How to Bake Brownies With No Oven

Comments Jun 15, 2011 | By Stellina Aubuchon

Photo Credit ITStock Free/Polka Dot/Getty Images Have you ever had a craving for chocolate brownies but did not have the time to devote to making them? Next time you do not have time to mix the batter and wait for the oven to preheat, follow the steps below and satisfy your chocolatey craving. Making brownies can be quick, simple and painless with the use of a microwave.

Preparation Instructions
Step 1
Combine the sugar and butter together. Stir until it is creamy. New LG Microwave Ovens World's 1st Charcoal Light Heater Tasty & Healthy Barbecue Dishes LG.com/in/Microwave_Ovens Sponsored Links

Step 2

Add the eggs and vanilla to the sugar and butter mixture. Mix well.

Step 3
Stir together the flour and cocoa in a separate bowl, then add this mixture to the egg mixture. Mix well.

Step 4
Grease the inside of a microwave-safe glass cooking container with cooking spray. Coat the greased inside with granulated sugar.

Step 5
Pour your brownie mixture into the glass container.

Cooking Instructions
Step 1
Place the glass cooking container in the microwave oven. Cook in the microwave for 4.5 to 5 minutes.

Step 2
Allow the brownies to sit and cool for five to 10 minutes.

Step 3
Cut and serve. Samsung Microwave Ovens Samsung Microwave Oven Your Expert Cook. Check it out how. Visit site. www.Samsung.com/in Heart Age Finder Are You Young At Heart? Take This Five-Minute Online Test & Find Out! www.saffolalife.com/HeartAgeFinder Free Recipes Search Hundreds of Free Recipes. Thousands of Recipes in One Toolbar TotalRecipeSearch.com Great start to the day Be on your way to a great day with Kelloggs corn flakes breakfast www.greatstartgreatday.co.in Sponsored Links

Tips and Warnings

Feel free to be creative and add flavor to your brownies. Try topping your brownies with whipped cream and/or fresh fruit. Or try sprinkling the tops of the brownies with

chocolate fudge or syrup and adding chopped candies to the top. Giada De Laurentiis from The Food Network suggests making a frozen brownie sundae by adding ice cream to your brownies.

Things You'll Need

2 mixing bowls 1 cup sugar 1/2 cup butter 2 eggs 1 teaspoon vanilla 1/2 cup flour 1/2 cup cocoa Cooking spray Glass cooking container (microwave safe)

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Eggless No-Bake Biscuit Brownie Recipe

Makes about 12 squares Adapted from: DV Also check out: 5 Min Chocolate Mug Cake | Marie Biscuit Chocolate Logs | Twix Bar Brownies Ingredients: 20-25 Marie biscuits 3 tbsp unsweetened cocoa powder 1/4 cup roasted nut of choice (I used hazelnuts) 2 tsp sugar 1/2 of a 400gm tin condensed milk (I used low fat Milkmaid) How I Made It:

1. Break the biscuits into fours and powder coarsely. I left small bits of biscuits in this mixture to give the brownies some extra texture.

3. Add the cocoa powder to this and mix well.

4. Add the sugar to this mixture and mix again. If you prefer mildly sweet brownies, you can omit this but I found the sweetness level perfect with 2 tsp sugar.

5. Dry-roast any nut of choice and let it cool. I had some roasted hazelnuts handy so used that. Roughly 1/4 cup should do.

6. Chop it up coarsely and add to the mixture. Mix well.

7. Add half a tin of condensed milk to this mixture. Feel free to lick up the remaining condensed milk sticking to the tin!

8. Mix well with a sturdy spoon. I would advice against using a whisk at this stage because the mixture will be very very thick and refuse to cooperate. Show it who's boss! Mix well until all the powdery bits are combined with the wet ingredients.

9. Line a plate, pie dish, or baking tray with butter paper (or just great with some butter) and transfer the mixture to it. Press firmly with wet fingertips until the mixture is uniformly spread. The colours all look different because of the difference in lighting. Bear with me. Whatever colour the brownies are, they will be delicious, I promise.

10. Refrigerate atleast for 4 hours or overnight if possible. This picture was taken after 2 hours of refrigeration because I was impatient. If you are like me, you will get more fudgy brownies that won't hold its shape when you cut it.

If you refrigerate longer, then they can be cut into perfect squares and taste delicious. This was taken the day after I made them.

What's your favourite biscuit-based dessert recipe?

Chocolate Mousse
Posted by Elise on Oct 21, 2005 Filed under Dessert Tweet Add to Recipe Box

Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time. In fact, you do need to make it at least several hours ahead of time. I decided to prepare chocolate mousse using the darkest chocolate I could find (Trader Joe's has some Belgian 70% cocoa 1 lb bricks). Chocolate mousse is a little bit tricky. If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added. If you stir and not fold the egg whites and whipped cream in, your mousse will not be fluffy, but dense. Almost all recipes I reviewed called for bittersweet chocolate. From what I can tell, bittersweet has a bit more sugar and a bit less cocoa than the 70% dark chocolate I used. If you are going to serve the mousse straight - with no added cream or fruit, and you love the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%. If you layer in fruit (raspberries complement the chocolate quite well) and or more whipped cream, you'll want either to add sugar or use bittersweet chocolate to begin with.

Chocolate Mousse Recipe

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Ingredients

4 1/2 ounces bittersweet chocolate, finely chopped 2 tablespoons (1 ounce) unsalted butter, diced 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks) 1 cup cold heavy cream 3 large eggs, separated 1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

Method
1 Whip the cream to soft peaks, then refrigerate. 2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. 3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. 4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. 5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.) Serves 5-8, depending on the size of the servings.

