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- Dish type
- Chocolate traybakes
Fondant brownies are easy and quick to make, chewy and delicious! Use plain chocolate (I noticed that many people use usually using cocoa powder) for this recipe to have a fondant result. I always use chocolate bars for my chocolate cakes and chocolate things, like that you don't have to add chocolate chips. I think it's a French habit, so you can also try with cocoa powder but that won't be the same result.
5 people made this
IngredientsMakes: 9 small slices
- 100g butter
- 250g plain chocolate, broken into pieces
- 100g caster sugar
- 1 (9g) sachet vanilla sugar
- 1 pinch salt
- 3 eggs
- 60g plain flour
- 70g chopped walnuts (optional)
- 40g white chocolate, chopped or in chips (optional)
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat the oven to 180 C / Gas 4. Grease a 23x30cm square baking tin and line with baking parchment.
- Combine the butter and chocolate in a microwave safe bowl and microwave in increments of 20 seconds until melted, stirring each time.
- In a mixing bowl combine the sugars and eggs with a pinch of salt and mix well. Gradually add the melted chocolate, beating vigorously until well incorporated. Add the flour little by little along with the chopped walnuts, if using, and continue to mix. Transfer to the prepared cake tin and sprinkle the white chocolate on top, if using.
- Bake in the preheated oven for 10 to 15 minutes, the cake should be baked on the top but still a little gooey in the centre. Remove from the oven and let it cool. If you are greedy, you can serve it with Chantilly cream!
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Reviews in English (0)
These are ingredients that I use frequently enough to buy in bulk, because I'm scared to ever be stuck without them!
I really hate driving to my nearest Trader Joe's (it's in a really congested part of town and usually just not worth the trek with three little kids in tow).
But I do love the Pound Plus bars more than any other baking chocolate in most stores, so I occasionally check Amazon for decently-priced listings with free shipping (the one I linked above is pretty good) and have them delivered!
It's a little more expensive than buying them in the store, but for me it's totally worth it.
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in square tin with two strips of parchment paper.
For the sponge, beat together all the sponge ingredients until smooth. Tip the cake mixture into the tin and tap lightly to level out.
Bake for about 40 minutes, or until a metal skewer inserted in the middle comes out clean.
Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen).
While the cake is chilling, make the buttercream. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth.
Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Keep the rest in a bowl for the cake sides.
For the marzipan topping, heat the apricot jam in a small saucepan and sieve it into a bowl.
Brush the top of the cake with the sieved apricot jam.
Roll the marzipan out very thinly, cover the top of the cake and chill again.
Cut the cake into 25 equal squares (each 4cm/1½in square). You may need to cut off the edges if they have rounded and pulled away from the sides of the tin - all the edges must be straight and neat.
Cover four sides of each square with buttercream (not the marzipan top or the base). Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. Leave to set in the fridge for 20 minutes.
For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Very gradually add the water - the icing will become smooth and more liquid.
Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it!
Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Once melted, place the chocolate in piping bag and set aside.
Take the cakes out of the fridge and place one onto a fork.
Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Try not to get finger prints on them - for this reason it is best to insert the fork at an angle so that you can slide the cake off onto the cooling rack easily.
Leave the fondant to set, but do not put in the fridge as the icing will lose its shine.
Using the piping bag of melted chocolate, drizzle the chocolate over each fancy in a zig-zag pattern.
The Special Ingredient In This TikTok Brownie Recipe Makes It Perfect For Easter
A new brownie trend recently dropped online and it might just make you swap out your traditional recipe. This viral TikTok brownie recipe includes creme eggs for an Easter-inspired dessert with extra creamy bursts of chocolate in every bite. The added yolk-esque colors from inside of the creme eggs give the brownies a mesmerizing visual twist you can't help but want to sink your teeth into.
Watching this brownie getting whipped up in any TikTok video will make you instantly want to hop on this yummy trend. The best part: It's actually so easy. Simply add some creme eggs (liquid fondant dyed with food coloring to look like egg yolk) cut in half and a mix of dark and milk chocolate to your batter.
Once you get a taste for these eggy brownies, you'll be tempted to continue playing around with the recipe and adding other fun additions to your batter. Take a page from one TikToker and add some Easter egg chocolates or mini chocolate bunnies. Spoiler alert: The brownies come out with a crisp crust and a #thicc layer of fudge.
