Fudgy Brownies

The fudgiest brownies made from scratch, an using only one bowl to boot!

Science Behind the Brownies:

  • Sugar balances the bitterness from the cocoa powder and dark chocolate. Yet, it plays a more important role in these brownies. When mixed with the warm butter and chocolate, it melts to a liquid. And since the batter is heavier than the liquid sugar, the sugar will slowly rise to the top of the brownie as it bakes. This created that beautiful brownie crust. It also melts as it bakes to create the fudgy center that everyone loves.
  • Eggs in the brownies bind the ingredients together and keep it moist, making the brownies rich and hella delicious.
  • Flour’s quantity in the recipe determines the outcome of the brownies. The more flour you add, the cakier the brownie. If your goal is fudgy, the key is using lesser flour.

Are my brownies ready?

Since these are meant to be fudgy, don’t expect a clean toothpick from your brownie. A few moist crumbs clinging to it is a good sign. If it’s wet, bake it for 5 more minutes. If it’s dry, oopsie, you’ve overbaked it.

Also try my:

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Fudgy Brownies

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Course: Snack, Dessert
  • Servings: 18 brownies

Equipment:

Ingredients:

Instructions:

  • Preheat the oven to 180°C and grease a 9’×13′ pan with parchment.
  • In a microwave-safe bowl, add butter and dark chocolate. Heat in microwave, whisking it after every 30 seconds until completely melted.
  • Whisk in the sugar until it blends in really well.
  • Whisk in eggs and vanilla
  • Add cocoa powder, flour and dark chocolate set aside for garnish. Fold them in with a rubber spatula and tranfer to the prepared pan.
  • Bake for 30 minutes, then test the brownies with a toothpick. If it comes out with wet batter from the center of the pan, it’s not ready. When moist crumbs cling to it, take them out.
  • Let cool completely on a wire rack before cutting and serving.

Storage Instructions:

You can cover them and store at room temperature for upto a week or in the freezer for upto 3 months.

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Granola

I’m convinced that no one outside my family likes granola. I’ve made them time and again for my bakehouse and it just does not sell! But at home? Boy oh boy, it’s cleared out in a day!

Perfect as a snack or a breakfast (with milk and fresh fruit, mmmhmm), it lasts a lifetime without spoiling. Consider it the PERFECT homemade gift for the health-conscious friend.

While buying store-brought granola sounds easier, a look at the nutrition label should convince you to just make it at home. Plus, you can make it in bulk for a fraction of the price and you can rest assured knowing that all pronounceable ingredients go into it.

It’s healthier with the use of whole oats, unrefined oil and natural sweeteners.

Get a bowl and your kitchen basics to get started on this recipe!

GET ‘EM CLUSTERED:

If you want your granola in clusters instead of loose and separated, bake it normally. At the halfway point, give it a stir and then press it down to tightly pack it. Bake again and let cool completely before removing from the pan.

VARIATIONS:

The granola is the perfect base for any add-ins. Be creative!

  • Use any nuts and seeds that you have on hand.
  • Add any dry fruits you have.
  • Chocolate chips add a nice touch to it.

STORAGE INSTRUCTIONS:

Store in air tight containers at room temperature for upto 2 weeks. If frozen, it will stay good for 3 months. Let thaw for 5 minutes so the dry fruits aren’t hard to chew.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on InstagramPinterest and Facebook – be sure to tag @wallflour_bakehouse and use the hashtag #wallflourcreates so we can see your creations!

Granola

PREP TIME: 10 mins

COOK TIME: 1 hour

TOTAL TIME: 1 hour 10 mins

COURSE: Breakfast, Snack

CUISINE: American

SERVINGS: 16 servings (1/2 cup each)

Equipment:

Ingredients:

Instructions:

  • Preheat oven to 180°C and line the baking tray with parchment.
  • In a bowl, combine oats, nuts, seeds, salt and cinnamon.
  • Pour in oil, honey and vanilla. Mix until everything is coated. Pour onto baking tray and spread evenly.
  • Bake for 30 minutes, stir and press down to clump the granola. Bake again for 30 minutes.
  • Let cool completely without disturbing it for an hour.
  • Add dry fruits and chocolate chips. Stir to combine.
  • Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
  • When serving, let thaw for 10 minutes, if frozen.

