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Fenway Map..JPG (90.0 KB, 1756 views) 3 BESTANDELE NUTELLA BROWNIES
1 koppie (280g) Nutella
10 eetlepels (62g) koekmeel
Meng alles in 'n bak. Skep in muffin pannetjie, strooi nuete oor
Bak by 180*C vir ongeveer 30 minute (bietjie korter as jy in papiertjies bak)
Toets net met tandestokkie in die middel dat dit gaar is
Bron: FB Resep / Kyla Schutte
Foto: Kyla Schutte
3 BESTANDELE BROWNIES
3 BESTANDEL BROWNIES
2 k beskuitjie krummels (digestive koekies werk lekkker)
1 k choc chips
Gooi in 33 x 22 gesmeerde pan.
Het 1 koppie choc chips gebruik en 200g sjokolade gerasper.
Hierdie resep het baie moontlikhede.
227 g Cadbury Wholenut/Hazelnut Slab gevat en blokkies in mikrobeker gegooi met 2-3 eetlepels melk en in mikro gesmelt.
Sodra brownies uit oond gehaal word, laat so 10 minuet afkoel en smeer sjokolade oor brownies
Maak seker dat julle die brownies op die BOONSTE RAK sit in die oond, anders gaan dit aanbrand onder en langs die kante.
Ek het myne presies 25 minute gebak en dit was perfek!
Onderstaande by die res van die 3 bestandele gegooi, en na brownie uit die oond gekom het, gesmelte sjokolade sous met neute in oor gegooi.
½ koppie klapper, verminder die choc chip met half koppie
½ koppie (groen en rooi )cherries gehalveer,
½ koppie neute (met die koekroller fyner geslaan).
150 ml (½ k + 5 t) olie
265 ml (1 k + 1 e) koekmeel
166 ml (2/3 k) kakao
50 g (½ pakkie) pekanneute, grofgekap
Klits eiers en strooisuiker met elektriese klitser tot liggeel, ongeveer twee minute.
Roer olie, jogurt en vanieljegeursel by eiermengsel tot gemeng.
Sif koekmeel, kakao, koeksoda en sout saam. Roer met lepel tot goed gemeng.
Roer meelmengsel by eiermengsel tot deeg vorm.
Skep deeg in 30 cm x 22 cm-bakplaat wat met bakpapier uitgevoer is en met kossproei gespuit is.
Sprinkel neute bo-oor en bak vir 30 minute of tot toetspen skoon uitkom.
Haal uit oond en laat tot heeltemal afgekoel in bakplaat.
Sny in blokke van ongeveer 5 cm x 5 cm.
7 MINUTE BROWNIE RESEP
'n Heerlike Chocolate Brownie resep - nie so droog nie
1 kop lou water
1 teelepel vanilla essens
Klits eiers en meng met lou water, olie en vanilla essens
Voeg droë bestanddele en eiermengsel saam en meng goed
Gooi in gesmeerde plat bak
Plaas 7 minute op 100% in mikrogolfoond
Los vir 1 minuut in mikrogolf voor dit oopgemaak word
Haal uit oond en laat goed afkoel
Smelt 3/4 (driekwart) van die ideal melk en al die suiker saam
Gooi oor koek
Smelt 1/4 (kwart) van die ideal melk en sjokolade saam
BRON: e-pos vriende
Genoeg vir 12.
285 g strooisuiker (340 ml)
1 x 100 g pakkie sjokoladesplinters
Plaas sjokolade en botter in middelslag glasbak.
Bring pot met water tot kookpunt, plaas bak bo op en roer tot gladde mengsel.
Klits eiers, suiker en vanielje geursel saam in aparte bak.
Gooi sjokolademengsel by en meng tot gladde mengsel.
Voeg koekmeel en bakpoeier by, meng goed.
Voeg sjokoladesplinters by en meng deur.
Plaas in yskas vir 30 minute.
Voer bakplaat met bakpapier uit en spuit met kleefwerende kossproei.
Skep lepels vol van mengsel op bakplaat, sowat 2 cm uitmekaar.
Bak vir 12 – 15 minute of tot bokant bros is.
