S’mores Milo Brownies – Delishar

Two friends of mine made s’mores bar and posted pictures on their facebook… It looked soooooo sinfully delicious, and I couldn’t help myself but to make a version of my own. But I wanted to mix it up a little, and also try to experiment with Milo of course! LOL!

 

The brownie is made of all Milo powder and no melted chocolate. I have to admit that I had to fight very VERY hard to keep hands off the finished product. I just wanted to finish the whole tray on my own. The husband will concur to this as well. I’m warning you now, it IS addictive, dangerously addictive. So if you are on a diet, don’t try making this. Or another strategy is to make sure you make more to fatten everyone else around you! 😛 

 

Set oven to 180*C
Mix the flour, Milo, salt, and baking powder together.

Melt your butter in saucepan.

Pour in sugar stir to dissolve.
Remove from heat when done.

Add vanilla extract.

Pour butter mixture into dry ingredients.
Use spatula or wooden spoon to mix. It will be clumpy.

Mix in eggs until well combine.

Pour into pan lined with aluminum foil, and oiled (i used PAM baking spray)
Bake for 20 mins in 180*C oven.

Meanwhile, break up the graham crackers.

When brownie is done, take it out.
Set oven to broil.

Sprinkle the marshmallows on the hot brownie.
Broil for about 5 mins. Make sure u watch and not let it burn!
Here I used the regular marshmallows which wasn’t as friendly. I had to push and spread them around after they are soften using the back of a spoon. The mini ones will save you that trouble.

Sprinkle graham cookies on top of the melted/toasted marshmallows.

 

Topped with Hersey’s chocolate if you like your chocolate melty.

 

smores milo brownies 4

 

If not wait till brownie cools off completely and add the chocolate before cutting and serving.

S’mores Milo Brownies

makes a 12×8″ pan

  • 160 g butter about 2/3 cup
  • 1 cup all purpose flour
  • 1 tsp salt
  • 3 eggs
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 1.5 cup Milo
  • 1 cup sugar
  • 1 bar Hersey’s dark chocolate
  • 1 to 1.5 cups mini marshmallows
  • 1/2 cup graham crackers digestive more if u like,
  • break into 1/4 inch pieces
  • Set oven to 180*C

  • Mix the flour, Milo, salt, and baking powder together.

  • Melt your butter in saucepan.

  • Pour in sugar stir to dissolve.

  • Remove from heat when done.

  • Add vanilla extract.

  • Pour butter mixture into dry ingredients.

  • Use spatula or wooden spoon to mix. It will be clumpy.

  • Mix in eggs until well combine.

  • Pour into pan lined with aluminum foil, and oiled (i used PAM baking spray)

  • Bake for 20 mins in 180*C oven.

  • Meanwhile, break up the graham crackers.

  • When brownie is done, take it out.

  • Set oven to broil.

  • Place the marshmallows on the hot brownie.

  • Broil for about 3-5 mins.

  • Make sure u watch and not let it burn!

  • Here I used the regular marshmallows which wasn’t as friendly.

  • I had to push and spread them around after they are soften using the back of a spoon.

  • The mini ones will save you that trouble.

  • Sprinkle graham cookies on top of the melted/toasted marshmallows.

  • Topped with Hersey’s chocolate if you like your chocolate melty.

  • If not wait till brownie cools off completely, then add the chocolate before cutting and serving.

Cut into squares or 1x2inches portion and serve!

 

smores milo brownies 3

 

 

 

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Salted Caramel Stuffed Fudgy Brownies – Delishar

These brownies are awesome! Very rich though, I’ve learned to cut them up into smaller pieces. I should have also put more of that yummy salted caramel sauce in the middle, I think I only used about 1 cup of it! I’d recommend at least 1.5 cups. I love how the saltiness kind of sneaks up on me when I bite into it. Yum! You can find the recipe for the salted caramel sauce HERE. I did some conversion online for those of you who doesn’t use the metrics system.

