AFRIKAANSE RESEPTE:
3 BESTANDELE NUTELLA BROWNIES
3 BESTANDELE NUTELLA BROWNIES
BESTANDELE:
1 koppie (280g) Nutella
2 eiers
10 eetlepels (62g) koekmeel
METODE:
Meng alles in 'n bak. Skep in muffin pannetjie, strooi nuete oor
Bak by 180*C vir ongeveer 30 minute (bietjie korter as jy in papiertjies bak)
Toets net met tandestokkie in die middel dat dit gaar is
Bron: FB Resep / Kyla Schutte
Foto: Kyla Schutte
PLASING : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BESTANDELE:
1 koppie (280g) Nutella
2 eiers
10 eetlepels (62g) koekmeel
METODE:
Meng alles in 'n bak. Skep in muffin pannetjie, strooi nuete oor
Bak by 180*C vir ongeveer 30 minute (bietjie korter as jy in papiertjies bak)
Toets net met tandestokkie in die middel dat dit gaar is
Bron: FB Resep / Kyla Schutte
Foto: Kyla Schutte
PLASING : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 BESTANDELE BROWNIES
3 BESTANDEL BROWNIES
1 blik kondensmelk
2 k beskuitjie krummels (digestive koekies werk lekkker)
1 k choc chips
METODE:
Meng al die bestandele saam.
Gooi in 33 x 22 gesmeerde pan.
Bak by 180ºC vir 25 minute.
Sny in blokkies en geniet.
Het 1 koppie choc chips gebruik en 200g sjokolade gerasper.
VARIASIES
Hierdie resep het baie moontlikhede.
Gekapte neute
227 g Cadbury Wholenut/Hazelnut Slab gevat en blokkies in mikrobeker gegooi met 2-3 eetlepels melk en in mikro gesmelt.
Sodra brownies uit oond gehaal word, laat so 10 minuet afkoel en smeer sjokolade oor brownies
WENK
Maak seker dat julle die brownies op die BOONSTE RAK sit in die oond, anders gaan dit aanbrand onder en langs die kante.
Ek het myne presies 25 minute gebak en dit was perfek!
Onderstaande by die res van die 3 bestandele gegooi, en na brownie uit die oond gekom het, gesmelte sjokolade sous met neute in oor gegooi.
½ koppie klapper, verminder die choc chip met half koppie
½ koppie (groen en rooi )cherries gehalveer,
½ koppie neute (met die koekroller fyner geslaan).
Bron: Onbekend
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
1 blik kondensmelk
2 k beskuitjie krummels (digestive koekies werk lekkker)
1 k choc chips
METODE:
Meng al die bestandele saam.
Gooi in 33 x 22 gesmeerde pan.
Bak by 180ºC vir 25 minute.
Sny in blokkies en geniet.
Het 1 koppie choc chips gebruik en 200g sjokolade gerasper.
VARIASIES
Hierdie resep het baie moontlikhede.
Gekapte neute
227 g Cadbury Wholenut/Hazelnut Slab gevat en blokkies in mikrobeker gegooi met 2-3 eetlepels melk en in mikro gesmelt.
Sodra brownies uit oond gehaal word, laat so 10 minuet afkoel en smeer sjokolade oor brownies
WENK
Maak seker dat julle die brownies op die BOONSTE RAK sit in die oond, anders gaan dit aanbrand onder en langs die kante.
Ek het myne presies 25 minute gebak en dit was perfek!
Onderstaande by die res van die 3 bestandele gegooi, en na brownie uit die oond gekom het, gesmelte sjokolade sous met neute in oor gegooi.
½ koppie klapper, verminder die choc chip met half koppie
½ koppie (groen en rooi )cherries gehalveer,
½ koppie neute (met die koekroller fyner geslaan).
Bron: Onbekend
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
BRUINTJIES
BRUINTJIES
24 blokkies
BESTANDELE:
2 ekstragroot eiers
500 ml (2 k) strooisuiker
150 ml (½ k + 5 t) olie
125 ml (½ k) Griekse jogurt
5 ml (1 t) vanieljegeursel
265 ml (1 k + 1 e) koekmeel
166 ml (2/3 k) kakao
2,5 ml (½ t) koeksoda
1 ml sout
50 g (½ pakkie) pekanneute, grofgekap
METODE:
Stel oond op 180 °C.
Klits eiers en strooisuiker met elektriese klitser tot liggeel, ongeveer twee minute.
Roer olie, jogurt en vanieljegeursel by eiermengsel tot gemeng.
Sif koekmeel, kakao, koeksoda en sout saam. Roer met lepel tot goed gemeng.
Roer meelmengsel by eiermengsel tot deeg vorm.
Skep deeg in 30 cm x 22 cm-bakplaat wat met bakpapier uitgevoer is en met kossproei gespuit is.
Sprinkel neute bo-oor en bak vir 30 minute of tot toetspen skoon uitkom.
Haal uit oond en laat tot heeltemal afgekoel in bakplaat.
Sny in blokke van ongeveer 5 cm x 5 cm.
Bêre in lugdigte houer.
Bron: Vrouekeur
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BRUINTJIES
24 blokkies
BESTANDELE:
2 ekstragroot eiers
500 ml (2 k) strooisuiker
150 ml (½ k + 5 t) olie
125 ml (½ k) Griekse jogurt
5 ml (1 t) vanieljegeursel
265 ml (1 k + 1 e) koekmeel
166 ml (2/3 k) kakao
2,5 ml (½ t) koeksoda
1 ml sout
50 g (½ pakkie) pekanneute, grofgekap
METODE:
Stel oond op 180 °C.
Klits eiers en strooisuiker met elektriese klitser tot liggeel, ongeveer twee minute.
Roer olie, jogurt en vanieljegeursel by eiermengsel tot gemeng.
Sif koekmeel, kakao, koeksoda en sout saam. Roer met lepel tot goed gemeng.
Roer meelmengsel by eiermengsel tot deeg vorm.
Skep deeg in 30 cm x 22 cm-bakplaat wat met bakpapier uitgevoer is en met kossproei gespuit is.
Sprinkel neute bo-oor en bak vir 30 minute of tot toetspen skoon uitkom.
Haal uit oond en laat tot heeltemal afgekoel in bakplaat.
Sny in blokke van ongeveer 5 cm x 5 cm.
Bêre in lugdigte houer.
Bron: Vrouekeur
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
7 MINUTE BROWNIE RESEP
7 MINUTE BROWNIE RESEP
'n Heerlike Chocolate Brownie resep - nie so droog nie
KOEK BESTANDELE:
1 koppie koekmeel
1 koppie suiker
3 eetlepel kakao
1 kop lou water
1 teelepel vanilla essens
4 teelepels bakpoeier
1/4 teelepel sout
2 eiers
1/4 koppie kookolie
SOUS BESTANDELE:
1 blik Ideal melk
1/4 koppie suiker
200g sjokolade
KOEK METODE:
Sif droë bestanddele saam
Klits eiers en meng met lou water, olie en vanilla essens
Voeg droë bestanddele en eiermengsel saam en meng goed
Gooi in gesmeerde plat bak
Plaas 7 minute op 100% in mikrogolfoond
Los vir 1 minuut in mikrogolf voor dit oopgemaak word
Haal uit oond en laat goed afkoel
SOUS:
Smelt 3/4 (driekwart) van die ideal melk en al die suiker saam
Gooi oor koek
Smelt 1/4 (kwart) van die ideal melk en sjokolade saam
Gooi oor koek
BRON: e-pos vriende
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
'n Heerlike Chocolate Brownie resep - nie so droog nie
KOEK BESTANDELE:
1 koppie koekmeel
1 koppie suiker
3 eetlepel kakao
1 kop lou water
1 teelepel vanilla essens
4 teelepels bakpoeier
1/4 teelepel sout
2 eiers
1/4 koppie kookolie
SOUS BESTANDELE:
1 blik Ideal melk
1/4 koppie suiker
200g sjokolade
KOEK METODE:
Sif droë bestanddele saam
Klits eiers en meng met lou water, olie en vanilla essens
Voeg droë bestanddele en eiermengsel saam en meng goed
Gooi in gesmeerde plat bak
Plaas 7 minute op 100% in mikrogolfoond
Los vir 1 minuut in mikrogolf voor dit oopgemaak word
Haal uit oond en laat goed afkoel
SOUS:
Smelt 3/4 (driekwart) van die ideal melk en al die suiker saam
Gooi oor koek
Smelt 1/4 (kwart) van die ideal melk en sjokolade saam
Gooi oor koek
BRON: e-pos vriende
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROWNIE KOEKIES
BROWNIE KOEKIES
Genoeg vir 12.
