Skinny Fudge Brownies

I had a bad chocolate craving today but really couldn't bear to think of all the calories that butter and sugar would bring so I decided to try settle for a healthier alternative so I adapted my brownies recipes a bit by using coconut sugar instead since it has a lower glycemic index. The greek yogurt and coconut oil replaces the butter usually required in brownies. I highly suggest using good quality cocoa powder for these brownies as they make a huge difference to how your brownies would eventually turn out, it is everything that gives it the chocolate flavour since there isn't any melted chocolate in there. Even though I do love melted chocolate... hmmm... You could drizzle some on.

Skinny Fudge Brownies

Makes 8" x 8"

90g all-purpose flour 

65g unsweetened cocoa powder (use good quality cocoa powder)

¼ tsp baking powder

¼ tsp salt

2 tblspn coconut oil, melted

2 large eggs, room temperature

1 tsp vanilla extract

100g coconut sugar (or light brown sugar)

120g plain Greek yogurt

125g chocolate/butterscotch chips (More if desired)

• Preheat the oven to 160C, and line an 8”square pan parchment paper with overhanging sides
• Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. 
• In a separate bowl, whisk together the coconut oil, eggs, and vanilla. Stir in the sugar. Mix in the Greek yogurt, stirring until no large lumps remain. Add in the flour mixture, stirring just until incorporated. Fold in half of the chocolate chips
• Spread the batter into the prepared pan, and gently press the remaining chips into the top. Bake at 160 for 15-18 minutes. Cool completely to room temperature in the pan at let the brownies rest for at least 3 hours before slicing into squares.
• Best refrigerated overnight before serving to allow the chocolate notes to develop (i couldn't wait, but really you should because it makes lots of difference. I sneaked a piece and kept the rest in an air tight container in the refrigerator.) 

 They were a delightful treat! My tummy is happy :)

Boozy Baileys Chocolate Truffles

Boozy Baileys Chocolate Truffles
Makes 30 truffles

227 grams bittersweet chocolate, chopped
180 ml heavy whipping cream
28 grams unsalted butter
60ml Bailey's Irish Cream (or any liqueur you like)

• Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
• Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.
• Immediately pour the boiling cream over the chocolate and allow to stand for few minutes. Stir with a whisk until smooth and add the Baileys
• Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, about 1 hour. (If the mixture has been chilled for a longer time and becomes very stiff, let stand at room temperature for 30 min)
• With an electric mixer, beat the mixture at high speed until fluffy, mousse-like about 1-1.5 minutes
• Spread the mixture into a shallow pan and freeze until firm enough to scoop, at least 3 hours
• Remove from freezer and use a sharp knife to cut the base into little squares. 
• Roll each piece between your fingers into 1-inch balls.
• Set on the prepared sheet and repeat with the remaining truffle base.
• Freeze the filling again until firm, about 1 hour
• Coat with Cocoa powder and serve
• Leftover truffles may be refrigerated

Friendly tip:  Keep your hands cold with an ice pack with paper towels when you are rolling the balls. Periodically place your hands on the ice pack to cool your hands down so that the heat from your hands doesn't melt the truffle balls while you roll them. 

These were a lot of fun to create. Works great as gifts or after dinner treats. 

Fudgy Oreo Brownies

One of my favourites because why?
Oreo will never let you down.

Fudgy Oreo Brownies

Makes one 8" x 8" pan

165g, plus extra for greasing
200g dark chocolate, chopped
3 eggs
2 egg yolks
2 tsp vanilla extract
150g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch salt
154g Oreos, chopped

·

• Preheat the oven to 180C.
• Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little
•  Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the chopped chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
• Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. 
• Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. 
• Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
• Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. 
• Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
• Pull the brownies out using the overlapping paper and cut into squares.

These were some really delectable brownies. You have got to try it to believe it. 

Green Tea Matcha Madeleine

So I have been away for a while now...


Just thought I'll drop in an update on the experiments I've been up to. Yes, decadent Matcha goodness. How can anyone possibly say no?

Green Tea Matcha Madeleine
Makes 12.
57g unsalted butter, plus 1 Tbsp. for coating the pan
57g granulated sugar
60g all-purpose flour, plus 1 Tbsp. for dusting the pan
A Pinch of salt
1/2 tsp baking powder
1/2 Tbsp matcha (green tea powder)
1 large egg, at room temperature
1 Tbsp. milk, room temperature
1/2 tsp vanilla extract

• Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.
• In a large bowl, add sugar. Then sift 1 cup all-purpose flour, a pinch of salt, baking powder, and matcha (green tea powder). Whisk together to combine.
• In a separate bowl, combine 2 eggs, 1 Tbsp. milk and vanilla extract. Whisk together till frothy.
• Add the egg mixture into the flour mixture. Fold using a rubber spatula.
• Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add the remaining butter. Mix until just blended and do not over mix!
• Fill a piping back with batter and refrigerate for 1-2 hours
• Melt the 1 Tbsp. butter in microwave. Using a pastry brush, brush butter in the madeleine pans. Then using a fine mesh strainer, lightly dust 1 Tbsp flour. Turn pan over the sink and allow excess flour to fall off. Place the pan in the refrigeration till you are reading to bake
• Remove the batter from the refrigerator and fill each mold in the madeleine pan with approximately 1 Tbsp. of the batter. There is no need to smooth out the batter in the pan as it’ll melt in the oven.
• Bake at 190°C for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched
• Remove the pan from the oven and let cool for 3 minutes before you release the madeleines from the pan and transfer them onto a cooling rack
• Serve slightly warm or at room temperature 
  

Bon Appetit!