COCOA MILKSHAKE WITHOUT ICE CREAM RECIPES

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TRIPLE CHOCOLATE BROWNIES WITH FROSTING | FOODTALK



Triple Chocolate Brownies With Frosting | Foodtalk image

Provided by Midwestern HomeLife

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 17

▢ 1 cup brown sugar
▢ 1/4 cup canola oil
▢ 6 tablespoons unsweetened almond milk
▢ 1 egg
▢ 2 teaspoons vanilla extract
▢ 1 cup flour
▢ 3/4 cup dark cocoa powder
▢ 1/2 teaspoon espresso powder, optional
▢ 1/2 teaspoon baking powder
▢ 1/2 teaspoon salt
▢ 1/4 cup dark chocolate chips
▢ 1/4 cup white chocolate chips
▢ 1 cup powdered sugar
▢ 3 tablespoons dark cocoa powder
▢ 1/2 teaspoon espresso powder, optional
▢ 1 teaspoon vanilla
▢ 3-5 tablespoons unsweetened almond milk, milk, or water

Steps:

  • Heat oven to 350 degrees. Spray an 8x8 square baking dish with cooking spray or line it with parchment paper.
  • In a large bowl, whisk together the brown sugar, canola oil, and milk. Beat the egg into the sugar mixture. Add the vanilla extract and whisk until fully incorporated.
  • Sift in the flour, cocoa powder, espresso powder, baking powder, and salt. Whisk until just combined. Stir in the dark chocolate chips and white chocolate chips.
  • Pour batter into the prepared pan. Bake for approximately 18-22 minutes.
  • Cool brownies in the pan on a wire rack for about two hours.
  • In a medium-sized bowl, add the powdered sugar, cocoa powder, and espresso powder. Stir to remove any lumps. Add the vanilla.
  • Stir in 2 tablespoons of milk, adding more as needed, a little bit at a time, until it reaches a thick, yet spreadable, consistency. If you add too much milk, you can add more powdered sugar to thicken it again.
  • Spread the chocolate frosting evenly over the cooled brownies. The frosting will harden as it sets.
  • Store frosted brownies in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.

FLOURLESS BROWNIES RECIPE - BBC GOOD FOOD



Flourless brownies recipe - BBC Good Food image

Serve these flourless brownies warm with ice cream for dessert. They're easy to make and require just five ingredients, so they're great for novice bakers

Provided by Cassie Best

Categories     Afternoon tea, Treat

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Cuts into 16

Number Of Ingredients 5

200g butter , chopped, plus extra for the tin
250g dark chocolate (at least 70% cocoa solids), broken into small pieces
225g caster sugar
3 eggs
100g ground almonds

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn’t touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
  • Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy – it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
  • Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.

Nutrition Facts : Calories 292 calories, FatContent 21 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium

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