Browned Archives • Mushroompride

Browned Butter Double Chocolate Brownie – Delishar

Whether it is for a friend’s birthday, get together, or just a gift to say that you are thinking of that person, nothing beats a home-made treat that was made with love, and straight from the heart. You can cut out the brownies with your heart shaped cookie cutters and pack them into beautiful tins for that extra special touch!

These brownies are what they should be…rich, chocolatey, dense, and fudgy. Oh so decadent! The ying yang chips I used gave the brownies a little crunch on the top which was lovely as it added another layer of texture to the fudgy brownies!

Have you taken part in the current Mayer Airfryer GIVEAWAY? Details below.

Preheat oven to 160C.
Melt butter in saucepan over med heat.

Continue to cook butter until brown and butter emits a nutty aroma.
Remove from heat and stir in sugar.

Whisk in cocoa powder, salt, espresso powder, and baking powder.
Allow mixture to cool while you line your 8×8 inch baking pan with parchment paper, and lightly grease it.

Mix in egg one at a time.

Until batter is smooth and well combined.

Mix in flour and vanilla essence.
Beat until batter is thick, shiny, and no streak of flour can be seen.

Fold in chocolate chips.

Pour batter into prepared pan, and top mini chocolate chips on top.
Bake for 25 minutes, until skewer inserted comes out almost clean.
Cool brownie in pan on wire rack completely before cutting into portions.

Browned Butter Double Chocolate Brownie

Sharon of Delishar

(Makes a 8×8 inch)

10 tbsp unsalted butter cut into smaller pieces
1 cup sugar
3/4 cup good quality cocoa powder
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp espresso powder
2 large eggs
1-1/2 tsp vanilla extract
2/3 cup plain flour
1/3 cup chocolate chips
1/4 cup mini chocolate chips

Preheat oven to 160C.
Melt butter in saucepan over med heat.
Continue to cook butter until brown and butter emits a nutty aroma.
Remove from heat and stir in sugar.
Whisk in cocoa powder, salt, espresso powder, and baking powder.
Allow mixture to cool for 5 minutes while you line your 8×8 inch baking pan with parchment paper, and lightly grease it.
Mix in egg one at a time.
Until batter is smooth and well combined.
Mix in flour and vanilla essence.
Beat until batter is thick, shiny, and no streak of flour can be seen.
Fold in chocolate chips.
Pour batter into prepared pan, and top mini chocolate chips on top.
Bake for 25 minutes, until skewer inserted comes out almost clean.
Cool brownie in pan on wire rack completely before cutting into portions.

To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

a Rafflecopter giveaway

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Browned Butter Salmon on Sundried Tomato Pasta – Delishar

I have no idea why it took me this long to make sun dried tomato pesto for the family. That thing is amaze-balls! I did make amends for that though. The day after I made this recipe, I went out to get more sun dried tomatoes. Proceed home to make myself a huge tub of pesto, which I have been using for chicken, fish, pasta, wraps, and sandwiches. It taste so good and it is so versatile!

The husband and kids absolutely adored me that evening because of this dinner. The husband was going on about how good the pasta was, and how the sweetness of the salmon beautifully compliments the pesto. The girls enjoyed their dinner so much that they requested for me to make it again, to pack in their school lunch box. Did I also mentioned that they were asking for additional serving? There were not enough to go around, twice! So, if you are making it. Make more. Leftovers, if any, is always good for lunch the next day.

I used organic extra virgin olive oil from Naturel and their range of organic pasta as well. Don’t skim on the fish. If you have not tried wild caught salmon, you are seriously missing out on the good stuff. I promise you, you will be able to taste the difference. I get my supply of wild caught fish from The Alaska Guys.

Browned Butter Salmon on Sundried Tomato Pasta

Delishar

Sundried Tomato Pasta

240 g fusilli
200 g asparagus woody ends removed and cut into 2 inch length
1/4 cup pasta cooking liquid
1 cup 25g fresh basil leaves
85 g sundried tomatoes
1/4 cup 59ml extra virgin olive oil
2 tbsp shredded Parmesan cheese
Salt and pepper to taste

Brown Butter Salmon

4 pieces 200g each Wild caught salmon fillet from The Alaska Guys
4 tbsp 57g butter
4 tbsp honey
1 tbsp lemon juice
1/4 – 1/2 tsp red pepper flakes adjust to taste
3 cloves garlic minced
Salt and black pepper to taste

Sundried Tomato Pasta

Cook pasta in salted water until al dente.
In the last minute of cooking the pasta, add in asparagus.
Drain and set aside.
Place all the ingredients into food processor EXCEPT pasta and pasta liquid.
Process until you get a paste. If too thick, thin it out with pasta liquid.
Toss pesto with cooked pasta & asparagus.

