11-19-2014, 10:12 AM
Originally, my idea was to just use someone else's campaign and change it to the third person.
As that is no longer an option, I will have to fudge something from scratch.
Placeholder.
Until then: Did you know you can substitute coconut cream for butter? It gives you a cakier, denser consistency and a subtle coconut aftertaste perfect for baked goods that must be iced or frosted.
GRIM'S CHOCOLATE BROWNIES:
1. 3 cups of caster sugar
2. 4 cups of self-raising flour
3. 2 cups of coconut cream (or coconut milk)
4. 2 cups of good cocoa powder
5. 4 eggs
1) Preheat oven at 160 celsius.
2) Mix flour, sugar, cocoa powder, until relatively consistent throughout.
3) Fold in cream and eggs.
4) Fill brownie tray.
5) Put in oven. Will take roughly 20-25 minutes. These brownies do not burn easily.
OPTIONAL DIPPING SAUCE:
1. 4 parts sweetened condensed milk
2. 1 part cocoa powder
1) Mix it together.
2) That's it. Consistency is effectively a pudding/thick sauce.
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ONE-MINUTE BROWNIES:
Ok dis shit is whack, yo. Like, all you need is a mug and a microwave.
For this recipe, a part is a quarter cup or two heaped tablespoons, your choice.
1. One part flour
2. One part sugar
3. One part cocoa powder
4. One part water
5. Half part canola or sunflower oil (Olive oil will taste too strong)
1) Mix flour, sugar, cocoa powder until consistent throughout.
2) Add water and oil. I like to start with the oil, as it tends not to mix of its own accord and will sit until you add the water.
3) Mix until consistent. Mix will be EXTREMELY fluid for a baked batter - much like a chocolate pancake batter.
4) Stick that mug in a microwave. My microwave handles it in a minute, some microwaves may take up to two minutes. I often burn the top and power through it, as the inside is sometimes under-cooked - however, you are not using eggs, so under-cooking a little is fine!
Pro-Tips:
Even when fully cooked, this will be a VERY fudgey brownie, as there are no eggs. Do not be alarmed if it seems to be a bit saucy at first glance, or the top is not stable.
This is often very, very unevenly cooked. The inside may be very hot. For this reason, I recommend eating with a scoop of vanilla ice cream on top - save the ice cream for last, or for half-way, as it will cool the brownie off as it melts.
This brownie will not work particularly well fully-scaled, because of the lack of egg - it doesn't hold well enough to cut. It has to be eaten out of the mug.
As that is no longer an option, I will have to fudge something from scratch.
Placeholder.
Until then: Did you know you can substitute coconut cream for butter? It gives you a cakier, denser consistency and a subtle coconut aftertaste perfect for baked goods that must be iced or frosted.
GRIM'S CHOCOLATE BROWNIES:
1. 3 cups of caster sugar
2. 4 cups of self-raising flour
3. 2 cups of coconut cream (or coconut milk)
4. 2 cups of good cocoa powder
5. 4 eggs
1) Preheat oven at 160 celsius.
2) Mix flour, sugar, cocoa powder, until relatively consistent throughout.
3) Fold in cream and eggs.
4) Fill brownie tray.
5) Put in oven. Will take roughly 20-25 minutes. These brownies do not burn easily.
OPTIONAL DIPPING SAUCE:
1. 4 parts sweetened condensed milk
2. 1 part cocoa powder
1) Mix it together.
2) That's it. Consistency is effectively a pudding/thick sauce.
-----
ONE-MINUTE BROWNIES:
Ok dis shit is whack, yo. Like, all you need is a mug and a microwave.
For this recipe, a part is a quarter cup or two heaped tablespoons, your choice.
1. One part flour
2. One part sugar
3. One part cocoa powder
4. One part water
5. Half part canola or sunflower oil (Olive oil will taste too strong)
1) Mix flour, sugar, cocoa powder until consistent throughout.
2) Add water and oil. I like to start with the oil, as it tends not to mix of its own accord and will sit until you add the water.
3) Mix until consistent. Mix will be EXTREMELY fluid for a baked batter - much like a chocolate pancake batter.
4) Stick that mug in a microwave. My microwave handles it in a minute, some microwaves may take up to two minutes. I often burn the top and power through it, as the inside is sometimes under-cooked - however, you are not using eggs, so under-cooking a little is fine!
Pro-Tips:
Even when fully cooked, this will be a VERY fudgey brownie, as there are no eggs. Do not be alarmed if it seems to be a bit saucy at first glance, or the top is not stable.
This is often very, very unevenly cooked. The inside may be very hot. For this reason, I recommend eating with a scoop of vanilla ice cream on top - save the ice cream for last, or for half-way, as it will cool the brownie off as it melts.
This brownie will not work particularly well fully-scaled, because of the lack of egg - it doesn't hold well enough to cut. It has to be eaten out of the mug.