KOEKIES:
450 g donkersjokolade
60 ml botter
4 eiers
285 g strooisuiker (340 ml)
5 ml vanielje geursel
70 g koekmeel (125 ml)
5 ml bakpoeier
1 x 100 g pakkie sjokoladesplinters
METODE:
Verhit oond tot 180 ° C.
Plaas sjokolade en botter in middelslag glasbak.
Bring pot met water tot kookpunt, plaas bak bo op en roer tot gladde mengsel.
Klits eiers, suiker en vanielje geursel saam in aparte bak.
Gooi sjokolademengsel by en meng tot gladde mengsel.
Voeg koekmeel en bakpoeier by, meng goed.
Voeg sjokoladesplinters by en meng deur.
Plaas in yskas vir 30 minute.
Voer bakplaat met bakpapier uit en spuit met kleefwerende kossproei.
Skep lepels vol van mengsel op bakplaat, sowat 2 cm uitmekaar.
Bak vir 12 – 15 minute of tot bokant bros is.
Laat op bakplaat afkoel tot gestol.
VULSEL:
125 ml room
200 g witsjokolade - fyngekap
100 g sagte botter (110 ml)
METODE:
Bring room tot kookpunt en gooi bo oor gekapte sjokolade, roer tot gladde mengsel.
Klits botter tot lig en romerig met elektriese handklitser.
Gooi afgekoelde sjokolademengsel by terwyl jy klits.
Plaas in yskas tot koud en gestol.
Skep lepels vol van mengsel op helfte van brownie koekies.
Plak elkeen toe met ongesmeerde koekie.
Sit voor
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Genoeg vir 12.
KOEKIES:
450 g donkersjokolade
60 ml botter
4 eiers
285 g strooisuiker (340 ml)
5 ml vanielje geursel
70 g koekmeel (125 ml)
5 ml bakpoeier
1 x 100 g pakkie sjokoladesplinters
METODE:
Verhit oond tot 180 ° C.
Plaas sjokolade en botter in middelslag glasbak.
Bring pot met water tot kookpunt, plaas bak bo op en roer tot gladde mengsel.
Klits eiers, suiker en vanielje geursel saam in aparte bak.
Gooi sjokolademengsel by en meng tot gladde mengsel.
Voeg koekmeel en bakpoeier by, meng goed.
Voeg sjokoladesplinters by en meng deur.
Plaas in yskas vir 30 minute.
Voer bakplaat met bakpapier uit en spuit met kleefwerende kossproei.
Skep lepels vol van mengsel op bakplaat, sowat 2 cm uitmekaar.
Bak vir 12 – 15 minute of tot bokant bros is.
Laat op bakplaat afkoel tot gestol.
VULSEL:
125 ml room
200 g witsjokolade - fyngekap
100 g sagte botter (110 ml)
METODE:
Bring room tot kookpunt en gooi bo oor gekapte sjokolade, roer tot gladde mengsel.
Klits botter tot lig en romerig met elektriese handklitser.
Gooi afgekoelde sjokolademengsel by terwyl jy klits.
Plaas in yskas tot koud en gestol.
Skep lepels vol van mengsel op helfte van brownie koekies.
Plak elkeen toe met ongesmeerde koekie.
Sit voor
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE BROWNIES
CHOCOLATE BROWNIES
175 g Margarien/botter
375 ml Suiker
3 Eiers
2 t Vanilla
187,5 ml Koekmeel (3/4 Koppie)
125 ml Kakaopoeier
5 ml Bakpoeier
Knippie Sout
METODE:
Smelt die margarien, klits eiers en suiker saam.
Voeg vanilla, meel, bakpoeier, kakao, sout en gesmelte margarine by.
Skep in gesmeerde pan en maak gelyk, bak by 180 grade tot toetspennetjie skoon uitkom
(Dit bak nie lank nie)
Sif versiersuiker oor
NOTA: Lekker klam brownies
Bron & Foto: Angelique Butler / LR
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE BROWNIES
175 g Margarien/botter
375 ml Suiker
3 Eiers
2 t Vanilla
187,5 ml Koekmeel (3/4 Koppie)
125 ml Kakaopoeier
5 ml Bakpoeier
Knippie Sout
METODE:
Smelt die margarien, klits eiers en suiker saam.
Voeg vanilla, meel, bakpoeier, kakao, sout en gesmelte margarine by.
Skep in gesmeerde pan en maak gelyk, bak by 180 grade tot toetspennetjie skoon uitkom
(Dit bak nie lank nie)
Sif versiersuiker oor
NOTA: Lekker klam brownies
Bron & Foto: Angelique Butler / LR
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCKSTE LEKKERSTE BROWNIES MET KARAMEL VULSEL
LEKKERSTE CHOCKSTE BROWNIES MET KARAMEL VULSEL
Gebruik n pakkie snowflake choclate brownie en maak aan volgens aanwysings op pakkie.
Smelt n koppie suiker en 80 ml botter saam in swaar boom pan en roer tot karamel kleur
1 Blikkie ideal mel in bakkie - verhit 2 min in milrogolf.
Gooi bietjies gewys by gekarameliseerde suiker botter mengsel.
Roer aanhoudend tot gemeng.
Meng 100 ml koekmeel met bietjie melk en voeg by en laat kook tot dik.
1 Teel Vanilla Essence by die mengsel
Laat effe afkoel
Gooi in diep muffin panne met 12 muffin gaatjies , ek gebruik silicone panne
Omtrent n eetlepel vol deeg in elke pan en dan so 3/4 met vulsel en die res van deeg om vol te maak.
Bak in voorverhitte oond van 180*C vir halfuur .
Versier met fondant in die pakkie.
Dis baie lekker
Bron: Eie Resep
Plasing: Ancoise Strydom / WATERTAND RESEPTE VIR OUD EN JONK
Gebruik n pakkie snowflake choclate brownie en maak aan volgens aanwysings op pakkie.
Smelt n koppie suiker en 80 ml botter saam in swaar boom pan en roer tot karamel kleur
1 Blikkie ideal mel in bakkie - verhit 2 min in milrogolf.
Gooi bietjies gewys by gekarameliseerde suiker botter mengsel.
Roer aanhoudend tot gemeng.
Meng 100 ml koekmeel met bietjie melk en voeg by en laat kook tot dik.
1 Teel Vanilla Essence by die mengsel
Laat effe afkoel
Gooi in diep muffin panne met 12 muffin gaatjies , ek gebruik silicone panne
Omtrent n eetlepel vol deeg in elke pan en dan so 3/4 met vulsel en die res van deeg om vol te maak.
Bak in voorverhitte oond van 180*C vir halfuur .
Versier met fondant in die pakkie.
Dis baie lekker
Bron: Eie Resep
Plasing: Ancoise Strydom / WATERTAND RESEPTE VIR OUD EN JONK
GRONDBOONTJIE & OREO GEVULDE BROWNIES
GRONDBOONTJIE & OREO GEVULDE BROWNIES
CUPCAKE
BESTANDELE:
24 sjokolade Oreo dubbel koekies (1 pakkie)
1 koppie grondboontjiebotter
1 beslag Brownie (boks) koekmengsel, of maak jou eie beslag aan
(geen neute nie)
INSTRUKSIES:
Voorverhit die oond tot 350 * F (180* C)
Voer 'n kolwyntjie pan uit met kolwyntjie koppies.
