PESSACH BROWNIES
Sonja Zino van gister tot komende Saterdagaand mag ons nie meel gebruik nie, maar dit laat ons nie sonder gebak vir ons feesdae nie. Daar is heelwat plaasvervangers en truuks. Die is `n brownie koek en die resep is van my plaaslike bakmeester.

150 gr botter of ¾ koppie olie
200 gr sjokolade
4 eiers
200 gr suiker /1 koppie
40 gr of ⅓ koppie kakao
75 gr of ¾ koppie potato flour
35 gr of ⅓ koppie gemaalde neute of amandels
1 teelepel bakpoeier
2 eetlepels Nescafe
knippie sout
Smelt botter/olie, voeg sjokolade by en meng tot glad. (ek voeg hier sout by)
Voeg by eiers en suiker, oppas dat sjokolademengsel nie te warm is.
Voeg nou die res van die bestanddele by en meng goed.
Bak in gesmeerde pan in voorverhitte oond, so 25 min by 170 ºC.
Verkoel goed voor gesny.
Nota:
Sjokolade bo-op is sommer my eie konkoksie en ek het van die bestanddele aangepas sodat die koek nie dairy is nie.
Foto en resep: Sonja Zino: Oded Fisher

FUNFETTI WHITE CHOCOLATE BROWNIES
6 tablespoons butter (very soft)
8 oz white chocolate
¾ cups granulated sugar
2 eggs
½ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cup all purpose flour
⅓ cup rainbow sprinkles, plus extra for the top

Melt white chocolate in the microwave gently on 70% power until smooth.
Pour into a mixer with the butter and beat smooth.
Add sugar, eggs, salt and vanillaandmix.
Add the flour and mix.
Gently fold in sprinkles.
Pour batter into 8×8 pan lined with nonstick foil.
Top with more sprinkles.
Bake at 180ºC for 25-28 minutes.
Let cool before cutting.
Recipe and photo: Daniellie

CHOCOLATE  ASTRO BROWNIE
1 cup butter
½ cup cocoa powder
1 ½ cups granulated sugar
4 extra large eggs
1 cup cake flour
1 teaspoon baking powder
1 teaspoon vanilla essence
1 box astros(sit ektra in dit lekker)

For icing:
2 cups icing sugar
3 tablespoons cocoa powder
½ teaspoon vanilla essence
1 tablespoon butter
1-2 tablespoons hot water

Preheat oven to 180°C. Melt butter in a heavy based saucepan over meduim heat and mix in cocoa powder. Remove from heat and stir in sugar. Add eggs and beat well with a wooden spoon. Sift flour and baking powder into mixture and stir until just combined. Stir in vanilla essence and astros. Pour mixture into a greased 20 x 30cm cake pan and bake for 25 to 30 min or until brownies spring back lightly when touched.
Combine icing ingredients with enough hot water to make a smooth spreadable icing.
Pour over brownies. Allow icing to set and brownies to cool down and enjoy

Foto:  Lucinda Booyse

TRIPLE CHOCOLATE BROWNIES
Makes 15
200 g dark chocolate (70% cocoa), chopped
150 g unsalted butter
125 g dark brown sugar
125 g caster sugar
4 eggs
200 ml (¾ cup) flour
30 ml (2 tablespoons) cocoa powder
pinch of salt
100 g double-decker chocolate (white and milk chocolate), cut into blocks

Preheat the oven to 180 °C. Grease a 23 cm square baking tin and line with baking paper.
Heat water in a saucepan over medium heat until it begins to simmer.
Put the dark chocolate pieces in a heatproof bowl over the water, making sure the bowl doesn’t touch the water. Stir in the butter and heat until the chocolate and butter has melted. Set aside.
Whisk the sugars into the melted chocolate mixture then add the eggs. Whisk until bubbly.
Sift the flour, cocoa powder and salt together in a separate bowl and gently fold the dry ingredient into the chocolate mixture until combined.
Pour the batter into the prepared baking tin. Scatter the double-decker chocolate blocks on top and bake for 25 minutes. Allow to cool in the pan, remove and cut into squares.

Recipe and photo:  Audrey Appollis

KIT-KAT BROWNIES
120 g butter (plus extra for greasing pan)
1 ½ cups sugar
2 large eggs
2 tablespoons water
½ teaspoon vanilla extract
½ teaspoon salt
¾ cup unsweetened cocoa powder
¼ tsp baking powder
½ cup all purpose flour
5 fun size Kit Kats
Preheat oven to 180 ºC.
Grease a 9″ by 9″ glass or nonstick cake pan with butter.
Beat the butter and sugar together in a large bowl until blended.
Beat in the eggs 1 at a time then stir in water and vanilla. Sprinkle the salt and baking powderover the mixture, then mix in. Do the same with cocoa. Finally stir in flour until just blended.
Pour 2/3 of batter into prepared pan. Line individual Kit Kats on top of batter. Pour the rest of batter on top to cover candy bars completely.
Bake for 30 – 35 minutes until the center is set and the top cracks a bit.
Cool before cutting.
SOURCE: 3 recipes.com

