Browncow Recipes

BEST HOMEMADE BROWNIES

Steps:

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

BROWN COW FLOAT

Steps:

• Place chocolate syrup and ice cream in a tall glass. Fill glass with root beer. Top with whipped cream and sprinkles. Serve immediately with a straw and a long spoon.

BROWN COW ( KAHLUA AND CREAM)

Steps:

• Put all ingredients in a coctail shaker.
• Shake.
• Serve.

HOW NOW, BROWN COW?

Steps:

• For the Gelato: Mix ingredients; strain; process in batch freezer
• For the Lemon Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
• For the Cider Jelly: Boil all ingredients; strain, and set into shallow pan.
• For the Cassia Bubbles: Mix all ingredients, strain; aerate with hand blender.
• Chocolate: Grate on a microplane grater.
• For the Olive Oil Powder: Mix ingredients and pass through tamis.
• For the Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F
• Assembly and Plating:
• Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
• Place 1 scoop brown sugar gelato on crumble, cover gelato with lemon cloud. Top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder. Garnish with grated chocolate.
• Serve immediately.

BROWN COW

Steps:

• Put ice cream in a large (16-20 oz.) capacity glass.
• Pour root beer over ice cream.
• Add one straw and one long-handled tea spoon, sit back, and relax with your little bit of heaven in a glass.
• Don't blame me if you go back for more.