SERVING SUGGESTIONS: Serve on its own, with milk or yogurt.

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting Concoctions of a Wallflour! 

Chocolate Chip Cookies

Chewy in the middle and crusty round the edges, these chocolate chip cookies have never failed me.

As a classic, this has been in my menus for doggone years and I’ve tweaked and tuned the recipe 500 different ways to settle on the current version. I promise you, they’re space level amazing!

A perfectly well-rounded cookie (food pun haha), they’re crispy, chewy, buttery, sweet, doughy and yet completely cooked in the best way possible.

SCIENCE OF COOKING:

The secret to a chonky cookie lies in the ingredients and the method itself.

  1. Baking Soda and Baking Powder: The leavening agents in your recipe provide height by incorporating air into the dough. If they’re expired or of a lower quality, your cookie dough will cook flat instead of tall.
  2. Active handling period: Flour contains gluten. The more you mix the dough, the more you work the gluten. While this is great for breads, it’s not so great for cookies. Your cookies will spread flat.
  3. Temperature of ingredients: Water, when frozen, retains its shape. When left at room temperature, the ice melts back to water. Similarly, if your cookie dough is out at room temperature, the fat content in it will begin to melt and hence, the cookie will spread out.
  4. Oven temperature: If the oven temperature is low, it will take longer for the cookies to cook and hold their shape. As they bake, they will melt in the heat and spread out until they reach a temperature high enough to set it into place.

VARIATIONS:

The cookie dough acts as the perfect base for any add-ins. Be creative!

  • Switch out the chocolate chips with chocolate chunks.
  • Throw in some sprinkles.
  • Roll in cinnamon to make snickerdoodles

MAKE AHEAD TIP:

You can make the dough and then portion out balls, Place on parchment lined baking tray and freeze for 20-30 minutes. Transfer to an airtight container and store until ready to bake. The dough lasts up to 2 months.

When ready to bake, remove from freezer directly and bake at 180°C for 30 minutes. DO NOT PREHEAT the oven.

STORAGE INSTRUCTIONS:

Store in air tight containers at room temperature for 4-5 days. If frozen, it will stay good for 2 months.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on InstagramPinterest and Facebook – be sure to tag @wallflour_bakehouse and use the hashtag #wallflourcreates so we can see your creations!

Chocolate Chip Cookies

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

COURSE: Dessert

CUISINE: American

SERVINGS: 18 cookies

Equipment:

Ingredients:

Instructions:

  • Preheat oven to 180°C and line the baking tray with parchment.
  • In a small bowl, whisk together the flour, baking soda, salt and baking powder.
  • In the stand mixer, cream butter, caster sugar and brown sugar until it lightens in colour.
  • Add the egg and vanilla. Beat till light and fluffy.
  • Add the dry ingredients to this and fold it in until combines.
  • Throw in the chocolate chips and mix to combine. If too soft to handle, place the bowl in the fidge for 10 minutes.
  • Portion out 2 tbsps of dough onto the baking tray, leaving atleast 2 inches of spacing for the cookies to spread.
  • Bake for 20 minutes and let rest in the pan for a few minutes.
  • Transfer to a cooling rack and let cool fully.

Trust the process: The cookies will look doughy and slightly raw when you take it out of the oven. It will continue to cook as it cools, so don’t be tempted to bake it for longer.

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting Concoctions of a Wallflour! 

Milk Bread

Preparation Time: 20 minutes

Resting Time: 1 hour

Baking Time: 30 minutes

Makes 1 loaf

Ingredients

  • 500 gms Flour
  • 10 gm Yeast
  • 35 gm Sugar
  • 35 gm Butter
  • 5 gm Salt
  • 300 ml Milk

Procedure

  1. Sift flour onto counter and make a well. Mix the yeast, sugar and milk in the well until sugar dissolves.
  2. Slowly incorporate the flour from the walls of the well into the milk.
  3. Once combined, use a bench scraper to bring the dough together as you knead it for about 10 minutes to form gluten.
  4. Grease the counter and let rest for 30 minutes, covered with a damp cloth.
  5. Preheat oven to 200°C.
  6. Grease a loaf pan and punch the dough to release excess gas formation and roll tightly to form the shape of a loaf.
  7. Set in pan and let proof for 30 minutes.
  8. Give the bread a milk wash and bake in oven for 30 minutes.
  9. Let cool slightly and remove from pan and let cool completely on the rack.
  10. Slice loaf into desired width and serve.

