Friday, June 1, 2012

Brownie Recipe - Because this is Now a Blog for Making Other People Fat

I am officially determined to cause a spike in business for the gyms and Jenny Craigs of Chicago by my cooking alone.

My friend Myra wanted to see my brownie recipe - as in, when they're not encased in cheesecake or on top of cookie dough and Oreos.

So here it is! Shabbat shalom u'mvorach!

Brownies! And me.

Flexible Brownies
adapted off the Smitten Kitchen recipe

7-oz. chocolate chips
1 stick of butter
3 tbsp water
1/3 c. milk
3 eggs
1 tsp. vanilla extract
1 1/4 cups sifted flour
2 cups sugar
1 tsp. baking powder

1. Preheat the oven to 350F, and grease a 9x13 baking pan.

2. Melt the chocolate into the butter and water in a saucepan until you have a thick ganache. Set aside to cool. You should slice the butter into bits for quicker and more consistent melting.

3. In a large mixing bowl, stir together the ganache and milk until well blended.

4. Mix in the eggs and vanilla extract.

5. Add the flour and sugar in equal proportions, about 1/4th at a time. That's a 1/2 cup sugar and a 1/4 + bit cup flour each time. Add the baking powder with one of the additions. Stir until consistent each time.

6. Pour into the pan and bake for 30-35 minutes, or until a toothpick comes out only with a few crumbs. For the best result, do not bake until a clean toothpick. Set aside and cool before cutting and serving.

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