LJ 100 Things - 11 - Chocolate Brownies
Recipe 11: Chocolate Brownies
I got this recipe, and the one for the icing, from my mother-in-law via e-mail a few years back. I don’t know which cookbook it came from because she’d copied it down on an index card sans reference.
I usually don’t have walnuts in the house, so I either leave those out or substitute something else for texture, like chocolate chips. Because chocolate is good, and more chocolate is better. The icing tends to come out a bit thick, particularly if the humidity is low, so you might need to add more milk to thin it out and make it easier to spread. (I could not make icing in my apartment, it was always a runny mess. I even broke down once and tried canned - same problem. The air in there must have been awful.)Chocolate Brownies
Ingredients:
2 ounces unsweetened chocolate
1/2 cup butter or margarine
2 eggs
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Equipment:
2 measuring cups, 1 heatproof
Saucepan
Measuring spoon
2 mixing bowls
Whisk
Spoon
8 inch cake pan
Instructions:
Preheat oven to 350F.
Melt the chocolate and butter together over hot water in a measuring cup.
Beat the eggs. Add sugar, beat until light and fluffy. Add chocolate mixture and vanilla.
Combine flour, baking powder and salt. Sift into the first mixture and stir well to blend. Add nuts.
Bake in a buttered 8 inch cake pan for 20 - 25 minutes. The brownies should be soft in the centre but firm around the edges. Cool before cutting.
Chocolate Icing
Ingredients
1/4 cup butter or margarine
1/4 cup cocoa
1 1/2 cups icing sugar
2 tsp warm milk
A little over 1/2 tsp vanilla extract
Equipment
Mixing bowl
Measuring spoons
Measuring cup
Spoon
Icing knife (unless, like me, you want less to wash, then you can just use the back of the spoon)
Instructions
Cream butter or margarine until fluffy. Stir in cocoa and icing sugar. Add milk and vanilla. Adjust as necessary. Spread over brownies, covering edge to edge.
I got this recipe, and the one for the icing, from my mother-in-law via e-mail a few years back. I don’t know which cookbook it came from because she’d copied it down on an index card sans reference.
I usually don’t have walnuts in the house, so I either leave those out or substitute something else for texture, like chocolate chips. Because chocolate is good, and more chocolate is better. The icing tends to come out a bit thick, particularly if the humidity is low, so you might need to add more milk to thin it out and make it easier to spread. (I could not make icing in my apartment, it was always a runny mess. I even broke down once and tried canned - same problem. The air in there must have been awful.)Chocolate Brownies
Ingredients:
2 ounces unsweetened chocolate
1/2 cup butter or margarine
2 eggs
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Equipment:
2 measuring cups, 1 heatproof
Saucepan
Measuring spoon
2 mixing bowls
Whisk
Spoon
8 inch cake pan
Instructions:
Preheat oven to 350F.
Melt the chocolate and butter together over hot water in a measuring cup.
Beat the eggs. Add sugar, beat until light and fluffy. Add chocolate mixture and vanilla.
Combine flour, baking powder and salt. Sift into the first mixture and stir well to blend. Add nuts.
Bake in a buttered 8 inch cake pan for 20 - 25 minutes. The brownies should be soft in the centre but firm around the edges. Cool before cutting.
Chocolate Icing
Ingredients
1/4 cup butter or margarine
1/4 cup cocoa
1 1/2 cups icing sugar
2 tsp warm milk
A little over 1/2 tsp vanilla extract
Equipment
Mixing bowl
Measuring spoons
Measuring cup
Spoon
Icing knife (unless, like me, you want less to wash, then you can just use the back of the spoon)
Instructions
Cream butter or margarine until fluffy. Stir in cocoa and icing sugar. Add milk and vanilla. Adjust as necessary. Spread over brownies, covering edge to edge.