Fast, easy, yummy…. Brownies

I first saw this recipe on Youtube: CookWithAussie channel. Since then I’ve been doing this recipe multiple times, It is super moist and nothing like a cake. Everybody loves it, specially my boyfriend 🙂

So I’m inviting you to try it, i promise you you won’t regret it  😉

Ingredients: 

– 200g dark cooking chocolate

– 180g butter

– 1 cup brown sugar

– 3 eggs

– 3/4 cup plain flour

– 1 tsp vanilla extract

3/4 cup chopped walnuts (you can add them if you like)

Preparation: 

First put a bowl over a pot with hot water (bain-marie), then chop the chocolate and put it in the bowl with the softened butter and the sugar. Stir it continuously (so it won’t get burned) until it’s melted (it should look smooth).

In a separate bowl beat the eggs with the vanilla. Slowly beat in the chocolate mixture (at low speed). Sift the flour in and mix. Then, if you want, you can add chopped walnuts or almonds.

Tranfer the mixture to an oven dish with parchment paper.

Bake it in the oven at 190° Celsius, for approximately 15 minutes.

Let it cool for a while, and then remove it from the oven dish using the parchment paper to pull it out. Slice it, serve it warm and Enjoy It  🙂

This is a referential photo, but mine look a lot like this… Soon real photos 😉

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Brown Sugar Cookies

Ingredients: 

  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 1 1/4 cups dark brown sugar
  • 1 large egg, at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

 

Preparation:

• Preheat the oven to 375°F.

• Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.

• Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

 

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Glittering Lemon Sandwich Cookies

Ingredients:

For Cookies

  • 1 1/3 cups all-purpose flour
  • 2/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla
  • White and colored sanding sugars

For Filling

  • 1 cup confectioners’ sugar
  • 1 tablespoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons light corn syrup
  • 1/2 stick (4 tablespoons) unsalted butter, softened

 

Preparation:

Make Cookies:
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Whisk together flour, cornstarch, and salt.

Beat together butter and confectioners’ sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.

Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.

Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.

Form and bake more cookies on second baking sheet.

Make Filling and Sandwich Cookies:
Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.

Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

 

Recipe Notes: 

The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep the sandwiched cookies chilled.
2. The unsandwiched cookies keep, in a metal cookie tin, at a cool room temperature for up to 4 days.

 

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Delicious Pound Cake

Ingredients:

  • 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream

 

Preparation:

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

 

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Lemon Layer Cake

Ingredients:

For cake layers:

  • 1 cup canola oil, plus additional for greasing cake pans
  • 2 1/2 cups brown-rice flour mix
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon finely grated fresh lemon zest
  • 2 cups granulated sugar
  • 4 large eggs

For lemon curd:

  • 2 teaspoons finely grated fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 3 large egg yolks
  • 1/4 teaspoon guar gum
  • 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
  • 1/4 teaspoon lemon extract

For lemon frosting:

  • 2 sticks (1 cup) unsalted butter, softened
  • 3 1/2 cups confectioners sugar
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon lemon extract
  • 2 teaspoons finely grated fresh lemon zest

Preparation:

Make cake layers:
Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper.

Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.

Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.

Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.

Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.

Make curd:
Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.

Make frosting:
Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.

Frost cake:
Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.

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Fudgy Coffee Brownies

Ingredients:

  • 2 sticks (1/2 pound) unsalted butter
  • 5 ounces unsweetened chocolate
  • 2 tablespoons instant-espresso powder
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt

 

Preparation:

Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.

Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.

Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting.

 

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Simple Vanilla Cupcakes

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole milk
  • 1/2 teaspoon vanilla
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1/2 cup plus 1 tablespoon sugar
  • 1 large egg
  • 1 3/4 cups vanilla buttercream
  • Various food colorings* (optional)

 

Preparation: 

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.

Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.

For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using ), then frost tops of cupcakes.

 

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