Fudgy Brownie Date Cake Food

FUDGY BROWNIE DATE CAKE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook dates and water over medium-low heat 8 minutes or until dates are softened and liquid has evaporated. In food processor, place date mixture. Cover; process until smooth, about 1 minute. Add chocolate and butter. Cover; process until smooth and blended, scraping bowl occasionally.
• In small bowl, mix flour, baking powder and salt. In medium bowl, beat brown sugar, vanilla and eggs with electric mixer on high speed until thick and pale. On low speed, beat in date mixture. Beat in flour mixture just until blended. Beat in 1/2 cup whipping cream on low speed until blended. Pour batter into baking dish.
• Bake 25 to 30 minutes or until set. Cool 10 minutes. Serve warm with whipped cream; sprinkle with cocoa.

FUDGY DATE BROWNIES

Steps:

• Preheat oven to 350°F (180°C).
• Cover an 8-inch x 8-inch brownie square pan with parchment paper. Grease the paper slightly with coconut oil. Set aside.
• In a food processor, add the pitted dates and cover them with boiling water. Make sure the water covers all the dates. If needed, arrange the dates in a thin layer to ensure they soak properly. Close the food processor and let them soak in the water for 10-15 minutes, or until the dates are soft.
• Process the dates until it forms a date paste - for about 1 minute on medium speed. You may have to stop the food processor every 20 seconds, scrape down the sides of the bowl with a spatula and repeat until a creamy consistent date paste forms. It is ok if there are some tiny pieces of dates left in the batter. It will taste like caramel when baked.
• Add unsweetened cocoa powder, ground almond, flaxseed meal, vanilla essence, salt, baking powder.
• Process for 20-30 seconds on medium speed. Open the food processor - you should obtain a dark, sticky chocolate brownie batter, slightly 'dry' and that is what you want.
• Add almond milk, process again for 20 seconds. Open the food processor, the batter should now be shiny and moist.
• Spread the brownie batter into the prepared 8 x 8-inch square pan.
• Bake 18-20 minutes or until the top of the brownie is set.
• When the brownies are cooked, cool them down in the pan for about 20 minutes at room temperature or near an opened window.
• Pull the parchment paper to easily unmold your brownies without breaking them. Place the brownies on a square plate, place another plate on top, and flip them over. Peel the parchment paper and let the brownies fully cool down before adding the frosting.
• Spread the date chocolate frosting over the brownies using a spatula. The brownies will be moist at first. They get super fudgy when totally cooled down. I recommend storing your brownies for an hour in the fridge so they get super dense, fudgy, and the frosting sets.
• Cut the brownie into 16 squares - I found that using a cake plastic knife makes cutting easier.

FUDGY MARBLED CHEESECAKE BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

GIANT BROWNIE SNACK CAKE

Steps:

• For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
• Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
• Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
• For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
• Remove the outer ring to unmold the cake. Cut into slices and serve.

FUDGY BROWNIE CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.
• Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4 minutes.
• Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.