Brownie 23 Nov

Sugarcraft India 8739956666
EGG SS B WNIES : Ma b t
Tin Size: 2 of 6x6 tins , OR
Sheet Pan : 8x12 inch OR 8x10
Line and prepare the tin with parchment (not butter paper)
Oven Temp : 180 degree Celsius
Baking Time :25-30min
Wet Ingredients Step 1:
Salted Amul Butter 105g

Milk 90g
Water 80g
Coffee powder 1 tsp
Powdered Sugar 225g
Cocoa powder 30g
Dark Chocolate (couverture only ) 150g
Instructions
1. In a heavy bottom pan melt the room temperature butter on medium flame until it starts frothing
and soon after add the milk while whisking continuously on medium heat.
2. Add water, coffee powder and powdered sugar one by one while whisking.
3. Let it simmer for a minute until the sugar dissolves.
4. Finally add the sifted cocoa powder and switch off the gas.
5. Add the chopped chocolate to the pan and whisk gently.
6. The chocolate will melt in the warmth of the liquids. Stir once in a while and let the mixture
cool down on its own.
PREHEAT THE OVEN NOW!!
Dry Ingredients
Step 2
Plain Flour 180g
1. Fold in the dry ingredients with a spatula till everything is well combined. Don’t over mix.
2. Pour the batter into the prepared pan. Use the spatula to ease the batter into corners. Let it sit
for 5-7 minutes.
3. Bake the brownies at 180C for 25-30 minutes, or until the brownies are set and a cake tester
or toothpick inserted comes out just done.
4. Remove from oven and let the pan cool for 10-15 minutes on a wire rack. Remove the
LE
RO
in
at
er
brownies from the pan using the overhang and let it cool completely. Cling wrap it and let it
rest overnight or in the fridge for 3-4 hours before slicing.
5. Cut into squares 2x2 inch or on the size you want.
6. Use a sharp knife only. Clean the knife between each cut. If you feel the brownies are
crumbling while cutting, put it in the refrigerator for 30 min before cutting.
EXTRAS
How to create other flavors:
1. Add Mini Oreos or Oreo biscuits to the batter and bake

2. Add dark fantasy pieces over the batter and bake
3. Add walnut pieces on the batter and bake
4. Add chocolate chips or chocolate cubes over the batter and bake.
5. Add Biscoff biscuit over the batter and bake. Once it cools down drizzle Biscoff spread. You
can also make swirls with biscoff spread on the batter and then bake.
6. Add crushed butterscotch nuts on the batter and bake. Drizzle with Salted caramel once it
cools down.
7. Drizzle with Nutella spread once it cools down OR make swirls on the batter and then bake.
8. Add Hazelnut pieces over the batter and bake. Drizzle with Hazelnut spread once it cools
down.
9. Orange Brownies: Add the zest of orange(Malta) to the batter. Pour it in the baking tin.
Slice some oranges thinly as shown and cut them in quarters. Coat them in castor sugar on both
sides and place them as desired over the batter so you can slice them properly.
10. Add Almond pieces over the batter and bake.
11. Add cashews, almonds, pecans for a mixed nut brownie
Salted C el
Ingredient:
Ingredients:
100g granulated sugar
45g soft butter,
60g room temp Amul cream
1/2 teaspoon salt
** butter and cream should be at room temperature
Method:
ar
am
1. Heat granulated sugar in a medium saucepan over medium heat, stirring
constantly with a high heat resistant rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored
liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this
step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
A whisk helps if you nd the butter is separating from the sugar.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy
cream is colder than the caramel, the mixture will rapidly bubble and/or splatter
when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of sea salt. Allow to cool down
before using.
OCO TE GANA E
Ingredients
· Chocolate 100g
· Room Temp Amul cream 50g
Method:
Melt together and then let it rest and use.
CH
LA
fi
CH
D VELVET B WNIE
Oven temp : 150 degree Celsius

Pan size : 8x8
Ingredients
• Flour 100 grams
• Baking soda 1/4 tsp
• Dark chocolate chopped 50 grams
• Butter 100 grams
• Milkmaid 190 gms
• Vanilla essence 1 tsp
• Red gel color 1 tsp
For Frosting
• Cream Cheese 100 grams
• Icing sugar 1 tbsp
• Cornflour 1 tbsp
• Fresh cream 1 tbsp
• Milk 1 tbsp
• Vanilla essence 1 tsp
For the frosting combine all the ingredients .
METHOD.
1. Sift the flour baking and baking soda and set aside.
2. In another bowl melt the butter and the chocolate together
3. Add the milkmaid and mix well
4. Add the red gel colour and essence and mix again
5. Add the flour mixture and fold well
6. Keep aside some batter for the swirl
7. Pour the remaining batter into a lined tin and spread evenly
8. Layer the cream cheese mixture over the batter
9. Over this spoon the batter that was set aside and swirl
10. Bake in a pre-heated oven for 25 minutes
RE
RO
Recommended KEY products

1. Morde Dark D45 / Vanhouten 55%, Callebaut 811
2. Unsweetened Cocoa powder : Morde , Vanhouten

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Brownie 23 Nov

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Sugarcraft India 8739956666

Wet Ingredients Step 1:

Salted Amul Butter 105g

PREHEAT THE OVEN NOW!!

How to create other flavors:

1. Add Mini Oreos or Oreo biscuits to the batter and bake

** butter and cream should be at room temperature

Oven temp : 150 degree Celsius

For the frosting combine all the ingredients .

Recommended KEY products

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