Ingredients (makes a 13×9 inch pan)

  • 300g bitter sweet chocolate chips (11.5oz)
  • 150g unsalted butter (2/3 cup)
  • 1 cup brown sugar 
  • 3/4 cup caster sugar 
  • 4 eggs
  • 180g all purpose flour (1 1/3 + 1/4 cups)
  • 3 tbsp unsweetened cocoa powder 
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1.5 cups Salted Caramel Sauce

Preheat oven to 180C
Melt butter over med heat.

Once butter is all melted lower heat to low and pour in chocolate chips.

Using a whisk, stir in chocolate.

Until well combined and glossy. Turn off heat.

Pour in sugars and mix well.

Until sugar is dissolved. Let it cool.

Mix flour, salt, cocoa powder in a large mixing bowl.

When chocolate mixture is cool to touch, add vanilla and eggs.
Mix well.
Then fold in dry ingredients.

Divide batter into half.

Pour half of the batter into a lined pan.

Drizzle (or in my case, I used a ziplock bag and snipped of the ends) the salted caramel sauce on the brownie batter, leaving about 1/2 inch away from the side clear. This will help to seal the sauce in.

I used a large petal tip to pipe the top layer of batter. You can also use a round tip. Or pour over evenly.

Filled the bag up with the rest of the batter.

Pipe the batter on top of the caramel sauce and sides evenly.
Bake for about 25mins or until skewer comes out with just a few crumbs.
Allow to cool completely and chill for at least an hour before cutting. This helps the caramel sauce firm up.

Bon appetit!!

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Red Velvet Cheesecake Brownies – Delishar

 

Can I please tell you that these brownies are amazing?! One of the best brownies I’ve had, besides the S’mores Milo Brownies of course. Heeeeeeee… I tried to describe these brownies, but quite honestly, I don’t think I can do them any justice. You have got to try it at least once. It’s so quick and simple to make them, no need for a double boiler, no need to melt anything.

Just 2 large mixing bowl, your ingredients, baking pan, your pre-heated oven, a craving for some delicious dessert, and you are good to go! I love making those swirls, the process is so therapeutic, and it makes me feel a little artsy. I like to think that every swirled cake is unique because you can’t replicate the exact same swirl for each cake you bake even if you try. Here is a picture of how the brownie looks like when I cut into it, and just seconds before I stuffed my face with it. 😀

Here’s how the little slices of velvety heaven was made.

 

Red Velvet Cheesecake Brownies

Delishar

8×8 inch pan

Red Velvet

  • 1/2 cup 113g unsalted butter, softened
  • 2/3 cup 134g caster sugar
  • 3/4 cup 96g all purpose flour
  • 1/4 cup 30g good quality cocoa powder
  • 1/4 tsp salt
  • 2 eggs 60-65g each, shell on
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food colouring or until desired colour optional

Cream Cheesecake

  • 8 oz 226g pack cream cheese, softened at room temp
  • 3-4 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 egg

Red Velvet

  • Preheat oven to 176C.

  • Line your 8×8 inch pan.  I used a 10×6.

  • In your mixing bowl, beat sugar and butter until light and fluffy.

  • Add cocoa powder, beat until combined.

  • Add red food colouring, vinegar, and vanilla extract.

  • Mix to combine, then add in eggs.

  • Beat to combine and add flour.

  • Mix until combined.

  • Reserve about 1/4 cup batter for swirling.

  • Pour the batter into lined pan, and smooth out the top.

  • Then prepare cheesecake batter.

Cheesecake Batter

  • Use a spatula to soften the cheese before adding vanilla, sugar, and eggs.

  • Switch to whisk and whisk until combined.

  • Carefully pour mixture over brownie batter and smooth out the top.

  • Using a teaspoon, scoop dollops of reserved brownie batter on top of cheesecake batter.

  • Then use a tooth pick, skewer, or back of a butter knife to create swirls.

  • Bake for 30-35 mins at 176C.

  • Allow to cool completely before slicing it into squares.

Use this link for cups to grams conversion
http://dish.allrecipes.com/cup-to-gram-conversions/

Adapted from Laura in The Kitchen

 

Serve with a glass of cold milk, and try not to eat everything!
Bon appetit!!

