Chocolate Brownies: 5 Different Recipes to Cook the Popular Dessert, from Classic to Vegan
Chocolate brownies are the ultimate dessert choice. However, the best part about them is that there are several fun recipes to experiment with. Here are five different recipes from vegan to classic.
Regardless of the season or weather, chocolate brownies are a versatile choice of dessert because of their delicious taste and the easy method with which they can be made.
One doesn’t need to be an excellent baker to make the perfect brownies, making it a go-to snack to satisfy a sweet tooth. However, if you ever desire to switch things up, there are different recipes to try out.
THE CLASSIC BAKE
This is the standard recipe for making chocolate brownies that dense and soft in the middle but glossy on top. The ingredients needed include unsalted butter, dark chocolate, cocoa powder, plain four, 3 eggs, and caster sugar.
First, melt a mixture of the butter and chocolate in a heatproof bowl using steam from boiling water. Once entirely smooth, cool for 20 minutes. Next, you need to preheat the oven to 180°C, after which you grease and line a square tin with parchment.
Mix the egg and sugar into a bowl and use an electric whisk to churn it until it becomes fluffy and mousey in texture. Add the cooled butter and chocolate mixture to the egg bowl and mix it with a large spoon.
Once done mixing, sieve the flour, cocoa powder, and a pinch of salt into the mixture and stir again until even. Transfer the paste into the lined tin and bake for 30 minutes. You can add sprinkles of icing sugar after baking.
This recipe is perfect for St Patrick's Day thanks to the mint. Alongside the essential ingredients needed for a classic brownie, peppermint extract, medium egg white, dark chocolate, icing sugar, and green coloring food paste.
First, preheat the oven to 190°C and line the baking tin. To make the brownie layer, follow the above instructions and allow to bake for 20 minutes until firm to touch. Allow the brownie to cool completely in the tin.
For the peppermint layer, use a whisker to mix the egg white and peppermint extract in a bowl until frothy. Afterward, sift the icing sugar over the mixture and use a wooden spoon to mix it all.
If you want the coloring, add it to the egg white mixture and stir until even. Pour the peppermint mix over the cooled brownie and set aside. Melt the remaining dark chocolate over boiling water and add on top of the peppermint layer. Allow to cool until solid.
JAFFA CAKE BROWNIES
The ingredients stay the same for the classic bake with the addition of vanilla extract, zest orange, orange juice, 18 jaffa cakes, and 3 tbsp. of orange marmalade. First, you need to preheat the oven and line the square tin.
After melting the butter and chocolate over steam, vigorously beat the sugar into the mixture for 30 seconds before adding the eggs, followed by the vanilla and orange zest. Don’t allow the melted mixture to cool.
Add the cocoa powder and flour and then mix thoroughly. Pour half the mixture into the pan and then arrange ten jaffa cakes before adding the remaining mixture. Cut the remaining Jaffa cakes into the mixture and allow to bake for 30-35 minutes.
In a separate pot, make the drizzle sauce by heating the marmalade and orange juice until it becomes a sauce. Once cool, spread the sauce all over your cooled brownie and cut it into squares.
JAMMIE DODGER BROWNIES
For this recipe, the ingredients are similar to that of the jaffa cakes with peanut butter, seedless strawberry jams, and 16 jammie dodgers replacing the zested orange, marmalade, orange juice, and jaffa cakes.
After heating the chocolate and butter, add the sugar, eggs, vanilla extract, cocoa powder, and flour. Pour the mixture into the already lined square tin. Spread the jam and peanut butter over the top of the batter and swirl them together.
After swirling, arrange the jammie dodgers in rows over the batter and bake for 35-40 minutes. It is advised to use a foil to cover the tin halfway to prevent the biscuits from browning too fast.
For vegan lovers, this recipe is perfect and tasty. The ingredients needed include vegetable oil, dairy-free chocolate, almond milk, coffee granules, brown muscovado sugar, baking powder, cocoa powder flour, chopped pecans, and caster sugar.
For the caramel topping, you need coconut cream, cornflour, and light brown muscovado sugar. After preheating the oven and lining the square tin, melt the chocolate over boiling water, after which you add the oil, coffee granules, almond milk, and vanilla.
In a separate bowl, add the cocoa powder, flour, baking powder, sugars, and salt, after which you transfer it into the chocolate mixture. After whisking the chocolate mixture, add the chopped pecans.
Transfer the mixture into the tin and allow it to bake for about 25 minutes until it becomes firm and gooey. In a separate pan, make the caramel by heating a mixture of water and sugar over medium heat until melted.
Add in a mixture of coconut cream and cornflour into the melted sugar and cook for some minutes. After the brownies are done, drizzle the caramel over it and serve when cooled.