PS don’t hesitate to check my even more delicious recipe of brownie here.

2 Ingredients Brownie Recipe

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9 ratings

Ingredients

Batter

• 3 Eggs (at room temp)
• 230 grams of dark chocolate

Inclusions

• 70 grams of dark chocolate

Decoration

• 10 grams of drizzled dark chocolate
• 5 grams of grated dark chocolate

Instructions

1. Prepare the eggs by warming them up at room temp (approx. 20 °C / 68 °F) for at least 2 hours
2. Chop chocolate into small pieces
3. Set aside 1/4 of chopped chocolate - you will use it as inclusions at a later stage
4. Melt the rest of the chocolate in the microwave.
5. Break the eggs into an empty bowl and whip them for 5-8 minutes until soft peaks (see instructions video)
6. Combine whipped eggs with chocolate. I suggest you do it gently in thirds. This will allow keeping the structure of the final product well aerated.
7. After you mixed in the eggs - the batter should be of creamy texture and easily poor-able.
8. Add the chocolate chips and mix them in well.
9. Move the batter into a greased tin.
10. Bake the brownies at 170 °C / 340°F for approx 30 min until the wooden stick is dry.
11. Once the brownie is cooled decorate by drizzling with melted dark chocolate and immediately grate chocolate on top

Calories

313

13%

Fat

19

29%

Saturated

11

55%

Carbs

27

9%

Protein

6

Fiber

4

16%

Sugar

25

Sodium

48

2%

Cholesterol

93

31%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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HEADING FOR KETO BROWNIES SWEETNESS

The way I approached it was easy – I needed to find an optimum way to replace sugar. I tested all possible sweeteners available to me and ended up with Erythritol. The Internet has plenty of information about its performance in baking and even comparison with other alternative sweeteners. I found this overview being very useful if anyone wants to check it out for your information. Since I planned to explore sugar-free bakery further – I may prepare an extended article regarding this topic. So let me know if you are interested.

Now, once I had my sweetener selected,  I have worked through multiple modifications to get as close as possible to proper brownie taste. I’ve been inspired by Emma’s and Joe’s recipes, so married the two, with few additional tweaks. In my case addition of Mascarpone was the real winner –  to boost the taste and texture of my Keto brownies. So enough talking for today, and let’s crack on with those brownies 🙂

Keto Brownies Recipe

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3 ratings

Only 1G NET CARBS per slice in those delicious No-Coconut KETO Brownies. And, it's not just about baking, it's about how.. Because baking can be artistic!

Ingredients

• 50 grams Erythritol*
• 20 grams Grounded Almonds
• 20 grams Chocolate Whey Protein*
• 35 grams Unsweetened Cocoa Powder
• 1 grams Salt
• 20 grams Natural Yoghurt
• 20 grams Mascarpone
• 2 Eggs (Medium)
• 40 grams Dark Chocolate (90%)
• 55 grams Unsalted Butter
• 20 grams Sugar Free Chocolate*
• *those are affiliated links. As an Amazon Associate I earn from qualifying purchases.

Instructions

1. Mix all dry ingredients in a bowl, using whisk until well combined
2. In a separate bowl, weigh up mascarpone, yoghurt and eggs. Mix with a whisk until homogeneous.
3. Melt your butter and chocolate in the microwave, using heat resistant bowl. To make it easier - chop your chocolate and butter in small pieces. I normally melt those in 3 stages, each about 30s (800 w) and mix with spatula in between. After ingredients are melted - mix well until fully combined.
4. Now it is time to add butter/chocolate mixture into the bowl with mix from step 2. Whisk it well with spatula until smooth, and then add to your dry ingredients from step 1.  Keep mixing until you get smooth batter.
5. Transfer final batter into the tin, and use spatula to even the surface, as batter will be quite thick.
6. Now, when your brownie batter is ready for bake, place it to the preheated oven with no fan for 20-25 min at 160 °C/320 °F. Please, note, that you may need to change your baking time if your tin is higher/lower. For this recipe I used 21cm square tin (8 inches).  Use a wooden stick to check readiness -  it should come out dry.

