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AVOCADO BROWNIES - TRULY FUDGY AND CHOCOLATEY !!! DARING CHALLENGE MARCH 2013!


AVOCADO BROWNIES - EGGLESS



 



Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

So we need to get creative with hidden veggies by baking them into a sweet treat of our choice.  I came up with a Brownie made with Avocado.  Avocado with chocolate is a wonderful combination.  This is an awesome Brownie which is very fudgy, very chocolatey, with very less butter and has great texture and taste.  To top it all, people will not find difference between this Brownie and the normal brownie unless you tell them.  You can indulge in this guilt free because it has very less butter in this.  Also this brownie becomes a healthy brownie because of the Avocado.   You can substitute the Avocado with banana if you don’t have Avocado [The taste will slightly differ if you use banana, the banana flavor will come into play].  












AVOCADO BROWNIES - EGGLESS


 

 
 


Ingredients:


Avocado - 3/4 cup mashed (1 1/2 avocado mashed well)
Sugar - 3/4 cup
Flour - 1 cup
Butter - 3 tbsp
Bitter sweet chocolate - 1 1/2 cup
Instant Coffee granules - 1/2 tsp
Hot water - 5 tbsp
Vanilla extract - 1 tsp
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Salt - a pinch







Method:

1. Preheat oven to 350 f.
2. Sieve all the dry ingredients.
3. In a microwaveable bowl add chocolate chips and butter. Microwave till they are melted by stirring every 1 minute.
4. Add the coffee granules to the melted chocolate and mix.
5. In a bowl add sugar, mashed avocado, vanilla, melted chocolate mixture and hot water one by one.  Whisk the mixture till they are well blended.
6. Add the dry ingredients to wet ingredients. Stir until well combined.  Don't over mix.
7. Pour the mixture in the 8 by 8 inch pan and even the surface.
8. Bake brownies to 25 minutes or a toothpick inserted in the center will come out either clean or with only a few crumbs clinging to it.
9. Leave the brownies in the pan until it is completely (this is a must) cooled.  This is very important to get neat squares.
10. Even you can refrigerate for an hour to get pretty squares. (this is very important)


 







Note :

This avocado brownie is truly very chocolaty and fudgy.
They taste very much tastier the next day.
You can also add Walnuts or chocolate chips of your choice.
You can substitute avocado with mashed banana or Apple sauce(Home made or store bought)
You can also frost this brownies with chocolate ganache, your favorite frosting or even serve it with ice cream or simple whipped cream.


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CHOCOLATE BROWNIE COOKIES - SUPER ADDICTIVE !

Chocolate brownie cookie is absolutely easy and very addictive cookies.  These cookies are soft, chewy has fudgy center with crisp exterior.  Do try it out you will surely fall in love with it.  









 


Chocolate Brownie Cookies
Ingredients:


Yields - 2 to 2 1/2 dozen

Recipe Source: Epicurious.com 
All-purpose flour - 1/8 cup
Baking powder - 1/8 tsp
Salt - 1/16 tsp
Egg - 1 large
Sugar - 1/3 cup
Unsalted butter - 1 tbsp
Bittersweet chocolate - 3 1/2 oz chopped
Mini chocolate chips - 1/2 cup
Brewed espresso - 1/4 tbsp
Vanilla extract - 1/2 tsp 








 





Method:

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. In a small bowl whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, briefly whip the eggs to break them up.
4. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
5. While the eggs are whipping, place the butter and chopped bittersweet chocolate on top of a double boiler. Heat until the butter and chocolate melts. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
6. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). 7. Add the flour mixture to the batter and carefully fold it in. Fold in the mini chocolate chips.
8. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
9. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes.
10. Cool on a wire rack before removing from the baking sheets.









Note:

For variations:


You can substitute 1/2 cup chopped toasted nuts, dried sour cherries or pepper mint candy for an equal amount of the chocolate chips OR 1/4 cup of nuts, cherries or crushed mint candy and 1/4 cup of Mini chocolate chips.

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MY TRIP TO ITALY PART IV / FOOD IN BOLOGNA


If you are following MY TRIP TO ITALY posts here are my previous posts


FOOD IN BOLOGNA

Bolognese sauce which is ragù alla bolognese in Italian is the most popular sauce all over the world.  It is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "Tagliatelle al ragù" and to prepare "lasagne alla bolognese".


Lasagna - Some Bolognese claim that lasagna was invented in Bologna.   Regardless of where exactly it originated, the version made in Bologna is one of the best and it just melts in the mouth.





Lasagna with fresh ricotta, spinach and hint of nutmeg..I am drooling...Was too good.


Piadine di Caprese






I had a chance to learn few authentic Italian dishes in a cooking school.  Here is what I learnt and enjoyed in Bologna. For your glance... and yes my lil chef too learned making some easy pasta recipe from the scratch and enjoyed it to the core.
 Gnocchi - Spinach Gnocchi, Ricotta Gnocchi Oh my god it was tooo good, Mezzaluna Ravioli stuffed with Fungi mmm Yumm. We had wonderful time in learning and eating what we made.

 








Tortellini and Tortelloni, few other shapes of pasta, Tagliatelle....  Yumm :)





 


  My little one too enjoyed making Pasta :)


 








Hope you all enjoyed Bologna :)  Stay tuned for the next place in Italy ......

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MY TRIP TO ITALY - PART III / BOLOGNA

Bologna is a wonderful place with mixture of monuments with the first class architectural and artistic history.  Bologna is the home of the oldest university in the world.   Bologna is renowned for its culinary tradition. It has given its name to the well-known Bolognese sauce, a meat based pasta sauce called in Italy ragù alla bolognese. Tagliatelle with ragù( Tagliatelle al ragù) , lasagne, tortellini served in broth are among the local specialties.  Some Bolognese claim that lasagne was invented in Bologna.   Regardless of where exactly it originated, the version made in Bologna is one of the best. I must say it melts in your mouth....Italian classics like Tagliatelle Bolognese, tortellini and tortelloni, mortadella, prosciutto, balsamic vinegar and parmagiano-reggiano all originated in the Bologna region. 

Bologna is the largest city of Emilia-Romagna Region in Northern Italy.  I had a chance to learn few authentic Italian dishes in a cooking school which you will be seeing in my next part of Bologna. I enjoyed very well as a foodie and at the same time it was nice interacting with other students, teachers and we had wonderful time.  It was absolutely wonderful and memorable trip to Bologna.  Food is a very important part of Italian culture and dining in Italy is a real pleasure. I am really enjoying each and every post of my Italy trip... Hope you enjoy it virtually and stay tuned for Bologna part II to see about the food in Bologna.

Here is my earlier posts




The Basilica of San Petronio is the main church of Bologna.





Piazza Maggiore











 



Red-bricked medieval city of Bologna.














Giambologna's Fountain of Neptune in Piazza Maggiore / Fontana del Nettuno




Bologna train station 



Stay tuned to see Food in Bologna !

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All recipes are on Petitchef