Spuit spray en cook om te verhoed dat dit vasklou
Smeer ongeveer 1 teelepel grondboontjiebotter op die koekie - sit weer ‘n koekie op.
Smeer weer grondboontjiebotter bo-op, dws eindig af met grondboontjiebotter.
Plaas die koekiesstapels binne in die kolwyntjiepan
Plaas die stapels mooi in die middel sodat genoeg kolwyntjiemengsel om die koekie en bo-oor kan loop.
Maak brownie beslag volgens aanwysings aan.
Gooi ongeveer 2 eetlepels poeding beslag oor die top van elke koekie stapel.
Sorg dat elke stapel van koekies heeltemal bedek met mengsel..
Bak vir 20 minute of totdat brownies gaar is.
Laat vir 5 minute in die pan afkoel en verwyder.
Plaas op 'n draadrak om heeltemal af te koel.
Bron: Adapted from Instructables via Picky Palate
Plasing: Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
NAT SJOKOLADE BROWNIES
NAT SJOKOLADE BROWNIES
Wat hulle ideaal maak is dat hulle baie vogtig is en kan dus as ’n koekie of nagereg bedien word.
BESTANDELE:
1k botter of margarien
1k witsuiker
1k klam bruinsuiker
6 opgehoopte eetlepels kakao
1t sout
1t vanielje- of karamelgeursel
4 eiers
1k koekmeel
Versiersuiker om bo-oor te sif
METODE:
Smelt die botter in die mikrogolf. Voeg die gesmelte botter, suiker en eiers in ’n mengbak en klits. Voeg die res van die bestanddele by en meng goed. Smeer ’n middelslag reghoekige oondpan of vierkantige oekpan met botter en bestrooi met meel. Gooi die beslag daarin en maak die oppervlak egalig. Bak die brownies vir 15-25 minute in die oond teen 180°C. Laat afkoel en sny dan in blokkies. Raak spoggerig en sif ’n bietjie versiersuiker oor voordat jy dit voorsit.
Bron: Bakenbrou Wordpress.com
Bron: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Wat hulle ideaal maak is dat hulle baie vogtig is en kan dus as ’n koekie of nagereg bedien word.
BESTANDELE:
1k botter of margarien
1k witsuiker
1k klam bruinsuiker
6 opgehoopte eetlepels kakao
1t sout
1t vanielje- of karamelgeursel
4 eiers
1k koekmeel
Versiersuiker om bo-oor te sif
METODE:
Smelt die botter in die mikrogolf. Voeg die gesmelte botter, suiker en eiers in ’n mengbak en klits. Voeg die res van die bestanddele by en meng goed. Smeer ’n middelslag reghoekige oondpan of vierkantige oekpan met botter en bestrooi met meel. Gooi die beslag daarin en maak die oppervlak egalig. Bak die brownies vir 15-25 minute in die oond teen 180°C. Laat afkoel en sny dan in blokkies. Raak spoggerig en sif ’n bietjie versiersuiker oor voordat jy dit voorsit.
Bron: Bakenbrou Wordpress.com
Bron: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
KLAPPER BROWNIES
KLAPPER BROWNIES
Maak: 20
Bereidingstyd: 15 minute
Baktyd: 20 minute
Oondtemperatuur: 175 °C
250 ml (140 g) koekmeel
125 ml bruinsuiker
100 ml muscovado-suiker
100 ml kakaopoeier
3 ml bakpoeier
150 ml rys- of klappermelk
125 ml kanola-olie
10 ml vanieljegeursel
120 ml fyn droë klapper
METODE:
Meng die meel, suiker, kakao, bakpoeier en 2 ml sout saam in ’n mengbak. Maak ’n holte in die middel.
Gooi die rysmelk, olie en vanieljegeursel in die holte en meng die droë bestanddele stadig in by die vloeistof. Roer tot dit net gemeng
is. Gooi die klapper by en vou dit liggies in. Skep die deeg in ’n gesmeerde en gevoerde vierkantige bakpan en bak vir 25-30 minute. Laat dit in die pan afkoel, sny in vierkante en sit voor.
Bron: Kos & Onthaal
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Maak: 20
Bereidingstyd: 15 minute
Baktyd: 20 minute
Oondtemperatuur: 175 °C
250 ml (140 g) koekmeel
125 ml bruinsuiker
100 ml muscovado-suiker
100 ml kakaopoeier
3 ml bakpoeier
150 ml rys- of klappermelk
125 ml kanola-olie
10 ml vanieljegeursel
120 ml fyn droë klapper
METODE:
Meng die meel, suiker, kakao, bakpoeier en 2 ml sout saam in ’n mengbak. Maak ’n holte in die middel.
Gooi die rysmelk, olie en vanieljegeursel in die holte en meng die droë bestanddele stadig in by die vloeistof. Roer tot dit net gemeng
is. Gooi die klapper by en vou dit liggies in. Skep die deeg in ’n gesmeerde en gevoerde vierkantige bakpan en bak vir 25-30 minute. Laat dit in die pan afkoel, sny in vierkante en sit voor.
Bron: Kos & Onthaal
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NEUTERIGE BRUINTJIES
NEUTERIGE BRUINTJIES
250 g STORK BAKE
300 g (3 plakke) donkersjokolade, gekap
6 eiers, by kamertemperatuur
500 ml (2 k) bruinsuiker
125 ml (½ k) strooisuiker
10 ml (2 t) vanieljegeursel
500 ml (2 k ) koekmeel
250 ml (1 k) pekan- of makadamianeute, gekap
250 ml (1 k) sjokoladesplinters
METODE:
Voorverhit die oond tot 180 °C en smeer ’n oondbak.
Voer met bakpapier uit en smeer.
Smelt die STORK BAKE en sjokolade oor lae hitte terwyl jy dit voortdurend roer tot glad.
Verwyder van die hitte.
Klits die eiers, suikers en geursel minstens 10 minute saam tot dik en lig.
Voeg die gesmelte sjokolade in ’n dun stroompie by terwyl dit aanhoudend geklits word.
Sif die meel oor en vou in saam met die neute en sjokoladesplinters.
Giet in die bak en bak sowat 30 minute of tot dit bo gaar is, maar steeds effens klam in die middel.
Laat in die bak afkoel en sny in blokke.
Lewer sowat 50 bruintjies.
Bron: Stork & Huisgenoot
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
250 g STORK BAKE
300 g (3 plakke) donkersjokolade, gekap
6 eiers, by kamertemperatuur
500 ml (2 k) bruinsuiker
125 ml (½ k) strooisuiker
10 ml (2 t) vanieljegeursel
500 ml (2 k ) koekmeel
250 ml (1 k) pekan- of makadamianeute, gekap
250 ml (1 k) sjokoladesplinters
METODE:
Voorverhit die oond tot 180 °C en smeer ’n oondbak.
Voer met bakpapier uit en smeer.
Smelt die STORK BAKE en sjokolade oor lae hitte terwyl jy dit voortdurend roer tot glad.
Verwyder van die hitte.
Klits die eiers, suikers en geursel minstens 10 minute saam tot dik en lig.
Voeg die gesmelte sjokolade in ’n dun stroompie by terwyl dit aanhoudend geklits word.
Sif die meel oor en vou in saam met die neute en sjokoladesplinters.
Giet in die bak en bak sowat 30 minute of tot dit bo gaar is, maar steeds effens klam in die middel.
Laat in die bak afkoel en sny in blokke.
Lewer sowat 50 bruintjies.
Bron: Stork & Huisgenoot
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK
KLAM-KLEWERIGE SJOKOLADEMENT BROWNIES
KLAM-KLEWERIGE SJOKOLADEMENT BROWNIES
Baktyd: 45 min
Oondtemperatuur: 180°C
100 g mentsjokolade
300 g donkersjokolade
250 g botter
3 groot eiers
250 ml strooisuiker
125 ml koekmeel
100 g peppermint crisp fyngedruk
METODE:
Rasper die helfde van die mentsjokolade en hou dit eenkant.
Smelt die res daarvan asook die donkersjokolade en botter saam in 'n kastrol.
Roer dit die heeltyd. Laat eenkant afkoel.
