Tuesday, April 5, 2011

Brownie Squares with Praline Topping

Brownies are an indulgence,especially ooey gooey fudgy brownies. No matter how many times you make them you want more and more.With or without icecream they are dessert or anytime snack for me. I adapted these delicious fudgy brownies from here and they are from the book "The Pastry Queen" by Rebecca Rather. I made one -third of the recipe and used my square cake molds to bake three brownie squares.As usual, I made slight changes here and there,like using semi sweet instead of the dark choc in the original and replacing egg with flax seeds.

Ingredients: 
Butter: 1/4 cup
Chocolate: 1 oz (I used semi sweet)

Regular Sugar: 1/3 cup (I used a little less asmy choco was semi sweet)
Brown Sugar: 1/4 cup 

Egg: 1or Egg Replacer :1/4 cup (1 tbsp ground flax + 3 tbsp water mixed together)

Vanilla : 1 tsp

Instant Coffee Powder: 1 tsp +  Boiling Water: 1tsp mix together


AllPurpose Flour: 1/ 3 cup
Salt:  big pinch (1/12tsp !)(adjust if using salted butter)

Praline Topping: 
Pecans/ Walnuts: 1/3 cup toasted and chopped

Cream: 8 tsp
Brown sugar: 1/3 cup
Corn Syrup: 1 tsp
Butter: 2 tsp

Vanilla: 1 tsp

Preparation:
Chop the choc square and melt it together in a bowl -preferably big- using double boiling method. Stir well until the chocolate has completely melted. Remove from heat and stir in the sugars. Addin the egg or egg replacer mix and vanilla  and stir until you get a smooth shiny batter. Stir in the coffee + water mix.Add in the flour to which a small pinch of salt has been added and stir to combine. Pour into well greased cake molds.


Bake for about 20-25 minutes in a preheated oven at 350F or until most of the bubbling has been stopped and they start to shrink slightly from the edges of the mold. The middle will still be gooey and bubbling. Cool completely in a rack while you prepare the topping.

Praline Topping: 
Toast and chop the nuts and keep aside. Combine together cream,brown sugar,butter and corn syrup-or molasses/honey/maple syrup - together and stir over low heat until the butter melts and the mix is smooth. Bring to a low boil and continue cooking for about 6 minutes without stirring. Remove from heat and cool for about 5 minutes. Stir in the chopped nuts and vanilla. Pour this over the cooled brownies and using a spatual or knife, spread it evenly.

Cool for about 15 minutes. Then Dig in  :D 

Oeey gooey brownies. One bite and you are in a chocolate heaven. Do find these brownie squares at the Best Brownie Event at EasyCooking while I have mine with a scoop of vanilla .



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