Laat op bakplaat afkoel tot gestol.
200 g witsjokolade - fyngekap
100 g sagte botter (110 ml)
Bring room tot kookpunt en gooi bo oor gekapte sjokolade, roer tot gladde mengsel.
Klits botter tot lig en romerig met elektriese handklitser.
Gooi afgekoelde sjokolademengsel by terwyl jy klits.
Plaas in yskas tot koud en gestol.
Skep lepels vol van mengsel op helfte van brownie koekies.
Plak elkeen toe met ongesmeerde koekie.
175 g Margarien/botter
187,5 ml Koekmeel (3/4 Koppie)
Smelt die margarien, klits eiers en suiker saam.
Voeg vanilla, meel, bakpoeier, kakao, sout en gesmelte margarine by.
Skep in gesmeerde pan en maak gelyk, bak by 180 grade tot toetspennetjie skoon uitkom
(Dit bak nie lank nie)
Sif versiersuiker oor
NOTA: Lekker klam brownies
Bron & Foto: Angelique Butler / LR
CHOCKSTE LEKKERSTE BROWNIES MET KARAMEL VULSEL
LEKKERSTE CHOCKSTE BROWNIES MET KARAMEL VULSEL
Gebruik n pakkie snowflake choclate brownie en maak aan volgens aanwysings op pakkie.
Smelt n koppie suiker en 80 ml botter saam in swaar boom pan en roer tot karamel kleur
1 Blikkie ideal mel in bakkie - verhit 2 min in milrogolf.
Gooi bietjies gewys by gekarameliseerde suiker botter mengsel.
Roer aanhoudend tot gemeng.
Meng 100 ml koekmeel met bietjie melk en voeg by en laat kook tot dik.
1 Teel Vanilla Essence by die mengsel
Gooi in diep muffin panne met 12 muffin gaatjies , ek gebruik silicone panne
Omtrent n eetlepel vol deeg in elke pan en dan so 3/4 met vulsel en die res van deeg om vol te maak.
Bak in voorverhitte oond van 180*C vir halfuur .
Versier met fondant in die pakkie.
Dis baie lekker
GRONDBOONTJIE & OREO GEVULDE BROWNIES
24 sjokolade Oreo dubbel koekies (1 pakkie)
1 beslag Brownie (boks) koekmengsel, of maak jou eie beslag aan
(geen neute nie)
Voorverhit die oond tot 350 * F (180* C)
Voer 'n kolwyntjie pan uit met kolwyntjie koppies.
Spuit spray en cook om te verhoed dat dit vasklou
Smeer ongeveer 1 teelepel grondboontjiebotter op die koekie - sit weer ‘n koekie op.
Smeer weer grondboontjiebotter bo-op, dws eindig af met grondboontjiebotter.
Plaas die koekiesstapels binne in die kolwyntjiepan
Plaas die stapels mooi in die middel sodat genoeg kolwyntjiemengsel om die koekie en bo-oor kan loop.
Maak brownie beslag volgens aanwysings aan.
Gooi ongeveer 2 eetlepels poeding beslag oor die top van elke koekie stapel.
Sorg dat elke stapel van koekies heeltemal bedek met mengsel..
Bak vir 20 minute of totdat brownies gaar is.
Laat vir 5 minute in die pan afkoel en verwyder.
Plaas op 'n draadrak om heeltemal af te koel.
Bron: Adapted from Instructables via Picky Palate
NAT SJOKOLADE BROWNIES
Wat hulle ideaal maak is dat hulle baie vogtig is en kan dus as ’n koekie of nagereg bedien word.
Smelt die botter in die mikrogolf. Voeg die gesmelte botter, suiker en eiers in ’n mengbak en klits. Voeg die res van die bestanddele by en meng goed. Smeer ’n middelslag reghoekige oondpan of vierkantige oekpan met botter en bestrooi met meel. Gooi die beslag daarin en maak die oppervlak egalig. Bak die brownies vir 15-25 minute in die oond teen 180°C. Laat afkoel en sny dan in blokkies. Raak spoggerig en sif ’n bietjie versiersuiker oor voordat jy dit voorsit.
