AuthorBiteSized4 scrumptious brownies with Pinoy twist!
Preheat oven to 165 degrees Celsius. Line the bottom of 4 pans with wax paper leaving flaps or an overhang of wax paper on the sides. Spread oil on the pan.
Prepare a pot of water and let it simmer on low heat. Place a bowl on top of the pot, make sure that the bowl does not touch the surface of the water.Melt the butter in the bowl and then add the cocoa powder, sugar, and salt. Take out from heat.
Add the eggs one by one in the mixture and then whisk until the mixture becomes thick. Slowly add in flour and continue whisking or beating until flour is well distributed and mixed in with the batter (make sure there are no lumps)
Divide the batter into 4 separate bowls.
Take one bowl of brownie batter and then fold in crushed chocnut in batter. Pour into one baking pan and bake for 20 minutes or until cooked. Set aside to cool.
Once cooled down, pour melted chocolate on top of the brownies and decorate it with half chocnut bars.
Take about 3 pieces of dalandan and juice it, straining out seeds. Take one bowl of brownie batter and mix the dalandan juice in the brownie batter. Set aside.
Take the remaining dalandan pieces and slice it in thin discs, take out seeds, and layer it on a baking pan and set aside.
Take a small sauce pan and boil water, sugar, and corn syrup before pouring it on the dalandan slices layered on the baking pan. Cover with aluminum foil and bake for about 50 – 55 minutes.
Take out from oven and place in cooling racks to dry for about an hour. For best results, dry it overnight. Sprinkle the slices with white sugar.
Take the baking pan with the dalandan brownie batter and bake for 20 minutes. Once baked, top with the candied dalandan slices.
Take one bowl of the brownie batter and fold in crushed kasoy and toasted desiccated coconut. Pour in pan and bake for 20 minutes. Take out from oven once baked and set aside to cool
Once cooled down, drizzle melted white chocolate on top and sprinkle toasted desiccated coconut on top of the white chocolate.
Take a small pot and boil water, hot sauce, muscovado sugar, and chopped dried mangoes. Bring to a boil or until dried mangoes are rehydrated.
Take a bowl of brownie batter and fold in the spiced mango compote. Bake for about 20 minutes.
Ingredients
Directions
Preheat oven to 165 degrees Celsius. Line the bottom of 4 pans with wax paper leaving flaps or an overhang of wax paper on the sides. Spread oil on the pan.
Prepare a pot of water and let it simmer on low heat. Place a bowl on top of the pot, make sure that the bowl does not touch the surface of the water.Melt the butter in the bowl and then add the cocoa powder, sugar, and salt. Take out from heat.
Add the eggs one by one in the mixture and then whisk until the mixture becomes thick. Slowly add in flour and continue whisking or beating until flour is well distributed and mixed in with the batter (make sure there are no lumps)
Divide the batter into 4 separate bowls.
Take one bowl of brownie batter and then fold in crushed chocnut in batter. Pour into one baking pan and bake for 20 minutes or until cooked. Set aside to cool.
Once cooled down, pour melted chocolate on top of the brownies and decorate it with half chocnut bars.
Take about 3 pieces of dalandan and juice it, straining out seeds. Take one bowl of brownie batter and mix the dalandan juice in the brownie batter. Set aside.
Take the remaining dalandan pieces and slice it in thin discs, take out seeds, and layer it on a baking pan and set aside.
Take a small sauce pan and boil water, sugar, and corn syrup before pouring it on the dalandan slices layered on the baking pan. Cover with aluminum foil and bake for about 50 – 55 minutes.
Take out from oven and place in cooling racks to dry for about an hour. For best results, dry it overnight. Sprinkle the slices with white sugar.
Take the baking pan with the dalandan brownie batter and bake for 20 minutes. Once baked, top with the candied dalandan slices.
Take one bowl of the brownie batter and fold in crushed kasoy and toasted desiccated coconut. Pour in pan and bake for 20 minutes. Take out from oven once baked and set aside to cool
Once cooled down, drizzle melted white chocolate on top and sprinkle toasted desiccated coconut on top of the white chocolate.
Take a small pot and boil water, hot sauce, muscovado sugar, and chopped dried mangoes. Bring to a boil or until dried mangoes are rehydrated.
Take a bowl of brownie batter and fold in the spiced mango compote. Bake for about 20 minutes.
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