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Monday, November 13, 2006

Basic Fudge Brownies

This one was submitted by Shrug from the US (name withheld upon request):

Quick and easy for when you need a chocolate fix. I keep a can of baker's cocoa powder for just such occasions. (Note: I put the aside about baker's cocoa as opposed to hot cocoa mix because I've heard of people who've made that mistake. I don't honestly know what would happen if you used the drink mix, though.)

Ingredients:
  1. 3/4 cup butter or margarine (1 and ½ sticks)
  2. 3/4 cup unsweetened cocoa powder (baker's cocoa, not hot cocoa drink mix)
  3. 3 eggs
  4. 1 1/2 cup sugar
  5. 1 1/2 tsp vanilla extract
  6. 1/2 cup flour
Instructions:
  1. Preheat oven to 350 degrees F.
  2. Grease sides and bottom of 8 x 10" baking pan.
  3. Gently melt butter in medium saucepan. (Place butter in small saucepan over low heat until completely melted, but do not allow butter to boil or it will begin to separate.)
  4. Remove the butter from the fire and stir in cocoa powder until well combined (no chunks of cocoa or yellowy butter are visible).
  5. In a large mixing bowl, beat eggs, sugar and vanilla extract until light and slightly frothy.
  6. Add cocoa/butter mixture and stir to combine.
  7. Sift flour over the mixture and gently fold in until just combined.
    Don't mix the batter hard. Gently let the flour and the batter combine in a folding motion preferably with a spatula. Don't beat the batter - caress it!
  8. Bake on the center rack for 30 minutes.
    Meaning do not place the brownies too close to the heating element which heats your oven.
  9. To test: A Toothpick inserted in center will not come out completely clean.
  10. Make sure you do not over bake.
    Which means keep an eye on them but do not open the oven door every 2 minutes or the brownies will just not cook evenly!
  11. You may serve the brownies warm after 10 minutes, or let them cool completely before cutting to store.



Great brownies that can either be parve or dairy. Also you can vary here and if your family likes nuts, I have tasted them with small walnut chips inside as well. This is one of those recipes where you cannot get on the computer or phone and forget about them. Baking is much more of an exact science than cooking and temperature as well as time are very often critical.


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