I don't think I have enough readers to call this short posting "long-awaited" - definitely a delayed one though.
Life has been busy the last month - with a family wedding and my professional life taking up much of my time, I haven't had a chance until this week to actually try new recipes...
This past Thursday, I decided to try making one of the hundreds of brownie recipes squirreled away in my recipe box.
Using this recipe, I attempted my first batch of brownies. Being me, of course, I had to substitute and mess with the recipe (1 cup less sugar, dark chocolate, etc). The result? I thought I had screwed up (but I actually hadn't!). I did learn the difference between cake brownies and fudge brownies...one is supposed to be light(ish) and fluffy. The other, thick and gooey.
I started with the fudge brownie and thought the end result too dense, so I tried making a cake brownie. The result? It was too dry (which, at 10:30 p.m., was NOT amusing).
But after reflecting (and getting some awesome feedback from a friend who's an amazing chef), the solution seemed simple: mixing the two recipes together to make the perfect brownie.
Have I tried to? Not yet...but I will soon.
But if I did...this is what the recipe would look like:
Ingredients
- Vegetable oil cooking spray
- 8 ounces (2 sticks) butter
- 1 cup sugar
- 4 eggs, beaten
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 5 ounces semisweet chocolate, chopped
- 2 ounces dark chocolate, chopped
- 1 cup pecans/walnuts, coarsely chopped
Directions
- Preheat oven to 345 degrees F.
- Spray a 13 by 9-inch pan with vegetable oil spray.
- Beat the eggs together and set aside.
- Whisk the flour, salt and baking powder together
- Melt the butter in a deep pot / pan on the stove (this will be where you actually mix all the ingredients together)
- Whisk in the sugar, eggs, cocoa, and vanilla.
- Stir in the flour, baking powder and salt mixture.
- Add chopped chocolate and nuts.
- Spread the batter in prepared pan.
- Bake about 25 minutes, just until brownies test moist but not wet.
- Cool completely before cutting.
