Posted in Brownies, Food, tagged brownies, chocolate on February 10, 2015|
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My daughter, Hannah has caught the snow day baking bug. Her school was closed yesterday due to ice so she searched online and found this recipe from allrecipes.com. They came out delicious. Nice and dense, chewy and fudgy, just the way our family likes them.
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Preheat oven to 350
Grease a 9×9 pan
In a medium bowl, mix together the oil, sugar, and vanilla. Beat in the eggs. In a separate bowl, combine
flour, cocoa, baking powder, and salt. Gradually stir the flour mixture into the egg mixture until well blended. Stir in nuts if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes or until the brownies begin to pull away from the edges of the pan. Let cool on wire rack before cutting into squares.
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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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We were going to a friend’s house today for a bbq and I decided to bring along a dessert. I had a small amount of marzipan leftover from the Hamantashen and figured how bad could it be in brownies. It was not bad at all. It was delish! as my friend Allison would say.
The brownie recipe is taken from Smitten Kitchen. It is her Best Cocoa Brownies recipe with the addition of some marzipan. I particularly liked the brownies because they came out fudgy and dense just the way my family like them with a slight hint of almond. Some almond extract probably would have enhanced the almond flavor but I didn’t think of that until after they were out of the oven.
Best Cocoa Brownies
From Smitten Kitchen, Adapted from Alice Medrich’s Bittersweet
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 1 ball of marzipan the size of a golf ball
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
- Roll the marzipan out into a very thin layer. Break it up into small pieces.
- Spread half the brownie batter evenly in the lined pan. Place the marzipan pieces on top of the brownie batter until the batter is almost completely covered with the marzipan.
- Spread the remaining half of the batter over the marzipan. Even out with an offset spatula.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. I baked them for just under 25 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 squares.
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