Notes

Lastly, I recommend to decorate the top of your brownie with sugar free milk chocolate. Chop the bar into small pieces and sprinkle them one top of the Brownie immediately as it comes out of the oven. Let it cool and enjoy!

Calories

154

6.4%

Fat

14

21%

Saturated

8

40%

Carbs

3

1%

Protein

5

Fiber

1

4%

Sugar

1

Sodium

73

3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Hi all, my name is Alex, and I am addicted to brownies.  Especially Chocolate Brownies. I have to admit chocolate in all shapes and forms, and I can easily kill the whole chocolate bar with a cup of tea. But not every chocolate is the same. 

I love all my recipes to have a powerful taste and strong flavor. So, when it comes to brownies, I always seek something that is a little bit beyond conventional taste. I wanted my brownies to boost with flavor, and have every bit of chocolate expressed in full. After few rounds of experiments, I found my secret ingredient – cinnamon. In isolation, cinnamon is a spice, that is associated predominantly with autumn/winter recipes, warm and cozy seasons. But, in combination with chocolate and in the right proportion – cinnamon can play a key role in highlighting chocolate notes and bringing them to the next level.

This recipe has all the best of two worlds – a superb taste of dark chocolate, boosted with the cinnamon note, as well as light tough of white chocolate to make it 100% delicious.

For everyone as obsessed with brownies as I am, please, check out my White chocolate and cherry brownies and Pistachio brownies for a full variety of flavor!

If you’re visual and would like to follow me, while I am baking  – check out my latest YouTube tutorial down below.

Chocolate Brownies Recipe

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1 ratings

So full of chocolate flavour, chewy and soft, they melt in your mouth! If you are a fan of brownies and love chocolate as I do - don't miss out!

Ingredients

• 85 grams Plain Flour
• 140 grams Unsalted butter
• 180 grams Dark Chocolate (56% cocoa)
• 120 grams White Sugar
• 30 grams Cream cheese
• 2 Medium Eggs
• 1 grams Table Salt
• 2 grams Ground Cinnamon
• White chocolate chips and chocolate drizzle of choice for decoration

Instructions

1. Mix flour with 20g of sugar, salt, and cinnamon. This step allows getting easier distribution of flour in the final batter.
2. In a separate bowl, start whisking eggs with the rest of sugar and cream cheese, until light foam is formed. Best to use eggs are at room temperature, so you are avoiding quick thickening of fat & chocolate during the next stage. To ease the distribution of cream cheese - premix it with sugar prior to adding eggs.
3. Melt your butter in the microwave, using heat resistant bowl. To make this easier - chop your butter into small pieces. I normally do it in 3 stages, each about 30 s (800 W), and mix with a spatula in between. Once melted - leave it aside, while melting dark chocolate in the same way in a separate bowl. Combine butter and chocolate, and mix well until fully combined.
4. Now it is time to add butter/chocolate mixture into the bowl with eggs and sugar. Mix it well with a spatula until smooth, and then add your dry ingredients from step 1. Keep mixing until you get a smooth batter.
5. Transfer the final batter into the tin, and use a spatula to even the surface.
6. Lastly, I recommend decorating the top of your brownie with white chocolate chips. They will look gorgeously after the bake 🙂
7. Now, when your brownie batter is ready for bake, place it in the preheated oven with no fan for 30-40 min at 175 °C/350 °F. Please, note, that you may need to change your baking time if your tin higher/lower. For this recipe, I used 18cm round paper tin (7 inches). Use a wooden stick to check readiness - it should come out dry.

Notes

Wait until cool, and then decorate with white and dark chocolate icing, if you wish to have more indulgence of your chocolate notes.

 

Calories

323

13%

Fat

22

33%

Saturated

13

65%

Carbs

29

9.7%

Protein

4

Sugar

22

Sodium

104

4.3%

Cholesterol

75

25%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Calling on all pistachio fans, because these Pistachio Brownies will make your day! A love child of white chocolate and pistachios, they bring brownies to an absolutely different level!

