I have always been a person who enjoys desserts; both eating them and making them. And with the current situation, I finally got to baking some desserts.
It seems like 2020 has been a fateful year for all of us. COVID-19 has resulted in this never-ending lockdown and yes, we are feeling bored. The only thing which kept me alive all this time was baking.
It’s just that flour, eggs and sugar can always whip happiness! So here are two of the easiest desserts recipes which are bound to give you joy. Happy cooking!
The Phenomenal Brownies
First, I am no professional baker so pardon me for any mistakes, but when I came across this full proof recipe from Vinesh Johny, chef of Lavonne Academy India, I knew I had to write about his phenomenal brownies.
They guarantee you ultimate pleasure and are yet very easy to make. Save yourself from this mundane lockdown by making some life-changing desserts like these brownies!
This recipe uses a whole lot of chocolate so be prepared.
- Butter – 100g
- Olive oil – 40g (if not available, you can replace it with an extra 40g of butter)
- Chocolate – 180g (preferably dark or semi-sweet chocolate)
- Flour – 90g
- Cocoa powder – 30g
- Brown sugar – 180g
- Eggs – 2
- Yolks – 1
- Chopped chocolate – 150g
- Salt – 3g
- Vanilla essence – 1 teaspoon
Preheat the oven at 170°Cfor 10 minutes. Line a 8*8” square baking pan, preferably metal, with baking paper, pressing it firmly into the corners. You can coat it lightly with some butter or non-stick spray but that is optional. Set it aside for the time being.
Start by melting 100g of butter with the 180g of dark chocolate using the double boiler method – that is melt them together in a heatproof bowl over a saucepan of boiling water, the bowl should not touch the water.
In another bowl start mixing the brown sugar with the eggs, yolk and vanilla. Mix them well till all the sugar has dissolved and pour in the melted chocolate-butter mixture into it. Start combining it again, so that everything is well incorporated.
Add the 40g of olive oil into the mixture and start sifting the flour, cocoa powder, 150g of chopped chocolates and salt into it. Fold the batter gently (don’t mix it).
Pour the batter into the 8*8” square baking pan and now your brownie batter is ready to go into the oven. Bake the brownies at 170°C for 25-30 minutes. Bake the brownies until they are lightly puffed in the centre. Stick a toothpick inside the brownies and if it comes out greasy with a few crumbs attached then your brownies are ready.
Take it out of the oven and sprinkle some sea salt. Let the brownies cool for some time and then take them out of the baking pan and cut them into squares. You can serve them alone or with some decadent scoops of vanilla ice cream or with any other desired topping. Voila! your phenomenal brownies are ready. One of the best desserts ever!
Bakery Style Chocolate Chip muffins
Whenever I go to Starbucks, I always end up ordering their caramel macchiato and the iconic blueberry muffins. I love my muffins when they are big in size, flavour and texture. They need to be fluffy and moist with the perfect crispy top.
This muffin recipe is probably one of the easiest ones. Trust me when I say, you don’t need to go to cafes anymore as you can achieve perfect bakery-style muffins right at home!
- Flour – 2 ½ Cups
- Baking Powder – 1 tablespoon
- Baking Soda – 1 teaspoon
- Salt – ½ Teaspoon
- Semi-Sweet Chocolate Chips – 1 cup
- Castor/Granulated Sugar – 1 cup
- Butter (melted) – ¼ Cup
- Vegetable oil – ¼ Cup
- Vanilla Essence – 1 tablespoon
- Buttermilk, Room Temperature – 1 cup
- 2 Large Eggs, Room Temperature
- Chocolate Chips for topping
In a bowl start mixing the flour, salt, baking powder, and baking soda together. Make sure that there are no lumps. Add the chocolate chips into it, mix well, and keep it aside.
In another bowl, combine the wet ingredients – sugar, melted butter, eggs, vanilla essence, oil, vanilla and buttermilk together. Whisk the ingredients really well so that the sugar dissolves completely.
Now start adding the dry ingredients into the wet mixture. In order to avoid clumping, you need to add it in batches. It needs to be kept in mind that we are not over mixing the batter because that can result in dense muffins so ensure a very gentle folding of the ingredients together.
Don’t stress out because yes, the batter will be on the thicker side and that is normal. Rest the batter for 30 minutes.
Preheat the oven at 170°Cfor 10 minutes. Take a cupcake mould and coat it lightly with butter or non-stick spray. Scoop out some batter in each of the moulds and bake them at 170°C for 15-18 minutes.
Stick a toothpick inside the muffins and if it comes out clean, your chocolate chip muffins are ready. They taste best along with some great coffee but you can always have them alone.
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