Skip to main content
logo
Food Advertising by

Almond Choc Brownies ~ 杏仁巧克力饼


This Almond Choc Brownie is a cross between a fudge and cakey brownie with rich nutty chocolate flavour.   Instead of frosting I took the shortcut, topped it with a chocolate glaze and sprinkled on some goji berries for colour.  You can opt not to apply the chocolate glaze and just eat it as it is.  Either way it tastes just as good!



Almond Choc Brownies ~  杏仁巧克力饼
Ingredients
  • 113 gm butter
  • 120 gm bitter sweet chocolate, coarsely chopped
  • 100 gm caster sugar
  • 2 large eggs
  • 45 gm plain flour
  • 20 gm almond powder
  • 50 gm almond nibs, lightly toasted
  • 1 tsp vanilla
  •  a pinch of salt
  • goji berries (optional)
Chocolate glaze
  • 130 gm bitter sweet chocolate   
  • 35 gm butter/shortening           
Method
  1. Melt butter and chocolate over a saucepan of simmering water.  Remove from heat.
  2. Whisk in the sugar and vanilla till sugar has dissolved and mixture is smooth and glossy.
  3. Add eggs one at a time and whisk.
  4. Stir in flour, almond powder, salt and nuts.
  5. Pour battter into an 8 inch parchment paper lined pan with overhanging sides.
  6. Bake in a preheated oven @ 165 deg.C for 19 to 20 mins till Brownies pull away from the sides and toothpick inserted comes out with some crumbs.  Remove from oven and let cool in pan.
  7. Meanwhile, stir and melt the chocolate and butter or shortening over a pot of simmering water till mixture is of a pouring consistency.
  8. Once cooled, pour the melted chocolate over the top, sprinkle on some goji berries.
  9. Refrigerate for about 15 mins. till chocolate glaze is dry and set and starts to dull.
  10. Remove from pan and cut with a sharp knife, wiping the knife now and then with a damp cloth.
  11. Yield :  16 pieces
Note :  You can replace almond powder with plain flour.





Comments

  1. So chocolatey and delicious! Beautiful with those red goji berries atop.

    ReplyDelete
  2. I like fudgy brownies. Yours look pretty with the little goji berries on top.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…