Saturday, May 23, 2015

The How and Why of Good Brownies

Brownies is one of the first recipes I shared. It is an excellent one but it a little bit of a science.


1 c margarine                     Melt
Melt it in a pot with plenty of mixing room. It will mean only one "bowl" to wash.  Melt with the burner on medium low. Don't boil it. Just make it runny.
2/3 c cocoa                        Add 
And stir in until your margarine is smooth and brown.

2 c sugar

4 eggs

1 ½ tsp vanilla                    Beat in. Use a wooden spoon or large sturdy  tablespoon and stir vigorously.

1 1/3 c flour

1 tsp baking powder           Add, beat everything vigorously again.

1 c walnuts or pecans         Stir in

Pour into a greased 9 x 12’’ pan, and bake at 325-340o F for 30 to 40 minutes. They will bake a little more after you take them out of the oven. Residual heat. Don't over do.  I find that baking them at a lower temperature for a longer time makes for a softer, chewy brownie without the ‘rocks’ in each corner.  Also, I have made this recipe in a glass pizza pan,  They cook a little more quickly, and make more pieces to go around, albeit thinner.  Like diet brownies, with all the taste.


3 Tbsp melted butter

½ c cocoa                          Combine

¼ c milk

½ tsp vanilla

2 c icing sugar                     Blend until smooth, and ice the brownies

No comments:

Post a Comment