Wheatandmilkfreebrownies Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.

Steps:

• Preheat oven to 325 degrees. Grease and flour a 9 x 9 " baking pan.
• In a medium bowl, cream 1 1/4 cups of sugar and 4 tbsp of butter. Add 2 eggs and mix well. Stir in half of the Kahlua. Sift together 1 cup of flour, cocoa poweder, and salt. stir into the butter mixture until well blended. Spread half of this mixture evenly into the prepared baking pan.
• In another bowl, stir together the 1/4 cup flour and 1/4 cup sugar. Add softened cream cheese and mix well. Stir in one egg and the vodka. Mix until smooth. Spread this evenly over the chocolate layer. Pour the remaining chocolate mixture over top of this. You can make a pattern of stripes or swirl the chocolate with a toothpick.
• Bake for 35 to 45 minutes in the preheated oven. When brownies are cool, brush with the remaining 1/4 cup of Kahlua. .

Steps:

• Pre heat the oven to 180/160 fan
• Grease or line a 25cm square baking tin
• In a large glass, heat proof bowl place the chocolate and the margarine and set it over a pan of simmering water. Do not allow the bowl to touch the water.
• Stir until glossy and set aside
• In a bowl mix the cocoa, flour,sugar and almonds then pour into the chocolate mixture. This makes a very thick paste
• Whisk the eggs in a cup and add to the bowl. Mix well until smooth and silky
• Pour into the prepared tin and cook for 25 minutes. The top will look crusty yet the brownie beneath will still be quite soft.
• Allow to cool. Cut into slices and store in air tight container. Best eaten same day or next.

Steps:

• Preheat oven to 350°F Grease square 8"x 8" non-stick baking pan with the cooking spray of your choice and set aside.
• Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and mix with an electric mixer until all of the ingredients are wet. Pour the batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for five minutes. Gently remove from pan; place on wire rack to cool the rest of the way. Slice, serve and enjoy. Brownies freeze well for 4 - 6 months.