Geraldine's decadent and savoury adventure

These brownies are decadent treat that you would surely love to indulge in even if you are on a diet. Would you believe that I made these lovely brownies twice in one week because my family loves it so much, including me! It makes a perfect snack or even an after meal dessert, especially the pair with a nice scoop of vanilla ice cream. I even shared the recipe to my niece prior to this blogging as she and her housemates simply love it. This recipe is definitely a keeper!

Ingredients

200g sugar
125g all purpose flour
65g extra dark cocoa
125g melted salted butter
120g eggs
1 tsp vanilla
40g thickened cream
1/4 tsp baking powder
1/4 tsp baking soda
130g semisweet chocolate chips or dark chocolate chips if you prefer dark chocolates.

Others

20cmx20cm tray lined with non stick baking paper

Topping

double cream (optional)
cocoa nibs (optional)
cashew nuts (optional)

Drizzle

20g chocolate chip
10g thickened cream

Method

Preheat the oven at 160 degree celsius
Sift all the dry ingredients together: sugar, dark cocoa, flour, baking soda and baking powder.
Add in all the wet ingredients: melted butter, eggs, vanilla and thickened cream.
Mix well to combine. Do not overmix. Add in the chocolate chips and mix well.
Pour the mixture into the tray
Top with 9 pieces of cashew. You may crush it too on top. Up to your preference.
Bake for 27 minutes. Care not to overbake your brownies. At 27 minutes mine is still wobbly in the centre. The wobbliness would immediately set once it is out of the oven. The longer you bake the drier and cakey it will be. I prefer mine fudgy, thus 27 minutes is just right for me.
Let it cool for about 20 minutes before transferring it to a wire rack to cool completely. Allow it to cool down for about an hour and half before slicing it into 9 pieces.
Warm the thickened cream and add in the dark chocolate chips. Do not let it boil. Mix until all the chocolate chips are melted and well combined with the cream, allow it to cool down a bit and slightly thicken. Transfer to a piping bag, snip the bag and drizzle.
Transfer some double cream into a piping bag with star tip. Pipe then sprinkle some cocoa nibs. This is an optional step. You may scoop one vanilla ice cream on top instead.

Extra Moist Sugar Free Cupcake with Dark Chocolate Ganache

These cupcakes are simply irresistible. It is decadent and moist even on the third day. I made it for hubby as an anniversary gift as I can’t think of anything else to give but food. Since he loves chocolate, I thought of making him this pretty cupcakes. I used monkfruit as the sweetener, zero calorie and plant based, it is just perfect since he had put on some weight during this endemic time. He can eat one or two with lesser guilt.

Ingredients

60g All purpose flour
80g equal monk fruit sweetener
25g unsweetened cocoa
pinch of salt
1/2 tsp baking soda
65g sour cream
30g well beaten egg
60g oil
1/2 tsp vanilla
70gl hot water diluted with 3g of coffee
40g mini semi sweet chocolate chips

Ganache

200g dark chocolate chocolate
100g thickened cream
10g melted butter

Others

2 piping bag
1 small round piping tip and 1 big star tip
royal icing flower (optional)
gold leaf (optional)
7 pipette filled with Kahlua (optional)
7 cupcake liner
cupcake/muffin tray
Nutella

Method

Preheat the oven at 150 degree celsius
Sift all the dry ingredients together (flour, baking soda, sweetener, salt and cocoa). Give some gently whisk to distribute the ingredients evenly.
Add in the egg, sour cream, vanilla and oil. Mix gently to combine. Add in the coffee mixture. Mix gently to combine. Do not over mix. The result is a runny batter.
Add in the chocolate chip and give a light stir.
Place the cupcake liner into the muffin tray. Fill up the cupcake liner with the batter, about 80 percent full. Fill some water on the unfilled muffin tray holes. This is just to protect the tray.
Bake for about 18 minutes or until when the skewer inserted in the middle of the cupcake turns out clean.. Turn the tray at 9-10 minutes for more evenly baking. Do note mine is already baked at 18 minutes.
Let the cupcakes sit in the tray for 10-15 minutes before transferring it to a cooling wire rack. Allow it to cool down completely
Warm up the cream. Do not let it boil. Take it off from the heat and pour in the dark chocolate chip. Mix until all the chocolate has melted and combined well with the cream. Add in the melted butter , mix well to combine. Transfer to a bowl. Allow it to cool down to room temp, Cover with cling wrap. Let the cling wrap touch the ganache to prevent a film forming, and cover with another sheet of cling wrap again before placing it into the chiller for about 10-15 minutes. Do check it at 10. By this time the texture of the ganache is already thick and can be transfer to a piping bag with a big star tip.
Pipe a dollop of Nutella in the middle of the cupcake
Then pipe the ganache on top. Decorate with whatever you fancy or like the one I used.