Chocolate Biscuits Brownie Wheels Recipe | Masala Mornings| Shireen Anwar | Dessert

Chocolate Biscuits Brownie Wheels Recipe
Chocolate Biscuits Brownie Wheels Recipe

Chocolate Biscuits Brownie Wheels wonderfully combine the goey-ness of the brownie and the crunch of a biscuit. You’ll love every single bite of it!

Watch this Masala TV video to learn how to make Chocolate Biscuits Brownie Wheels ,Mini Cake Pops Bouquet and Chocolate Cake Sickles Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 4 August 2020.

 

 

 

INGREDIENTS:

  • Butter or margarine (melted) 150 gm
  • caster sugar 1 ½ cup
  • Vanilla extract 1 tsp
  • Eggs 3
  • Crushed chocolate biscuits 3/4 cup
  • All-purpose flour 3/4 cup
  • Dark cocoa powder 1/2 cup + 1 tbsp
  • Chocolate chunks or chocolate chips 3/4 cup
  • Baking powder 1/2 tsp
  • Salt 1 pinch
  • Mini and crushed biscuits to decorate
  • White ganache for drizzling
  • Chocolate ganache to decorate

 

FOR CHOCOLATE GANACHE:

INGREDIENTS:

  • Dark chocolate 100 gm
  • Cream 80 ml
  • Butter or vegetable shortening 1-2 tsp

 

FOR WHITE GANACHE:

INGREDIENTS:

  • Dark chocolate 80 gm
  • Cream 40 ml
  • White food color few drops (optional)

 

METHOD:
Heat oven to 180 F. Grease a doughnut pan with oil and flour. Stir together butter, sugar and vanilla extract in a bowl. Add eggs, beat well. Stir together flour, cocoa powder, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in crushed chocolate biscuits and chocolate chips/chunks. Divide and spread batter evenly in prepared pan. Bake for 20 – 25 minutes, or until brownies begin to pull away from sides of pan. Prepare chocolate ganache and apply the brownies wheels. Decorate as desired using white ganache and crushed chocolate biscuits.

CHOCOLATE GANACHE METHOD:
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring for few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.

WHITE GANACHE METHOD:
Place the chopped chocolate and cream in a small sized heatproof bowl. Heat the cream and butter in a small saucepan over a medium heat. (Can also heat the cream and butter in the microwave). Bring it just to boil. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. Add in white food color and mix well once ganache is cool.

INGREDIENTS:

  • Moist chocolate cake as required
  • Chocolate butter cream frosting 3-5 tbsp
  • Mini lollipop sticks as required
  • Chocolate compound 250 gm
  • Vegetable shortening 2-3 tbsp
  • Green fondant for leaves and stems of bouquet to decorate

 

Moist Chocolate Cake:

INGREDIENTS:

  • All-purpose flour 1 cup
  • Salt 1 pinch
  • Baking powder 1 tsp
  • Baking soda 1 tsp
  • Dark cocoa powder 1/3 cup
  • caster sugar 1 cup
  • Hot coffee ½ cup
  • Oil 1/2 cup
  • Egg 1
  • Vanilla extract 1 tsp

 

CHOCOLATE BUTTERCREAM FROSTING:

INGREDIENTS :

  • Unsalted butter 100 gm
  • Sifted icing sugar 2 cups
  • Vanilla extracts 1 tsp
  • Cocoa powder 2-3 tbsp
  • Milk 2-3 tsp

 

METHOD:
Coarsely crumble cake and place 3 tbsp frosting over crumbled cake in a container. Mix gently to form a dough, if required you may add more frosting. Roll into 1-inch balls. Place cake balls in a tray. Dip sticks in melted chocolate and insert in each cakepop. Freeze for at least 10-15 minutes. Dip each cakepop in melted chocolate and once coating hardens set in the paper cups on a prepared tray. Decorate cakepops as desired with sprinkles, sugar pearls and fondant decorations. Set as bouquet and create stems and leave from fondant.

 

Moist Chocolate Cake Method:
Preheat oven to 180 C. In a bowl whisk together dry ingredients. Add oil, milk, egg and vanilla extract, mix for 2-3 minutes. Pour the batter into greased baking pan. Bake for 30 minutes. Let it cool in pan until warm and then remove from pans, allow to cool completely on a cooling rack.

 

CHOCOLATE BUTTERCREAM FROSTING METHOD:
Take Chilled butter. Cut in cubes and place in a bowl. Soften butter using electric mixer. Add in icing sugar and whip for few minutes. Add in vanilla extract, cocoa powder and milk. Continue to whip until light and fluffy.

INGREDIENTS :

  • Moist chocolate cake as required
  • Chocolate butter cream frosting 3-5 tbsp
  • Wooden ice cream sticks as required
  • Chocolate compound 250 gm
  • Vegetable shortening 2-3 tsp

Decorations:

Fondant accents, sprinkles and sugar pearls.

 

METHOD:
Coarsely crumble cake and place 3 tbsp frosting over crumbled cake in a container. Mix gently to form a dough, if required you may add more frosting. Roll in 2-inch balls. Place cake balls in cake sickle mold to give shape. Dip an ice cream stick in melted chocolate and insert into each cake sickle through the space given in the mold. Freeze for at least 10-15 minutes. Remove cake sickles from mold and dip each cake sickle in melted chocolate and once coating hardens lay on prepared tray. Decorate cake sickles as desired with sprinkles, sugar pearls and fondant decorations.


Chocolate Biscuits Brownie Wheels Recipe in Urdu and English

At Masala TV you can check complete Chocolate Biscuits Brownie Wheels Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.

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