Sunday, December 20, 2009

Are their any brownie recipes without using beater?

I have a headache illness thing and my head can't take the beater does anyone know any recipes without having to use one?

for that matter I was looking for a cake recipe to any exact recipes?Are their any brownie recipes without using beater?
You don't have to use the beater for either. Browines should not be mixed utilsmooth anyway, just until well combined.

Use a whisk or wooden spoon for both. They were making cakes and brownies long before electric hand mixers came around.Are their any brownie recipes without using beater?


* 5 oz (150 g) Poulain Ultimate Noir 86% cocoa chocolate, chopped

* 1/2 cup (125 mL) unsalted butter

* 2/3 cup (150 mL) packed brown sugar

* 1 tsp (5 mL) vanilla

* 1/2 tsp (2 mL) grated orange rind

* 2 eggs

* 3/4 cup (175 mL) all purpose flour

* Pinch salt

* 1/2 cup (125 mL) chopped toasted pecans

Chocolate Grand Marnier Frosting:

* 1 bar (100 g) Ultimate Noir 86% Poulain cocoa chocolate, chopped

* 1 tbsp (15 mL) Grand Marnier liqueur

* 1/2 cup (125 mL) unsalted butter, softened

* 1 cup (250 mL) icing sugar

* 1/2 cup (125 mL) whipping cream



In saucepan, combine butter, chocolate and sugar in saucepan and melt over low heat until smooth and combined. Whisk in vanilla and orange rind. Let cool slightly. Using wooden spoon, stir in eggs, one at a time, stirring well after each addition. Add flour and salt; stir well until glossy. Stir in pecans until evenly distributed. Scrape into 8-inch (1.5 L) greased and parchment paper lined baking pan. Using small offset spatula spread batter evenly. Bake in preheated 350F (180C) oven for about 30 minutes or until cake tester inserted in centre comes out clean. Let cool completely.

Chocolate Grand Marnier Frosting:

In bowl, set over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from saucepan, whisk in liqueur and let cool for about 15 minutes, whisking occasionally.

In large bowl, using electric beaters, beat butter and half each of icing sugar and whipping cream until combined. Add remaining icing sugar and cream and beat until combined. Beat in melted chocolate until frosting is fluffy and smooth.

Remove brownies from pan and spread icing decoratively. Cut into bars before serving.

Makes 12 to 16 bars.


Brownies can be cut into bars, without frosting and frozen for about 2 weeks. Store frosted brownies covered in refrigerator for up to 3 days.

Frosting can be made separately and used to decorate cakes and cookies. Store covered and refrigerated for up to 3 days. Let come to room temperature and beat gently before using.

Garnish with candied orange slices or strips and melted Poulain Noir 76% cocoa chocolate if desired.

Brownies can be beaten with a wooden spoon in a bowl. Cakes do much better with an electric mixer. A batter cake needs to beaten at least 3 min, or closer to 5 min, to get a smooth batter with all the air incorporated into it. Obviously, it's alot easier to use a mixer to beat egg whites for Angel Food, chiffon %26amp; sponge cakes. Sweet breads and muffins are better mixed by hand, since they just get mixed until the ingredients are wet throughout
Any mix may be done by hand if you have no kitchen utensils. A simple fork or spoon will do.
i never use a beater just a spoon to mix and they come out just fine and veryy yummy
Have you a whisk or a fork?

Does your arm work?

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