Klop die eiers en suiker saam in 'n skoon mengbak. Voeg die afgekoelde gesmelte sjokolade by.
Vou die meel versigtig saam met 'n knypie sout by die mengsel in.
Gooi die helfde van die beslag in 'n gesmeerde vierkantige koekpan van 23 cm wat met bakpapier uitgevoer is en strooi die gerasperde mentsjokolade bo-oor. Gooi dan die res van die beslag in die pan.
Bak in voorverhitte oond vir 40-45 min (dit sal nog dig en klewerig wees.)
Laat dit in die pan afkoel. sit vir paar uur in die yskas. Garneer met peppermint crisp.
WENK: Jy kan die brownies warm uit die oond as nagereg voorsit.
Druk die mes in warm water voor jy die brownies sny!
BRON: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Baktyd: 45 min
Oondtemperatuur: 180°C
100 g mentsjokolade
300 g donkersjokolade
250 g botter
3 groot eiers
250 ml strooisuiker
125 ml koekmeel
100 g peppermint crisp fyngedruk
METODE:
Rasper die helfde van die mentsjokolade en hou dit eenkant.
Smelt die res daarvan asook die donkersjokolade en botter saam in 'n kastrol.
Roer dit die heeltyd. Laat eenkant afkoel.
Klop die eiers en suiker saam in 'n skoon mengbak. Voeg die afgekoelde gesmelte sjokolade by.
Vou die meel versigtig saam met 'n knypie sout by die mengsel in.
Gooi die helfde van die beslag in 'n gesmeerde vierkantige koekpan van 23 cm wat met bakpapier uitgevoer is en strooi die gerasperde mentsjokolade bo-oor. Gooi dan die res van die beslag in die pan.
Bak in voorverhitte oond vir 40-45 min (dit sal nog dig en klewerig wees.)
Laat dit in die pan afkoel. sit vir paar uur in die yskas. Garneer met peppermint crisp.
WENK: Jy kan die brownies warm uit die oond as nagereg voorsit.
Druk die mes in warm water voor jy die brownies sny!
BRON: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SJOKOLADE BROWNIES
SJOKOLADE BROWNIES
175 g Margarien/botter
375 ml Suiker
3 Eiers
2 t Vanilla
187,5 ml Koekmeel (3/4 Koppie)
125 ml Kakaopoeier
5 ml Bakpoeier
Knippie Sout
METODE:
Smelt die margarien, klits eiers en suiker saam.
Voeg vanilla, meel, bakpoeier, kakao, sout en gesmelte margarine by.
Skep in gesmeerde pan en maak gelyk, bak by 180 grade tot toetspennetjie skoon uitkom (bak nie lank!)
Strooi versiersuiker oor.
Bron: Spaarvarkie
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SJOKOLADE-BROWNIES
SJOKOLADE BROWNIES
Maak sowat 24 blokkies van 4 x 4 cm
500 g donkersjokolade
250 g botter
6 eiers, geskei
325 g bruinsuiker
70 g koekmeel
125 ml sterk koffie
30 g kakao-poeier
50 g witsjokolade-skaafsels
METODE;
Verhit oond tot 180 °C. Voer ’n gesmeerde vierkantige bak van 20 x 15 cm uit met bakpapier. Kap donker-sjokolade fyn en smelt dit saam met botter in ’n bak oor warm water. Klop eiergele en suiker (verkieslik met ’n elektriese handklitser) in ’n bak oor kookwater tot dik en lig van kleur. Voeg sjokolade-en-botter-mengsel by. Meng meel, koffie en kakao-poeier by. Klits eierwitte styf en vou in. Gooi in gesmeerde, uitgevoerde bak. Bak vir 30 minute. Haal uit en laat afkoel. Sny in blokkies en bedek met ganache (sien onder). Versier met witsjokolade-skaafsels.
SJOKOLADE GANACHE:
500 ml room
1 kg donkersjokolade
METODE:
Plaas saam in ’n kastrol en smelt oor baie lae hitte. Laat afkoel voor gebruik.
Bron : Wynand du Plessis
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
Maak sowat 24 blokkies van 4 x 4 cm
500 g donkersjokolade
250 g botter
6 eiers, geskei
325 g bruinsuiker
70 g koekmeel
125 ml sterk koffie
30 g kakao-poeier
50 g witsjokolade-skaafsels
METODE;
Verhit oond tot 180 °C. Voer ’n gesmeerde vierkantige bak van 20 x 15 cm uit met bakpapier. Kap donker-sjokolade fyn en smelt dit saam met botter in ’n bak oor warm water. Klop eiergele en suiker (verkieslik met ’n elektriese handklitser) in ’n bak oor kookwater tot dik en lig van kleur. Voeg sjokolade-en-botter-mengsel by. Meng meel, koffie en kakao-poeier by. Klits eierwitte styf en vou in. Gooi in gesmeerde, uitgevoerde bak. Bak vir 30 minute. Haal uit en laat afkoel. Sny in blokkies en bedek met ganache (sien onder). Versier met witsjokolade-skaafsels.
SJOKOLADE GANACHE:
500 ml room
1 kg donkersjokolade
METODE:
Plaas saam in ’n kastrol en smelt oor baie lae hitte. Laat afkoel voor gebruik.
Bron : Wynand du Plessis
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
MAKLIKE BROWNIES
MAKLIKE BROWNIES
200 g (200 ml) botter
300 g (375 ml) suiker
100 g (180 ml) koekmeel
75 ml kakao
20 ml vanieljegeursel
3 ekstra-groot eiers, liggies geklits
100 g donkersjokolade, grof gekap
50-75 g haselneute, gekap
METODE :
Voorverhit die oond tot 180 °C en smeer ’n oondbak of bakplaat van ongeveer 16 x 25 x 3 cm met botter.
Die grootte van die bak is belangrik vir die regte baktyd en die beste resultaat.
Smelt die botter en suiker oor lae tot matige hitte in ’n kastrol en roer deurentyd tot die suiker gesmelt is.
Verwyder die kastrol van die plaat. Sif die droë bestanddele saam en roer met die vanieljegeursel, in die kastrol, by die bottermengsel in.
Meng deeglik.
Roer die eiers bietjie vir bietjie by en roer deeglik na elke byvoeging.
As die mengsel te warm is en die eier laat stol, moet dit eers effens afkoel.
Roer die sjokolade en neute deur en skep die deeg in die gesmeerde bak.
Bak 25-30 minute of net tot ’n toetspen skoon uitkom.
Toets op meer as een plek, ingeval jy dalk gesmelte sjokolade raaksteek, wat die stokkie nat laat lyk.
Druk ook liggies in die middel op die poeding – as dit net gestol is, is dit gereed.
Dit stol verder soos dit afkoel.
Bak nog 5 minute indien nodig. Moenie te lank bak nie, anders word dit droog en hard.
Sny in blokkies en sit warm of teen kamertemperatuur voor.
Bron: RSG Resepte
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
200 g (200 ml) botter
300 g (375 ml) suiker
100 g (180 ml) koekmeel
75 ml kakao
20 ml vanieljegeursel
3 ekstra-groot eiers, liggies geklits
100 g donkersjokolade, grof gekap
50-75 g haselneute, gekap
METODE :
Voorverhit die oond tot 180 °C en smeer ’n oondbak of bakplaat van ongeveer 16 x 25 x 3 cm met botter.
Die grootte van die bak is belangrik vir die regte baktyd en die beste resultaat.
Smelt die botter en suiker oor lae tot matige hitte in ’n kastrol en roer deurentyd tot die suiker gesmelt is.
Verwyder die kastrol van die plaat. Sif die droë bestanddele saam en roer met die vanieljegeursel, in die kastrol, by die bottermengsel in.
Meng deeglik.
Roer die eiers bietjie vir bietjie by en roer deeglik na elke byvoeging.
As die mengsel te warm is en die eier laat stol, moet dit eers effens afkoel.
Roer die sjokolade en neute deur en skep die deeg in die gesmeerde bak.
Bak 25-30 minute of net tot ’n toetspen skoon uitkom.