Bron: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
100 ml muscovado-suiker
150 ml rys- of klappermelk
125 ml kanola-olie
120 ml fyn droë klapper
Meng die meel, suiker, kakao, bakpoeier en 2 ml sout saam in ’n mengbak. Maak ’n holte in die middel.
Gooi die rysmelk, olie en vanieljegeursel in die holte en meng die droë bestanddele stadig in by die vloeistof. Roer tot dit net gemeng
is. Gooi die klapper by en vou dit liggies in. Skep die deeg in ’n gesmeerde en gevoerde vierkantige bakpan en bak vir 25-30 minute. Laat dit in die pan afkoel, sny in vierkante en sit voor.
300 g (3 plakke) donkersjokolade, gekap
6 eiers, by kamertemperatuur
500 ml (2 k ) koekmeel
250 ml (1 k) pekan- of makadamianeute, gekap
250 ml (1 k) sjokoladesplinters
Voorverhit die oond tot 180 °C en smeer ’n oondbak.
Voer met bakpapier uit en smeer.
Smelt die STORK BAKE en sjokolade oor lae hitte terwyl jy dit voortdurend roer tot glad.
Klits die eiers, suikers en geursel minstens 10 minute saam tot dik en lig.
Voeg die gesmelte sjokolade in ’n dun stroompie by terwyl dit aanhoudend geklits word.
Sif die meel oor en vou in saam met die neute en sjokoladesplinters.
Giet in die bak en bak sowat 30 minute of tot dit bo gaar is, maar steeds effens klam in die middel.
Laat in die bak afkoel en sny in blokke.
Lewer sowat 50 bruintjies.
Bron: Stork & Huisgenoot
KLAM-KLEWERIGE SJOKOLADEMENT BROWNIES
Baktyd: 45 min
100 g mentsjokolade
100 g peppermint crisp fyngedruk
Rasper die helfde van die mentsjokolade en hou dit eenkant.
Smelt die res daarvan asook die donkersjokolade en botter saam in 'n kastrol.
Roer dit die heeltyd. Laat eenkant afkoel.
Klop die eiers en suiker saam in 'n skoon mengbak. Voeg die afgekoelde gesmelte sjokolade by.
Vou die meel versigtig saam met 'n knypie sout by die mengsel in.
Gooi die helfde van die beslag in 'n gesmeerde vierkantige koekpan van 23 cm wat met bakpapier uitgevoer is en strooi die gerasperde mentsjokolade bo-oor. Gooi dan die res van die beslag in die pan.
Bak in voorverhitte oond vir 40-45 min (dit sal nog dig en klewerig wees.)
Laat dit in die pan afkoel. sit vir paar uur in die yskas. Garneer met peppermint crisp.
WENK: Jy kan die brownies warm uit die oond as nagereg voorsit.
Druk die mes in warm water voor jy die brownies sny!
Skep in gesmeerde pan en maak gelyk, bak by 180 grade tot toetspennetjie skoon uitkom (bak nie lank!)
Strooi versiersuiker oor.
Maak sowat 24 blokkies van 4 x 4 cm
500 g donkersjokolade
325 g bruinsuiker
125 ml sterk koffie
30 g kakao-poeier
50 g witsjokolade-skaafsels
Verhit oond tot 180 °C. Voer ’n gesmeerde vierkantige bak van 20 x 15 cm uit met bakpapier. Kap donker-sjokolade fyn en smelt dit saam met botter in ’n bak oor warm water. Klop eiergele en suiker (verkieslik met ’n elektriese handklitser) in ’n bak oor kookwater tot dik en lig van kleur. Voeg sjokolade-en-botter-mengsel by. Meng meel, koffie en kakao-poeier by. Klits eierwitte styf en vou in. Gooi in gesmeerde, uitgevoerde bak. Bak vir 30 minute. Haal uit en laat afkoel. Sny in blokkies en bedek met ganache (sien onder). Versier met witsjokolade-skaafsels.
1 kg donkersjokolade
Plaas saam in ’n kastrol en smelt oor baie lae hitte. Laat afkoel voor gebruik.
Bron : Wynand du Plessis
Voorverhit die oond tot 180 °C en smeer ’n oondbak of bakplaat van ongeveer 16 x 25 x 3 cm met botter.
Die grootte van die bak is belangrik vir die regte baktyd en die beste resultaat.
Smelt die botter en suiker oor lae tot matige hitte in ’n kastrol en roer deurentyd tot die suiker gesmelt is.
Verwyder die kastrol van die plaat. Sif die droë bestanddele saam en roer met die vanieljegeursel, in die kastrol, by die bottermengsel in.
Roer die eiers bietjie vir bietjie by en roer deeglik na elke byvoeging.
As die mengsel te warm is en die eier laat stol, moet dit eers effens afkoel.
Roer die sjokolade en neute deur en skep die deeg in die gesmeerde bak.
Bak 25-30 minute of net tot ’n toetspen skoon uitkom.
Toets op meer as een plek, ingeval jy dalk gesmelte sjokolade raaksteek, wat die stokkie nat laat lyk.
Druk ook liggies in die middel op die poeding – as dit net gestol is, is dit gereed.
Dit stol verder soos dit afkoel.
Bak nog 5 minute indien nodig. Moenie te lank bak nie, anders word dit droog en hard.
Sny in blokkies en sit warm of teen kamertemperatuur voor.
SJOKOLADE BROWNIES VIR DIABETE
Plasing ; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
100g Semi-sweet chocolate & 50g dark (66% cocoa) chocolate, chop to pieces
Preheat oven to 160*C. Lined a rectangle cake pan all sides up.
Bake in preheated oven at 160C for 40 to 45 minutes. and leave cake to cool. Best to chill brownie for at least one hour for easy spreading of ganache cream.
You may apply 2-3 layers of ganache cream if want a thicker chocolate cream.
1 (400g.) can sweetened condensed milk
1 (400g) bag coconut
Preheat oven to 180*C degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
1/4 c. Coconut oil (can use all butter, but thecoconut oil flavor is good with the topping)
3/4 cup Flour (I used whole wheat pastry with good results)
Preheat oven to 350°F (180°C). Grease 36 mini muffin cups using a pastry brush and softened butter.
In a medium sized saucepan, combine the butter, coconut oil, and sugar.
Stir over low heat until the butter and coconut oil are melted; continue to heat until the mixture is hot (110-120 degrees),
but not bubbling (heating to this point will dissolve more of the sugar which creates a shiny top on your brownies).
Crack the eggs into a mixing bowl and beat them with the cocoa, salt, baking powder, espresso powder and vanilla until smooth.
Add the hot sugar mixture and stir. Add the flour and beat till smooth.
Quickly stir in the chocolate chips (not too much or they will all melt).
Use a small cookie scoop (or some other way to get an even amount of batter into each cup) to fill the mini muffin tin cups
Scoop about a teaspoon of coconut mixture onto the center of each cooled brownie, molding it into a smooth top.
Place an almond in the center of each coconut mound.
For the ganache glaze: combine all the ingredients in a microwave-safe glass dish (or in the top of a double boiler) and heat
just until melted (about 30 seconds in the microwave).
Remove the brownies from the freezer and dip the tops in the ganache glaze.
Let sit until glaze is set and then store in an airtight container.
Bron: An Oregan Cottage
SUPER SUNDAE BROWNIE BOWLS
Bron: Dreyers Ice Cream
Plasing: Henriette Wessels / WATERTAN RESEPTE VIR OUD EN JONK
Heat oven to180°C. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening.
Mix sugar, shortening, vanilla and eggs in large bowl.
Spread in pan. Sprinkle with pecans.
Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies.
Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.
Foto: Kyl Schutte
FERERRO ROCHER BROWNIE BITES WITH CARAMEL ICING
1 box brownie mix (plus necessary eggs, oil & water per package instructions - or your favorite homemade recipe)
Pre-heat oven to 160*C.
Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter.
Remove from oven and immediately press a candy into the center of each brownie bite. (The top of the candy will protrude a bit from the brownie...it's OK...you'll cover it with icing.) Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
To make the frosting, with an electric mixer beat the butter and cream cheese together until smooth. Add the caramel sauce* (SEE RECIPE BELOW) and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.
