This is a no fuss classic recipe for brownie. Rumors says that this was shared by Katherine Hepburn to a columnist and then later was published. So now you know why the brownies has this strange and famous name..LOL!

It seems that this recipe appears in countless cookbooks...why? Because they are simply delicious with an incredibly rich and gooey texture. The top is dry, crusty and cracked, underneath they are sweet (not too sweet to my taste bud), moist and chewy.....and of course it is loaded with chocolate flavor.

 

It is so simple to make....all you need is a pan, two bowl and a Airfryer.

Family rating for this brownies: 8 out 10 (Verdict: really gooey and not too sweet...simply delicious). Of course I did asked why not give me a whole "10"....then the boys (my cousins) replied "room for you to expand!". LOL!

AirBaked Katherine Hepburn's Brownies

114gm Butter
59gm Unsweetened Cocoa Powder
2 Eggs
1 1/2 tsp Vanilla Extract
200gm Brown Sugar
31gm Plain Flour (All-Purpose Flour)
100gm Chopped Nuts (Pecan or Walnut)
1/8 tsp Salt

Directions:

• Preheat the Airfryer at 160°C for 5 minutes.
• Melt butter in a saucepan with cocoa powder. Stir until smooth. Remove from heat and allow it to cool for few minutes. 
   
   
  
• Whisk in eggs, one at a time, in the cocoa-butter mixture. Then stir in vanilla extract. 
  
• In a separate bowl, combine sugar, flour, nuts and salt, and mix it well. 
   
  
• Then add the flour mixture to the cocoa-butter mixture. Use the "cut and fold" method to combine the mixture. 
  
• Pour into a greased baking pan. (I lined the baking pan with baking sheet for easier lifting) 
• AirBake at 160°C for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. 
  
• Be sure not to overbake (they are meant to be gooey). Remove the baking pan from Airfryer and let cool. 
• Once cool, take out the brownies from the baking pan then cut the brownies into squares. 
   
   
  

Adapted from The New York Times Cooking

This bun reminded me of a mooncake (the store just started selling mooncake for Chinese Mid-Autumn festival)....haha! Something fancy on the inside with the look of regular bun. 

This bun recipe is very versatile - if you are not in a mood to do some kneading then you can just add cocoa powder and chocolate chips (option 2: ketchup and cranberries) with the rest of the ingredients in the bread maker.

I used Tesco Bread Maker to knead and to complete the first proofing then baked it in the Philips AirFryer. 

AirBaked Chocolate & Cranberries Bun

170gm Milk

170gm Whipping Cream

40gm Sugar

3/4 tsp Salt

40gm Butter

20gm Milk Powder 

500gm Bread Flour

2 tsp Instant Yeast

Condiments:

10gm Ketchup (use tomato paste for a more intense color)

50gm Dried Cranberries

5gm Cocoa Powder

50gm Chocolate Chips (flour and freeze it!)

Glaze (optional):

1 Egg (beaten)

Directions:

• Sprinkle some flour (i used bread flour) on the chocolate chip and coat it evenly then freeze it for about 15 minutes. (Tips: this step will help the chips melts and still be visible after baking - not melted and incorporated with the dough)
  
• Place all the ingredients (excepts condiments) in the bucket following the the order given in your manufacturer's manual, or in the order listed here.
  
• Set the machine to Dough mode and let it run till the end.
  
• Once the Dough mode is done, place the dough on a pastry mat and punch out the air. Divide the dough into 3 portions. 
  
• Mix each kind of condiments with a portion of the dough. Knead it well to make sure the color is even. 
   
   
  
• One portion will be the white color (no need to mix anything). Second portion to be mixed with ketchup and cranberries to create orange dough. Third portion to be mixed with cocoa powder and chocolate chips to create chocolate dough. 
  
• Wrap the dough with cling film and let it proof for 10 minutes.
  
• Punch the dough to get all the air out then start making smaller balls portion.
• Flatten one of the white small ball dough then wrap it around with one of the colored dough. You can do it the other way around too!
   
   
   
  
• Shape into balls and pinch to seal at the bottom. Repeat the same for all the dough.
• Line the Airfryer basket with baking sheet, place the balls in the basket and cover with a damp cloth.
  
• Let it proof for another the second time (40 minutes to 1 hour). Once it is ready, brush some egg wash on the dough before baking. 
   
  
• Preheat the Airfryer at 150°C. 
• AirBaked these buns at 150°C for 15-18 minutes or until golden brown.
   
   
   
   
  

All of a sudden I was craving for cake and with this unplanned craving I will usually use whatever that I have in the kitchen. Definitely will not go for grocery shopping to pick up extra ingredients..LOL! If I'm going out then might as well go to a decent cafe and have a cake..haha!

This cake is so simple and awesomely easy, and surely a fail-proof cake. Everything can be done in one bowl - yes just in one bowl and no mess or hassle for washing after the cake is popped into the AirFryer.

I used a big mixing bowl and put all the dry ingredients in it and in a separate measuring cup for all the wet ingredients - mix both together and AirBaked it to perfection. And yes, it is as simple, quick and easy as that - no complicated steps!

Don't say I didn't warn you and please be prepared for the AirBaked Almost-Famous Chocolate Cake!

This recipe yields an outrageously overload rich chocolate cake that is insanely moist - to all the chocolate lovers in the house...this is for you!
No matter how you slice it, it is always outrageously overload with chocolate and indeed it is a super quick way to squelch any cake and chocoholic cravings!

AirBaked Almost-Famous Chocolate Cake

180gm Brown Sugar
109gm All-purpose Flour
60gm Unsweetened Cocoa Powder
3/4  tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1 Large Egg
1/2 cup Milk
1/4 cup Vegetable Oil
1 tsp Vanilla Extract
1/2 cup Hot Water (I've added some instant coffee mix to make more flavorful)

Directions:

• Preheat the AirFryer at 180°C for 5 minutes.
• In a large bowl, stir together all the dry ingredients (sugar, flour, cocoa powder, baking powder, baking soda and salt).
   
  
• Add in the egg, milk, oil and vanilla extract to the dry mixture. Gently stir the mixture to mix it evenly.
  
• Lastly, add the hot water (you can use plain hot water). Again, gently stir it to make sure the mixture are mix evenly. 
   
  
• Don't panic when you see the batter is thinning! It is normal and all good. 
  
• Pour the mixture into the baking pan and cover the baking with foil and randomly pokes holes on it.
   
   
  
• Place the baking tray in the basket. Adjust the temperature to 160°C and AirBake it for 35 minutes.
  
• Remove foil and continue baking for another 10 minutes until the skewer comes out clean. Be sure to let it cool in the pan for about 10 minutes before removing the cake from the pan. (If you remove the cake before cooling, the cake might fall apart as the cake is very moist and soft)
   
   
  

(Updated on August 6, 2015)

Because this cake is so popular and it is one my son's favorite cake.....so I've decided to bake it again for his birthday and decorated with his favorite cartoon - Pocoyo(and with Cream Cheese frosting)!

Happy Birthday Junior! Mommy is very proud of you!