Love Pink Brownie ラブピンクブラウニー - OCHIKERON - CREATE EAT HAPPY

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On our wedding, we served our guests with my Love Pink Brownies along with recipe cards!!! This tutorial will show how to make it.

Our Wedding - 2010.10.10
Our wedding theme was "Heart Full NY Central Park".
We decorated our reception hall with trees and rocks like the park. You can find birds and squirrels, too! In contrast, all guest tables were decorated with heart-shaped flower arrangements in my favorite color "pink" ;)
http://createeathappy.blogspot.com/20...

All posts about our wedding is under Wedding label on my blog :D
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Love Pink Brownie

Difficulty: medium
Time: 60min + some refrigeration time
Number of servings: 16 brownies

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Brownie))
100g (3.5oz.) white chocolate
3 egg
100g (3.5oz.) all-purpose flour
70g (2.5oz.) softened butter
70g (2.5oz.) sugar
60g (2.1oz.) sugar-free dried cranberries
1 tbsp. white curacao
((Pink Ganache))
70g (2.5oz.) white chocolate
2 tbsp. fresh cream
1 tsp. white curacao
red powder color
((Toppings))
white chocolate
sprinkles of your choice

Directions:
((Brownie))
1. Soak the sugar-free dried cranberries in white curacao overnight. Grease the brownie pan, or line with wax paper. Preheat the oven to 180C (350F).
2. Melt the chopped white chocolate in a metal bowl placed over a pan of hot water. Remove from the hot water and mix butter with the remaining heat until smooth.
3. In a separate bowl, beat egg and sugar with an electric mixer on high speed for about 5 minutes until white and fluffy. Then on low speed, beat for about 2 minutes to set the texture.
4. Add 1/3 of (3.) in (2.) and fold together with spatula and mix well. Then add the rest and mix well.
5. Sift in flour and mix well with spatula until combined. Fold in cranberries.
6. Spread the batter in the brownie pan and drop the pan lightly on the counter to raise all the air bubbles out of the batter.
7. Bake for 15 minutes till brown. Cover the brownie with aluminum foil and continue to bake for another 15 minutes. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
8. Remove the brownie from the pan by lifting the wax paper and place it on a wire rack to cool.
((Pink Ganache))
1. Put the chopped white chocolate and fresh cream in a metal bowl. Place it over a pan of hot water and melt the chocolate until smooth.
2. Remove from the hot water and mix white curacao. Then add red powder color (little at a time) and mix until you reach a nice medium shade of pink.
3. Cut the brownie into 16 squares and spread the pink ganache. Refrigerate to set the ganache.
((Toppings))
4. Zig-zag the white chocolate over the brownies, then finish with sprinkles of your choice.

↓レシピ（日本語）
http://www.yodoran.com/recipe/detail/...
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Products I used:

Meiji White Chocolate
http://catalog-p.meiji.co.jp/products...

Yodoran Hikari: Hikari brand of iodine-enriched eggs (premium egg in Japan!)
http://www.nosan.co.jp/english/index.htm

What is Cake Flour?
http://createeathappy.blogspot.jp/201...

Love XOXO

Music by
Q;indivi starring Rin Oikawa
Wedding March
Serenade for Strings

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5...

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