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Oreo Cream Cheese Brownies – Delishar

 

Fudgy dark chocolate brownie with a beautiful crackling top, filled with oreo cookies, a layer of cream cheese sits sandwiched in the middle, then topped with more oreo chunks. The combination is a match made in heaven! Sinful, yes… but oh so good!

Yes, it was worth every count of extra calories. Do not even think of using cheap chocolate when making brownies, because the main ingredient in brownie is the chocolate. And you are going through the trouble to make it, why not treat yourself to some good chocolate?

I can’t stress this enough, when working with flour, make sure not to overmix. We are making brownies, not kueh. Do allow the brownie to cool down and chill so that the cream cheese layer sets before cutting and serving. Keep in an air-tight container, and refrigerated after cutting. These brownies will last 7-10 days that way, if it not all gone the next day of course. 🙂

Cookies and Cream Brownies

Delishar

Makes a 8×8 pan

Brownie

  • 15 pieces oreo cookies cut into smaller pieces
  • 3/4 cup all purpose flour
  • 2/3 cup sugar
  • 170 g dark chocolate 60/70% couverture
  • 1/2 cup butter softened
  • 2 large eggs
  • pinch of salt
  • 1 tbsp vanilla extract
  • 1 tsp instant expresso powder

Cream Cheese layer

  • 1 block 8oz cream cheese room temp
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • Preheat oven to 175C.

  • Line pan with aluminium foil and lightly grease pan.

  • On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.

  • Allow to cool for 5-10 minute.

  • In a clean mixing bowl, melt cream cheese and sugar over a bain marie.

  • Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.

  • Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined

  • Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!

  • Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.

  • Next, slowly pour in the cream cheese mixture and even out the top as much as you can.

  • Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.

  • Bake for 30-35 minutes until top of the brownie is set.

  • Allow to cool completely in pan.

Cover pan with aluminium foil and chill for at least 1 hour before cutting, this ensures that the cream cheese filling is set. We don’t want a gooey cream cheese mess now do we? Do not cut the brownie when it is still hot/warm.
Serve with a glass of milk and enjoy!

Adapted from averiecooks

Bon appetit!!

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Cream Cheese Brownies – Delishar

What is it about cream cheese and chocolate that goes so well together? On it’s own, they both already won the hearts of many. Put them together, and they are just simply irresistible! Oh, and those pretty swirls atop the cheesecake layer are just so mesmerizing! I can stare at it all day, if I have the time that is. 

Sometime back I shared a Red Velvet Cheesecake Brownie, which has always been a hit at all the parties I brought it to. Even my helper has requested for me to make it for her parties a couple of times. This is a richer, more decadent version of the Red Velvet Cheesecake Brownies. It has a denser texture, and definitely loaded with more cocoa goodness as compared to the former.

2015-08-18-19-13-11_deco

This time round, I baked 2 trays for the husband and I to share with co-workers respectively. Once again, this recipe did not disappoint! It’s a relatively easy bake, although the swirling can appear to be tricky. It is better to under-swirl then to over do it. Which is the problem in most cases. I like using the back of a knife to create those swirls, sometimes engaging the help of a toothpick to ‘branch’ out on some more stubborn batter. 

process

Cream Cheese Brownies

Delishar

Makes a 8×8 inch pan

Brownie

  • 2/3 cup 85g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 170 g semi-sweet chocolate I used 60% cocoa
  • 1/2 cup butter 115g unsalted butter
  • 3/4 cup 150g sugar
  • 1 tsp vanilla bean paste/extract
  • 3 eggs

Cream Cheese Mixture

  • 1 block cream cheese 226g, soften
  • 1/3 67g cup sugar
  • 1 egg
  • 1 tsp vanilla bean paste / extract

Brownie

  • Preheat oven to 160C.

  • Line a 8×8 inch pan with aluminium foil, then spray with baking spray.

  • Melt butter and chocolate in a microwave safe bowl for 30 secs.

  • Stir, then melt at 10 seconds blast if not melted yet.

  • Mix in sugar, and allow to cool for 5 minutes.

