Brownies from Scratch
#shorts #browniesfromscratch #brownies
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Guinness Brownies Virtual Cooking Class
Learn how to cook Guinness Brownies with Lauren, one of the Mealtime Mentors at Festival Foods, in this virtual cooking class! These baked brownies are a great dessert choice for St. Patrick's Day and have quickly become a year-round favorite treat!
Directions:
1. Place the oven rack in the center position and preheat the oven to 350°F. Spray an 8x8-inch baking dish with nonstick spray. Line with parchment paper, leaving some hanging out opposite sides like handles. Spray again then set aside.
2. In a large heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water), melt together the chopped chocolate and butter. When the chocolate is almost melted, remove it from the heat and stir until the mixture is completely melted together and smooth. Let cool for 5 minutes.
3. In a separate bowl, sift together the flour, cocoa powder and salt.
4. Once the chocolate mixture has cooled, whisk in the granulated sugar until combined. The mixture will look grainy. Stir in the eggs, one at a time, fulling combining after each addition. Keep stirring until the chocolate mixture is smooth and glossy. Stir in the vanilla extract.
5. Add the dry ingredients to the chocolate mixture a few Tbsp. at a time, stirring in between each addition, just until the flour disappears. Slowly stir in the beer. It will foam as it is added. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center of the brownies comes out mostly clean. The bake time is about 25 minutes. Cool to room temperature, then remove from the pan using the parchment paper handles.
7. Meanwhile, prepare the frosting. In the bowl of a standing mixer or a large mixing bowl, beat the butter until light and fluffy, about 1 minute. With the mixer running on low, slowly beat in the powdered sugar. Add the vanilla extract and beer. Continue beating until the frosting is smooth and fluffy, about 3 additional minutes. Spread over the cooled brownies. Cut and enjoy.
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Turning Leftover Brownies into the Ultimate Chocolate Dessert | Gemma’s Dessert Makeover
Box of brownies on your shelf? Leftover brownies from your last batch? Turn them into the Ultimate Chocolate Dessert!! Written Recipe:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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Black Garlic Chocolate Brownies recipe from the Garlic Farm, Isle of Wight.
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Making Fudgy BROWNIES | COOK WITH ME
It's SPRING! Today we're baking some brownies so come hang out!
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John Whaite's Millionaire Brownies | At Home | Waitrose
These Millionaire Brownies are indulgent and taste great. Join TV chef, author, cookery school teacher and The Great British Bake Off winner, John Whaite in his home kitchen to see how they're made.
Combining two classic tray bakes – chocolate brownies and millionaire’s shortbread – these have a squidgy chocolate brownie base topped with a rich, smooth caramel layer, finished off with a final layer of chocolate and a sprinkling of pecans, cranberries and flaky sea salt to help balance the sweetness.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
For the brownies:
200g Belgian 54% dark chocolate
200g unsalted butter, cubed
265g caster sugar
130g plain flour
20g cocoa powder
½ tsp fine salt
3 British Blacktail Large Free Range Eggs
For the caramel layer:
397g can condensed milk
150g light brown muscovado sugar
100g unsalted butter
40g golden syrup
1 vanilla pod, seeds
½ tsp fine salt
For the chocolate layer:
200g Belgian 54% dark chocolate
20g sunflower oil
30g pecans, chopped
25g dried cranberries
Sprinkling of sea salt flakes
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