THANKFULLY, the man in your icon has a beautiful twitter account full of inspirational sayings and disdain for Mitt Romney. Lol. It is shocking the amount of bullshit that gets spewed every election year, man.
Unrelated (except as a source of stress-release?), but I was just thinking about you because I was mixing up a batch of brownies for my mom to take somewhere tomorrow. I remembered our little conversation about brownies and how you use a mix because all of the from-scratch recipes you've tried just taste like cocoa powder to you. WELL, this recipe that I'm using (which is the one I mentioned to you then, that I had made gluten free and they were the best ever, and then I made them again the regular way and they weren't quite as good) might be a good one for you to try because it doesn't have any cocoa powder, just real chocolate. Here it is if you would like to try it sometime:
2 1-oz squares unsweetened baker's chocolate 1/3 cup butter 2/3 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1 cup sugar 1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9x9-inch square baking pan. Melt butter and chocolate together. Set aside. Mix flour, baking powder, salt together. Set aside. Beat egg, add sugar and vanilla. Add chocolate mixture to egg mixture, then add flour mixture. Pour into baking pan. Bake for 25 minutes or until toothpick almost comes clean.
Mine are in the oven right now so I can't eat one and confirm that they are actually excellent, but I made a few changes to this recipe anyway... I used whole wheat pastry flour instead of white, semi-sweet chocolate instead of unsweetened because it was all I had (and then I intended to reduce the amount of sugar but forgot until just now, whoops!) and also substituted canola oil for a little bit of the butter because I didn't have quite enough. But, um, I will let you know tomorrow how they turned out!
Yes, please, let me know how they turned out! I saw Paula Deen making brownies the other day and she used cocoa powder but she added boiling water to it first and turned it into syrup before adding it to her batter. I also thought that would be a good trick to try... but truthfully, I'd prefer using real chocolate. And I also realize that my idea of a brownie is different than some. A lot of folks think a brownie should be like cake. If I want cake, I'll make cake. I want my brownies to be fudgy!
I'd also love the gluten-free recipe you said was the best. I'm trying to find more gluten-free, and vegan recipes. (Speaking of vegan, you may be getting a note from T.Vo about vegan recipes since I mentioned to her that you know more about that sort of thing that pretty much anyone else I know. LOL.) I really do want to make my own brownies. I just need the right recipe. so thank you for helping me try to find it by sharing yours!!! You're the best. *hugs
Hmmm, I wonder what adding the boiling water does! Intriguing. And I agree, a brownie should NOT be like cake. Unless it's like... a super moist, chewy, fudgy cake. Lol.
I don't remember exactly how I did the gluten-free ones. I used the recipe I wrote out for you above, I just swapped out the wheat flour for a couple of gluten free flours. I think I probably used, hmm... maybe oat flour and tapioca starch? I'll ask my pop, he might remember. Nobody in my family is gluten-free so I've only had occasion to bake things that way twice. But I do have some experience with veganism! What kind of vegan recipes are you looking for? Dinner, dessert, snack...?
Haha, I'm such a dumbass, it's like a week later that I'm finally replying to this. Okay. The brownies were delicious. They were not cakey but idk what your standards are for "fudgy". They were more gooey-chewy I think? But maybe fudgier if you store them in the fridge.
Now I want more. I clearly have to work on finding a HEALTHY brownie recipe. I did make some a while back with zucchini in them...
Now who is the dumb ass? I'm replying almost a month later. LOL. I'm glad the brownies were delicious. I saved the recipe and will make them soon. It's getting to be that time of year when I spend more time inside baking and pining away from summer so it will be a nice winter project for me. :)
I hope you're doing well and having a lovely weekend. I just finished cleaning my house. It was very therapeutic. Cleaning is good for me after a rough week. Happy home is happy.
And even though I will ultimately regret it because I'm allergic, I've got my windows open to get some fresh air in here. YAY! And the house smells like crock-pot salsa poached chicken for taco salad. Mmmmmm.
Unrelated (except as a source of stress-release?), but I was just thinking about you because I was mixing up a batch of brownies for my mom to take somewhere tomorrow. I remembered our little conversation about brownies and how you use a mix because all of the from-scratch recipes you've tried just taste like cocoa powder to you. WELL, this recipe that I'm using (which is the one I mentioned to you then, that I had made gluten free and they were the best ever, and then I made them again the regular way and they weren't quite as good) might be a good one for you to try because it doesn't have any cocoa powder, just real chocolate. Here it is if you would like to try it sometime:
2 1-oz squares unsweetened baker's chocolate
1/3 cup butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9x9-inch square baking pan. Melt butter and chocolate together. Set aside. Mix flour, baking powder, salt together. Set aside. Beat egg, add sugar and vanilla. Add chocolate mixture to egg mixture, then add flour mixture. Pour into baking pan. Bake for 25 minutes or until toothpick almost comes clean.
Mine are in the oven right now so I can't eat one and confirm that they are actually excellent, but I made a few changes to this recipe anyway... I used whole wheat pastry flour instead of white, semi-sweet chocolate instead of unsweetened because it was all I had (and then I intended to reduce the amount of sugar but forgot until just now, whoops!) and also substituted canola oil for a little bit of the butter because I didn't have quite enough. But, um, I will let you know tomorrow how they turned out!
Reply
I'd also love the gluten-free recipe you said was the best. I'm trying to find more gluten-free, and vegan recipes. (Speaking of vegan, you may be getting a note from T.Vo about vegan recipes since I mentioned to her that you know more about that sort of thing that pretty much anyone else I know. LOL.) I really do want to make my own brownies. I just need the right recipe. so thank you for helping me try to find it by sharing yours!!! You're the best. *hugs
Reply
I don't remember exactly how I did the gluten-free ones. I used the recipe I wrote out for you above, I just swapped out the wheat flour for a couple of gluten free flours. I think I probably used, hmm... maybe oat flour and tapioca starch? I'll ask my pop, he might remember. Nobody in my family is gluten-free so I've only had occasion to bake things that way twice. But I do have some experience with veganism! What kind of vegan recipes are you looking for? Dinner, dessert, snack...?
Reply
Now I want more. I clearly have to work on finding a HEALTHY brownie recipe. I did make some a while back with zucchini in them...
Reply
I hope you're doing well and having a lovely weekend. I just finished cleaning my house. It was very therapeutic. Cleaning is good for me after a rough week. Happy home is happy.
And even though I will ultimately regret it because I'm allergic, I've got my windows open to get some fresh air in here. YAY! And the house smells like crock-pot salsa poached chicken for taco salad. Mmmmmm.
It's a good day.
Reply
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