We try not to disappoint with our recipes and we are not gonna lie, this trio is one of the great ones here.
After our amazing game changer, the no bake stove top cheesecake, we are back at it again with another easy-to-do, no oven needed brownies! This time we are not showing one but three ways to make a no bake brownie from scratch!
Now you can make brownies anywhere, from your tiny dorm room to your office pantry even by the camp fire! These brownies are rich and decadent, perfect pair with a cup of hot coffee in the morning, during snack time or even dessert at night after dinner.
Both microwaves and stovetops are great heat sources for cooking so why not a brownie? And for the refrigeration method....
Disclaimer here... the refrigeration method does not really make a real "brownie", it is a chocolate fudge mixed with nut flour and cracker crumbs to emulate the taste and texture of a brownie just enough to curb your cravings when you don't have an oven...
Now we have that out of the way... down to this fabulous recipe!
Infographic Recipe will be updated soon!
Microwave Brownies
Yields 2 - 3 servings
Ingredients
45g (1/2 cup) Cake flour
40g (3 tbsp plus 1 tsp) Granulated sugar
20g (3 tbsp) Cocoa powder
55g (4 tbsp) Butter
55g (2 oz) Chocolate
90g (6 tbsp) Milk
2.5g (1⁄2 tsp) Vanilla extract
Pinch of instant espresso powder
Pinch of salt
Method
1. In a mixing bowl, combine flour, sugar, cocoa powder, instant espresso and salt
2. In a microwave safe bowl, combine chocolate and butter
3. Microwave and stir in 30 seconds intervals until melted and incorporated, let it cool
4. Make a well in the dry mixture and pour in the milk and vanilla extract
5. Stir until no lumps or flour visible
6. Add in the melted mixture and gently stir to combine
7. Pour into a microwave safe pan (ceramic or glass) and microwave on 600W for 3 minutes
8. Check if it is cooked by inserting a toothpick and pull out to moist crumbs
9. If not, microwave in 15second intervals until full cooked
10. Let it cool slightly to serve it warm
11. You can let it cool completely and refrigerate it for an hour to serve cold
Tips
I. Using different mixtures of chocolate to your liking, milk chocolate for a sweeter brownie or all dark to make it rich and decadent or a mix of both, you do you boo!
II. When serving it warm, plate it and pair it with a scoop of vanilla ice cream to make a brownie a la mode, perfect for a dinner date night
III. Everyone’s microwave is different, You might just have to adjust the cooking time to accommodate your microwave
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Stove Top Brownies
Yields 12 Squares
Ingredients
115g (4 oz) Chocolate, chopped
75g (1/2 cup) Unsalted butter, cut into pieces
2 large Eggs
65g (1/3 cup) White sugar
45g (1/2 cup) Cake flour
10g (1 1/2 tbsp) Cocoa powder, sifted
5g (1 tsp) Vanilla extract
2g (1/2 tsp) Baking powder
2g (1/2 tsp) Instant espresso powder
Pinch of salt
50g (1/4 cup) Mini chocolate chips
Method
1. Melt chocolate and butter on the stove with a bain marie
2. Add sugar, cocoa powder and instant espresso into the mixture
3. Whisk in vanilla extract and eggs, one at a time, beat well after each addition
4. Incorporate flour, baking powder and salt and mix well
5. Pour the batter into the Teflon pan and spread it evenly
6. Sprinkle on the mini chocolate chips
7. On the lowest setting of your stove, cover the frying pan with a lid and cook for 20 - 30 minutes (Time may vary as each stove and frying pan is not built equally)
8. Once the top is uniformly cook, test it with a skewer it should come out with moist crumb
9. Remove from the heat, uncover and let the brownie cool
10. Let it cool slightly to serve it warm
11. You can let it cool completely and refrigerate it for an hour to serve cold
Tips
I. Teflon coated pans are recommended as they have a non-stick surface for a good release of your brownie
II. Do not use pans/ pots that are too thin as the heat will conduct too quickly and result a burnt bottom and an uncooked brownie
IV. In the video demonstration, we used a 18cm x21cm (7in x 8.25in) rectangle pan, but you could use anything you have handy at home, try to use a similar size, if too big the brownie will get too thin which is not ideal
V. Using different mixtures of chocolate to your liking, milk chocolate for a sweeter brownie or all dark to make it rich and decadent or a mix of both, you do you boo!
VI. When serving it warm, plate it and pair it with a scoop of vanilla ice cream to make a brownie a la mode, perfect for a dinner date night
