Brownieterrarium Recipes

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

MMM-MMM BETTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
• Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

BROOKE'S BEST BOMBSHELL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
• Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

BEST FUDGIEST BROWNIES

Steps:

• Preheat oven to 175°C | 350°F.
• Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Fold in 3/4 of the chocolate pieces.
• Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
• Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!

BROWNIE BRITTLE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl beat together the brownie mix with the melted butter, egg white and 1/3 cup water until well combined. Use a rubber spatula to fold in the chocolate chunks and crushed candies.
• Pour the batter onto the prepared baking sheet and use an offset spatula to spread into an even 1/4-inch-thick layer. Scatter over the pretzel twists and gently press into the top. Sprinkle with the sea salt.
• Bake until crisp looking and mostly dry, 30 to 40 minutes. Then turn off the oven and leave the brittle inside until completely cool and dry. Break apart and serve.

BROWNIE TERRARIUM

Steps:

• For the Mousse:.
• In a medium bowl, whisk to combine egg yolks, sugar and salt until thickened. In a small saucepan, heat 1/4 cup heavy cream over medium until bubbles start to form around the edges of the pan. Stir in chocolate and melt completely.
• Whisk 1/3 of the chocolate into the egg yolk mixture, then add back to pot with remaining melted chocolate. Cook over medium heat, stirring often, for 2 minutes. Remove from heat and set aside to cool slightly.
• In the bowl of a stand mixer with whisk attachment, whisk remaining 1 cup heavy cream to medium peaks. Fold cooled chocolate mixture into cream until completely combined and transfer to a pastry bag fitted with a 3/4-inch tip. Refrigerate for 2 hours until completely chilled.
• For the Brownies:.
• Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan nonstick baking spray and line pan with a piece of parchment paper, leaving the edge of the paper overhanging slightly. This will make it easier to remove the brownies from the pan once they are cooked and cooled.
• Melt the oil in a small saucepan over a medium heat, stirring gently. Once completely melted, remove from the heat and add the dark chocolate. Stir until fully combined and melted.
• In a large bowl, whisk to combine the coconut flour, baking powder, salt, and cocoa powder. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment, or use an electric whisk, and beat until light and creamy. Alternatively you can do this by hand using a bit of elbow grease! Add the sugar and continue to beat until all is incorporated.
• Gradually add the melted chocolate and oil mixture to the egg and sugar mixture, whisking the whole time. Gently fold in the coconut flour mixture, making sure everything is well incorporated, but trying not to knock out any air.
• Spoon batter into prepared pan, level out and dust with an extra sprinkle of sea salt.
• Bake for about 25-30 minutes, or until a skewer inserted around the outside of the cake comes out clean. The very middle can still be pretty squidgy - you want to take it out when it's slightly underbaked, so that it stays super-gooey and moist. Cool in the tray before cutting.
• For the coconut moss.
• Line a baking sheet with parchment paper. In a medium bowl, combine coconut and food coloring gel until coconut is a light green "moss" color. Spread onto prepared baking sheet and let dry.
• Directions:.
• Fill a large piping bag with chocolate mousse. Pipe mousse into bottom of terrarium and use a spoon or offset spatula to smooth and fill in the gaps around the edges.
• Top mousse with candy rocks, then graham crackers, crumbled brownies and coconut moss. Place cacti in terrarium to finish.