Tag Archives: Vanilla

Molten Chocolate Skillet Brownie (or Melt in the Middle Chocolate Brownie made in a WOK!!)

This is the most indulgent chocolate recipe I know.  I have to serve this with Creme Fraiche to cut through the sweetness but you can serve it with Whipped Cream or Ice Cream.  I haven’t made it for ages but was asked to make it for a show last night and was reminded just how yummy it was.  I think I was in too much of a hurry to serve it and it probably could have done with a little more time.  So my top tip is to wait!!!

The recipe needs a Wok or large Skillet that is safe to go into the oven (The Pampered Chef cookware is ideal for this). Molten

Ingredients

2 packets (415 g each) chocolate fudge brownie mix (plus ingredients to make the two batches of brownies)
115 g (4 oz) good quality plain or bitter (70% cocoa solids) chocolate
400 ml (14 fl oz) water
1 jar/bottle (320 g) chocolate dessert sauce or dark chocolate sauce
1 teaspoon vanilla extract
40 g (11⁄2 oz) flaked almonds, toasted and coarsely chopped
Icing sugar, to decorate

Method

  • Preheat oven to 180oC/fan 160oC/Gas 4. Lightly spray bottom of Family Skillet with sunflower oil using Kitchen Spritzer. In Classic Batter Bowl, prepare both packets of brownie mix according to packet instructions. Spread cake batter evenly over bottom of skillet. Cut chocolate into small pieces on Cutting Board using 20 cm (8 in) Chef’s Knife. Sprinkle chocolate evenly over batter.
  • Place water and chocolate sauce in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla extract (mixture will be thin). Carefully pour chocolate sauce mixture over brownie batter in a circular or wavy (criss-cross) pattern
  • Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear saucy, but will thicken more as it begins to cool). Carefully remove skillet from oven (skillet handles are hot, use Oven Mitts) to Stackable Cooling Rack
  • Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with icing sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped cream, if desired.

Serves 16

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Filed under Almonds, Batter Bowl, Cake, Chocolate, Cream, Easy Cooking, Family Cooking, Food Chopper, Pans

The Pampered Chef ® Caramel Thumbprint Cookies Recipe

Caramel Thumbprint Cookies - YUM!

Caramel Thumbprint Cookies – YUM!

These little babies are absolutely DELICIOUS!  My eldest daughter made them first and they are a complete doddle. They look kind of cute but when you eat one they are beyond divine!  Anyway, please try!

Ingredients

60 g salted butter, softened
30 g light soft brown sugar
100 g self-raising flour, plus extra for dusting
1 egg yolk
1/4 teaspoon vanilla extract
40 g dairy toffees (about 5 toffees)
2 teaspoons milk
Icing sugar, for dusting (optional)

Method

  • Preheat oven to 180ºC/fan 160ºC/Gas 4.
  • Line base of Medium Sheet Pan with non-stick baking paper; set aside.
  • Process butter and brown sugar in Manual Food Processor until smooth and creamy. Add flour, egg yolk and vanilla extract; process until a soft crumb-like mixture forms.
  • Carefully remove blade. Bring the mixture together by hand to form a smooth ball of dough. On a lightly floured surface, divide dough into 16 even-sized pieces using Utility Knife. Roll each piece of dough into a ball by hand.
  • Place dough balls on prepared pan, spacing evenly apart. Using thumb, make a small indentation in centre of each dough ball. Bake cookies 12 – 14 minutes or until a pale golden colour.
  • Meanwhile, place toffees and milk in (500-ml) Prep BowlM/B>. Microwave, uncovered, on HIGH 30 – 40 seconds or until toffees are nearly melted. Stir until smooth and well combined; set aside.
  • Remove cookies from oven. Carefully slide baking paper and cookies onto Stackable Cooling Rack. Spoon toffee mixture into wells of cookies; let cool 5 minutes or until cookies are firm enough to handle.
  • Transfer cookies to serving plate using Mini Nylon Serving Spatula. Lightly dust with icing sugar, if desired. Serve warm or cold.

Yield: Makes 16

Per serving: Nutrition information per cookie: Energy 1183kJ/282kcal, Protein 3.4g, Carbohydrate 33.6g, Sugars 12.7g, Fat 16g, Saturated fat 9.3g, Fibre 0.8g, Salt 0.5g

Cook’s Tip: The cookies can also be baked on the Rectangle Stone lined with non-stick baking paper. Bake cookies 15 – 17 minutes or until a pale golden colour. Finish as recipe directs.
If any baked cookies lose their indentation, gently press cookie centre with the back of a teaspoon whilst still hot, prior to spooning in toffee filling.

© 2014 The Pampered Chef used under license.

Action Shot!

Action Shot!

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Filed under Easy Cooking, Eggs, Manual Food Processor, Medium Round Stone, Pudding, Quick Cooking, Stoneware, Super Quick cooking!