“Something whose form is reminiscent of a ring-shaped cake.”
(Definition by Answers.com)
Well, that will do.
So my brownie can be a donut, too, as long it is ring-shaped. Yay.
(Published in the book of “18 Cakes & Cookies” by NCC)
400 g castor sugar
1 tsp vanilla
60 g cocoa powder
210 g plain flour
225 g vegetable oil
85 g chocolate chips
120 g any roasted nuts to your liking
- Preheat the oven at 180 degree celcius. Prepare 2 brownie tins 10x25x 4 cm in size, line them with baking paper, grease with margarine.
- Beat the eggs and sugar until the sugar dissolves and the batter looks pale. Add the vanilla, beat well.
- Shift the flour and cocoa powder into the batter, fold. Add the oil, stir well. Add chocolate chips and nuts, stir well.
- Pour the batter into the tins, bake for about 35-40 minutes.
PennyLane’s Donut Brownie
1 Recipe of PennyLane’s Brownies
Any filling you like (chocolate filling, vanilla custard, etc.) — I think custard is the best *pow wow*
- Prepare the brownies batter. Let it harden in the freezer so it’s easy to scoop. Preheat the oven at 170 degree celcius.
- Scoop or spoon the batter onto cookie sheet giving enough spaces for the batter to spread.
- Bake 10-12 minutes. Take out of the oven, while still hot, make a hole on every cookie using cookie cutter. Let it cool.
- Spread the filling onto one donut, sandwich together with another donut.
- Go crazy.
Chocolate is the answer to any human’s conflict. —kitchen anonymous a.k.a. me