After you play around with your sweet treat, don't forget to show it off online. You may even hatch your own viral TikTok brownie recipe featuring your own hidden treasures inside.
It's always a good idea to start with the classics. In this case, that's @dishesbydaisy's viral brownie recipe. These brownies get extra chocolatey from melting dark chocolate and butter together — and that's just the first addition of chocolate. This TikToker also combines the mixture with flour, cocoa powder, and milk chocolate. For the final chocolatey addition, they spread the batter onto a sheet pan and place the halved creme eggs in two rows on top. When these Easter-inspired treats come out of the oven, they'll be eggs-tra creamy to eat.
If your motto is, "There's no such as thing as too much chocolate," then this TikTok brownie recipe is perfect for you. On top of adding your creme eggs to your batter, cut up some mini chocolate Easter eggs, too. Sprinkle them around your batter before baking so your brownies have an added layer of chocolate and crunch.
To really decorate the tops of your brownies, why not add a drizzle of sweet white chocolate? @emmabrimelow switches up the classic recipe by adding mini creme eggs to their brownie batter before and after it goes into the oven. As the final touch, they drizzle melted white chocolate to their brownie recipe.
If you prefer vanilla over chocolate, you can still participate in the viral TikTok brownie trend by following this blondie recipe. To recreate these Easter egg blondies, you'll need eggs, vanilla extract, flour, sugar, brown sugar, salt, and melted butter. Once your mixture is combined and ready for the pan, you can top your batter with creme eggs, mini chocolate eggs, and chocolate chips for a fun and festive blondie.
TikToker @chocoholic_bakes makes their creme egg brownies ultra gooey by double baking the brownies. In the first bake, the batter goes in the oven without creme eggs. After they are taken out for the second bake, they're prepared with the halved creme eggs on top so that the fondant filling can ooze out of the eggs as they heat up. These creme egg brownies will be melt-in-your-mouth delicious.
Whether you're looking for an Easter-themed dessert or just a cute AF treat, this brownie recipe has your name written all over it. This recipe adds extra Easter treats like chocolate bunnies to really make for an eggs-quisite recipe.
Katharine Hepburn’s Favorite Brownie Recipe
On her website ToriAvey.com, Tori Avey explores the story behind the food why we eat what we eat, how the recipes of different cultures have evolved, and how yesterdays recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.
Katharine Hepburn Studio Portrait ca. 1941.
As a resident of Los Angeles, I pass by that famous white Hollywood sign every time I go for a hike or make a run to the grocery store. Living in the middle of Tinseltown can make one feel somewhat jaded, particularly when Oscar season rolls around. In my neck of the woods, the Academy Awards ceremony means helicopters flying overhead day and night, incessant local news coverage and traffic jams. Cynical as I might feel about the fanfare, I always watch the Oscars, and I always get a little flutter inside when the ceremony begins. There is something magical about the movies a dark theater, the smell of popcorn, the music of a beautiful soundtrack sending shivers through your core. I love the experience of watching a movie. Unfortunately, the majority of films today fail to move or excite me. If I could, Id travel back in time to the good old days, when movie stars kept it classy and talent was the name of the game. Im talking about old Hollywood, the silver screen, and the days of Katharine Hepburn. Katharine is currently the record holder for the most Leading Actress Oscar awards (4 to be exact). She was beautiful. She was smart. She was unafraid to express her opinion. All this, and the woman knew how to make killer chocolate brownies. They broke the mold with Katharine Hepburn.
Born on May 12, 1907 to a freethinking family, Katharines parents encouraged her to speak her mind and embrace her independence. Her mother, Katharine Marie Houghton, fought for womens rights as a suffragette and her father, Dr. Thomas Norval Hepburn, was one of the first to begin educating the public on sexual health and safety. Thanks to her upbringing, Katharine was very aware of social issues. In fact, one of her first acting performances was given in the spirit of charity. As a child, she and her 5 siblings put on a neighborhood performance. They sent the profits to benefit Navajo children living in New Mexico.
