This is a message to every home cook out there. Every time you buy a brownie mix from the supermarket God blinds a puppy. See how cute he is. He can't.
And why would you ever want to buy a brownie mix when brownies are so easy to make yourself! Who knows what kinds of yucky stuff they put in those mixes and in the end they aren't really worth it. If you want to cut a year off your life don't you want to do it in style. Of course you do, you aren't stupid...or are you?
But that doesn't even matter because these brownies are so easy a blind puppy could make it. So to start here are the ingredients.
Preheat oven to 325. Line a 9"x9" pan with a parchment sleeve or aluminum foil like I did. Spritz with baking spray underneath the sleeve and on top, just in case some slides under and set aside.
In a microwaveable bowl add your butter, sugar, and coffee. If you don't have coffee you could definitely make them with water, but be warned, your brownies won't be as delicious mine. If you're worried that you don't like the flavor of coffee don't be. The coffee will only enhance those chocolaty flavors.
Once you're sugar has melted into the butter and everything is nice and homogeneous stir in 1 cup chocolate chips. Once the chocolate is melted, add the vanilla.
You could use vanilla bean, or vanilla paste, or if you have no idea what those are just use vanilla extract. That's what I used. And a tip. Do not add too much vanilla. A little goes a long way and if you add too much then your brownies will have an artificially sweet flavor and that's not delicious. I always use half as much as i think I need. This way you only get the nice floral accent of the vanilla.
Now at this point your mixture should be lukewarm. If it is too hot then your eggs may scramble. Beat in your eggs one at a time until each is incorporated. Now you should have a shiny glossy mixture that is slightly thickened.
Once you're sugar has melted into the butter and everything is nice and homogeneous stir in 1 cup chocolate chips. Once the chocolate is melted, add the vanilla.
You could use vanilla bean, or vanilla paste, or if you have no idea what those are just use vanilla extract. That's what I used. And a tip. Do not add too much vanilla. A little goes a long way and if you add too much then your brownies will have an artificially sweet flavor and that's not delicious. I always use half as much as i think I need. This way you only get the nice floral accent of the vanilla.
Now at this point your mixture should be lukewarm. If it is too hot then your eggs may scramble. Beat in your eggs one at a time until each is incorporated. Now you should have a shiny glossy mixture that is slightly thickened.
Add the flour, baking soda and salt. Mix with a spatula until flour is completely combined.
If you like chewy brownies beat the mixture for an additional 1 minute with a spatula. By doing this you work the gluten in the flour which makes your brownies chewier.If you like light fluffy brownies switch to a whisk. You are the master of your brownies.
If you like chewy brownies beat the mixture for an additional 1 minute with a spatula. By doing this you work the gluten in the flour which makes your brownies chewier.If you like light fluffy brownies switch to a whisk. You are the master of your brownies.
Stir in the remaining 1 cup chocolate chips. Spread into the pan and bake for just 30 minutes. You have to keep an eye out. Cook it for too long and you will have a cakey brownie.
I pulled mine out when I stuck a toothpick in it and some wet crumbs stuck to the tip. It'll look like it's barely cooked but don't panic because they will stiffen up substantially once they are cooled. Cool on a rack for at least 1 hour, until the brownies are totally cool. Then use the sleeves to lift the brownies out of the pan. I like to put them in the refrigerator so they're easier to cut, and super dense, but if you don't have my superhuman patience then cut into them when they're room temp. These brownies should yield 16, minus a few taste tests. "You call six brownies a few!" a voice from upstairs calls. Remember no judgement.
But in all seriousness you won't regret taking the 10 minutes to whip these up. They are chewy and fudgy just the way I like them. And that chocolaty flavor is so rich you'll feel like Bill Gates.
So I hope you make these. As you can see I made them for my munchy, which is what I call my momma. If you want the whole story why i call my momma that leave a comment below. Stay tuned next week, and as always
Chow!
Recipe
I pulled mine out when I stuck a toothpick in it and some wet crumbs stuck to the tip. It'll look like it's barely cooked but don't panic because they will stiffen up substantially once they are cooled. Cool on a rack for at least 1 hour, until the brownies are totally cool. Then use the sleeves to lift the brownies out of the pan. I like to put them in the refrigerator so they're easier to cut, and super dense, but if you don't have my superhuman patience then cut into them when they're room temp. These brownies should yield 16, minus a few taste tests. "You call six brownies a few!" a voice from upstairs calls. Remember no judgement.
But in all seriousness you won't regret taking the 10 minutes to whip these up. They are chewy and fudgy just the way I like them. And that chocolaty flavor is so rich you'll feel like Bill Gates.
So I hope you make these. As you can see I made them for my munchy, which is what I call my momma. If you want the whole story why i call my momma that leave a comment below. Stay tuned next week, and as always
Chow!
Recipe
1/3 cup butter
I used unsalted butter, but if you have salted butter that's fine, just don't add the salt in the later steps.
I used unsalted butter, but if you have salted butter that's fine, just don't add the salt in the later steps.
3/4 cup sugar
2 T. water or coffee
2 T. water or coffee
2 cups semi-sweet chocolate chips
1 t. vanilla
2 eggs
3/4 cup flour
1/4 t. baking soda
1/4 t. salt
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3/4 cup flour
1/4 t. baking soda
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