DESSERT BISTRO
DHRUVI BHAVSAR
EGGLESS BROWNIES &
BLONDIES CLASS
CLASSIC CRINKLE TOP BROWNIES :
Ingredients Measurements Notes / Brands
Butter 1 20g Amul
Butter 2 40g
Milk 40ml Amul
Sugar 100g Normal
Dark Chocolate 75g Van Houten
Coffee Powder 1/2 tsp Normal
Condensed Milk 40ml Normal
All Purpose Flour 90g Packed
Coco Powder 10g Any
Procedure:
1. Take Condensed Milk in a bowl and beat it for 1 minute. Keep aside
2. Take Butter 1 in a sauce pan and caramelize until the milk solids turn
golden brown. Decrease heat, add in the Butter 2 and melt. Add Milk,
Powdered Sugar, Coffee Powder. Mix well
3. Remove from heat, add Dark Chocolate. Beat this at low speed for 1
minute. Add the beaten Condensed Milk to this and beat well
4. Sieve Flour, Cocoa Powder into the above chocolate mixture and beat
well for 1 minute. Pour the batter into the prepared tin.
TRIPLE CHOCOLATE BROWNIES :
Add so much van houten chocolate chunks on your brownie
batter and push it with spatchula.
RED VELVET CRINKLE TOP BROWNIES :
Ingredients Measurements Notes / Brands
Butter 1 20g Amul
Butter 2 40g
Milk 50ml Amul
Sugar 100g Normal
White Chocolate 112g Van Houten
Condensed Milk 45ml Normal
Vinegar ½ tea spoon White vinegar
Red Colour Few drops Any
All Purpose Flour 85g Packed
Coco Powder 10g Any
Procedure:
1. Take Condensed Milk in a bowl and beat it for 1 minute. Keep aside
2. Take Butter 1 in a sauce pan and caramelise until the milk solids turn
golden brown. Decrease the heat,add in Butter 2 and melt. Add Milk and
Powdered Sugar. Mix well until sugar dissolves
3. Remove from heat, add the White Chocolate. Beat this at low speed
for 1 minute. Mix in Vinegar and Red Colour. Add in the beaten
Condensed Milk and beat well.
4. Sieve Flour, Cocoa Powder into the chocolate mixture and beat well
for 1 minute.
5. Pour the batter into the prepared tin. Sprinkle the Chocolate chunks on
top and push it inside the batter using a spatula and bake.
RED VELVET CREAM CHEESE BROWNIES:
Cream Cheese 30g
Powder Sugar 10g
Water 15ml
On the Red velvet brownie batter, add this cream cheese
mixture and give a designs of your choice.
Milky Bar Nutella Blondies :
Ingredients Measurements Notes / Brands
Butter 1 25g Amul
Butter 2 55g
Milk 75g Amul
Sugar 50g Normal
White Chocolate 170g Van Houten
All Purpose Flour 120g Packed
Milk Powder 1/2 tbsp Normal
Nutella 50g
Water 2 tsp
Procedure:
1. Take Butter 1 in a sauce pan and caramelise until the milk solids turn
golden brown. Decrease the heat,add in Butter 2 and melt. Add Milk and
Powdered Sugar. Mix well
2. Remove from heat, add the White Chocolate. Beat at low speed for 1
minute.
3. Sieve Flour, Milk Powder into the above chocolate mixture and beat
for 1 minute
4. Mix together Nutella and Water and take it in a piping bag. Pour half
of the batter into the prepared tin. Pipe the Nutella on the batter leaving
3cm gap on all sides. Pipe the remaining batter on top evenly and bake.
KAJUKATLI BLONDIES :
Add 2 Table spoon of cashew nut powder in the blondie. After
baking apply golden / silver foil as needed while the blondie is
warm.
PISTACHIO BLONDIES :
Add green colour in your wet ingredients.
Add 2 Table spoon of cashew nut powder in the blondie.
COCONUT BARFI BLONDIES :
To the batter add 2 to 3 tbsp of dessciated coconut in the blondie
batter.
Sprinkle dessicated coconut on your baked blondies.
MOTICHOOR BLONDIES :
To the batter fold in 1 tbsp of crumbled motichoor.
Top the batter with of crushed cashew nuts and sprinkle motichoor
on top of the batter.
Add some silver foil on top.
BAKING PROCESS :
Preheat Time : 180 degree with both the roads on
for 20 minutes.
Baking Time : 170 degree with both roads on for
40 to 45 minutes
Sometimes it will take 30 to 40 minutes so after 30
minutes open the oven and check with toothpick.
Baking process will go oven to oven sometimes.
This baking time is suitable for all the brownies
and blondies.
Shelf life of all the brownies and blondies is 1
week in air tight container on room temperature.
