Posted by: Jonjon | January 10, 2009

Brownie – Zucchini 9.5/10







*Brownie – Zucchini 9.5/10

09/01/2009

http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx

INGREDIENTS (Nutrition)
• 2 tablespoons vegetable oil 30ml
• 1/4 cup and 2 tablespoons white sugar 75g
• 1/2 teaspoon vanilla extract 3ml
• 1/2 cup all-purpose flour 60g
• 2 tablespoons unsweetened cocoa powder 10g
• 1/4 teaspoon baking soda 2g
• 1/4 teaspoon salt 2g
• 1/2 cup shredded zucchini 60g
• 2 tablespoons chopped walnuts 15g

• 1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder 8g
• 1 tablespoon margarine 15g
• 1/2 cup confectioners’ sugar 60g
• 1 tablespoon milk 15ml
• 1/8 teaspoon vanilla extract 0.6ml

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9×13 inch pan.
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Conclusion
This tasted great, could have 2x more walnuts and some chocolate chips inside to make it the ultimate brownie. The dough was very dry, but once the shredded zucchini was put in, the dough became magically wet again. The brownie had no hint of zucchini, just a nice chewy brownie with no buttery feeling to it. This was a great brownie.
By the way, I actually did a variation on the cooking method. I put one half of dough in a baking muffin tray and another in a glass tray, the glass one took longer to cook I guess it was because it had more dough in it. But the big difference is that it was harder to remove the brownie from the glass tray.


Brownie – MMM 6/10

09/01/2009

http://allrecipes.com/Recipe/MMMMM-Brownies/Detail.aspx

INGREDIENTS (Nutrition)
• 2 tablespoons white sugar 25g
• 1-1/2 teaspoons butter 7g
• 1-1/2 teaspoons water 8ml
• 1/4 cup and 2 tablespoons semisweet chocolate chips 65g
• 1/2 eggs
• 1/8 teaspoon vanilla extract 0.6ml
• 2 tablespoons and 2 teaspoons all-purpose flour 20g
• 1/8 teaspoon baking soda 0.3g
• 1/8 teaspoon salt 0.8g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 16 brownies.
1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×8 inch square pan.
2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Conclusion

This was supposed to be the fudgiest brownie. Actually, the vegan brownie with more oil was more fudgy, and this tasted a bit eggy too which I didn’t like. What you get after baking is kinda a slightly hardened crust that is kinda chewy with a bread texture inside.

Brownie – Cream Cheese Marbled Brownie 6/10
10/01/2009
INGREDIENTS (Nutrition)
• 1 ounce NESTLE CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar, broken into pieces 30g
• 1/8 (8 ounce) package cream cheese, at room temperature 30g
• 2 tablespoons granulated sugar, divided 25g
• 1/2 large eggs, room temperature, divided
• 1/8 teaspoon vanilla extract, divided 0.9ml
• 1 tablespoon and 1-1/2 teaspoons all-purpose flour 10g
• 1/8 teaspoon salt 0.4g
• 2 teaspoons butter, softened 9g
• 1 tablespoon milk 15ml

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 16 servings.
1. Preheat oven to 350 degrees F. Grease 9-inch-square baking pan.
2. Microwave chocolate pieces in medium, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
3. Beat cream cheese and 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.
4. Combine flour and salt in small bowl. Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy. Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed. Beat in melted chocolate. Stir in flour mixture until blended. Spread into prepared baking pan.
5. Drop tablespoons of cream cheese mixture randomly over chocolate mixture. Swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.
6. Bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Refrigerate for 1 hour. Cut into bars.

Conclusion Well…I’m not a fan of cream cheese. When I took a bite into one of these, it felt like I was eating a hardened frozen paste of cocoa powder, sugar, and cream cheese.

Brownie – Vegan 9.5/10 for Fudginess 8.5/10 with applesauce

http://allrecipes.com/Recipe/Vegan-Brownies/Detail.aspx
Apparently too oily so can sub for applesauce
180% sugar, 25% cocoa powder, 100% water, 100% oil to flour

INGREDIENTS (Nutrition)
• 2 tablespoons unbleached all-purpose flour 15g
• 2 tablespoons white sugar 25g
• 2-1/4 teaspoons unsweetened cocoa powder 4g
• 1/8 teaspoon baking powder 0.2g
• 1/8 teaspoon salt 0.4g
• 1 tablespoon water 15ml
• 1 tablespoon vegetable oil 15ml
• 1/8 teaspoon vanilla extract 0.3ml

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 16 brownies.
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Conclusion
Variation 1 – Using the original recipe, what you get is a very fudgy, nice and harder to swallow brownie with a very nice balance of sugar and cocoa powder.
Variation 2 – By substituting oil with applacesauce, what you get is a sweeter, less harder to swallow brownie. If you used oil, your brownie will become dry, and you’ll get a nicer crunchier crust. If you used applesauce, you will get a moister breadlike texture, still frudgy but now with an added sweet apple flavor which I don’t really mind. However, the fudge will smell a bit sour. Also, I think I had to increase the cooking time for about 8 minutes. With apple sauce, the dough will become more watery and it will seem as if you got more dough than if you had added oil.

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