 

Muddled Blueberry Lemonade

Muddled Blueberry Lemonade (8)Muddled Blueberry Lemonade (5)Preparation Time: 10 minutes

Serves: 2

Ingredients

  • 1/2 cup sugar
  • 1 cup hot water
  • 1 1/2 cup cold water
  • 1/4 cup lemon juice
  • 1-2 lemons, sliced
  • 1 cup blueberries
  • Ice

Procedure

  1. Dissolve the sugar in hot water and add the cold water and lemon juice to it.
  2. In a small bowl, heat the blueberries in the microwave for 30 seconds.
  3. Muddle the blueberries to release the pulp.
  4. Strain it and add to the lemonade.
  5. Serve in glasses filled with ice, fresh blueberries and sliced lemons.

Muddled Blueberry Lemonade (6)

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Chocolate Cake with Dark Chocolate Silk Frosting

Breaking down the ingredients:

For the cake –

  • Sour Cream = moister and denser cake. Dense in chocolate is good. You can use yogurt for a less rich cake. (Watch this video to make your own sour cream)
  • Coffee = enhancer. It enhances the flavor of chocolate. Your cake will NOT taste like coffee.
  • Hot water = deeper chocolate flavor. It dissolves the cocoa powder instead of just mixing it around.
  • Buttermilk = leavening. Being a dairy, it contains fat for moistness. And its acidity helps the cake rise better. For a quick substitute, use whole milk with a squeeze of lemon juice.

For the frosting –

  • Honey = silk. This is the secret behind the glistening silk-like texture.

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Preparation Time: 3 hours

Cooking Time: 1 hour 30 minutes

Serves: 4

Source: Tuxedo Cake from Sally’s Baking Addictions

Ingredients

For the cake

  • 220 g flour, sifted
  • 65 g cocoa
  • 350 g sugar
  • 10 g baking soda
  • 5 g baking powder
  • 5 g salt
  • 10 g instant coffee powder
  • 120 ml oil
  • 2 eggs, room temperature
  • 180 g sour cream, room temperature
  • 120 ml buttermilk, room temperature
  • 10 ml vanilla
  • 120 ml hot water

For the frosting

  • 230 g unsalter butter, softened
  • 540 g confectoners’ sugar, sifted
  • 65 g cocoa
  • 240 ml heavy cream
  • 15 ml honey
  • 10 ml vanilla
  • a pinch of salt

Procedure

  1. Preheat oven to 180°C and grease three 9″ cake pans.
  2. For the cake: Whisk dry ingredients in a large bowl. In a separate bowl, use an electric whisk to mix the wet ingredients except the hot water together. Pour them into the dry ingredients and then add the how water. Whisk until combined. Divide the batter between the pans and bake for 20 to 25 minutes, until ready. While it cools, make the frosting
  3. For the frosting: Beat the butter at high until well creamed or about 2 minutes. Add in 480 g of the sugar and the rest of the ingredients. Beat on low for 30 seconds to incorporate everything. Then switch to high for 2 minutes until it becomes smooth and silky. Add in the remaining sugar for a thicker frosting. 
  4. Frost the cooled cake as desired and refrigerate for an hour before serving to set the frosting in place.

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Mashed Potatoes

 

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Preparation Time: 20 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients

  • 2 potatoes, peeled
  • few cloves of garlic
  • 2 tbsp cream
  • 2 tbsp butter
  • salt & pepper

Procedure

  1. Boil potatoes until thoroughly cooked.
  2. Mash them until there are no lumps. (Small trick from Culinary School: Push through a sieve with a ladle. Gives the finest mash ever!)
  3. While still hot, stir in the butter and cream.
  4. Season and serve.