Toets op meer as een plek, ingeval jy dalk gesmelte sjokolade raaksteek, wat die stokkie nat laat lyk.
Druk ook liggies in die middel op die poeding – as dit net gestol is, is dit gereed.
Dit stol verder soos dit afkoel.
Bak nog 5 minute indien nodig. Moenie te lank bak nie, anders word dit droog en hard.
Sny in blokkies en sit warm of teen kamertemperatuur voor.
Bron: RSG Resepte
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SJOKOLADE-BROWNIES VIR DIABETE
SJOKOLADE BROWNIES VIR DIABETE
Maak: 12 brownies
Bereidingstyd: 15 minute
Baktyd: 20-25 minute
Oondtemperatuur: 180 °C
50 ml (50 g) laevetmargarien
2 groot eiers
250 ml (110 g) koekmeel
5 ml bakpoeier
50 ml kakaopoeier
25 ml kunsmatige versoeter (soos Equal)
25 ml melk
50 g suikervrye melksjokolade, gekap
METODE:
1 Klop die margarien tot lig en donsig. Voeg dan die eiers een-een by en klop goed ná elke byvoeging.
2 Sif al die droë bestanddele saam en gooi dit om die beurt met die melk by die eiermengsel. Vou die sjokoladestukkies versigtig in.
3 Skep die mengsel in ‘n gesmeerde en gevoerde vierkantige koekpan van 20 cm en bak dit vir 20 tot 25 minute in die verhitte oond. Laat dit op ‘n draadrakkie afkoel. Sny dit in blokkies en bêre die brownies in ‘n lugdigte houer.
BRON: Idees Tydskrif.
Plasing ; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Maak: 12 brownies
Bereidingstyd: 15 minute
Baktyd: 20-25 minute
Oondtemperatuur: 180 °C
50 ml (50 g) laevetmargarien
2 groot eiers
250 ml (110 g) koekmeel
5 ml bakpoeier
50 ml kakaopoeier
25 ml kunsmatige versoeter (soos Equal)
25 ml melk
50 g suikervrye melksjokolade, gekap
METODE:
1 Klop die margarien tot lig en donsig. Voeg dan die eiers een-een by en klop goed ná elke byvoeging.
2 Sif al die droë bestanddele saam en gooi dit om die beurt met die melk by die eiermengsel. Vou die sjokoladestukkies versigtig in.
3 Skep die mengsel in ‘n gesmeerde en gevoerde vierkantige koekpan van 20 cm en bak dit vir 20 tot 25 minute in die verhitte oond. Laat dit op ‘n draadrakkie afkoel. Sny dit in blokkies en bêre die brownies in ‘n lugdigte houer.
BRON: Idees Tydskrif.
Plasing ; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ENGLISH RECIPES:
APPLE WALNUT BROWNIES
APPLE WALNUT BROWNIES
INGREDIENTS:
(A)
120g Butter
180g Cooking chocolate, chop to pieces
(B)
2 Eggs
60 Brown sugar (40g)
1 tsp Vanilla extract
(C)
70g Self raising flour
1/2 tsp Cinnamon powder
(D)
60g Walnut, toasted and break into half
1 Green apple (shredded), remove the apple skin and chop to large cubes
CHOCOLATE GANACHE:
100g Whipping cream
100g Semi-sweet chocolate & 50g dark (66% cocoa) chocolate, chop to pieces
DIRECTIONS:
Preheat oven to 160*C. Lined a rectangle cake pan all sides up.
Cook (A) butter and cooking chocolate over low heat till melted. Remove from heat and set aside to cool.
Place (B) eggs. sugar and vanilla extract in a mixing bowl and beat till fluffy and add in A, stir till well combined. (or just a hand whisk to whisk the eggs and sugar together)
Add in (C) self raising flour and (D) walnut and green apple, mix well incorporated and pour into prepared cake pan.
Bake in preheated oven at 160C for 40 to 45 minutes. and leave cake to cool. Best to chill brownie for at least one hour for easy spreading of ganache cream.
Chocolate Ganache: Light boil whipping cream at medium low fire and add in the chocolate pieces and blend well till chocolate melted over a double boiler. Let cool and spread onto cake.
You may apply 2-3 layers of ganache cream if want a thicker chocolate cream.
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
(A)
120g Butter
180g Cooking chocolate, chop to pieces
(B)
2 Eggs
60 Brown sugar (40g)
1 tsp Vanilla extract
(C)
70g Self raising flour
1/2 tsp Cinnamon powder
(D)
60g Walnut, toasted and break into half
1 Green apple (shredded), remove the apple skin and chop to large cubes
CHOCOLATE GANACHE:
100g Whipping cream
100g Semi-sweet chocolate & 50g dark (66% cocoa) chocolate, chop to pieces
DIRECTIONS:
Preheat oven to 160*C. Lined a rectangle cake pan all sides up.
Cook (A) butter and cooking chocolate over low heat till melted. Remove from heat and set aside to cool.
Place (B) eggs. sugar and vanilla extract in a mixing bowl and beat till fluffy and add in A, stir till well combined. (or just a hand whisk to whisk the eggs and sugar together)
Add in (C) self raising flour and (D) walnut and green apple, mix well incorporated and pour into prepared cake pan.
Bake in preheated oven at 160C for 40 to 45 minutes. and leave cake to cool. Best to chill brownie for at least one hour for easy spreading of ganache cream.
Chocolate Ganache: Light boil whipping cream at medium low fire and add in the chocolate pieces and blend well till chocolate melted over a double boiler. Let cool and spread onto cake.
You may apply 2-3 layers of ganache cream if want a thicker chocolate cream.
BRON:ONBEKEND
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ALMOND JOY BROWNIE BITES
ALMOND JOY BROWNIE BITES
INGREDIENTS:
1 box of family size Chocolate Fudge brownie mix
1 (400g.) can sweetened condensed milk
1 (400g) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
DIRECTIONS:
Preheat oven to 180*C degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
BRON:ONBEKEND
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 box of family size Chocolate Fudge brownie mix
1 (400g.) can sweetened condensed milk
1 (400g) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
DIRECTIONS:
Preheat oven to 180*C degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
BRON:ONBEKEND
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MINI ALMOND JOY BROWNIES
MINI ALMOND JOY BROWNIES
FOR THE BROWNIES:
1/4 c. Butter (plus more for greasing the muffin tins)
1/4 c. Coconut oil (can use all butter, but thecoconut oil flavor is good with the topping)
1c. + 2 Tb. Sugar
2 lg. Eggs
2/3 c. Cocoa powder
1/4 tsp.Salt
1/2 tsp. Baking powder
1/2 tsp. Espresso powder (optional- enhances the chocolate flavor)
1-1/2 tsp. Vanilla
3/4 cup Flour (I used whole wheat pastry with good results)
1 cup Chocolate chips
FOR THE FILLING:
2 cup Unsweetened coconut
1/2 can sweetened condensed milk
36 whole almonds
FOR THE GANACHE:
3/4 cup Bittersweet chocolate
1/3 cup Butter
2 tsp Honey
MAKE THE BROWNIES:
Preheat oven to 350°F (180°C). Grease 36 mini muffin cups using a pastry brush and softened butter.
In a medium sized saucepan, combine the butter, coconut oil, and sugar.
Stir over low heat until the butter and coconut oil are melted; continue to heat until the mixture is hot (110-120 degrees),
but not bubbling (heating to this point will dissolve more of the sugar which creates a shiny top on your brownies).
Crack the eggs into a mixing bowl and beat them with the cocoa, salt, baking powder, espresso powder and vanilla until smooth.
Add the hot sugar mixture and stir. Add the flour and beat till smooth.
Quickly stir in the chocolate chips (not too much or they will all melt).
Use a small cookie scoop (or some other way to get an even amount of batter into each cup) to fill the mini muffin tin cups
evenly with the batter.
Bake 8 to 10 minutes. Place tins on a rack to cool before removing brownies.
Make the filling: combine the coconut and the milk.