  • Beat in eggs one at a time.

  • Change to a wooden spoon or spatula, and mix in flour until batter is glossy.

  • Reserve 1/4 cup batter, then pour the rest into the prepared pan.

  • Layer the cream cheese batter on top of the brownie.

  • Drop dollops of reserved brownie batter on top of the cream cheese mixture.

  • Use a skewer or back of knife to create swirls.

  • Bake for 50 to 60 minutes, or until moist, fudgy crumbs adheres to skewer when inserted.

  • Cool in pan for 5 minutes, then remove from pan to cool on cooling rack.

  • Allow to cool completely and chill (if you have the time) before slicing into it.

Cream Cheese Mixture

  • In a double boiler, melt cream cheese and sugar together.

  • Remove from heat, allow to cool for 5 minutes.

  • Mix in egg and vanilla extract, until combined.

I skipped the double boiling step of the cream cheese, and just whisk the cream cheese, sugar, egg, and vanilla together by hand. It works, but it was quite tedious. It’ll work better with an electric beater. Otherwise, melt your cream cheese as given in the directions above.
Adapted from Browneyedbaker

Cheesecake Brownie 1

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Peanut Butter Cups Brownies – Delishar

I love making brownies, simply because it is usually a simple straight forward recipe that doesn’t require a lot of time, and clean up after. But at the same time, the people that I bake for (usually my co-workers), can still enjoy yummy decadent delights. I love it when I’m able to put a smile to someone’s face with the things I made from my kitchen. I’m get rewarded when that happens, especially when they allow themselves a 5 minutes break from the hustle and bustle of life to enjoy the brownies. 

As I’ve mentioned in my blog previously, cooking and baking is my form of therapy. It relaxes me, and allows me to cast my worries, anxieties, and stressors aside. I’m able to be totally focused on the steps and procedures of cooking and baking. I savour the different texture of the ingredients that I’m handling and I’m often amazed by how combining 2 ingredients can change the colours, flavours, consistency, and texture of the product.

Have you ever stop to look at the cracks formed on an egg when you crack it with a spoon or the counter top? Notice how it falls into the bowl? How one egg can be different from another? Or even the patterns formed by the yolk and whites, when you start beating them together. Then how the egg fluff up and becomes thick and pale yellow as it whisk. That excites me. I know this might sound a little unusual, but it feels like I’m allowing the process of baking and cooking feed my wellness. Perhaps that is why a lot of people stress-bake. So here is a picture of my fudgy peanut butter cup brownie, a little soul food for you. 

peanut butter brownie 1

I love how the top of this brownie forms a crackling crust that is so delicate. It makes me want to enjoy the brownie from top down! The brownie itself is dense, chewy, and fudgy with a good balance of rich dark chocolate, and nutty-ness from the peanut butter and Reese’s peanut butter cups. And here is how I made it.

PhotoGrid_1440333417567

Peanut Butter Cup Brownies

Delishar

Makes a 8×8 inch tray

  • 226 g dark chocolate I used 60 %
  • 1/2 cup 113g unsalted butter
  • 1/4 cup 30g cocoa powder
  • 1 tbsp espresso powder
  • 3 large eggs
  • 1 cup 225g sugar
  • 2 tsp vanilla extract
  • 1/3 cup 89g creamy peanut butter
  • 1/4 tsp salt
  • 1 cup 128g plain flour
  • 10 frozen reese’s peanut butter cups chopped coarsely
  • Preheat oven to 175C.

  • Spray a baking pan with non-stick spray.

  • Microwave chocolate and butter until melted (about 30 to 40 seconds). Then 10 seconds blast if not melted.

  • Stir in cocoa powder, and coffee powder, then set aside.

  • Whisk sugar, eggs, vanilla extract, salt, and peanut butter together.

  • Whisk in chocolate mixture.

  • Fold in flour until just combined.

  • Fold in chopped peanut butter cups.

  • Pour into prepared pan.

  • Bake 35-40 minutes, until skewer inserted comes out with some moist crumbs.

  • Allow to cool completely before slicing into squares.

peanut butter brownie

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