Tombstone Chocolate Brownies

Tombstone Chocolate Brownies – Candy Coated Culinista

Halloween is almost here and as Halloween is my second favourite holiday I just love making dessert for this day. This year I am being good and am staying away from the temptation of Halloween candy as best I can. I have only 1 pack of Rockets in the house and I have given away half of them. I am focusing more this year on making unique and decorative treats for my friends and God-Kids.

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• White icing, to decorate

Assembly
1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
These brownies are dense and moist and the perfect size with a scoop of ice cream or glass of milk. I had fun decorating these tombstones and I will be making these again before Halloween.

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Stanley Cup Brownie

Stanley Cup Brownies - Candy Coated Culinista

Stanley Cup Brownies – Candy Coated Culinista

Probably a little over zealous on my side; but it has been 49 years since the Leafs won the Stanley Cup. Looking at that daunting number in this post is a little sad considering the price of tickets is so high and continues to go up every single year … sigh. My original intention was to make a Toronto Maple Leafs brownie; but since they always disappoint nowadays here is my Stanley Cup brownie. I am routing for the San Jose Sharks purely because they are the only team with teal in there team colours. Also an IG friend from San Jose is a mega super fan an she loves a Tim Hortons timbit oh so much. Go Sharks Go!!!

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

I used the basic brownie recipe from Bon Appetit

Ingredients
• ½ cup butter, cut into pieces
• ¾ cup granulated sugar
• ¾ cup dutch-pressed cocoa
• ½ tsp sea salt
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cups gluten-free flour
• Stanley Cup chocolate
• Silver Coca Cola Chocolate balls

Assembly
1. Preheat oven to 325°F
2. Line an 8” x 8” pan with parchment paper.
3. In a medium saucepan, melt butter and let cool slightly.
4. Whisk sugar, cocoa and salt in a medium-sized bowl
5. Pour butter in a steady stream slowly into bowl and incorporate.
6. Whisk in the vanilla extract.
7. Add the eggs in one at a time until well combined.
8. Stir in flour but just barely and do not only mix.
9. Pour brownie into the pan and smooth the top.
10. Place the Stanley Cup chocolate on and add the Coco Cola chocolate balls into the batter. (place in don’t push in)
11. Bake for 25 minutes or until a cake tester inserted comes out clean.
12. Transfer whole pan to a wire rack and let cool.
13. Cut into pieces and serve.

Tips

• I altered the Bon Appetit recipe by substituting all-purpose flour with the gluten-free flour.

Please Enjoy

My thoughts
I am unsure of this recipe. I’m not quite sure if it’s the substitution of gluten-free flour instead of all-purpose flour or the recipe in general; but the lack of baking powder or baking soda made this brownie very flat looking and not like the picture or any other brownies I have ever made before. It tasted good and was moist; but I just don’t know. I think I may stick with one of my other brownie recipe or keep trying other recipes put there.

D is for … Dulce de Leche Espresso Brownies

D is for ... Dulce de Leche Espresso Brownies - Candy Coated Culinista

D is for … Dulce de Leche Espresso Brownies – Candy Coated Culinista

I had a tin of Dulce de Leche around, begging me to be used and I had a thought to make a batch of from scratch brownies and use this; then I saw my instant espresso and it just all came together nicely.

Yield/Serving: 12
Prep Time: 25 min.
Cook Time: 30-35 min.
Difficulty level is: Easy

Ingredients
• 8 tbsp (1 stick) of unsalted butter
• 170g (6oz) bittersweet or semi sweet chocolate, finely chopped
• ¼ cup cocoa powder
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup toasted walnuts, optional
• 1 cup Dulce de Leche
• 3 tbsp instant coffee or espresso powder

Assembly
1. Pre-heat oven to 350°F.
2. Spray an 8” x 8” baking dish with cooking spray.
3. Line the dish with parchment paper and let excess overhang the sides.
4. Using a medium size saucepan over low heat, melt the butter and then add the chocolate stirring constantly until the chocolate has melted.
5. Remove from the heat and whisk in the cocoa powder and then add in the eggs one at a time.
6. Stir in the sugar, vanilla and then flour and finally walnuts if desired.
7. Pour half this mixture into the pan.
8. Drop one third of the Dulce de Leche evenly spaced throughout the pan and swirl it using a butter knife then add more Dulce de Leche. Use a knife and swirl slightly.
9. Bake for 30-35 minutes or until a cake tester comes out clean.
10. Let cool completely.

