Triple Chocolate Brownies will take you by a blow. These are rich, gooey and have a sweet crumbly touch to it. This recipe will give you one of the best brownies you’ve ever had. Give it a try!
Watch this Masala TV video to learn how to make Rainbow White Chocolate Bark , Ultimate Milkshake and Vanilla cupcakes Recipe. This show of Bake At Home Season 2 with Chef Romana Husain aired on 13 February 2021
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Rainbow White Chocolate Bark:
Ingredients
White chocolate 500 gm
Pink and blue Food color as required
Decorating candy as required
Sprinkles as required
Edible glitter as required
Melt the white chocolate till silky smooth,
Divide the chocolate into three parts and add colour of your choice.
Start with the white chocolate and spread it over grease proof paper. Add blobs of the colored chocolate and make swirls with a spoon or stick.
Sprinkle over decorations of your choice. Once the chocolate has set, snap the chocolate into pieces .
Ultimate Milkshake:
Ingredients
Banana 1
Vanilla ice cream 1 scoop
milk ½ cup
Pink and blue food color few drops
Candies, for decorating
Sprinkles for decorating
Lollipops for decorating
Butter cream ½ cup
Whipped cream 1 cup
Spread a thin layer of buttercream around the neck of the glass and cover with sprinkles.
In a blender, add the ice cream, banana , milk and colour and blend but keep the texture thick.
Pour in the prepared glass, top with whipped cream and add the decorations.
Vanilla cupcakes :
Ingredients
Flour 1 ¼ cup
Baking powder 1- 1/4 tsp
Salt ½ tsp
Unsalted butter softened ½ cup
Sugar ¾ cup
Eggs 2 large
Vanilla extract 2 tsp
Milk ½ cup
Instructions
Preheat the oven to 180 degrees and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
Bake for 20-23 minutes at 180 degress or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frost the cupcakes and decorate with sprinkles and white chocolate shards.