Scoop about a teaspoon of coconut mixture onto the center of each cooled brownie, molding it into a smooth top.
Place an almond in the center of each coconut mound.
Freeze the mini brownies for 15 minutes.
For the ganache glaze: combine all the ingredients in a microwave-safe glass dish (or in the top of a double boiler) and heat
just until melted (about 30 seconds in the microwave).
Remove the brownies from the freezer and dip the tops in the ganache glaze.
Let sit until glaze is set and then store in an airtight container.
Bron: An Oregan Cottage
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FOR THE BROWNIES:
1/4 c. Butter (plus more for greasing the muffin tins)
1/4 c. Coconut oil (can use all butter, but thecoconut oil flavor is good with the topping)
1c. + 2 Tb. Sugar
2 lg. Eggs
2/3 c. Cocoa powder
1/4 tsp.Salt
1/2 tsp. Baking powder
1/2 tsp. Espresso powder (optional- enhances the chocolate flavor)
1-1/2 tsp. Vanilla
3/4 cup Flour (I used whole wheat pastry with good results)
1 cup Chocolate chips
FOR THE FILLING:
2 cup Unsweetened coconut
1/2 can sweetened condensed milk
36 whole almonds
FOR THE GANACHE:
3/4 cup Bittersweet chocolate
1/3 cup Butter
2 tsp Honey
MAKE THE BROWNIES:
Preheat oven to 350°F (180°C). Grease 36 mini muffin cups using a pastry brush and softened butter.
In a medium sized saucepan, combine the butter, coconut oil, and sugar.
Stir over low heat until the butter and coconut oil are melted; continue to heat until the mixture is hot (110-120 degrees),
but not bubbling (heating to this point will dissolve more of the sugar which creates a shiny top on your brownies).
Crack the eggs into a mixing bowl and beat them with the cocoa, salt, baking powder, espresso powder and vanilla until smooth.
Add the hot sugar mixture and stir. Add the flour and beat till smooth.
Quickly stir in the chocolate chips (not too much or they will all melt).
Use a small cookie scoop (or some other way to get an even amount of batter into each cup) to fill the mini muffin tin cups
evenly with the batter.
Bake 8 to 10 minutes. Place tins on a rack to cool before removing brownies.
Make the filling: combine the coconut and the milk.
Scoop about a teaspoon of coconut mixture onto the center of each cooled brownie, molding it into a smooth top.
Place an almond in the center of each coconut mound.
Freeze the mini brownies for 15 minutes.
For the ganache glaze: combine all the ingredients in a microwave-safe glass dish (or in the top of a double boiler) and heat
just until melted (about 30 seconds in the microwave).
Remove the brownies from the freezer and dip the tops in the ganache glaze.
Let sit until glaze is set and then store in an airtight container.
Bron: An Oregan Cottage
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROWNIE BOWLS
SUPER SUNDAE BROWNIE BOWLS
Brownie batter (made from your favorite recipe)
2 muffin tins
Cooking spray
Chocolate sauce
Sprinkles
DIRECTIONS:
Follow the directions for your favorite brownie recipe to make the batter.
Spray a muffin tin with cooking spray and add brownie batter to each cup until they're about two-thirds full.
Place in the oven and bake, following your brownie recipe's directions.
In the meantime, spray the bottom half of your second muffin tin with cooking spray.
Once the brownies are baked, remove from the oven and immediately press the second muffin tin into the brownies. Keep both tins pressed together until the brownies are cool.
Add a scoop of ice cream and top with chocolate sauce and sprinkles for the finishing touch!
Bron: Dreyers Ice Cream
Plasing: Henriette Wessels / WATERTAN RESEPTE VIR OUD EN JONK
SUPER SUNDAE BROWNIE BOWLS
Brownie batter (made from your favorite recipe)
2 muffin tins
Cooking spray
Chocolate sauce
Sprinkles
DIRECTIONS:
Follow the directions for your favorite brownie recipe to make the batter.
Spray a muffin tin with cooking spray and add brownie batter to each cup until they're about two-thirds full.
Place in the oven and bake, following your brownie recipe's directions.
In the meantime, spray the bottom half of your second muffin tin with cooking spray.
Once the brownies are baked, remove from the oven and immediately press the second muffin tin into the brownies. Keep both tins pressed together until the brownies are cool.
Add a scoop of ice cream and top with chocolate sauce and sprinkles for the finishing touch!
Bron: Dreyers Ice Cream
Plasing: Henriette Wessels / WATERTAN RESEPTE VIR OUD EN JONK
CARAMEL PECAN BROWNIES
CARAMEL PECAN BROWNIES
1cup sugar
1/2 cup shortening (margarine)
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
12 caramels
1 tablespoon milk
DIRECTIONS:
Heat oven to180°C. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening.
Mix sugar, shortening, vanilla and eggs in large bowl.
Stir in flour, cocoa, baking powder and salt.
Spread in pan. Sprinkle with pecans.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies.
Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.
Bron: Betty Crocker
Foto: Kyl Schutte
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL PECAN BROWNIES
1cup sugar
1/2 cup shortening (margarine)
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
12 caramels
1 tablespoon milk
DIRECTIONS:
Heat oven to180°C. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening.
Mix sugar, shortening, vanilla and eggs in large bowl.
Stir in flour, cocoa, baking powder and salt.
Spread in pan. Sprinkle with pecans.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies.
Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.
Bron: Betty Crocker
Foto: Kyl Schutte
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FERERRO ROCHER BROWNIE BITES WITH CARAMEL ICING
FERERRO ROCHER BROWNIE BITES WITH CARAMEL ICING
1 box brownie mix (plus necessary eggs, oil & water per package instructions - or your favorite homemade recipe)
24 Ferrero Rocher candies (or Rolo candies)
4 tablespoons butter, softened
125 ml cream cheese, softened
2-3 tablespoons caramel "sauce"
1 cup confectioners sugar
METHOD:
Remove all wrappers from the candies.
Pre-heat oven to 160*C.
Prepare brownies according to package directions.
Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter.
Bake for 12-15 minutes until a toothpick inserted comes out clean.
Remove from oven and immediately press a candy into the center of each brownie bite. (The top of the candy will protrude a bit from the brownie...it's OK...you'll cover it with icing.) Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
FROSTING:
To make the frosting, with an electric mixer beat the butter and cream cheese together until smooth. Add the caramel sauce* (SEE RECIPE BELOW) and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.
*TO MAKE HOME MADE CARAMEL SAUCE SIMPLE
Empty the contents of a small can of sweetened condensed milk into a saucepan. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.
Bron: Cooking with Chopin
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FERERRO ROCHER BROWNIE BITES WITH CARAMEL ICING
1 box brownie mix (plus necessary eggs, oil & water per package instructions - or your favorite homemade recipe)
24 Ferrero Rocher candies (or Rolo candies)
4 tablespoons butter, softened
125 ml cream cheese, softened
2-3 tablespoons caramel "sauce"
1 cup confectioners sugar
METHOD:
Remove all wrappers from the candies.
Pre-heat oven to 160*C.
Prepare brownies according to package directions.
Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter.
Bake for 12-15 minutes until a toothpick inserted comes out clean.
Remove from oven and immediately press a candy into the center of each brownie bite. (The top of the candy will protrude a bit from the brownie...it's OK...you'll cover it with icing.) Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
FROSTING:
To make the frosting, with an electric mixer beat the butter and cream cheese together until smooth. Add the caramel sauce* (SEE RECIPE BELOW) and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.
*TO MAKE HOME MADE CARAMEL SAUCE SIMPLE
Empty the contents of a small can of sweetened condensed milk into a saucepan. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.
Bron: Cooking with Chopin
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER TRUFFLE BROWNIE RECIPE
PEANUT BUTTER TRUFFLE BROWNIE RECIPE
Peanut butter truffle sandwiched between a homemade brownie and a chocolate peanut butter ganache
Ingredients:
FOR THE BROWNIES:
1 cup butter
2 cups sugar
3 eggs
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
FOR THE PEANUT BUTTER FILLING:
1/2 cup butter, softened
1/2 cup peanut butter
2 cups powdered sugar
1-3 teaspoons milk
FOR THE GANACHE TOPPING:
1/4 cup peanut butter
2 cups chocolate chips
1/4 cup butter
2 tablespoons heavy whipping cream
DIRECTIONS:
Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan.
Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine.
Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl.
Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
Bron: Katrina’s kitchen
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
Peanut butter truffle sandwiched between a homemade brownie and a chocolate peanut butter ganache
Ingredients:
FOR THE BROWNIES:
1 cup butter
2 cups sugar
3 eggs
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
FOR THE PEANUT BUTTER FILLING:
1/2 cup butter, softened
1/2 cup peanut butter
2 cups powdered sugar
1-3 teaspoons milk
FOR THE GANACHE TOPPING:
1/4 cup peanut butter
2 cups chocolate chips
1/4 cup butter
2 tablespoons heavy whipping cream
DIRECTIONS:
Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan.
Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine.
Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl.
Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
Bron: Katrina’s kitchen
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER SWIRL CHOCOLATE BROWNIES
PEANUT BUTTER SWIRL CHOCOLATE BROWNIES
INGREDIENTS:
Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour**
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
Bron: Diabetic Connect
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour**
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
Bron: Diabetic Connect
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
MISSISSIPPI MUD BROWNIES
MISSISSIPPI MUD BROWNIES
BROWNIES:
1½ cups coursely chopped pecans
1 x 125gr unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 Large Eggs
1 cup all-purpose flour
3 cups miniature marshmallows
CHOCOLATE FROSTING:
1/2 cup butter
1/3 cup milk
6 tablespoons
unsweetened cocoa
1x500gr package powdered sugar
1 teaspoon vanilla extract
PREPARATION BROWNIES:
Preheat oven to 180°C.
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH
1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals.
Whisk in sugar and eggs until well blended. Stir in flour.
Spread batter into a greased 13- x 9-inch pan.
Bake at 180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
Sprinkle warm brownies with toasted pecans and marshmallows.
PREPARE CHOCOLATE FROSTING:
Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts.
Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.
Pour over pecans and marshmallows; spread to edges.
Let cool 1 hour on a wire rack.
Cut into squares.
Bron: My Recipes
Plasing: Henriete Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROWNIES:
1½ cups coursely chopped pecans
1 x 125gr unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 Large Eggs
1 cup all-purpose flour
3 cups miniature marshmallows
CHOCOLATE FROSTING:
1/2 cup butter
1/3 cup milk
6 tablespoons
unsweetened cocoa
1x500gr package powdered sugar
1 teaspoon vanilla extract
PREPARATION BROWNIES:
Preheat oven to 180°C.
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH
1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals.
Whisk in sugar and eggs until well blended. Stir in flour.
Spread batter into a greased 13- x 9-inch pan.
Bake at 180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
Sprinkle warm brownies with toasted pecans and marshmallows.
PREPARE CHOCOLATE FROSTING:
Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts.
Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.
Pour over pecans and marshmallows; spread to edges.
Let cool 1 hour on a wire rack.
Cut into squares.
Bron: My Recipes
Plasing: Henriete Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RED VELVET CHEESECAKE BROWNIES
RED VELVET CHEECAKE BROWNIES
INGREDIENTS:
1/2 cup butter
50–55g dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt
225g cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
DIRECTIONS:
Preheat oven to 180*C.
Line one brownie pan with cupcake liners
In small batter bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour batter into lined wells.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture over batter in the pan. Swirl in with a knife or spatula.
Bake for 20-25 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1/2 cup butter
50–55g dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt
225g cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
DIRECTIONS:
Preheat oven to 180*C.
Line one brownie pan with cupcake liners
In small batter bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour batter into lined wells.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture over batter in the pan. Swirl in with a knife or spatula.
Bake for 20-25 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ROLO CHEESECAKE BARS
ROLO CHEESECAKE BARS
Decadent cheesecake bars filled with mini Rolos and topped with a layer
of dark chocolate and caramel.
Servings: makes 12+
servings
Ingredients
FOR THE CRUST:
1 ½ cups of
graham cracker crumbs (Tennis Biscuits is fine too)
1/4 cup sugar
6 tablespoons of butter, melted
FOR THE CHEESECAKE:
1 (250gr) package cream cheese, room temperature
1/3 cup caramel sauce (recipe included)
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos
FOR THE CHOCOLATE GANACHE
250gr dark chocolate
2 tablespoons butter
1/4 cup caramel sauce (recipe included)
DIRECTIONS
FOR THE CRUST:
Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
Bake in a preheated 350°F(180°C) oven until lightly golden brown, about 8-10 minutes and set aside.
FOR THE CHEESECAKE:
Cream the cream cheese
Mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
Bake in a preheated 350°F (180°C) oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
FOR THE CHOCOLATE GANACHE:
Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating
lines across the chocolate.
Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coarse salt (optional)
DIRECTIONS:
Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber colour.
Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.
Bron: Closet Cooking
Foto: Carol
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
Decadent cheesecake bars filled with mini Rolos and topped with a layer
of dark chocolate and caramel.
Servings: makes 12+
servings
Ingredients
FOR THE CRUST:
1 ½ cups of
graham cracker crumbs (Tennis Biscuits is fine too)
1/4 cup sugar
6 tablespoons of butter, melted
FOR THE CHEESECAKE:
1 (250gr) package cream cheese, room temperature
1/3 cup caramel sauce (recipe included)
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos
FOR THE CHOCOLATE GANACHE
250gr dark chocolate
2 tablespoons butter
1/4 cup caramel sauce (recipe included)
DIRECTIONS
FOR THE CRUST:
Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
Bake in a preheated 350°F(180°C) oven until lightly golden brown, about 8-10 minutes and set aside.
FOR THE CHEESECAKE:
Cream the cream cheese
Mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
Bake in a preheated 350°F (180°C) oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
FOR THE CHOCOLATE GANACHE:
Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating
lines across the chocolate.
Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coarse salt (optional)
DIRECTIONS:
Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber colour.
Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.
Bron: Closet Cooking
Foto: Carol
Plasing: Henriette Wessels /WATERTAND RESEPTE VIR OUD EN JONK
ROLO CENTRED CHOC BROWNIES
ROLO CENTRED CHOC BROWNIES
INGREDIENTS:
150 gr butter or margarine
¾ cup brown sugar
1 cup good quality dark cocoa powder
A pinch of salt
5 ml vanilla essence
2 eggs
½ cup of flour.
METHOD:
Add the butter, sugar, cocoa and salt in a microwavable dish.
Microwave until butter is melted.
Gently stir all the ingredients together until incorporated. Add to the microwave if the butter needs more melting.
Your batter should be warm, if it is hot, leave for a few minutes to cool down.
Add the vanilla essence and mix it through.
Now add the eggs and mix thoroughly.
Lastly add the flour and mix until incorporated, you should now be left with a sticky, shiny wet batter.
Add spoonfuls of batter into the muffin pan ¾ full. Add a rolo to each cup.
Bake for 10 – 12 minutes at 190 degrees Celsius – have your oven rack set on the lower half of the oven.
No need to test if the brownies are baked, it should still be a little bit gooey, and not baked right through like a cake would be baked.
Leave the brownies to cool in the muffin pans, and carefully remove with a fork.
Have it all then and there if you can’t wait!
Bron: Aminas Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
150 gr butter or margarine
¾ cup brown sugar
1 cup good quality dark cocoa powder
A pinch of salt
5 ml vanilla essence
2 eggs
½ cup of flour.
METHOD:
Add the butter, sugar, cocoa and salt in a microwavable dish.
Microwave until butter is melted.
Gently stir all the ingredients together until incorporated. Add to the microwave if the butter needs more melting.
Your batter should be warm, if it is hot, leave for a few minutes to cool down.
Add the vanilla essence and mix it through.
Now add the eggs and mix thoroughly.
Lastly add the flour and mix until incorporated, you should now be left with a sticky, shiny wet batter.
Add spoonfuls of batter into the muffin pan ¾ full. Add a rolo to each cup.
