Best 5 Harrys Spiced Winter Chocolate Brownies Cook Yourself Thin Recipes

HARRY'S SPICED WINTER CHOCOLATE BROWNIES -- COOK YOURSELF THIN

Steps:

• Preheat a conventional oven to 160degrees Celsius Grease a 27 cm x 20 cm tin lightly with vegetable oil and a brush (I just use parchment paper and skip the oil).
• Pop the pumpkin in a heatproof bowl with a small pool of water (you don't even need the water, the pumpkin will release plenty of liquid on its own) and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes.
• Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside.
• Meanwhile, measure out the cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks.
• In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles.
• When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree.
• Add the broken chocolate and leave to melt.
• Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly.
• Pour into the prepared tin, sprinkle over the roughly ground pink peppercorns (if using) and place in the middle of the oven for 35 minutes exactly. Allow to cool in the tin before serving.

HOT AND SPICY BROWNIES

Steps:

• Preheat the oven to 325 degrees F.
• Melt the chocolate and the butter together in a double boiler or in a bowl set over a pan of simmering water. Remove from the heat and whisk in the sugar, then eggs, vanilla, salt, and chopped peppers. Sift in the flour and five-spice powder and mix until incorporated. Pour into mini muffin pans and bake for about 15 minutes.
• Alternately, you can pour the batter into a greased 8 by 8-inch pan and bake for about 30 minutes.

CHOCOLATE SPICE BROWNIES

Steps:

• Preheat oven to 365 degrees.
• Melt the chocolate in a double boiler at medium temperature, slice up one stick of butter and melt in with the chocolate; leave to cool.
• Sift the flour, sugar, cinnamon, cayenne, baking soda and cardamom in one bowl. Beat the egg and one stick melted butter, mix. (wait for the butter to cool, so you don't cook the eggs with it accidentally) add the vanilla extract.
• Add the melted chocolate to the egg/butter mix folding it in; then slowly beat it into the flour mix, whilst adding the half and half. Beat for two-three minutes, add the chocolate liqueur
• Bake for 20-30 minutes.

SHEET-PAN BROWNIE THINS

Steps:

• Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
• Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
• Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
• Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
• Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
• Do Ahead
• Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

ICED BROWNIES

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add syrup. Gradually add flour and mix well. Fold in the nuts. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool slightly. , Meanwhile, for icing, combine the sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted. (Mixture will be thin.) Immediately pour over brownies. Cool completely before cutting.