Brownies, Cookies Recipes to Cheer Your Kids After Rainy Day

There is no better way to cheer your kids up after that cold and rainy day we endured yesterday than to make them some delicious and indulgent desserts. So, here are two brownies and cookies recipes to cheer your kids up:

 

Raspberry brownies

Ingredients:

• 200 grams of dark chocolate.
• 200 grams of unsalted butter.
• 257 grams of powdered sugar.
• 4 eggs.
• 150 grams of flour.
• 50 grams of cocoa powder.
• 300 grams of raspberries.
• 150 grams of chocolate chips.

 

Instructions:

• Line a 9×9-inch baking pan with parchment paper and preheat the oven to 180 degrees C.

 

• On low heat, melt the dark chocolate, butter, and sugar. Stir frequently till everything is smooth.

 

• Let the mixture cool for ten minutes before adding the eggs (one at a time), flour, and cocoa powder. Stir till well combined.

 

• Stir in 2/3 of the raspberries before transferring the mixture to the baking pan. Sprinkle the rest of the raspberries and the chocolate chips on top.

 

• Place in the oven and bake for 30-35 minutes.

 

• Let the brownies cool completely in the baking pan before serving.

 

• Enjoy!

 

 

Corn cookies

Ingredients:

• 1 can of creamed corn.
• 2 tablespoons of heavy cream.
• ½ a cup of sugar.
• ½ a cup of softened butter.
• 3 tablespoons of brown sugar.
• 1 egg yolk.
• ¾ a cup of all-purpose flour.
• 2/3 a cup of fine cornmeal.
• ¼ a teaspoon of baking soda.
• ¼ a teaspoon of baking powder.
• ½ a teaspoon of salt.

 

Instructions:

• Press and drain the creamed corn through a mesh strainer. Add ¼ a cup of the corn liquid, heavy cream, and sugar to a small pot and place over medium-low heat.

 

• Cook for 8-10 minutes or until it reaches a caramel-like consistency then transfer the mixture to a heat-proof bowl. Let it chill in the fridge for 30 minutes.

 

• In a large bowl, mix butter, brown sugar, and salt until smooth before adding in the corn caramel. Beat everything together (using a hand mixer) for 2-3 minutes and add in the egg yolk. Continue to beat till well combined.

 

• Fold in the flour, cornmeal, baking soda, and baking powder till a dough is formed. Cover the dough and chill in the refrigerator overnight or at least for 2 hours.

 

• Roll the chilled dough into balls and place on a parchment-lined baking sheet before freezing for at least 30 minutes.

 

• Preheat the oven to 350 degrees C before transferring the dough balls to parchment-lined baking sheet (make sure they are about 4 inches apart).

 

• Bake for 12 minutes or until the edges are golden. Let the cookies cool for 5 minutes before serving.

 

• Enjoy!