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Fooderella makes...

Boozy Brownies

Claudia Keller

A while ago I promised the lovely people my brother works with my Boozy Brownies. Also a while ago I promised the lovely girls of #SoMeWald my recipe for the Coconut Brownies I baked for our last meeting. Well, this is an opportunity to kill two birds with one stone*. For my various brownie versions I use a basic recipe I was given while living in San Francisco. Unfortunately I cannot remember who gave it to me. It certainly works a treat, is simple and fool proof:

Put 250g butter (yes, 250g I'm afraid), 400g sugar (yes, 400g I'm afraid) and 140g excellent quality cocoa powder in bowl. Put the bowl in a microwave and heat it on full speed for about 1 min. 30 seconds. Alternatively, put the bowl over a pan with boiling water until the butter has melted. Stir to combine all ingredients. You will end up with a slightly grainy muddy mess.

Next add 1/2 a teaspoon of vanilla extract and 140g flour. Stir well and then add 4 eggs one by one. Finally, add 130g chopped walnuts and 100g chopped dark or milk chocolate (whichever you prefer). Bake in the preheated oven at 200C for around 30-35 minutes (prick with a toothstick and remove from the oven when the toothpick comes out just clean).

Basic Brownies

Basic Brownies

This recipe is very easy to adapt. For the #SoMeWald event I made a coconut version. For the Coconut brownies I made the basic brownie dough as described above but not including the walnuts. I then topped it with a mix of 200g cream cheese, 2 eggs, 1 tablespoon sugar and 100g grated coconut. Also bake it at 200C for 30-35 minutes but be careful not to burn the coconut top. If it turns too dark, cover it in tin foil.

Coconut Brownies

Coconut Brownies

For the Boozy Brownies I used the basic recipe adding a generous pinch of rosemary salt (flaky by Falken) and a generous tablespoon of Bruichladdich Mòine Mhòr Single Malt (I think peaty whiskys work really well because it complenents the dark chocolate perfectly) to the melted mix of butter, sugar and cocoa powder. Then I proceeded with the basic recipe as described above. Because I had 3 egg whites left over from baking biscuits at the weekend, I whisked the eggwhites until stiff and added a tablespoon of confectioner's sugar and a tablespoon of cocoa powder. I spread this sort of meringue mix on top of the brownie dough before putting it in the oven at 200C for - again - 30-35 minutes.

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Because of the whisky the Boozy Brownies are a bit gooeyer than the other versions, but still delish! 

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Many more variations come to mind... Next I am planning on doing a chestnut version and if you have any ideas for other brownie varieties, please let me know or post your pictures on the Mnamnam Facebook page!

*No birds were harmed during the making of these brownies. Of course.