Tips
• The brownie taste better on the second day if they last that long.
• Serve with a nice glass of milk or a dollop of vanilla ice cream.

Please Enjoy

My thoughts
Recently I have not been in the mood to pull out my electric mixer to use on every recipe as it just adds so much extra time and things to clean. I thought about making this in a saucepan and it turned out great, just make sure there is no raw flour when the mixture is poured into the prepared pan and it will turn out amazing. For a non-chocolate lover these tasted great, with the Dulce de Leche incorporated into the brownie and I enjoyed it. It was dense, ooey & gooey and lasted 4-5 days and still tasted great. Reviews from my taste-testers was it tasted great and they could taste something extra, but really couldn’t place what it was, it was the hint of espresso. I may add more next try to perfect this recipe.

Muchos Tres Leches Cake

Muchos Tres Leches Cake - Candy Coated Culinista

Muchos Tres Leches Cake – Candy Coated Culinista

A spongy light cake with tiny air bubbles to soak up the three types of milk how can one resist. This is a super easy and deliciously light dessert. This was another fun cooking club challenge I did and see my picture here in the Chatelaine gallery.

Yield/Serving: 9 big slices or 12 regular size slices
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Recipe from Chatelaine

Tres Leches Cake

Ingredients
Cake

• 1 cup all purpose flour
• 1 ½ tsp baking powder
• 5 eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup 2% milk
• ½ tsp vanilla extract
Coconut Syrup
• ½ of a 400 ml can of coconut milk
• ½ of a 300 ml can of sweetened condensed milk
• 1 tsp vanilla extract
• 1 tbsp rum (optional)

Assembly
1. Preheat oven to 350°F.
2. Spray a cake pan with vegetable oil.
3. Line the bottom with parchment paper.
4. Using a medium sized bowl, stir flour and baking powder together.
5. Using an electric mixer, beat egg whites on high until foamy.
6. Slowly add ¼ cup of granulated sugar and continue beating until whites are glossy and stiff peaks have formed, about 2 to 3 min.
7. Remove egg whites to another bowl.
8. Now beat the egg yolks (using the same beaters, no need to wash) with the remaining ¾ cup of sugar until they are a pale yellow in colour, 1 to 2 min.
9. Reduce speed to low and gradually beat in the flour mixture.
10. Add in milk and ½ tsp vanilla and mix until smooth.
11. Stir one third of the egg whites into the yolk mixture, using a rubber spatula and then carefully fold in the remaining egg whites until no streaks remain.
12. Pour into the prepared pan.
13. Bake cake in the centre of the oven until springy and a cake tester comes out clean, about 30 to 35 minutes.
14. While the cake is in the oven: In a small bowl whisk coconut milk, condensed milk, 1 tsp vanilla and rum if desired in a small bowl until combined.
15. Using a skewer, poke the top of the cake and pour half the coconut syrup over the cake and let stand for 5 minutes.
16. Run a spatula knife along the edges of the cake pan and add ½ of the remaining coconut syrup remaining.
17. Refrigerate for 1 to 2 hours until fully chilled before serving.
18. Cut into squares and drizzle the remaining syrup and serve.

Tips (my additions)
• Toast shredded coconut over a medium-high heat and sprinkle over top of cake.

Chocolate Tres Leches Cake

Yield/Serving: 9 big slices or 12 regular size slices
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Altered from Chatelaine recipe

Ingredients

Cake
• 1 cup all purpose flour
• 1 ½ tsp baking powder
• 2 tsp cocoa powder
• 5 eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup soy milk
• ½ tsp coconut extract
Coconut Syrup
• ½ of a 400 ml can of coconut milk
• ½ of a 300 ml can of sweetened condensed milk
• 2 tsp chocolate syrup
• Dark chocolate shavings, to garnish

Tips (my additions)
• Sprinkle dark chocolate shavings overtop.