Brown Butter Salmon

Preheat oven to 200C.
Season fish with salt and black pepper.
In a oven safe pan over medium heat, melt butter and allow to cook until it starts to brown and smell nutty. (be careful not to burn it)
Add lemon juice, honey, red pepper flakes and garlic into the pan.
Cook for 45 seconds, and scoop out half of the sauce for serving later.
Add salmon into the pan skin side down and cook for 3 minutes.
Flip, and transfer the pan to the oven to broil further 5-6 minutes.
Drizzle with the reserved brown butter sauce to serve.

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Browned Butter Seared Scallops with Cauli-couscous & Pumpkin Puree (Keto, Paleo, Whole 30) – Delishar

While grocery shopping, I saw some really pretty wild caught scallops that inspired this meal. I was planning to make pumpkin soup but quickly deviated from the original plan to make this ultra luscious and velvety pumpkin puree instead. So glad I did it though! I swear it was so delish and so easy to put together too! To pair, I made a low-carb version of couscous made using cauliflower and seasoned it with fresh herbs with a touch of citrus. The star of the meal is the sweet, meaty, and tender pan-seared scallops drizzled with browned butter that we can’t stop eating!

I know, I know… Keto folks will start saying that pumpkin is high in carbs. However, as with all ingredients, it’s all about the serving size. This recipe works out to be about 12g of total carbs, bearing in mind serving size. Do watch your serving size: 50g (1/4 cup) of pumpkin puree, 100g (1 cup) cauliflower couscous, and 125g scallops = Total Carbohydrates: 12.26 g, and 3.2 g Fiber. We had leftover pumpkin puree & cauliflower couscous from this recipe for me to have lunch the next day.

This recipe consists of 3 different recipes/dishes put together. The pan-seared scallops with browned butter sauce, the silky pumpkin puree, and the lemon parsley cauliflower-couscous. Feel free to deconstruct it and pair it with something else that you fancy.

The cauliflower couscous works very well as a staple on its own. Pairs beautifully with any kind of protein, especially seafood. Don’t be intimidated by the use of Xanthan Gum in this recipe. The Xanthan gum helps bind the puree together and give it a silky gooey texture. It’ll work without Xanthan as well. This is my kind of perfect low-carb meal and the colours on the plate are just visually very appealing!

Browned Butter Scallops on Cauli-couscous & Pumpkin Puree

Delishar

Pumpkin Puree

500 g pumpkin peeled and seeded (Butternut if you aren’t concern about carb count)
1/4 tsp Xanthan gum optional
Salt to taste

Lemon Parsley Cauli-Couscous

500 g Cauliflower
3 tbsp chopped italian parsley
1-2 tbsp lemon juice
Zest of 1 lemon
2 tbsp olive oil

Pan Seared Scallops

500 g Wild Caught Large Scallops
2 tbsp olive oil
Salt & Pepper to taste
3 tbsp butter for browned butter

Pumpkin Puree

Slice pumpkin into thin slices and steam over high heat for 10 minutes until soft and tender.
Drain any excess liquid and transfer to blender.
Season with salt, add Xanthan gum and blend until pureed.
Pour the puree through a sieve to remove larger lumps.
Use a spoon to push the puree through the sieve.

Lemon Parsley Cauli-Couscous

Clean cauliflower, remove stalk, and separate into florets.
Using a food processor, process florets into the size of couscous.
Heat pan on high heat with oil.
Stir-fry cauliflower until dried and slightly brown. (About 8 minutes)
Season with salt and black pepper.
Remove from heat, stir in chopped parsley, lemon juice, and 1-2 tsp lemon zest.
Save some lemon zest for garnish later.

Pan Seared Scallops

Pat dry scallops with kitchen towel.
Season generously with salt and black pepper.
In a pan over medium-high heat, add olive oil.
When oil is heated, add scallops on by one, taking care not to overcrowd the pan.
You might have to work in batches.
Allow to cook for about 2 minutes untouched. This will give the scallops a golden crust.
Flip and cook for another 1-2 minutes, do not over cook it.
In another smaller clean pan, melt butter over medium heat.
Allow to cook until slightly browned and smell nutty.
Remove from heat immediately and transfer into a bowl.

Putting it together

Ladle the puree on the plate, using the back of the ladle to spread the puree in a circular motion.
My ladle is small about 1/4 cup.
Top with cauli-couscous & scallops.
Spoon browned butter over scallops.
Garnish with reserved lemon zest.

Xanthan helps bind the puree and give a more gooey texture. But this is absolutely optional.
Paleo & Whole 30: Strain the browned butter to remove milk solids. This will give you browned ghee.
Keto: Watch serving size 50g of pumpkin puree, 100g cauliflower couscous, and 125g scallops =
Total Carbohydrates: 12.26 g, 3.2 g Fiber