Of course I couldn’t just bake the brownies the way he told me to. I had to make one or two small changes. I added 1 tsp espresso powder to deepen the flavor and when I sprayed the pan instead of flouring it, I dusted it with ground hazelnuts. I also added a handful of chopped hazelnuts to the top for decoration and crunch.
- 4 large eggs
- 1 cup white sugar (he said to sift it, I didn’t)
- 1 cup brown sugar (ditto)
- 8 ounces melted butter
- 1 1/4 cups cocoa (again he said to sift and I didn’t)
- 2 tsp vanilla
- 1 tsp espresso powder
- 1/2 cup flour
- 1/2 tsp kosher salt
- Pam for pan
- Ground hazelnuts for pan
- Handful chopped hazelnuts for topping
- Preheat oven to 300 degrees. Spray or butter an 8 x 8 pan and dust with ground hazelnuts.
- Beat eggs with mixer until light and fluffy. Add white and brown sugars. Mix well.
- Add remaining ingredients except chopped hazelnuts. Mix to combine
- Pour batter into the pan. Sprinkle with the chopped hazelnuts
- Bake for 40 – 45 minutes. They are done when a toothpick inserted comes out clean or the house smells so good you can’t stand to not have them be done soon enough!
- Allow to cool on a rack before cutting or transferring to a platter.
** After cooling and tasting these I am not sure they are my favorite. They are a bit cakey for me. I prefer my brownies denser and fudgier BUT the idea of using the ground hazelnuts in place of flour or sugar for the pan is a brilliant one if I do say so myself.
adapted from Alton Brown’s recipe which can be found here.
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Posted in Food, tagged baking, tips on August 23, 2012|
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From Vintage Cakes by Julie Richardson.
Use Simple Syrup (1 cup sugar and 1 cup water boiled together until the sugar is dissolved) as a coating on a cake before frosting. Will help to keep the cake moist and to add flavor. Probably helps seal in crumbs much as a crumb coating of frosting would. Can also be used to salvage a dry cake. What a great idea! The author suggests flavoring the simple syrup with 1 tsp of vanilla or kahlua, grand marnier, whatever your fancy is.
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Way back before we had kids, I used to bake muffins on the weekends and freeze them. Then during the week, we could just grab one and either nuke it or let it defrost and eat it later on that morning for breakfast. Once the kids came along that stopped. Got the urge to do it again this weekend. As a rule on Sundays we plan out dinners for the upcoming week but this week we decided to start planning lunches and breakfasts too. We happened to have some bananas on the counter so banana muffins seemed a good place to start.
I searched online a bit and found a ton of recipes. Honestly a lot of them looked the same. I cobbled this together from a few that I saw. This one of food.com was closest to what I ended up with. Instead of using all white sugar like she did, I used a combination of white and brown sugar. Also upped the vanilla and since I had four bananas that were going brown I used four instead of her recommended three. Next time I would probably up the honey too and add nuts. Hannah suggested pecans. She’s my budding foodie.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/3 cup butter, melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 4 ripe bananas
- 1/2 teaspoon honey
- 1 teaspoon vanilla
- 1 egg
- Sift the flour into a large-medium mixing bowl
- Add baking powder, baking soda and salt. Mix well and set aside.
- In a separate bowl, mix the melted butter with the sugars until light and creamy.
- Mash the bananas and stir them in.
- Add the eggs, vanilla and honey.
- Pour the wet ingredients into the dry ingredients. DO NOT OVERMIX. Just mix to make sure that everything is combined.
- Pour batter into a lined muffin tin, filling 3/4 of the way. I found using a 1/4 cup measuring cup works well.
- Bake at 375 for about 20 minutes.
- Cool on a wire rack and then enjoy! They freeze very well.
Next weekend I want to try carrot cake muffins.
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