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  /  Recipes   /  Bake Along #28 – Everything I Ever Wanted in a Brownie

Bake Along #28 – Everything I Ever Wanted in a Brownie

This week is pretty much special. There is quite a lot of suspense in the air this time. I was into flavour hunt in the recent past and I thought it will be fun if we had a game to hunt for more flavours. I raised a contest in the group asking for members favourite brownie layer combinations and there were surprisingly almost 30 different flavours. It looked more like a contest then and I had to really collate everything and arrive at one. That was literally a fascinating thing for me to do and it was totally fun. Here too I really didn’t finish up completely with what I chose, but then there is a final winner. I did choose one from the whole lot of entries. The layers from the bottom are brownie topped with white chocolate shavings, oreo dunked in caramel syrup, brownie topped with milk chocolate shavings, milk chocolate ganache, peanut butter drizzle. And if not the flavour rows are familiar, the name could have hit the light? or not ?

That’s Sanja Shivakumar, a B.com Student cum bakeress of Sweet Cravings. Sweet cravings is one year old and all that’s part of its growth has been exceptionally high. Sanjna bakes and decorates her cakes with a professional touch and she also takes baking classes based at coimbatore, TN. She aspires to take her culinary journey, a dream cum passion as her future career and Fondbites is wishing her many more successes to come and to achieve lots more in her life. Good luck Sanj!!

I have been juggling between lot of new stuffs thats coming on the Fondbites way and owling every night has become a routine almost everyday. I’m here, going to cut shorten all that I wished to talk about lamingtons, but this is something you will enjoy doing and wont even want to give it away. You would rather feel, let me freeze it and eat it through out the whole month. You would not want to give away this baby, I bet !

Said this, I had to alter a bit of what Sanjna had given. Her original specification was

1. Oreo soaked in caramel sauce
2. Chocolate mousse
3. Fudgy brownie with white choco chips
4. Milk chocolate ganache with peanut butter swirl

To make the baking process easy to follow I adapted it and changed it like this

1. Fudgy Brownie top with white chocolate
2. Oreo Soaked in Caramel sauce
3. Fudgy Brownie with milk chocolate
4. Chocolate Mousse top
5. Milk Chocolate Ganache
6. Peanut butter drizzle

Ingredients:

Recipe source: Joyofbaking

  • All-purpose flour – 1 1/2 cups
  • Baking Powder – 1 1/2 teaspoons
  • Salt – 1/4 teaspoon
  • Unsalted Butter – 1/2 cup, at room temperature
  • 3/10Granulated white Sugar – 1 Cup
  • Eggs – 2, at room temperature
  • Pure vanilla extract – 1 teaspoon
  • Milk – 1/2 cup, at room temperature

Coating:

  • Vanilla Pastry Custard – 1/2 cup, use this recipe or make from ready packets
  • Fresh whipping cream – 1/2 cup

Chocolate Frosting:

  • Icing sugar – 4 cups, sifted
  • Cocoa powder – 1/3 cup
  • Unsalted butter – 3 tablespoons, cut into pieces
  • Milk – 1/2 cup

Method:

1. Pre-heat oven to 170 degree C. Line up 9 inch square cake tin with butter paper and butter the same. To the bowl of your electric beater, add butter and beat till smooth and no lumps. Add sugar and beat on medium high speed for about 5 minutes until the mixture has turned creamy, pale and fluffy. This process is important as this is where you incorporate air into your batter, which will give your cakes the texture. After which add the eggs one by one and beat for 1 minute after each addition.

2. Add pure vanilla extract and beat until incorporated. Sift together flour, baking powder and salt. Add the flour mixture into the batter in three portions and the milk mixture in two portions, alternating both of them, and beating after each of the additions of flour and milk, but just until incorporated. Here you should not over beat, you have to beat just until flour and milk are incorporated into the batter after each addition. Flour and milk are divided into portions and added, just to ensure avoiding over beating of the batter. Because over beating your batter will end up in tougher cakes.

3. Spoon the batter into the prepared pan and tap it once or twice on your counter to get rid of any air bubbles and bake in pre-heated oven for 30 to 40 minutes until the top is golden brown, well risen and a tooth pick inserted into the center comes out clean. Cool on wire rack and cling wrap the cake and refrigerate it until you make your chocolate frosting. It is good to refrigerate, because slicing a cold cake is much easier than a fresh cake. A fresh cake when cut will end up having a lot of crumbs where as a cold cake will have precise cuts.

4. In a microwave safe bowl add the ingredients called for chocolate frosting except the icing sugar. Microwave in 30
seconds interval until the butter fully melts and everything combines together. Now Add icing sugar and mix well using a wire whisk. Once it has been fully incorporated, microwave again until the mixture is hot and runny and icing sugar seems to be almost dissolved. It took about 2 minutes in total, but I did only in 30 seconds interval.

5. Remove cake from refrigerator and cut them into 16 equal squares.

6. Have your cooling rack on top of butter paper or a mat, that will help catch the chocolate frosting. Now dip each cake square into the chocolate frosting. Make sure all the 6 sides are thoroughly coated with the chocolate sauce, let them rest on the cooling rack for a while. Complete it quickly for all 16 pieces. This is quite a messy job, but worth it all at the end, trust me!

7. Spread dessicated coconut on a plate, and use your palette knife to lift the chocolate coated squares and dust them all over with the coconut. Make sure again all sides are coated. Let them set on butter paper at room temperature. This might take an hour. You are ready to take a bite while its still not set, or patiently see them change dry on the outside and then you are all set to really test, how are these 3 combinations really going to work on your taste buds!!. I bet they are going to be a minute full of heaven!

They are good for about 4 to 5 days refrigerated, frozen even longer. You can choose to warm them before serving, make sure you warm them in 10 seconds interval and the chocolate sauce wont melt. Else they make great dessert chilled!

Also, do not let them sit on the cooling rack for long, as the chocolate frosting might set and stick to the rack and you might find it difficult to lift the squares. As I already said, you can change the coating to your taste, but to call them lamingtons you got to stick to dry coconut

This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers, bake one recipe every week along with me. To join the group, send a join request in the facebook group and I will send you a confirmation message, after you confirm that you will bake every recipe with me each week, I will add you to the group

Recipes of previous Bake Along can be viewed here

Members – Once after you finish baking, post the link of your finished picture below using the linky tool.

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