AZTEC COCOA RECIPES

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CLASSIC GOOEY BROWNIES RECIPE | VALERIE ... - FOOD NETWORK



Classic Gooey Brownies Recipe | Valerie ... - Food Network image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 16 servings

Number Of Ingredients 14

Cooking spray
1 1/2 sticks (12 tablespoons) unsalted butter 
4 ounces unsweetened chocolate 
3 large eggs, room temperature 
1 1/2 cups granulated sugar 
1 teaspoon instant espresso powder 
1 teaspoon vanilla extract 
1 cup all-purpose flour 
1 teaspoon kosher salt 
1 1/2 cups dark chocolate chips 
2 tablespoons buttermilk
1 tablespoon brewed coffee 
1/2 cup confectioners' sugar 
3 tablespoons unsweetened cocoa powder 

Steps:

  • For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
  • Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
  • Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
  • For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
  • Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

CLASSIC GOOEY BROWNIES RECIPE | VALERIE ... - FOOD NETWORK



Classic Gooey Brownies Recipe | Valerie ... - Food Network image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 16 servings

Number Of Ingredients 14

Cooking spray
1 1/2 sticks (12 tablespoons) unsalted butter 
4 ounces unsweetened chocolate 
3 large eggs, room temperature 
1 1/2 cups granulated sugar 
1 teaspoon instant espresso powder 
1 teaspoon vanilla extract 
1 cup all-purpose flour 
1 teaspoon kosher salt 
1 1/2 cups dark chocolate chips 
2 tablespoons buttermilk
1 tablespoon brewed coffee 
1/2 cup confectioners' sugar 
3 tablespoons unsweetened cocoa powder 

Steps:

  • For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
  • Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
  • Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
  • For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
  • Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

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I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one. For this recipe you will need a 23cm/9in deep-sided (approx. 5cm/2in deep), loosebottomed flan tin.
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CLASSIC GOOEY BROWNIES RECIPE | VALERIE ... - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 40 minutes
Category dessert
  • Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
See details


NIGELLA'S SALTED CHOCOLATE TART RECIPE - BBC FOOD
I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one. For this recipe you will need a 23cm/9in deep-sided (approx. 5cm/2in deep), loosebottomed flan tin.
From bbc.co.uk
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  • Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!
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