Hobby Zone Brownie “Bake”-Off!

Oh, and if you like a certain brand of peanut butter candy, you may want to try just make the peanut butter frosting recipe I shared. I may have made just the frosting without the brownies on occasion. 🤣

@EmotionsListener i probably wouldn't have the energy to do them but it makes me want to and it's very comforting to read this kind of posts for some reason. i'll save the recipes for later

@EmotionsListener brownies are delicious! I'm not picky. I will eat any kind.

@EmotionsListener. I only made brownies from 1 recipe and they turned out really good. I haven't tried other recipes. The one I make has frosting, I haven't made them in years. Your recipe looks good.

@EmotionsListener I have never tried peanut butter frosting, what a great idea! I will try this one, thanks for the idea.

I have allergies but peanuts are ok so my recipes are pretty unusual, but I will look at writing one up

Oooh, yummy recipe @EmotionsListener 😋

Here is my go-to recipe for easy brownies -

Ingredients

• 185g unsalted butter
  
• 185g dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

Method

STEP 1

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

STEP 2

• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

STEP 3

• Remove the bowl from the pan. Leave the melted mixture to cool to room temperature. While you wait for the chocolate to cool, heat the oven to 180C/160C fan.

STEP 4

• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Then, tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

STEP 5

• Chop 50g white chocolate and 50g milk chocolate into chunks on a board. Then, break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.

STEP 6

• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

STEP 7

• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Then gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, but if you keep going very gently and patiently, it will end up looking fudgy. Stir in the white and milk chocolate chunks until they’re dotted throughout.

STEP 8

• Pour the mixture into the prepared tin, gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

STEP 9

• Put in the oven and set your timer for 25 mins. When the timer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven and leave until completely cooled.

STEP 10

• Cut, serve and eat! 😋

@EmotionsListener

Fudgy Cranberry Walnut Brownies

~yields 16 bars @ 350 degrees baked in an 8" by 8" square tray

* Unsalted butter 6-tbsp

* Ghirardelli Bittersweet Chocolate Chips-1 cup

* Turbinado Sugar In The Raw-3/4 cup

* Pure Vanilla-1 tsp

* Salt-just a pinch

* Organic eggs-2

* All Purpose White Flour-1/2 cup

* Fresh Cranberries-3/4 cup

* Walnuts-3/4 cup (chopped)

DIRECTIONS:

1. Preheat the oven to 350 degrees.

2. Grease a baking tray with butter, line with parchment paper.

3. On low heat, melt butter and chocolate chips.

4. Once they melt, turn off the heat. Remove from the stove.

5. Add sugar, vanilla, and salt. Mix well. The batter will be a bit grainy, this is ok.

6. Add one egg at a time. Stir well in between.

7. Add flour, Mix but do not over mix.

8. Add cranberries and walnuts. Mix until well combined.

9. Pour the batter into the baking tray.

10. Bake for exactly 30 minutes.

Sweet, tart, and crunchy, so very good!!

I hope everyone enjoys them as much as I do!!

xandia ❤️

@EmotionsListener

So many yummy recipes here!!

I'm rubbish at baking but there is a local company that make a mix with no flour or eggs and it makes a pretty decent brownie. And brownies should definitely come with ice cream!! 😋

I really wish I could bake normal sweets. I’m a diabetic so I can’t eat them. I’ve yet to try to make a keto version. The issue with most keto recipes is they’re not the same texture wise. 😭 it could taste amazing but if the texture isn’t good, no thanks. Lol.