Assembly
1. Preheat oven to 350°F.
2. Spray a cake pan with vegetable oil.
3. Line the bottom with parchment paper.
4. Using a medium sized bowl, stir flour, baking powder and cocoa powder together.
5. Using an electric mixer, beat egg whites on high until foamy.
6. Slowly add ¼ cup of granulated sugar and continue beating until white are glossy and stiff peaks have formed, about 2 to 3 min.
7. Now add the egg yolks to the mixer with the remaining ¾ cup of sugar until they are a pale yellow in colour, 1 to 2 min.
8. Reduce speed to low and gradually beat in the flour mixture.
9. Add in soy milk and ½ tsp vanilla until smooth.
10. Pour into the prepared pan.
11. Bake cake in the centre of the oven until springy and a cake tester comes out clean, about 30 to 35 minutes.
12. While the cake is baking: In a small bowl whisk coconut milk, condensed milk, and chocolate syrup until combined.
13. When the cake comes out of the oven: Using a skewer, poke the top of the cake and pour half the coconut syrup over the cake and let stand for 5 minutes, until absorbed and pour little more.
14. Run a spatula knife along the edges of the cake pan and add ½ of the remaining coconut syrup remaining.
15. Refrigerate for 1 to 2 hours until fully chilled before serving.
16. Cut into squares and drizzle the remaining syrup and serve.
17. Sprinkle chocolate shavings overtop.

Please Enjoy

My thoughts
The original recipes instructions were confusing as it didn’t say where the egg whites went. I continued to read the recipe and realized they needed to be set aside, but that was not said in the recipe. With the damage done I quickly made the decision to make a chocolate version. I found that my messed up chocolate recipe created a smoother spongier batter; which I preferred as it could absorb more liquid. I also poured the coconut syrup over immediately after the cake came out of the oven as pouring liquid over a cold cake and expecting it to absorb doesn’t add up to me. The rate of absorption on a hot cake would make more sense to me and I didn’t want a huge puddle of coconut milk on the plate. (I altered the recipe accordingly above) Overall I found the original instruction to be a little overly complicated for the same results. The taste between the two was practically the same, but I give mine a slight edge and I’m no chocolate fan.

Muchos Tres Leches Cake - Candy Coated Culinista

Muchos Tres Leches Cake – Candy Coated Culinista

Caramel Gluten-Free Brownies

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

Less fat, more fibre, gluten-free and this is all going to taste good right? It seemed to me like a lot to ask of a little brownie and furthermore I don’t believe it! As is my usual process I made this once per the recipe and the second time I experimented. To my surprise this turned out so well that I couldn’t believe all that was promised was achieved. View my photo in the cooking club gallery here.

Altered From Chatelaine

Yield/Serving: 9
Prep Time: 10 min.
Cook Time: 40-45 min.
Difficulty level is: Easy

Ingredients
• 2 ½ cups confectioner’s sugar
• 2 cups ground almonds
• 2/3 cup unsweetened cocoa powder
• 1/8 tsp salt
• 4 egg whites
• 2 tsp vanilla
• Confectioner’s sugar, to dust
• 1/3 cup caramel, to drizzle

Assembly
1. Preheat oven to 300°F.
2. Line an 8” x 8” pan with parchment paper and let the paper hang over the pan.
3. In a large bowl whisk sugar, ground almond, cocoa and salt until combined. (Don’t Over mix)
4. Pour batter into pan.
5. Bake for 40-45 minutes or until a cake tester inserted comes out clean.
6. Lift brownies out of pan using the parchment paper and let cool completely on a wire rack.
7. Dust with confectioner’s sugar.
8. Pour caramel into a small microwave safe bowl and microwave for 10 seconds and drizzle over brownies.
9. Serve and enjoy right away.

Tips
• Serve with a glass of milk, ice cream or whipped cream.
• Look for a caramel sauce that doesn’t have a high sugar content or make your own.

Please Enjoy

My thoughts
The piece Mr. C. and I shared fresh out of the oven tasted delicious. It was sweet, rich, dense, and scrumptious and the caramel added an extra complexity, but not adding any sweetness. I would suggest eating these immediately as the shelf life is very limited. The first batch I made was decent the next morning, but the second time I made it the brownies firmed up much faster. They where rock hard, and when I say rock hard I mean they could be weapons, a sock filled with these brownies or baker brownie throwing stars. Mr. C. said “It’s the lack of Gluten that made it get hard so fast” This made me crack up. I will make this one more time with the remaining ground almonds I have and see if the third time I can lengthen the shelf life.

**Upon further research I probably over mixed this batter. The first time I did this recipe I hand mixed in a bowl vs. the second time I used the electric mixer. Also all baking is an exact science where proper measurements must be used. I have a feeling in gluten-free baking you must be extra precise, and with my approach of experimenting by adding a dash or this and more of that, I may have added a little too much of an ingredient and spoiled the recipe. Gluten-Free baking is quite finicky I gather and I have barely started my adventures into it, but these mistakes will only help me get better.

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

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