Bake for 10 – 12 minutes at 190 degrees Celsius – have your oven rack set on the lower half of the oven.
No need to test if the brownies are baked, it should still be a little bit gooey, and not baked right through like a cake would be baked.
Leave the brownies to cool in the muffin pans, and carefully remove with a fork.
Have it all then and there if you can’t wait!
Bron: Aminas Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
SANTAS HAT BROWNIES
SANTAS HAT BROWNIES
Yields 12-16 brownies
INGREDIENTS:
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)
VANILLA-MASCARPONE BUTTERCREAM
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
METHOD:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness.
To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the santa hat.
Bron: Adapted from this recipe found on Erica’s Sweet Tooth
Foto: Daisy's World
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SANTAS HAT BROWNIES
Yields 12-16 brownies
INGREDIENTS:
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)
VANILLA-MASCARPONE BUTTERCREAM
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
METHOD:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness.
To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the santa hat.
Bron: Adapted from this recipe found on Erica’s Sweet Tooth
Foto: Daisy's World
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SKINNY PEANUT BUTTER BROWNIES
SKINNY PEANUT BUTTER BROWNIES
INGREDIENTS:
3/4 cup creamy peanut butter (I used Jif Creamy)
175ml low fat vanilla greek yogurt (could use fat free)
1/4 cup skim milk (or almond milk)
1 large egg (or 2 egg whites)
1/4 tsp salt
1 tsp baking
1 cup sugar or substitute
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
INSTRUCTIONS:
Preheat oven to 180 *C. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 12 squares and enjoy!
Bron: Our Road to a Healthier life
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
3/4 cup creamy peanut butter (I used Jif Creamy)
175ml low fat vanilla greek yogurt (could use fat free)
1/4 cup skim milk (or almond milk)
1 large egg (or 2 egg whites)
1/4 tsp salt
1 tsp baking
1 cup sugar or substitute
1/2 cup unsweetened cocoa powder
1/2 cup old-fashioned rolled oats
INSTRUCTIONS:
Preheat oven to 180 *C. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 12 squares and enjoy!
Bron: Our Road to a Healthier life
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
PEANUT BUTTER CUP BROWNIES
PEANUT BUTTER CUP BROWNIES
BRING TO BOIL:
1 cup butter
1 cup water
2 Tbsp cocoa
Remove from heat; let cool.
MIX IN A BOWL:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs
DIRECTIONS:
Preheat oven to 350° F (180°C). Spray or grease 40 mini-muffin cups.
Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall.
This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.
3/4 cup creamy peanut butter
1/2 cuppeanut butter chips
1/2 cup semi-sweet chocolate chips
Over low heat, warm creamy peanut butter.
While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie;
top with chocolate chips and peanut butter chips.
Cool completely in pan.
Remove from pan and serve.
Bron: Granny's Favorite Cookbooks Plasing:
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BRING TO BOIL:
1 cup butter
1 cup water
2 Tbsp cocoa
Remove from heat; let cool.
MIX IN A BOWL:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs
DIRECTIONS:
Preheat oven to 350° F (180°C). Spray or grease 40 mini-muffin cups.
Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall.
This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.
3/4 cup creamy peanut butter
1/2 cuppeanut butter chips
1/2 cup semi-sweet chocolate chips
Over low heat, warm creamy peanut butter.
While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie;
top with chocolate chips and peanut butter chips.
Cool completely in pan.
Remove from pan and serve.
Bron: Granny's Favorite Cookbooks Plasing:
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROWNIES STUFFED WITH CADBURY CREME EGG
BROWNIES STUFFED WITH CADBURY CREME EGG
2 eggs
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup plus 2 Tablespoons sugar
3/4 cups all purpose flour
16 cadbury mini creme eggs
DIRECTIONS:
Preheat oven to 350°F (180°C) and line 8"x8" pan with non-stick foil.
In a large bowl, add eggs, and beat with cocoa, salt, baking powder.
Stir until fully combined and smooth.
In the microwave, melt butter.
When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan.
Push in cadbury mini eggs evenly spread in the cake batter.
Bake brownies about 35-40 minutes or until inserting a toothpick leaves only moist crumbs.
Cool and cut.
Bron: Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 eggs
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup plus 2 Tablespoons sugar
3/4 cups all purpose flour
16 cadbury mini creme eggs
DIRECTIONS:
Preheat oven to 350°F (180°C) and line 8"x8" pan with non-stick foil.
In a large bowl, add eggs, and beat with cocoa, salt, baking powder.
Stir until fully combined and smooth.
In the microwave, melt butter.
When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan.
Push in cadbury mini eggs evenly spread in the cake batter.
Bake brownies about 35-40 minutes or until inserting a toothpick leaves only moist crumbs.
Cool and cut.
Bron: Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
THREE MUSKETEERS FUDGE BROWNIES:
THREE MUSKETEERS FUDGE BROWNIES
WHAT YOU WILL NEED:
FOR THE BROWNIES: (if not using your own recipe)
1 stick / 8 tablespoons unsalted softened butter
1 1/2 cups semi-sweet chocolate chips
1 cup all-purpose Cake Flour
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs plus 1 egg yolk
2 tablespoons vegetable oil
FOR THE FUDGE:
2 cups semi sweet chocolate chips
1 can sweetened condensed milk
1 (345 gr) bag Fun Sized 3 Musketeers bars, chopped (Bar one sal werk )
MAKING THE BROWNIES:
Preheat oven to 180*C. and line an 8×8 inch baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 seconds or so. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars.
Mix a few times then add egg yolks and oil. Mix until well combined.
Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until cooked through.
MAKING THE FUDGE ASSEMBLY:
Bake brownies in 9×9 pan, according to package directions. Allow to cool completely.
When cooled sprinkle half of the chopped 3 Musketeers bars on top of brownie evenly.
Combine semi-sweet chocolate chips and sweetened condensed milk in bowl. Melt together over a double boiler.
When melted pour over brownies and chopped candy bars, spreading evenly. Press remaining candy bars into the fudge layer.
Place in refrigerator for 30 minutes to allow fudge to set.
Cut into squares.
Bron: thesugarcoatedlife
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
WHAT YOU WILL NEED:
FOR THE BROWNIES: (if not using your own recipe)
1 stick / 8 tablespoons unsalted softened butter
1 1/2 cups semi-sweet chocolate chips
1 cup all-purpose Cake Flour
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs plus 1 egg yolk
2 tablespoons vegetable oil
FOR THE FUDGE:
2 cups semi sweet chocolate chips
1 can sweetened condensed milk
1 (345 gr) bag Fun Sized 3 Musketeers bars, chopped (Bar one sal werk )
MAKING THE BROWNIES:
Preheat oven to 180*C. and line an 8×8 inch baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 seconds or so. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars.
Mix a few times then add egg yolks and oil. Mix until well combined.
Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until cooked through.
MAKING THE FUDGE ASSEMBLY:
Bake brownies in 9×9 pan, according to package directions. Allow to cool completely.
When cooled sprinkle half of the chopped 3 Musketeers bars on top of brownie evenly.
Combine semi-sweet chocolate chips and sweetened condensed milk in bowl. Melt together over a double boiler.
When melted pour over brownies and chopped candy bars, spreading evenly. Press remaining candy bars into the fudge layer.
Place in refrigerator for 30 minutes to allow fudge to set.
Cut into squares.
Bron: thesugarcoatedlife
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
DOUBLE FUDGE BROWNIE MIX
DOUBLE FUDGE BROWNIE MIX
Original recipe makes 18 brownies
Brownie Mix in a jar for gift giving.
2 cups white sugar
1 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup chopped pecans
1 cup semisweet chocolate chips
DIRECTIONS:
1.In a 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
2.Preheat the oven to 165 degrees C. Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Bron: All Recipes.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Original recipe makes 18 brownies
Brownie Mix in a jar for gift giving.
2 cups white sugar
1 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup chopped pecans
1 cup semisweet chocolate chips
DIRECTIONS:
1.In a 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
2.Preheat the oven to 165 degrees C. Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Bron: All Recipes.com
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK