Eggless No Oven Sizzling Brownie | प्रेशर कुकर में सिज़्लिंग ब्राउनी | Chef Sanjyot Keer
Full written recipe for Sizzling brownie
Prep time: 20-25 minutes
Cooking time: 20-22 minutes (brownie) & 5-8 minutes (chocolate sauce)
Serves: 4 pieces of brownie square (2.5 inch)
Tip: please use castor sugar as it'll dissolve quickly compared to grain/normal sugar.
Chocolate sauce
Ingredients:
Milk | दूध 2/3 cup (210 ml)
Castor sugar | कास्टर शुगर 1 & 1/2 cup (350 grams)
Cocoa powder | कोको पाउडर 1/3 cup (32 grams)
Salt | नमक 1/4 tsp (1 gram)
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 90 grams (chopped
Butter | मक्खन 4 tbsp (60 grams)
Vanilla essence | वैनिला एसेंस 1 tsp (5 ml)
Method:
For making the chocolate sauce, set a stock pan n low heat, add sugar and milk, stir well to dissolve the milk, heat the milk and bring to a simmer.
Once it comes to a simmer switch off the flame and add the cocoa powder and salt using a sieve, stir well & use a whisk to dissolve the cocoa powder and ensure there are no lumps.
Put it back on the flame keeping it at its lowest heat possible, now add the chopped chocolate and mix well until the chocolate dissolves completely.
Now, add butter in batches and mix well to give the chocolate sauce a shine and also to adjust its consistency, adding butter make the consistency a little thicker.
Once the butter dissolves completely with the chocolate mixture, add vanilla essence to elevate its flavour.
Your chocolate sauce is ready to be used for pouring it over the sizzling brownie, you can store it in the fridge and it'll last for couple of weeks, ensure to remove the sauce with a clean spoon, you can ise this sauce for making multiple purpose.
Brownie
Ingredients:
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 1/2 cup (70 grams)
Butter | मक्खन 1/4 cup (55 grams)
Castor sugar | कास्टर शुगर 1/3 cup + 1 tbsp (85 grams)
Vanilla essence | वैनिला एसेंस 1/2 tsp (2.5 ml)
Curd | दही 1/3 cup + 1 tbsp (90 grams)
Refined flour | मैदा 1/2 cup (55 grams)
Cocoa powder | कोको पाउडर 3 tbsp (16 grams)
Salt | नमक 1/8 tsp (a small pinch)
Method:
To make brownie, set a double boiler, by keeping a heat proof bowl over a stock pot filled with little water, make sure the water in the stock pot should not touch the bottom of the heat proof bowl, bring the water to boil and keep the bowl over it, add butter and chocolate in the bowl and melt them while mixing them together, once incorporated well, remove the bowl from heat and keep it over the kitchen platform.
Now add castor sugar and vanilla essence & whisk well, further add curd and whisk well until the sugar dissolves completely and the everything combines well.
Now use a sieve and add refined flour, cocoa powder and salt sift well and use a spatula, fold and combine the mixture well, do not over mix the batter.
As we are making this brownie in a pressure cooker, we need to take brownie tray that fits in the cooker, i’m taking a 5 inch ×5 inch brownie tray and lining it with baking sheet or a parchment paper, pour the batter in the tray up to 80 % and tap it well to ensure there are no air pockets in the cake mixture.
Place a cookie cutter or any stand in the cooker and preheat it on the highest flame for 10-15 minutes, once the pressure cooker gets heated well, open the lid and carefully place the brownie tray over the stand, close the lid and cook/bake the brownie for 20-25 minutes or until its completely cooked, to check insert a toothpick in the centre and if it comes out clean its baked.
You can bake them in a preheated oven at 165℃ for 20-22 minutes or until its completely cooked.
Remove the brownie tray and allow it to cool down to room temperature, once cooled, carefully remove the brownie and cut it in square pieces. Your brownies are ready to consume. But I’ll be plating it over a sizzler pan.
Heat a sizzler pan on highest flame possible until its smoking hot, once heated well place the brownie piece and top it with a scoop of ice cream, some nuts and pour the chocolate syrup, your sizzling brownie is ready, you can place a slice of pineapple to avoid the burning of brownie.
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Vanilla bean ice cream with juicy roasted grapes and candied pistachios. Yes, you can candy pistachios! Plus, there are food storage tips so you'll get the most out of your fresh produce!
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Roasted Grapes
¾ pound red California grapes
1 teaspoon California olive oil
Pinch of sea salt
Candied Pistachios
⅓ cup California pistachios
2 tablespoons hot water
2 tablespoons sugar
Ice Cream Sundae
8 scoops of vanilla bean ice cream, divided
Roasted Grapes
Candied Pistachios
Drizzle of California olive oil
Drizzle of balsamic glaze
????INSTRUCTIONS ????
Roasted Grapes:
Preheat the oven to 350 degrees F.
Take the California grapes and remove them from the stem, transferring them to a strainer. Discard any browned or wrinkled fruit. Rinse the grapes thoroughly and then dry them.
In a large mixing bowl, add the grapes, California olive oil, and a pinch of salt. Mix until the grapes are thoroughly coated.
I like sea salt because it stays fresh forever compared to iodized salt which can only last up to 5 years. Olive oil, the extra virginy kind, keeps for up to 2 years.
Place grapes on a quarter-sized baking sheet (9 inch × 13 inch) and bake them for about 30 minutes, until they soften and get a little charred. Remove from the oven and let cool.
For any left over grapes you purchased, do not rinse them or remove them from the stem. Store in the fridge in the ventilated bag they came in and they will last up to 10 days.
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You can easily stay up to date for everything grown in California, and when you can eat it, with this handy dandy guide to what’s in season We grow 40% of the nation’s fresh produce and now more than ever, farmers could use your help
Candied Pistachios:
Line a quarter-sized baking sheet (9 inch × 13 inch) with parchment paper.
Whisk sugar and hot water in a mixing bowl until sugar is dissolved. Add in California pistachios and stir to fully coat. By the way, stored in an airtight container in a cool, dry place, sugar stays fresh indefinitely.
Spread nuts out on a prepared baking sheet in a single layer and bake on the middle rack until nuts are crisp and dry, 10 to 12 minutes.
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If you purchased pistachios for this recipe, you probably have some left over. They should be stored in an airtight container in a cool and dark place. They will keep in the pantry for about 6 months this way, up to 1 year in the fridge, and 2 years in the freezer.
Ice Cream Sundae:
Divide the scoops of ice cream between 4 serving bowls.
Drizzle with olive oil and top off with deliciously roasted California grapes and candied pistachios.
Drizzle with balsamic glaze and serve.
Enjoy!
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