Lately, I have developed a bit of brownie obsession. My White chocolate and cherry brownies were featured a few weeks ago, as well as few more twisty recipes WIP. So, do watch this space! These Pistachio Brownies are amazing, as they combine all the best from white chocolate, sweet buttery notes with the nuttiness of pistachios. Like my good friend described it after trying – these are finger-licking delicious!

I like to think about blond brownies as an extension of traditional brownies, where white chocolate and add-ins are the ones that make the party happen. With pistachios in the mix, the oozing of the taste is far greater.

In the beginning, I was not really sure how to deliver my vision. With these kinds of products, the intensity of nutty taste is always an addition, rather than a dominant. Obviously, this is not what I want to settle for. So, as a solution, instead of just adding chopped pistachios into the batter, I prepared pistachio custard. As if I was about to make pistachio ice cream. Why? Two reasons. One, it really helps to release more flavor, and two – it adds even more moisture and softness to the final product.

Of course, if you love indulgence as I do, and you want to get absolute maximum flavor – add a splash of almond essence. The reason for this is that in tiny doses flavor profile of almond is quite similar to pistachio. Product developers and flavorists often use this trick to enhance pistachio notes in desserts.

With these brownies here, you will not get a milky chocolate-forward taste. It will be all about pistachios… So let’s crack on!

To make this easier, check out my Pistachio Brownies YouTube tutorial down below.

Pistachio Brownies Recipe

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81 ratings

You want more pistachio, do you? Well, this match was made in heaven - White chocolate & Pistachio brownies. So soft, full of flavor, and 100% delicious! And these have even more pistachio taste, thanks to a little trick we used...

Ingredients

Custard:

• 90 grams Chopped Unsalted Pistachio
• 150 grams Milk
• 20 grams Sugar
• 2 Egg Yolks
• 1 gram Almond Essense
• !Batter:
• 85 grams Plain Flour
• 140 grams Unsalted butter
• 180 grams White Chocolate
• 90 grams White Sugar
• 2 Medium Eggs
• 2 grams Table Salt
• 6 grams Vanilla paste
• Adding all Pistachio Custard
• Green food colorant to your choice (optional)

Add-in:

• Unsalted pistachio for decoration

Instructions

1. I suggest you start with pistachio custard because it requires a chilling step. You can catch up on the rest of the prep while custard is cooling down
2. Now, crush pistachios with 10g of sugar using a blender to get to 1/4 of their original size. After that, add milk and crushed pistachios into the pan. Simmer on medium heat, while mixing constantly, until starts to boil. Take off from the stove, and add almond flavor.
3. Whisk 2 egg yolks with the remaining 10g of sugar.
4. Add Milk/Pistachio mixture to the egg yolks while mixing. Give it a good stir and put it back into the pan. Now you are ready to cook the custard.
5. Keep it on low heat, mix regularly with heat resistant spatula. In 3-5 min you will see the custard thickening. Take the pan off the stove and let it cool until room temperature.
6. Now you have time to work on your main batter.
7. Mix flour with 1/4 of sugar and salt. This step allows getting easier distribution of flour in the final batter
8. In a separate bowl, start whisking eggs with the rest of the sugar, until light foam. Best to use eggs when they are at room temperature, so you are avoiding quick thickening of fat & chocolate during the next stage.
9. Melt your butter in the microwave, using heat resistant bowl. To make this easier - chop your butter into small pieces. I normally do it in 3 stages, each about 30 s (800 W), and mix with a spatula in between. Once melted - leave it aside, while melting chocolate in the same way in a separate bowl. Combine butter and chocolate, and mix well until fully combined
10. Now it is time to add butter/chocolate mixture into the bowl with eggs and sugar. Mix it well with a spatula until smooth, and then add your dry ingredients.  Keep mixing until you get a smooth batter
11. Now, when everything is well mixed, the last step is to add cooled pistachio custard and vanilla paste. You can also add green food colorant at this stage, but it's optional
12. Transfer final batter into the tin, and use a spatula to even the surface
13. Lastly, I recommend decorating the top of your blondie with chopped pistachios. Trust me, it will only make it better
14. Now, when your blondie batter is ready for bake, place it in the preheated oven with no fan for 30-40 min at 175 °C/320 °F. Please, note, that you may need to change your baking time if your tin is a different size. For this recipe, I used 18cm round paper tin (7 inches).  Use a wooden stick to check readiness -  it should come out dry.