*TO MAKE HOME MADE CARAMEL SAUCE SIMPLE
Empty the contents of a small can of sweetened condensed milk into a saucepan. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.
Bron: Cooking with Chopin
PEANUT BUTTER TRUFFLE BROWNIE RECIPE
Peanut butter truffle sandwiched between a homemade brownie and a chocolate peanut butter ganache
Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan.
Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine.
Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl.
Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
Bron: Katrina’s kitchen
Bron: Diabetic Connect
1½ cups coursely chopped pecans
1 x 125gr unsweetened chocolate baking bar, chopped
1x500gr package powdered sugar
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH
1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals.
Whisk in sugar and eggs until well blended. Stir in flour.
Spread batter into a greased 13- x 9-inch pan.
Bake at 180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts.
Pour over pecans and marshmallows; spread to edges.
Let cool 1 hour on a wire rack.
Bron: My Recipes
Plasing: Henriete Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RED VELVET CHEECAKE BROWNIES
50–55g dark chocolate, coarsely chopped
Line one brownie pan with cupcake liners
In small batter bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
Pour batter into lined wells.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture over batter in the pan. Swirl in with a knife or spatula.
Bake for 20-25 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned
Decadent cheesecake bars filled with mini Rolos and topped with a layer
of dark chocolate and caramel.
Servings: makes 12+
graham cracker crumbs (Tennis Biscuits is fine too)
1 (250gr) package cream cheese, room temperature
1/3 cup caramel sauce (recipe included)
1/4 cup caramel sauce (recipe included)
Bake in a preheated 350°F(180°C) oven until lightly golden brown, about 8-10 minutes and set aside.
Mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
Bake in a preheated 350°F (180°C) oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating
lines across the chocolate.
ROLO CENTRED CHOC BROWNIES
Add the butter, sugar, cocoa and salt in a microwavable dish.
Your batter should be warm, if it is hot, leave for a few minutes to cool down.
Add spoonfuls of batter into the muffin pan ¾ full. Add a rolo to each cup.
Bake for 10 – 12 minutes at 190 degrees Celsius – have your oven rack set on the lower half of the oven.
No need to test if the brownies are baked, it should still be a little bit gooey, and not baked right through like a cake would be baked.
Leave the brownies to cool in the muffin pans, and carefully remove with a fork.
Have it all then and there if you can’t wait!
Bron: Aminas Recipes
SANTAS HAT BROWNIES
Bron: Adapted from this recipe found on Erica’s Sweet Tooth
Foto: Daisy's World
175ml low fat vanilla greek yogurt (could use fat free)
Preheat oven to 180 *C. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 12 squares and enjoy!
Bron: Our Road to a Healthier life
Preheat oven to 350° F (180°C). Spray or grease 40 mini-muffin cups.
After brownies are out of the oven, wait for centers to fall.
This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.
1/2 cuppeanut butter chips
While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie;
Bron: Granny's Favorite Cookbooks Plasing:
BROWNIES STUFFED WITH CADBURY CREME EGG
16 cadbury mini creme eggs
Preheat oven to 350°F (180°C) and line 8"x8" pan with non-stick foil.
In a large bowl, add eggs, and beat with cocoa, salt, baking powder.
When melted, add sugar, and stir to combine.
Push in cadbury mini eggs evenly spread in the cake batter.
THREE MUSKETEERS FUDGE BROWNIES:
THREE MUSKETEERS FUDGE BROWNIES
FOR THE BROWNIES: (if not using your own recipe)
1 stick / 8 tablespoons unsalted softened butter
1 (345 gr) bag Fun Sized 3 Musketeers bars, chopped (Bar one sal werk )
Preheat oven to 180*C. and line an 8×8 inch baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 seconds or so. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars.
Mix a few times then add egg yolks and oil. Mix until well combined.
MAKING THE FUDGE ASSEMBLY:
Original recipe makes 18 brownies
Brownie Mix in a jar for gift giving.
1.In a 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
2.Preheat the oven to 165 degrees C. Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Bron: All Recipes.com