Easy Fudgy Mint Walnut Brownie Recipe

By Lisa Maliga, copyright 2017

Here it is, a scrumptious fudgy brownie recipe that’s loaded with minty flavor and LOADS of walnuts. It’s easy to make, you don’t need a mixer, and it’s a wonderful dessert.

fudgymintwalnutbrownies3CU
Fudgy Mint Walnut Brownies

INGREDIENTS:

1/2 cup [113 grams] unsalted butter, cut into pieces

4 ounces [120 grams] mint chocolate, coarsely chopped

11/4 cups [250 grams] granulated white sugar

1 teaspoon  pure vanilla extract OR vanilla bean paste

2 large eggs, room temperature

½ cup cocoa powder [sift into flour]

1/2 cup [65 grams] all purpose flour [sift]

1/2 cup [65 grams] chopped raw walnuts

1 teaspoon peppermint extract OR approx. 20 drops of peppermint Essential Oil

DIRECTIONS:

Preheat oven to 325 degrees Fahrenheit [165 degrees Celsius] and place the rack in the center of the oven. The 8 or 9 inch square baking pan can be buttered [use the butter wrapper] or sprayed with a non stick cooking spray.

In a glass or stainless steel  bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and whisk in the bowl containing the sugar. Pour in the vanilla extract. Add the eggs, one at a time, beating well after each addition. The batter will be smooth. Stir in the premixed and sifted cocoa powder and flour. Add the peppermint extract or essential oil. Lastly, add half the chopped walnuts. Pour the brownie batter evenly into the prepared pan. Add the rest of the walnuts on top.

Bake for about 35-40 minutes. Rotate pan midway through baking. The brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies will come out with a few wet crumbs. Remove from oven and place on a wire rack to cool.

TIPS:

I suggest sifting the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

If using pure peppermint essential oil, make sure it only contains mentha piperita. That’s the Latin name for the plant. Genuine peppermint essential oil is very concentrated that’s why you measure by drops, not grams or teaspoons. The brand I used in this video is the real deal and I bought it on Amazon. https://www.amazon.com/gp/product/B00V5C97LK

To watch my video, just go here:

Buttery Chocolate Brownie Recipe + Video

By Lisa Maliga copyright 2014-2017

chocolatebutterbrownieschocbrowniesstack2From the book THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1).

I haven’t made these brownies in a couple of years, so when I followed the recipe, I rediscovered the joy of a very rich and decadent buttery brownie. I took a lot of photos of the process and have turned them into a cool video that shows you the various steps.

Even if you’ve only made brownies from a mix, this is an easy recipe to make.

Here are some tips to make your buttery brownies taste even better!

♥ Your butter should be a good quality and unsalted is recommended. For the record, I used Plugra.

♥ Use eggs from chickens that are free to roam around, as they taste better.

♥ I used an 8″ x 8″ glass baking dish. You can use a 9″ x 9″ glass or metal baking dish if you prefer but the brownies will be slightly flatter. Instead of using cooking spray, just use the butter wrapper to grease your baking dish.

INGREDIENTS:

1/2 cup [1 stick] butter, melted and cooled

1 cup brown sugar

2 eggs [room temperature]

1/4 cup [2 ounces] dark chocolate, melted, cooled slightly

1 teaspoon vanilla extract

1/2 cup all-purpose flour

INSTRUCTIONS:

Preheat oven to 325 degrees.

Grease your pan with either cooking spray or butter.

In a large bowl, beat butter and sugar until combined.

Add an egg, mix in well, then add the second egg and mix well.

Stir in melted chocolate and vanilla.

Gently fold in flour, until combined.

Pour mixture into pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely. Cut into squares. Enjoy.

great brownie taste-off yolanda's yummery series book 1 free ebookYou can get a copy of THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1). Best of all, the eBook version is FREE!

Book Links:

Paperback Edition: The Great Brownie Taste-off

Amazon: The Great Brownie Taste-off
Amazon UK: The Great Brownie Taste-off
B&N Nook: The Great Brownie Taste-off
iTunes: The Great Brownie Taste-off
Kobo: The Great Brownie Taste-off
Scribd: The Great Brownie Taste-off
Smashwords: The Great Brownie Taste-off

Video:

 

 

 

French Macaron Baking Adventures, Part 5: More Chocolate Ganache Macarons

By Lisa Maliga, copyright 2016

My quest for baking the perfect chocolate macaron continued. They needed to have feet but also be smooth and shiny. By adding less cocoa powder, my second bath was easier to mix. The egg whites “aged” overnight, about 12 hours. But I slightly underwhipped them, which was a first. After the macaronnage, I added the batter to the piping bag and closed the top with a rubber band to avoid spillage. It worked, although by the time I piped the last shell, the remaining batter was threatening to ooze out of the top. 

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Just piped chocolate macarons

The macarons didn’t set up right away – I had to wait about 30 minutes. Later, I realized that both trays should have rested for at least 45 minutes.

This time, the oven temperature was lower, 300 degrees. I’e since learned that chocolate needs to bake around 350 degrees. Also, the baking time should’ve been longer. One tray was in the oven for 19 minutes and the other 20. Afterwards, I realized they could’ve baked another two minutes longer in both cases because I wasn’t able to easily remove them from the parchment paper. However, using 20/20 hindsight, chocolate macarons should bake for about 12 – 14 minutes at 350 degrees.

While both trays showed macarons with feet, they were in the small side and the shells were hollow. At first, the macs looked like they’d have smooth, glossy tops, but after they emerged from the oven they deflated a bit and had irregular shaped tops.

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Out of the oven — a bit underbaked

Unlike the first batch of chocolate macarons, the texture was lighter and airier – not like brownies or biscotti.