Calories

392

16%

Fat

28

43%

Saturated

14

70%

Carbs

31

10%

Protein

7

Sugar

24

Sodium

18

0.8%

Cholesterol

123

41%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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The spring is in the air, with rays of sunshine glimpsing through the clouds and birds cheering outside. At this time of the year, I love making something sweet and delicious for my soul, and as a reminder that warm sunny days are around the corner.

What do you know about Cherry Blondies Brownies? I always get asked, if those are real brownies or something else? Simply, the main difference between a blondie and a brownie is the choice of chocolate. Unlike well-known chocolate brownies – blondies are made with white chocolate to indulge in rich vanilla flavor and sweet buttery notes.  And my favorite thing about them is that your imagination can go crazy with add-ins: chocolate chips, berries, nuts, spices, etc.

I spent quite some time trying to create a simple, but delicious blondie recipe, using the very best ingredients and all my favorite add-ins. The one I am going to propose today is easy to make and it turns out great every time – I really hope you will love it and it becomes your go-to Brownies too. I am proud to introduce you to my very special White Chocolate and Cherry Brownies.

PS Make sure you also check out my very special Carrot cake cookies.

Shall we start?

I always start with pre-weighing all the ingredients, so I am not distracted during the process. Best to use kitchen scales and be as precise as you can when you prep for baking – you’ll save yourself time and effort, and I promise you – you will get almost everything right the first time. The rest is quite straightforward

White Chocolate and Cherry Brownies Recipe

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6 ratings

A quick and simple recipe to make for your tea time or serve as a dessert at your party - you will not be disappointed!

Ingredients

Batter:

• 85 grams Plain Flour
• 2 grams Table Salt
• 140 grams Unsalted butter
• 180 grams White Chocolate
• 2 Medium Eggs
• 90 grams White Sugar

Add-in:

• 140 grams Glazed Cherry

Instructions

1. Mix flour with 1/4 of sugar and salt
2. In a separate bowl start whisking eggs with the rest of the sugar until it starts making small bubbles as a sign, it's aerated. Best to use eggs when they are at room temperature, so you are avoiding quick thickening of fat & chocolate during the next stage.
3. Melt your butter in the microwave using heat resistant bowl. To make this easier - chop your butter into small pieces. I normally do it in 3 stages each at 30 s (800 W) and mixing with a spatula in between. Once melted - leave it aside and melt chocolate, in the same way, using a separate bowl. Combine butter and chocolate and mix well until it is smooth.
4. Now it's time to add butter/chocolate mixture into the bowl where we have eggs and sugar. Just mix it with a spatula until well combined, and then add dry ingredients, while gently mixing it aiming to get a smooth batter with no lumps.
5. The very last thing is your add-ins. As I said, in this recipe, I am using glazed cherries from the shop. Just drop them into your batter and gently combine together with a spatula.
6. Now, when your brownie batter is ready to be baked, place it in the preheated oven and bake with no fan for 30-40 min at 160 °C/320 °F. Please, note, that you may need to change your baking time if your tin is different in size. For this recipe, I used 18cm paper tin (7 inches).  Use a wooden stick to check if it is ready -  it should come out dry.

Notes

Once out of the oven – let it cool. My family loves our blondies chilled in the fridge overnight.

Calories

345

14%

Fat

25

38%

Saturated

13

65%

Carbs

28

9.3%

Protein

4

Sugar

20

Sodium

16

0.7%

Cholesterol

75

25%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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