Upon graduating from Bryn Mawr College in 1928, Katherine immediately embarked on her journey into an acting career. She received rave reviews for her role on Broadway as an Amazon queen in The Warriors Husband, which caught the attention of a scout from RKO Radio Pictures. In 1932, Katharine starred in her first big screen role opposite John Barrymore in A Bill of Divorcement. RKO, pleased with the reviews of her performance, offered her a long-term studio contract. Katharines career was on an upward trajectory the following year, she won her first Oscar award for her role in the film Morning Glory. Katharines upbringing helped to shape some of her most memorable qualities as an actress. In particular, Katharine was admired for her confidence, intelligence, and unwillingness to conform to Hollywood stereotypes. She didnt feel it was necessary to wear makeup she often wore pants instead of the feminine dresses that were considered more suitable at the time. At one point, studio executives became dismayed by Katharines somewhat masculine attire. They ordered a member of RKOs costume department to remove a pair of pants from her dressing room. Katharine stomped around set in her underwear to protest.
Katharine Hepburn and Spencer Tracey in State of the Union.
Katharines career spanned over 50 years, both on screen and stage. In addition to her 4 Oscar wins, she received 8 additional Academy Award nominations. She also won an Emmy for her role in the television film Love Among the Ruins. Her career was marked by a long-term love affair, both onscreen and off, with actor Spencer Tracey (another Oscar record holder, tied with Laurence Olivier, for most nominations in the Leading Actor category). Katharine and Spencer starred in 9 films together. Though they never wed, their relationship lasted 27 years until his death in 1967. Katharine’s last film with Spencer was Guess Who’s Coming to Dinner the role won her a second Oscar. She later won a third and fourth Oscar for The Lion in Winter and On Golden Pond.
At the age of 96, Katherine passed away in the same Connecticut house where she grew up. Though she may no longer be with us, her film legacy will certainly outlive us all. In honor of Katherine, I recently decided to try out her recipe for brownies. You may gasp when you read the ingredients: lots of butter, lots of sugar, and only a tiny bit of flour. This lack of flour was apparently Katharines secret to great brownies. The recipe comes from a letter to the editor of the New York Times on July 6, 2003. In the letter, Hepburns New York neighbor Heather Henderson recalled her first memorable meeting with Katharine. At the time, Heather was threatening to quit her studies at Bryn Mawr, Katharines alma mater. Heathers father, who had noticed that Katharine lived nearby, slipped a letter into her mail slot, begging her to talk some sense into his daughter. Katharine called Heather at 7:30am the next morning and lectured her on the stupidity of her decision. The two arranged to meet for tea. Katharine convinced Heather to stick it out at Bryn Mawr. This began a series of casual meetings between Katharine and the Henderson family.
One day, Heathers father heard that Katharine had been in a car accident and was recovering. He stopped by her place to bring her a batch of brownies. Hepburn tasted them and balked. Too much flour! And dont overbake them! They should be moist, not cakey! As always, Katharine was opinionated and brutally honest. She rattled off her own brownie recipe while Heathers father scribbled notes. The recipe appears below, with a few of my own notes in the baking instructions.
Heather took away three pieces of advice from her acquaintance with Katharine Hepburn:
I made these brownies twice over the weekend, and they are wonderfully rich and gooey. I tried the first batch with cocoa (from the original recipe), and the second with bakers chocolate. I preferred the brownies made with melted chocolate, though both batches were good. In my oven they took about 45 minutes as Katharine said, you should make sure you dont overbake them, or theyll get dry. I may use a little less sugar next time, and half the nuts, but these are personal preferences.
Enjoy this simple and sweet treat in honor of Katharine Hepburn and her impressive Oscar legacy.
Dense and fudgy or cakey and crumbly
The more butter you add, the richer they will be. In dairy-free recipes, olive oil is used as a replacement like in these vegan brownies.
Most recipes ask for melted chocolate and it&rsquos important that it's good quality. You also want 60% or 70% cocoa for brownies with an intense finish.
Chewy, toffee-like brownies contain higher amounts of sugar. Use half brown sugar and half caster sugar to get a lovely caramel flavour. However, if you use all brown sugar, there&rsquos a chance the brownies will burn.
Eggs are not essential &ndash vegan recipes leave them out and make dense, fudgy brownies &ndash but whisking them with sugar is the key to a slightly airier bake with a crisp crust.
Flour gives the brownies structure. Use more and your brownie will be cakier, use less and it will be gooier. It can be swapped for gluten-free flour.