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Blue Marble Vanilla Waffles

 

Blue Marble Vanilla Waffles 1

 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Adapted from Vanilla Funfetti Waffles by Tasty Kitchen

Ingredients

Procedure

  1. Preheat waffle iron. Grease the iron.
  2. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. In a small bowl, whisk eggs and milk together and pour into the flour mixture.
  4. Add the butter and vanilla to it and whisk gently until flour is incorporated. Small lumps are okay.
  5. Pour in the sprinkles and only stir until evenly dispersed.
  6. Cook according to your waffle maker instructions and serve with your preferred choice of toppings.
  7. I served with honey, nutella and berries.

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Chocolate Nice Cream

Chocolate Nice Cream 1Freezing Time: 4 + hours 

Preparation Time: 5 minutes

Serves: 2

Ingredients

Procedure

  1. Peel, slice and freeze the bananas for at least 4 hours.
  2. Blend in a food processor with the cocoa powder until creamy.
  3. Serve immediately or freeze for a while for desired consistency.

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Oats & Nuts Milkshake

Oats & Nuts Milkshake 1.PNG

 

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Ingredients

Procedure

  1. Roast the nuts until slightly browned. Add oats to it and roast the oats as well.
  2. Transfer to a blender and blend until turned to a fine powder.
  3. Add honey, cinnamon, ice cubes and milk.
  4. Blend until well combined.
  5. Serve.

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Focaccia

Focaccia 1

Preparation Time: 25 minutes

Resting Time: 1 hour

Cooking Time: 40 minutes

Ingredients

Procedure

  1. Make pesto by blending basil and garlic together. Once blended, add olive oil to this and mix well.
  2. Sift the flour and bread improver onto the counter and make a well in the middle.
  3. Place the yeast and water in the well and gently blend using fingertips, ensuring not to break the well.
  4. Once the yeast dissolves, bring in a little flour at a time into the water and keep mixing until all of the flour is incorporated.
  5. Using a bench scraper, scrape any flour stuck to the counter and start kneading the dough.
  6. Knead until well formed, at least 10 minutes, and add more water if necessary.
  7. Add half the pesto to this and knead to combine.
  8. Knead in the salt.
  9. Grease a baking sheet well and place the dough on it to rest. Cover with a damp cloth and rest for 30 minutes.
  10. After 30 minutes, preheat the oven to 230°C. Take the sheet and punch the dough to release air bubble formations.
  11. Stretch the dough to the length of the pan using your hands.
  12. Using your fingers, create indents in the dough. Brush the dough with some of the remaining pesto and place the onions, tomatoes, olives and rosemary onto the dough.
  13. Let rest in a warm place for 30 more minutes.
  14. Fill a pan with boiling water and place on the bottom rack of the oven.
  15. Brush the some more pesto onto the bread and place the tray in the middle rack and bake for 10 minutes at 230°C.
  16. Then, remove the water pan and reduce the temperature to 180°C and bake for 30 minutes.
  17. Finally, remove from oven and brush with the remaining pesto.

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Oats Idli

Make your breakfast healthier with my take on the traditional South Indian idlis.

Oats happen to be a better source of protein than other cereals. They also provide good carbohydrates, dietary fibres and essential fats. They contain high amount of vitamins and minerals like manganese, phosphorous, copper, vitamin B, iron, magnesium and zinc.

Oats Idli 1

Preparation Time: 35 minutes

Cooking Time: 15 minutes

Makes: 24 idlis

adapted from: Oats Idli at The Art of Loving Food

Ingredients

  • 2 cups oats, roasted and powdered
  • 1/2 cup semolina
  • 1 cup yogurt
  • 1 cup carrot, grated
  • 1/4 cup coriander, finely chopped
  • 1/2 tsp turmeric powder
  • 1 1/2 green chillies, finely chopped
  • 1/2 tsp baking soda
  • 1+ cup water (to dilute batter)
  • For Tempering

Procedure

  1. Mix together all the ingredients for the batter.
  2. Heat oil and temper the ingredients under ‘Tempering’ and add to the batter.
  3. Let the batter sit for 20 minutes so the semolina can soak the liquid and soften up.
  4. Meanwhile, grease the idli trays and then fill a pressure cooker with water and wait for it to steam.
  5. Once ready, pour the batter into the idli trays and place in the cooker.
  6. Cover and let cook for 10 minutes on high and 5 minutes on low.
  7. Serve with chutney.

If you make this tag @concoctions_of_a_wallflour.

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