Chocolate Mousse Cake

Recipe Type: Chocolate, Cake, Dessert Yields: 8 to 10 servings Prep time: 60 min Cake cook time: 10 min

Ingredients: Chocolate Cake (see recipe below) Chocolate Mousse Creme Anglais (see recipe below) Raspberry Sauce (see recipe below) Chocolate Ganache (see recipe below)

Chocolate Cake: 1 cup granulated sugar 1 cup all purpose flour 2 tablespoons unsweetened cocoa 1/4 cup butter

1/2 cup water 1/4 cup vegetable oil 1 egg 1/4 cup buttermilk 3/4 teaspoon baking soda 1/2 teaspoon pure vanilla extract Preheat oven to 350 F. In a large bowl, combine sugar, flour and cocoa. In a small saucepan over medium-high heat, melt butter with water and oil; bring to boil. Remove from heat and pour over dry ingredients; mix well. Add egg, buttermilk, baking soda, and vanilla extract; blend thoroughly. Pour batter into a 10-inch x 15-inch cake pan. Bake approximately 10 minutes or until tester or toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack. Cut 16 round pieces from the prepared cake using a ring mold. Put empty molds on a flat plate or tray that will fit in the refrigerator; insert parchment paper around inside each ring, set aside. NOTE: Cake can be made one day ahead of time. Prepare Chocolate Mousse; Refrigerate until ready to use. Prepared Creme Angalis; refrigerate until ready to use.

Chocolate Mousse 11 ounces semi-sweet chocolate* 3 ounces melted butter, unsalted 4 eggs, separated 1 cup whipping cream * Use a good-quality of chocolate. In a medium-size saucepan, melt chocolate and butter together. Learn different techniques for How To Melt Chocolate. To the melted chocolate, immediately beat in egg yolks; remove from heat and let cool. In a large bowl, beat egg whites until stiff peaks form. In another bowl, beat whipping cream until stiff peak form; fold into whipping cream. Fold egg white/whipping cream mixture into cooled chocolate mixture. Let cool before using. NOTE: If you chill the mousse until it sets up, you will be unable to spread properly on the cake.

Creme Anglais 1 cup whipping cream 2 tablespoons granulated sugar 1/2 vanilla bean, split lengthwise or 3/4 teaspoon vanilla extract 3 egg yolks, beaten

In a heavy medium-size saucepan, combine cream and sugar. Scrape vanilla bean seeds into pan. Add pod. Bring mixture just to boil (BUT DON'T LET IT BOIL OR IT MAY CURDLE) over medium-low heat. Whisk yolks in medium bowl to blend. Whisk in half of cream. Return mixture to saucepan and cook until thickened, stirring constantly, about 5 minutes; strain into bowl. Cover and refrigerate until well chilled. Can be made 1 day ahead or use softened vanilla ice cream. Makes 1 1/4 cups

Assembly of Chocolate Mousse Cake:

Soak each piece of cake with some brandy, I use a kitchen paint brush, then put one cake round inside each parchment lined mold. Place the mold with the cake on a flat tray or whatever you have that will fit in your refrigerator. Spoon in the cooled Chocolate Mousse on top of the cake rounds, going as high as you want (that's what the parchment paper is there for). Then add the other cake round, making sure you have a nice looking piece for the top (don't squash it down). Refrigerate for 6 hours or more (I do mine overnight).

Garnishing and Serving:

To serve: Chocolate Ganache Raspberry Sauce White chocolate, shaved (optional) 8 mint sprigs Prepared Chocolate Sauce and Raspberry Sauce (see recipe below); set aside until ready to assemble your cakes. When you're ready to plate up, remove chocolate cake from the refrigerator. Center the cakes on individual serving plates, slip off the mold, and carefully peel off the parchment paper. With the cake sitting in the middle of the plate, take a small spoon and put a small amount of prepared Crme Anglais, approximately 1/2 to 1 teaspoons on all four corners of the plate (good chefs will tell you to keep everything off the lip of the plate). Then take a clean spoon and put a dollop of the prepared Raspberry Sauce between each dollop of Creme Anglais except one (don't let the sauces touch each other). You should have (4) four puddles of white and (3) three of red. With the blank space, put a fanned out strawberry (with the hull still attached) and a sprig of mint.

If you have some white chocolate, cut some shavings of this and top each cake with it. The color contrasts are very nice. Then take your Chocolate Ganache (microwave the ganache if necessary until it is softened), in a squeeze bottle, and hold it upside down about 6-inches above the plate and squirt melted chocolate over your creation. I pour my sauces into clean plastic squirt bottle, like a mustard or ketchup one with a tiny squirt hole. Then carry your creation to your guests at your decorated table and wait for the ohhhhs and ahhhhs! Makes 8 to 10 servings.

Chocolate Sauce 1/2 cup whipping cream 2 tablespoons dark corn syrup 6 oz bittersweet or semisweet chocolate, chopped In a heavy medium-size saucepan, bring cream and corn syrup to a simmer; remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature. Can be made 2 weeks ahead.

Raspberry Sauce Raspberries Sugar to sweeten 1 teaspoon cornstarch Take a good handful of frozen raspberries; put them in your food processor for a few seconds, add sugar to taste, and then strain them. In a small saucepan, heat raspberry mixture and add cornstarch; stirring to mix well. Remove from heat. Can be made 1 week ahead.