat Rima nyer blog..amboiii gambaq dia semua menunjukkan brownies dia sedap2 belaka..so buat this for my kids..tahan la dua hari ajer..sedap and moist..

RICH OREO BROWNIES- 

taken from bisous atoi

Ingredients 

225 gm butter

240 gm cooking chocolate

3 Grade A eggs

1 tsp coffee powder ( I did not put)

1 tp vanilla essence

250 gm caster sugar

60 gm flour**

40 gm cocoa powder**

½ tp baking powder**

1 tsp salt** (**sift together)

1 ½ packet of oreo break and mix ith 15 gm flour ( I used 1 packet only)

 Method

1. Melt chocolate by double boiling and add in butter and mix till smooth. Let it cool.

2. Whisk eggs, coffee powder, vanilla essence and sugar till smooth.

3. Add in chocolate mixture and stir till ell combined.

4. Fold in flour mixture and mix it slowly. Add oreos.

5. Bake in a preheated oven at 170C for 45 minutes using 13 x 12 x 2 cm pan ( I bake for 35 mins and I used a 10 x 10 pan

6. Once cool cut brownies according to your preference.

BROWNIES

Ni duk try Mama Fahmi nyer resepi Brownies..best jugak rasa nyer..my kids thinks sooo..Mama pakai recipe yang d bawah..mama klu terbuka I nyer blog, minta ampun yerrr kita memang copy paste jerrr..

Source : Angie from Allrecipes

Ingredients :

1/2 cup butter
1/2 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla essence
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Frosting : (I didn't do this)

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8 inch square pan.
3. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
4. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
5. Spread batter into prepared pan.
6. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting:
Combine 3 tablespoons butter, 3 t. ablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Butter Pecan Fudge

This was made a couple of days ago, but because of the heatwave we are experiencing now, I got to keep it in the fridge..it goes soft too fast..maybe need to adjust the recipe for our weather. As it is, sooo yummy but I cannot stand the sweetness.

Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped

DIRECTIONS:
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 6 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.