CHOCOLATE BROWNIES WITH CHERRIES AND NUTS
Serves 20

250 g unsalted butter
200 g good-quality dark chocolate (70% cocoa solids), broken up
75 g dried sour cherries, optional
50 g chopped nuts, optional
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar
4 large free-range eggs
zest of 1 orange, optional
250 ml crème fraîche, optional

Preheat your oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

FOTO- Linda Ferreira Wiid‎

PEANUT BUTTER CUP BROWNIE CHEESECAKE
Brownie Crust:
6 tablespoons butter, melted plus 1 tablespoon butter to grease pan
1 ¼ cup sugar
1 tablespoon vanilla
2 eggs
1 cup plus 2 tablespoons flour
⅓ cups unsweetened cocoa
½ teaspoons baking powder
½ teaspoons salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 whole peanut butter cups, cut into quarters

Preheat oven to 350°F.
Butter a 9-inch springform pan, line with a parchment round and butter the parchment.
Stir together butter, sugar and vanilla in a bowl.
Add eggs.
Stir in flour, cocoa, baking powder and salt.
Spread in prepared pan.  Bake about 25 minutes.
Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups.
Lower oven to 325°F. Pour the cheesecake batter right on top (directions below).

Cheesecake Batter:
2 pounds cream cheese, soft
5 eggs
1 ½ cups brown sugar, firmly packed
1 cup creamy peanut butter
½ cups heavy cream
1 tablespoon vanilla

Beat cream cheese in bowl of mixer until smooth.
Add eggs, one at a time.
Add sugar, peanut butter and cream until smooth.
Add vanilla.
Pour filling into pan.  Make sure you lowered oven to 325°F at this point.
Wrap foil around springform sides and set in large roasting pan.
Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath)
Place entire roasting pan in the oven.
Bake at 325°F for 90 minutes.
Let cool 1 hour.
Run knife around edge and chill at least 4 hours.

Topping:
¼ cup heavy cream
1 cup semi-sweet chocolate chips
7 peanut butter cups, cut in half

Microwave cream till hot.  Add chips and let sit a minute.
Whisk chips until melted and smooth.  Drizzle all over the top reserving some.
Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake.
Keep chilled!

BAR ONE BROWNIES
4 x 55 g Bar One sjokolade
250 ml koekmeel
250 ml suiker
15 ml bakpoeier
knippie sout
50 ml kakao
5 ml vanilla geursel
2 eiers
250 ml kookwater
250 ml room
Sif die droë bestanddele goed saam.
Klits die eiers, vanilla en kookwater saam.
Meng die droë- en eiermengsel saam. Giet die beslag in ‘n glasbak, sny twee Bar Ones in die beslag op.
Mikrogolf op HOOG vir 6 – 7 min.
Smelt die 2 oorblywende Bar Ones en die room en giet oor die warm Brownies wanneer dit uit die oond kom en gee kans om lekker deur te trek. Bedien met room of roomys.
Resep: Wilma Josey Venter

LOW CALORIES BROWNIES
¾ cup nonfat Greek yogurt (I used vanilla)
¼ cup skim milk
½ cup Cocoa powder
½ cup Old fashioned rolled oats (like Quaker)
½ cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
⅓ cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 200ºC. Grease a square baking dish (I used 8″x8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

ROOIFLUWEEL KAASKOEKBRUINTJIES (BROWNIES)
Lewer 20 blokkies.
½ koppie gesmelte botter
60 g donkersjokolade, in blokkies gebreek
1 koppie suiker
2 groot eiers
1 eetlepel vanilla geursel
2 teelepel rooi voedselkleursel
160 ml koekmeel
¼ teelepel sout
Vir die kaaskoekmengsel:
240 ml (1 houertjie) roomkaas teen kamertemperatuur
80 ml suiker
1 groot eier
½ teelepel vanilla geursel

Voorverhit die oond tot 180 °C.
Smeer met botter of bespuit ’n oondvaste bak van 20 x 15 cm met kleefwerende kossproei.
Voeg die sjokolade by die warm botter en roer tot gesmelt (jy kan dit nog ’n paar sekondes in die mikrogolf sit om die proses aan te help, maar hou dit goed dop). Laat eenkant ’n bietjie afkoel.
Klits die suiker, eiers, vanieljegeursel en kleursel saam in ’n groot mengbak.
Voeg die bottermengsel by en roer tot glad. Die beslag moet rooi wees, so voeg nog ’n bietjie kleursel by indien nodig.
Sif die meel en sout bo-oor die beslag en roer tot net gemeng (moet dit nie te veel roer nie). Giet die beslag in die bak.
Berei die kaaskoekmengsel voor: Klits die roomkaas, eier, suiker en vanieljegeursel saam in ’n mengbak tot baie glad.
Skep lepelsvol van die kaaskoekmengsel bo-op die bruintjiemengsel. Meng liggies met ’n bottermes sodat die bruintjiebeslag met die kaaskoekmengsel meng vir ’n gemarmerde voorkoms. Moenie te energiek meng nie.
Bak 35-40 minute tot gaar. Die kante van die bruintjies sal effens verbruin. Laat heeltemal in die pan afkoel en sny dan in blokkies. Bêre in ’n lugdigte houer in die yskas.

Aangestuur deur: Jenny van der Westhuizen
Foto: Wynand Chantelle Van Huyssteen