Brownie Terrarium Recipes

Steps:

• For the Mousse:.
• In a medium bowl, whisk to combine egg yolks, sugar and salt until thickened. In a small saucepan, heat 1/4 cup heavy cream over medium until bubbles start to form around the edges of the pan. Stir in chocolate and melt completely.
• Whisk 1/3 of the chocolate into the egg yolk mixture, then add back to pot with remaining melted chocolate. Cook over medium heat, stirring often, for 2 minutes. Remove from heat and set aside to cool slightly.
• In the bowl of a stand mixer with whisk attachment, whisk remaining 1 cup heavy cream to medium peaks. Fold cooled chocolate mixture into cream until completely combined and transfer to a pastry bag fitted with a 3/4-inch tip. Refrigerate for 2 hours until completely chilled.
• For the Brownies:.
• Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan nonstick baking spray and line pan with a piece of parchment paper, leaving the edge of the paper overhanging slightly. This will make it easier to remove the brownies from the pan once they are cooked and cooled.
• Melt the oil in a small saucepan over a medium heat, stirring gently. Once completely melted, remove from the heat and add the dark chocolate. Stir until fully combined and melted.
• In a large bowl, whisk to combine the coconut flour, baking powder, salt, and cocoa powder. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment, or use an electric whisk, and beat until light and creamy. Alternatively you can do this by hand using a bit of elbow grease! Add the sugar and continue to beat until all is incorporated.
• Gradually add the melted chocolate and oil mixture to the egg and sugar mixture, whisking the whole time. Gently fold in the coconut flour mixture, making sure everything is well incorporated, but trying not to knock out any air.
• Spoon batter into prepared pan, level out and dust with an extra sprinkle of sea salt.
• Bake for about 25-30 minutes, or until a skewer inserted around the outside of the cake comes out clean. The very middle can still be pretty squidgy - you want to take it out when it's slightly underbaked, so that it stays super-gooey and moist. Cool in the tray before cutting.
• For the coconut moss.
• Line a baking sheet with parchment paper. In a medium bowl, combine coconut and food coloring gel until coconut is a light green "moss" color. Spread onto prepared baking sheet and let dry.
• Directions:.
• Fill a large piping bag with chocolate mousse. Pipe mousse into bottom of terrarium and use a spoon or offset spatula to smooth and fill in the gaps around the edges.
• Top mousse with candy rocks, then graham crackers, crumbled brownies and coconut moss. Place cacti in terrarium to finish.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick baking spray. Line it with a piece of parchment overhanging the edges (this will help in removing the brownies from the pan) and spray again.
• Melt the chocolate in a bowl in the microwave or over a double boiler. Set aside to cool slightly.
• In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract, beets and walnuts and mix. Whisk together the flour and cocoa powder in a small bowl. Add half of the flour to the batter and mix just until combined. Mix in the remaining flour; do not over mix.
• Pour the batter into the prepared baking pan. Spread it to even out the surface. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the brownies cool completely.
• Using the paper, lift the brownies from the pan. Remove the paper, and then cut the brownies into 9 squares. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.