Tuesday, October 26, 2010

nigella's flourless chocolate brownies

benarlah kata sahabat saya..
bila berpuasa.. tengok makanan semua terasa enak
walaupun makanan itu bukan makanan kegemaran!
bila berpuasa.. tengok gambar makanan pun boleh drooling..
walaupun dah makan makanan tersebut pada hari sebelumnya..

tak puas rasanya makan brownies hari tu..
tapi semuanya dah posto ke rumah mak..
semalam tgk blog sedara sepupu: pretty-wifey
sungguh2 mengecurkan rupa browniesnya itu!!

slps berbuka terus godek dapur buat brownies ni..
nigella pun nigella lah!
(terasa jugak spt domestic goddess in action :p)
taaaaaaapiiiii............

i learnt two things.. which i should've known.. (yappadaa!)
1. never use couverture chocolate!
2. never reduce the amount of sugar in brownies!
that is why brownies are eaten with cream fraiche or vanilla ice-cream
to reduce the sweetness amount..
to clean your sweet palate..
if you really want to reduce the sugar..
might as well go for low-sugar brownies recipe
or search for brownies for diabetic
or lagi senang.. tak payah makan brownieslah!
heheh..

about the couverture.. it differs from compound choc
in terms of content and taste and price of course
it contains at least 32% cocoa-butter - more chocolatey & tasty!
whereas compound choc contains vegetable fat
hence, the tempering technique also differs..

panjang pulak cerita hari ni..
off to the recipe now.

saja nak tayang pinggan sunflower yg foc tu :p
source: nigella
bahan2:
  • 225g dark chocolate, 70% cocoa solids
  • 225g butter
  • 2 teaspoons vanilla extract
  • 200g caster sugar <-- i reduce to 160g. langkah yg kurang bijak :-/
  • 3 eggs, beaten
  • 150g ground almonds
  • 100g chopped walnuts
tatacara:


1.  Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.


2.  Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.


3.  Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.


4.  Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares. <-- since i use courveture, it takes longer time.. after 30mins its still runny!

verdict:
this. is one simple recipe. using only one saucepan and one whisker.
and its finger-licking good. esp. if you have it with choc sauce & vanilla icecream.
avoid it if you are watching your diet :p

nota:
resepi asal ada chocolate sauce but i didn make it.
baru beli hershey choc sauce plus simply mim lam sin :p

4 comments:

Wa'ah said...

mano gambarnya kakju?

saya normally buat brownies guna method ni la.
sebab tu saya suka buat brownies. guna satu periuk ngan whisk sajo...hahahhahahaha
sambil main kejar2 ngan budak2 pun bleh buat lagi

mrs plain-june said...

heheh.. cenggitu ek? akak biasa double boil coklat+butter. jarang skali heat direct in saucepan. tapi mmg silap besaq heat couverture direct.. rasanya kalu double boil it would be better..

Wa'ah said...

eh..tak...saya buat double boil..
tapi kira lepas tu campur bahan2 lam periuk yg melt coklat tu la... :D

memasak brownies amat sesuai utk ibu2 yg sibuk.
sebab takyah kluar mixer.
buat senyap2 kat dapur

mrs plain-june said...

oh gitu.. ya benar.. brownies is a quick fix for sugarhigh ;)

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