Cocoa powder isn&rsquot essential, however adding a tablespoon will make it even more chocolatey. A pinch of salt goes a long way in marrying and heightening all the flavours.
In terms of baking time, some people like to take them out earlier so they&rsquore fondant-like in the middle. Alternatively, if you leave them in longer they will be chewier.
Fondant brownies recipe - Recipes
The hunt for the ultimate homemade brownie recipe is on! For a long time now, I've been meaning to find a really good recipe to replace the many box mixes I use. Don't get me wrong, the box mixes are great! I always keep at least 2 in the pantry because you just never know when you'll need a quick dessert. But I pride myself in baking everything from scratch so it's high time I have a from-scratch brownie recipe!
I began researching different recipes, and I quickly discovered the sometimes intense debate about which is better - cakey or fudgy? People, I've found, are very opinionated about their brownie preferences! So as not to disappoint anyone on either side of the debate, I tested 3 recipes each of fudgy and cakey brownie recipes. In this post, I'll only discuss the results of the FUDGY test. You cakey fans will have to wait til tomorrow - lo siento (that's "sorry" in Spanish).
Much thought went into which 3 recipes I would test. Why didn't I measure more than 3? I'm only one girl with one husband! We can't eat tons many brownies, our friends and coworkers are very close to being sick of the free baked goods (I know, hard to believe it, right?), and I just feel guilty throwing away perfectly good food. Anyway, I chose 3. I made the brownies according to each recipe, omitting extras like nuts and frosting. This is a naked brownie comparison - I didn't want the flavors of the extras to hide the true "personality" of the brownies.
The first recipe was from Baking Illustrated. This is my all-time favorite baking book!
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 8 inches wide. Fit one sheet into the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. Whisk the cocoa until smooth. Set aside to cool.
3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil or parchment handles to transfer to a cutting board. Cut into 1-inch squares. (Do not cut brownies until ready to serve uncut brownies can be wrapped in plastic and refrigerated up to 5 days.)
Baking & Prep: This recipe was easy to follow and excecute, but it used the most dishes of the 3 recipes tested here. The batter tasted very similar to the box mixes but with more chocolatey taste.
Appearance: The baked brownies were a mid to light brown color and had a nice flakey crust on top. In fact, they looked a lot like the fudgy brownies you can make with box mixes. However, cutting the brownies created a small mess because of the crumbs.
Taste & Texture: The brownies fall apart in the mouth and then coat it - it's the ultimate chocolate-lover's experience. They're chocolatey, but not too sweet. They would be perfect with milk!
Overall Assessment: The day the brownies were cooked, these were easily my favorite. However, even after storing overnight in an airtight container, they dried out a little. If I were baking them again, I would do as the recipe suggests and cut only before serving, storing the rest in plastic wrap.
The second recipe was from the Baking Bites blog, and the actual recipe is from Alice Medrich's Cookies and Brownies. What drew me to this recipe was 1) Nicole, the blog's author, described these brownies as "the best [she] has ever had, hands down" and 2) you use a very unique baking method that I've never seen before.
New Classic Brownies (from Cookies and Brownies)
1. Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
2. Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.
3. Scrape batter into prepared pan and bake at 400F for 20 minutes.
4. Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.
5. When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies. Store in an airtight container for up to 3 days.
-The secret to this recipe is the baking of the brownies at a high temperature and then quickly dunking them in the ice bath. The ice bath halts the baking process from the outside in, creating a firm bottom for easier handling and a creamy, smooth inside.
Baking & Prep: Of the recipes tested, this one used the fewest dishes, and the instructions were clear & precise. The ice water bath step takes some getting used to, but it's not too difficult. The batter was very thick and fudgy, but not overpoweringly chocolately.
Appearance: These brownies are a deep brown color with a hard crust on top, and they were the easiest to cut because they are so dense.
Taste & Texture: They're firm, dense, sweet, and very fudgy. They also have a really nice chocolate flavor.
Overall Assessment: As stated above, these brownies retained their fudginess and moisture for at least 1 week (they were all eaten by then). All things considered, these are my personal favorite!
The last recipe tested was from Susan Purdy's Let Them Eat Cake, which boasts "140 sinfully rich desserts with a fraction of the fat" and has been featured on the Food Network's website.
