My first bake post in DEC! Brownies!
I love DEC, especially Christmas and the year end cooling weather although not much of a difference in Singapore. It’s a long weekend for myself and the kids (yep we are not going anywhere this year) I so miss baking after a hiatus for a month.
So there, decided to bake some dark chocolate brownies for ourselves and my cell group pple. Zann was asking why so little white chocolate… ….
(Melted and set aside)
175g unsalted butter
100g dark chocolate, chopped
(Whisk to combine)
3/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp salt
Add melted chocolate and butter into the beated egg mixture. Whisk gently to combine.
(Sifted and fold in)
1 cup plain flour
1/4 cup cocoa powder
1/2 cup baking powder
Pour batter into greased and lined 8×8 ” baking pan. Bake in preheated oven at 175d for 25mins.
Recipe credit to happy in the kitchen
I craving for chocolate and pandan at the same time, so decided to bake this Brownie Pandan Cheesecake for myself. Heh.
Recipe (I use a 7” square cake tin )
60g butter 奶油
30g dark chocolate 巧可力
4 yolks 蛋黄
2 whites 蛋白
100g sugar 糖
25g Plain flour 中筋面粉
25g cocoa powder 可可粉
Melt the butter and dark chocolate. Set aside to cool down.
Beat egg and sugar till fluffy and light. Add in melted chocolate mixture. Mix well. Add in the rest of ingredients and combine well. Steam 35mins.
奶油 和巧可力回复室温。 用打蛋器搅拌糖和鸡蛋至泛白尾瑞挺立的狀態。
加入奶油 和巧可力，搅拌。再加入全部的材料，混合均匀。蒸 35分钟。
Pandan Cheesecake layer
1 egg 鸡蛋
30g sugar 糖
30g Top Flour 低筋面粉
20g corn flour 粟粉
1tbsp condensed milk 冻奶
125g cream cheese 奶油乳烙
1tsp pandan paste ban 班兰精
50g veg oil 菜油
Combine condense milk, cream cheese and pandan paste until smooth. Set aside. Beat egg and sugar until thick and fluffy. Add sifted flour. Fold well. Add in the cream cheese mixture. Mix well. Add in veg oil and combine.
Pour onto the brownie layer and steam for 30mins.
加入面粉。混合均匀。加入冻奶,奶油乳烙,班兰精， 再加入菜油 。混合均匀。
Adapted from HomeKreation
Brownies. I love those chocolate brownies. But wait, nobody like chocolate except me. Sigh. Which is why I seldom bake chocolatey stuff. It’s always like that, cos I can’t finish so much chocolate by myself.
But I crave for chocolate all the time, especially that period of the month. heh.
When I saw this recipe online, I decided to bake this sesame brownie. Black sesame, my favourite and everyone can eat without sore throat worries.
Recipe (adapted from here)
80g unsalted butter (room temp)
40g sugar (I used 20g cos sesame paste is sweetened).
2 egg yolk
40g black sesame paste
1/4 tsp soy sauce
1 egg white
10g castor sugar
50g plain flour
1/4 tsp baking powder
1 tbsp black sesame seed
Cream butter with electric mixer on low speed until colour lighten and add 20g sugar. Add yolk one by one, fully blend.Before each addition. Add sesame seed paste and soy. In clean bowl, beat egg white with remaining sugar (10g). Use hand mixer to beat until egg turns white fluffy.
Combine with sifted flour and baking powder. Add half meringue into black sesame mixture and half flour mixture. Use rubber spatula fold and combine. Further beat meringue until stiff, then add into black sesame mixture along with remaining flour and baking powder. Fold and combine. Add mixture into cake tin, sprinkle sesame seed on batter. Bake 15 min at 150c.
Note: This is a cakey brownie, which I am fine with. Except for the colour. I will add more sesame paste next time. I prefer more black)