Skip to main content


NOUGAT CHOCOLATE BROWNIES

Recipe Courtesy - @Jackiecameron

Ingredients:
  • 180gr Salted Butter, melted
  • 60gr Cocoa Powder
  • 340gr Castor Sugar
  • 5ml Vanilla Extract
  • 4 Whole Eggs, lightly beaten
  • 100gr Cake Flour
  • 5ml Baking Powder
  • 80gr Dark Chocolate (the best money can afford), roughly chopped
  • Pinch ORYX Salt
  • 1 X 110gr Nougat, roughly chopped
  • Butter, for greasing
  • 5ml Cocoa Powder, for dusting

Method:
  1.  Pre–heat the oven to 150⁰C. Line a 22 X 22cm baking tray with greaseproof paper, grease with a thin layer of butter and dust with cocoa powder.
  2. Put the melted butter, cocoa, sugar, vanilla and eggs into a bowl and combine.
  3. Add the remaining ingredients to this.
  4. Pour the mixture into the prepared tin.
  5. Place in the oven and bake for 30 – 45 minutes, or until a firm outer crust is formed.
  6. Remove from the oven and allow to cool for five minutes before removing from the tin. Dust with icing sugar, cut and serve.


Comments

Popular posts from this blog

Weekend Turkish Delight
Ingredients
Sugar syrup: 3 cups granulated sugar1/2 cup honey1/2 cup waterDash cream of tartar
Cornstarch mixture: 1 cup cornstarch1 cup confectioners' sugar2 1/2 cups water1 teaspoon cream of tartar
Flavoring: 2 1/2 teaspoons rosewater2 cups pistachios, without shells, toastedCouple drops red food coloring (optional)
Cutting and Dredging 1/4 cup confectioner's sugar1/2 cup cornstarch plus 1 cup confectioner's sugar
Method  Get out a baking pan. Spray it with cooking spray, being sure to get in all the corners. Put it to the side for later.Begin with the sugar syrup. Place a medium-sized saucepan on the stove. Add the ingredients for the sugar syrup: sugar, honey, water, and cream of tartar.Set the temperature to high heat. Once the candy is boiling, lower the temperature to medium-high heat.Use a candy thermometer to track the temperature. It's done when it reaches 260 degrees Fahrenheit. It should take about 15 minutes.Create the cornstarch mixture. Put…
The Best Weekend Carrot Cake
Ingredients ·6 1/8 oz (180g) self raising flour (sifted)·12 1/2 oz (350g) caster sugar·1 teaspoon baking powder·1 teaspoon ground cinnamon·3 eggs·8 oz (220g) grated raw carrot·1/4 teaspoon salt·10 1/8 fl oz (300 ml) sunflower oil
·Frosting ·6 1/8 oz (180g) cream cheese·6 1/8 oz (180g) melted butter·8 oz (220g) icing sugar·1/2 teaspoon vanilla essence·Zest of one orange

Method
Preheat the oven at 350º Fahrenheit (180º C / gas mark 4).Mix the dry ingredients in to a large bowl. Add the flour, sugar, baking powder, salt, and cinnamon.In another bowl, mix the wet ingredients. Mix together the eggs, oil, and vanilla until it becomes a smooth mixture.Pour the egg mixture in the bowl with the flour.Add the grated carrot and stir. Be careful not to overwork the dough. Overworked dough means elongated gluten strands, which makes for a tough cake rather than one that is light and crumbly.Use the pastry brush to coat the cake tin with some softened or melted butter. Coat …
Decadent Coffee FudgeIngredients 284 g white chocolate, chopped170 oz bittersweet chocolate, chopped1 300-mL can sweetened condensed milk2 Tbsp coffee powder½ Tbsp water

Method Line a 8x8 inch baking pan with parchment paper; set aside.In a small bowl, dissolve coffee powder in water (it will be thick).In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes.Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm.Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.