1/4 cup (1/2 stick) unsalted butter, cut up
1 ounce unsweetened chocolate, chopped
1 cup minus 2 tablespoons sifted cake flour
1/2 cup unsifted unsweetened Dutch-processed cocoa
1/4 teaspoon baking poweder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
generous pinch of ground nutmeg
1 1/4 cups granulated sugar
1 large egg plus 2 large egg whites
1 tablespoon vanilla extract
3 tablespoons water
1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly coat a baking pan with cooking spray.
2. In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool.
3. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg.
4. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick.
5. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
Baking & Prep: This recipe was easy to follow, but the list of ingredients is rather extensive compared to the other recipes tested. The batter tasted thick, fudgy, and chocolatey without being too sweet.
Appearance: These brownies were the most difficult to cut because they were very crumbly. The baked brownies are almost black in color, which I have mixed feelings about. Brownies should be. brown. shouldn't they? And if they are such a dark color, I would expect a richly chocolate flavor. see Taste & Texture.
Taste & Texture: The brownies are not too sweet, and they definitely don't scream "CHOCOLATE!" They have a subtle chocolate flavor - reminiscent of a dark, bittersweet chocolate. They are also much more cakey than fudgy in my opinion.
Overall Assessment: Frankly, not my favorite. While I can appreciate the dark chocolate, bittersweet flavor, these are not fudgy brownies. They're cakey. Period.
A recipe can't be thoroughly reviewed by just one person, right? Everyone has different opinions about the perfect brownie so I recruited friends, poker players (I happened to test these recipes on a friendly poker game night), and lab coworkers to help with the assessments. The Baking Illustrated and Baking Bites brownies were definitely the favorites! In fact, the crowd was pretty evenly split between the two. The Let Them Eat Cake brownies only got 2 votes. but perhaps those people prefer cakey brownies. Thanks to everyone who participated in the taste test!
Stay tuned: Tomorrow I'll post the results of the Cakey Brownie Recipe Showdown! If you're located in and around Gville, let me know - you can be part of the tasting panel. Lord knows I have LOTS of brownies on my hands right now!
Pecan and Date Brownies
Serves: 16 / Prep time: 1 hour (includes soaking time for dates) / Total time: 1 hour and 35 minutes
Vegetable oil cooking spray
½ cup very hot coffee or water
1 box (18.3 ounce) brownie mix
1 tablespoon vegetable oil
½ cup pecan or walnut halves, chopped
Preheat oven to 350 degrees and coat a 9-by-9-inch pan with cooking spray. Place dates in a small bowl, cover with very hot coffee or water and allow to sit for an hour. Using an immersion blender, food processor or blender, purée dates and coffee until smooth. (Consistency should resemble a thin pancake batter and will yield ¾ cup of pureed liquid.) Place brownie mix in a large bowl and add date mixture, egg, oil and pecans. Mix according to package directions. Spread batter into prepared pan and bake 30 to 35 minutes or until done.
Allow brownies to cool before cutting.
Created and tested by Darlene Zimmerman, MS, RD, for Heart Smart®.
171 calories (21% from fat), 4 grams fat (0 grams sat. fat, 0 grams trans fat), 33 grams carbohydrates, 2 grams protein, 104 mg sodium, 13 mg cholesterol, 7 mg calcium, 2 grams fiber. Food exchanges: 2 starch, ½ fat.
Preheat oven to 325 F. Line an 8- or 9-inch square baking pan with parchment paper so that it overhangs on the sides (foil works, too!).
In a heavy bottom saucepan over medium heat, combine the butter, sugar, cocoa powder and chocolate chips, and stir until the butter and chocolate are completely melted (don't walk away — this can go from perfect to burned in seconds!).
Remove from heat and stir in kosher salt, vanilla and Tabasco sauce. Let cool 5 minutes, then stir in one egg at a time, beating vigorously until the egg is incorporated before adding the next one. Stir in the flour and cinnamon until batter is smooth and glossy.
Pour batter into the prepared pan and even out with a spatula. Bake on the middle rack for about 20-25 minutes, or until set and crackly on top, but still moist in the center (a toothpick will come out with a bit of batter still on it — this is good!).
Cool at room temperature, then chill in the fridge for at least one hour before cutting.
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