santa hat browniesPosted: December 19, 2011 | |
I’m thinking of getting an iPhone.
I know some of you are wondering how it took me this long to get a smart phone. It’s been about oh, five or six years since I got a new phone? I keep getting decent hand me downs and it’s never been an issue. I’ve never needed a new phone. I always have a perfectly useful telecommunications device.
But I’m switching plans so now is as good a time as any to get a new phone. And my camera’s not working so I do need something to tide me over until I get a shiny new toy next year.
The problem is that I’m trying to be less consumeristic and getting a new Apple iPhone is about the pinnacle of consumerism in our Western world at the moment. All the cool kids have them, right?
Gah. Decisions, decisions.
Something that needed no decisive process was making these super cute santa hat brownies. Make your favourite brownies. (or find a new recipe, if you’re like me and have to try everything at least once). Cut them into cute shapes (or just squares!). Find some strawberries and cut off the tops so that they’re flat. Whip some marscapone cheese with butter and icing sugar. Put marscapone buttercream on brownie, top with strawberry and add a pompom. Voila!
Dark Chocolate Brownies
Adapted from Joy the Baker
400g dark chocolate, chopped
200g butter, unsalted
1 1/3 cup plain flour
1 tsp baking powder
1/2 tsp salt
2 cups sugar
4 large eggs
2 tsp vanilla extract
Preheat oven to 180 degrees Celsius. Line a 9″x13″ baking tray with foil and grease the foil.
Over a pot of gently simmering water, melt the chocolate and butter in a heatproof bowl, stirring occasionally. Meanwhile, sift together the flour, baking powder and salt.
Beat the eggs, sugar and vanilla together in a large bowl. Add the slightly cooled butter and chocolate and whisk to combine. Whisk in the dry ingredients, scraping down the sides of the bowl as required.
Pour into your prepared pan and bake for about half an hour, or until a skewer inserted into the middle comes out almost clean.
Adapted from Daisy’s World
The most important thing about this, like with cream cheese icing, is to make sure that both cheese and butter are the same temperature. Otherwise the mixture will curdle and you will have a hell of a time trying to make it come good. Not that this happened to me or anything.
100g butter, unsalted, room temperature
250g marscapone cheese, room temperature
1 1/2 – 3 cups icing sugar
2 tsp vanilla extract
Beat butter and marscapone cheese together. Sift in icing sugar about half a cup at a time until you get the texture you want. Beat in the vanilla and salt with the first 1/2 cup.
If the mixture does curdle, make sure your butter is the same temperature as your curdled mixture, and add in teaspoons at a time in between whipping the hell out of the mixture. Use the highest setting you have. This should work. Good luck!