VII. This brownie is a cakey brownie, it you want a chewy brownie, leave out the baking powder
VIII. Our eggs are pretty small, so we used 3 eggs.
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Refrigerator Brownies
Yields 9 Squares
Ingredients
50g (1/2cup) Graham cracker crumbs
50g(1/2 cup) Almond Flour
15g (2 tbsp) Cocoa powder
155g (1/2 cup) Sweetened condensed milk, room temperature
80g (2.8 oz) 55% - 70% Chocolate
2g (1/2 tsp) Instant espresso powder
1g (1/4 tsp) Salt
Method
1. Combine cracker crumbs, almond flour, cocoa powder, instant espresso powder and salt in a mixing bowl
2. Stir until well mixed
3. Pour in sweeten condensed milk into the dry mix and stir until uniformly coated
4. Melt chocolate gently and stir until smooth
5. Add the chocolate into the mixture and stir until it forms a paste/dough consistency
6. Push it in a parchment line pan into the desired thickness
7. Cover it with plastic wrap, refrigerate until set, around 2 hours
Tips
I. We recommend using dark chocolate or chocolate with higher cocoa percentage as this recipe relies on the sweeten condensed milk for sweetness which cannot be adjusted. It will be really sweet if you use milk chocolate
II. You can substitute almond flour with hazelnut flour, coconut flour, and cashew flour
III. This is a cold fudgy chewy brownie
Ingredients
45g (1/2 cup) Cake flour
40g (3 tbsp plus 1 tsp) Granulated sugar
20g (3 tbsp) Cocoa powder
55g (4 tbsp) Butter
55g (2 oz) Chocolate
90g (6 tbsp) Milk
2.5g (1⁄2 tsp) Vanilla extract
Pinch of instant espresso powder
Pinch of salt
Method
1. In a mixing bowl, combine flour, sugar, cocoa powder, instant espresso and salt
2. In a microwave safe bowl, combine chocolate and butter
3. Microwave and stir in 30 seconds intervals until melted and incorporated, let it cool
4. Make a well in the dry mixture and pour in the milk and vanilla extract
5. Stir until no lumps or flour visible
6. Add in the melted mixture and gently stir to combine
7. Pour into a microwave safe pan (ceramic or glass) and microwave on 600W for 3 minutes
8. Check if it is cooked by inserting a toothpick and pull out to moist crumbs
9. If not, microwave in 15second intervals until full cooked
10. Let it cool slightly to serve it warm
11. You can let it cool completely and refrigerate it for an hour to serve cold
Tips
I. Using different mixtures of chocolate to your liking, milk chocolate for a sweeter brownie or all dark to make it rich and decadent or a mix of both, you do you boo!
II. When serving it warm, plate it and pair it with a scoop of vanilla ice cream to make a brownie a la mode, perfect for a dinner date night
III. Everyone’s microwave is different, You might just have to adjust the cooking time to accommodate your microwave
---------------------------------------------------------------------------------------------------------------------------------------------------
Stove Top Brownies
Yields 12 Squares
Ingredients
115g (4 oz) Chocolate, chopped
75g (1/2 cup) Unsalted butter, cut into pieces
2 large Eggs
65g (1/3 cup) White sugar
45g (1/2 cup) Cake flour
10g (1 1/2 tbsp) Cocoa powder, sifted
5g (1 tsp) Vanilla extract
2g (1/2 tsp) Baking powder
2g (1/2 tsp) Instant espresso powder
Pinch of salt
50g (1/4 cup) Mini chocolate chips
Method
1. Melt chocolate and butter on the stove with a bain marie
2. Add sugar, cocoa powder and instant espresso into the mixture
3. Whisk in vanilla extract and eggs, one at a time, beat well after each addition
4. Incorporate flour, baking powder and salt and mix well
5. Pour the batter into the Teflon pan and spread it evenly
6. Sprinkle on the mini chocolate chips
7. On the lowest setting of your stove, cover the frying pan with a lid and cook for 20 - 30 minutes (Time may vary as each stove and frying pan is not built equally)
8. Once the top is uniformly cook, test it with a skewer it should come out with moist crumb
9. Remove from the heat, uncover and let the brownie cool
10. Let it cool slightly to serve it warm
11. You can let it cool completely and refrigerate it for an hour to serve cold
Tips
I. Teflon coated pans are recommended as they have a non-stick surface for a good release of your brownie
II. Do not use pans/ pots that are too thin as the heat will conduct too quickly and result a burnt bottom and an uncooked brownie
IV. In the video demonstration, we used a 18cm x21cm (7in x 8.25in) rectangle pan, but you could use anything you have handy at home, try to use a similar size, if too big the brownie will get too thin which is not ideal
V. Using different mixtures of chocolate to your liking, milk chocolate for a sweeter brownie or all dark to make it rich and decadent or a mix of both, you do you boo!
VI. When serving it warm, plate it and pair it with a scoop of vanilla ice cream to make a brownie a la mode, perfect for a dinner date night
VII. This brownie is a cakey brownie, it you want a chewy brownie, leave out the baking powder
VIII. Our eggs are pretty small, so we used 3 eggs.
---------------------------------------------------------------------------------------------------------------------------------------------------
Refrigerator Brownies
Yields 9 Squares
Ingredients
50g (1/2cup) Graham cracker crumbs
50g(1/2 cup) Almond Flour
15g (2 tbsp) Cocoa powder
155g (1/2 cup) Sweetened condensed milk, room temperature
80g (2.8 oz) 55% - 70% Chocolate
2g (1/2 tsp) Instant espresso powder
1g (1/4 tsp) Salt
Method
1. Combine cracker crumbs, almond flour, cocoa powder, instant espresso powder and salt in a mixing bowl
2. Stir until well mixed
3. Pour in sweeten condensed milk into the dry mix and stir until uniformly coated
4. Melt chocolate gently and stir until smooth
5. Add the chocolate into the mixture and stir until it forms a paste/dough consistency
6. Push it in a parchment line pan into the desired thickness
7. Cover it with plastic wrap, refrigerate until set, around 2 hours
Tips
I. We recommend using dark chocolate or chocolate with higher cocoa percentage as this recipe relies on the sweeten condensed milk for sweetness which cannot be adjusted. It will be really sweet if you use milk chocolate
II. You can substitute almond flour with hazelnut flour, coconut flour, and cashew flour
III. This is a cold fudgy chewy brownie
*In the video we used liquid brewed espresso which substitutes the instant espresso powder.
Links to Supplies:
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| Glass Pans |
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| Our Fave Cocoa Powder |
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| Instant Espresso Powder |
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| Stovetop Brownies |
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| Microwave Brownie |
Hope you guys enjoy this weeks [How To's]
See you next week :)
xo
D
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