The chocolate ganache filling was easy to make. I chopped up a Valrhona bar [71% cacao content] trying not to eat any of it. Note: next time I’ll try the Valrhona 46% feves! For 50 seconds, the heavy cream went into the microwave and when poured over the chunks the melting began. I whisked it for a few strokes and then added the room temperature butter and vanilla extract. Soon it was successfully mixed and sampled. Way better than the first batch. Nothing like using a high quality chocolate bar, heavy cream and imported butter! Yes, I could taste the difference between this and the previous batch made with chocolate chips. The richness was so apparent.

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Chocolate macarons with ganache filling

Due to being underbaked, the shells stuck to the parchment and I used a spatula to remove them. Some of them were really cracked and messy looking but I managed to salvage them into sloppy and unphotographable macs. They tasted good when consumed that day. However, the next day and the day after that the macarons tasted much better.

NEXT WEEK: More adventures as I bake scrumptious French Vanilla Bean Macarons.

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Magical Cakes of Love: (The Yolanda’s Yummery Series, Book 2) – Plus Excerpt

By Lisa Maliga

Copyright 2014-2016

magical cakes of love yolanda's yummery series book 2 lisa maligaIn Magical Cakes of Love, there is romance and mystery as one of Yolanda’s regular customers has gone missing. For those of you who’ve read The Great Brownie Taste-off [which is now FREE], you’ll know that Yolanda Carter always refers to her customers as appreciated guests. In the second book, appreciated guest Captain Angus, a homeless man who enjoys her brownies and cupcakes twice a day, mysteriously vanishes. As the story unfolds, the lead investigator thinks that either Yolanda or her best friend, Teagan Mishkin, might know more about the missing man’s whereabouts. Way more as they’re his suspects.

Here’s the official description:

With the successful launch of Yolanda’s Yummery in the trendy Los Angeles suburb of Brentwood, Yolanda Carter is on a roll. Her fame is starting to grow as news spreads about all her delicious desserts. An accompanying Beverage Bar will open in three weeks. She’s involved in a budding romance with sophisticated British tea baron, Nigel Garvey. Life is sweet.

Complications arise when Captain Angus, a regular homeless customer, disappears…and Yolanda becomes a suspect. 

Someone is framing Yolanda for the crime. Lead investigator Detective Churchill is certain that she murdered the captain. Best friend Teagan Mishkin is also a suspect and wants to clear both their names. Will Yolanda’s relationships be derailed by the daily disasters she’s encountering? Can those Magical Cakes of Love save her and the yummery?

This is a clean romance/cozy mystery, and not only was it fun to write, the cover was a joy to photograph. Yes, I had to go to the yummery to pick up one of those Decadent Chocolate Magical Cakes of Love and take almost 100 pictures of it. The day was warm and sunny with a high of 85 and even though I’m cold blooded I had to lower the temperature of the air conditioning unit from a comfortable 78 down to 70 degrees.

It was difficult to avoid sampling the cake, and I thought about cutting a slice and putting it on some fine china but I did that after I finished taking and previewing the pictures.

I’d like to stress that Yolanda doesn’t ordinarily make wedding cakes but in this book she makes an exception, as a favor to a good friend’s sister who’ll soon be tying the knot.  Here is part of that scene:

Excerpt from Chapter 2

Suddenly a shorter woman with dyed black hair pulled into a stubby ponytail walked in, looking around. She wore a shapeless mauve sundress paired with black sneakers. “So this is the yummery,” Rosemary said. “Kinda on the small side…” She walked over to the display case and saw only three Magical Cakes of Love and barely a dozen brownies. “Did we come at a bad time?” Rosemary asked, her forehead wrinkling.

“Rosemary! So nice to see the bride-to-be,” Yolanda said to the disgruntled woman. “Well, no, you came at the end of the day. I was just going to put everything in the fridge, but I made sure to save you a Decadent Chocolate and a Fancy Vanilla Buttercream Magical Cake of Love to test.” She gestured, moving towards the back of the store. “Let’s go back to my office and we’ll sample them.”

Thirty minutes later and they were still in Yolanda’s office with the two cakes cut into several slices, and the chocolate cake had fewer of them.

“Now I tried on 128 wedding dresses before I found the perfect one…” Rosemary commented, taking another bite of the chocolate cake slice on a paper plate. “It was a nightmare trying to get one in my petite size and style because I wanted the Sweetheart Serenade model. It’s ecru lace with puffed sleeves edged with rhinestones and pearls and a silk crinoline skirt with a detachable eighteen-foot lace train edged with pearls…oh you’d think I was looking for something unusual!” She sighed and rolled her big watery blue-gray eyes. Rosemary pulled out her iPhone and punched the screen a few times. “Here’s the winning dress…” She turned the phone’s screen so it faced Yolanda and a blurry shot of some off white creampuff meringue of a wedding dress was seen.

“That looks nice,” Yolanda stated diplomatically, glad when the phone was removed from her line of vision.

“Well it should. And let me tell you about the sixty-one punch recipes before the right one … and I think the florist is going to be changing again soon…” She enjoyed another bite of her cake, paused, and took another. She sighed loudly. “You’d think people could handle brides changing their minds occasionally.”

 

Magical Cakes of Love is available at Amazon and other online bookstores.

Amazon: Magical Cakes of Love (The Yolanda’s Yummery Series, Book 2)

Amazon UK: Magical Cakes of Love (The Yolanda’s Yummery Series, Book 2)

Barnes & Noble: Magical Cakes of Love (The Yolanda’s Yummery Series, Book 2)

Kobo: Magical Cakes of Love (The Yolanda’s Yummery Series, Book 2)

Smashwords: Magical Cakes of Love (The Yolanda’s Yummery Series, Book 2)