baking cont.
Operation Brownie is a go. Guinea pigs are in place.
This was a really simple recipe, so let's see if I can recall it from memory.
- 3/4 c flour
- 2 squares or 4 tbsp cocoa*
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/3 c shortening*
- 1 c sugar
- 1 tsp vanilla
Cream shortening, then add sugar. (* Since Crisco has no trans-fats, I added 1/2 tsp of water. It probably should've been 1/3 tsp and maybe 1 tsp of corn syrup, but I'll have to look into that.*) Melt chocolate and add to mixture. (*I have more cocoa powder than chocolate, so added 2 tbsp of melted butter and 6 tbsp of cocoa instead [going with a substitution from baking 911 rather than the one offered by the book].*) Add eggs one at a time, and then the vanilla. Sift flour, salt, and baking powder. Then sift again and add to the mixture. Stir until just combined.
Bake 'em at 350F for 35-40 minutes according to the recipe. But since I was using muffin tins rather than a brownie pan, I only baked them for about 20 minutes.
The batter was relatively thick; at least, not as liquid-y as cake batter. Still, I suspect the outcome will be cake-y rather than fudgy. Of course, let's not get ahead of ourselves here. I'll be happy as long as the outcome is edible.
The results of today's experiment will, of course, determine future efforts. If today goes well, then I shall:
- proceed with the current recipe and figure out how to add peanut butter cups or other mix-ins.
- proceed with the conversion of this formula into a batch of blondies, replacing regular sugar with brown and shortening with butter (or brown butter, depending on how ambitious I feel).
[ETA}
The verdict: pretty good. Definitely cake-y. ROG said they were perhaps a bit dry. So perhaps baking time should be 15-18 minutes. (I initially set the timer for 15 minutes. Then set it for another 5 after the toothpick test. I was in another room when the timer went off, so they ended up baking somewhere between 20 and 25 minutes. Something I have to bear in mind, but usually end up erring on the side of caution about, is that baked items will continue to cook during the 'cooling' process after you take them out of the oven, so it's okay if the tester toothpick doesn't come out bone dry.)
In any case, I shall feel free to proceed with this recipe. Next up blondie experiments. (I'm rather tempted to create a blondie/Aussie bites hybrid.)
[ETA, again]
Have decided to do more research. Found this page:
http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx
Yep, today's experiment definitely falls in the cake-y category.
This was a really simple recipe, so let's see if I can recall it from memory.
- 3/4 c flour
- 2 squares or 4 tbsp cocoa*
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/3 c shortening*
- 1 c sugar
- 1 tsp vanilla
Cream shortening, then add sugar. (* Since Crisco has no trans-fats, I added 1/2 tsp of water. It probably should've been 1/3 tsp and maybe 1 tsp of corn syrup, but I'll have to look into that.*) Melt chocolate and add to mixture. (*I have more cocoa powder than chocolate, so added 2 tbsp of melted butter and 6 tbsp of cocoa instead [going with a substitution from baking 911 rather than the one offered by the book].*) Add eggs one at a time, and then the vanilla. Sift flour, salt, and baking powder. Then sift again and add to the mixture. Stir until just combined.
Bake 'em at 350F for 35-40 minutes according to the recipe. But since I was using muffin tins rather than a brownie pan, I only baked them for about 20 minutes.
The batter was relatively thick; at least, not as liquid-y as cake batter. Still, I suspect the outcome will be cake-y rather than fudgy. Of course, let's not get ahead of ourselves here. I'll be happy as long as the outcome is edible.
The results of today's experiment will, of course, determine future efforts. If today goes well, then I shall:
- proceed with the current recipe and figure out how to add peanut butter cups or other mix-ins.
- proceed with the conversion of this formula into a batch of blondies, replacing regular sugar with brown and shortening with butter (or brown butter, depending on how ambitious I feel).
[ETA}
The verdict: pretty good. Definitely cake-y. ROG said they were perhaps a bit dry. So perhaps baking time should be 15-18 minutes. (I initially set the timer for 15 minutes. Then set it for another 5 after the toothpick test. I was in another room when the timer went off, so they ended up baking somewhere between 20 and 25 minutes. Something I have to bear in mind, but usually end up erring on the side of caution about, is that baked items will continue to cook during the 'cooling' process after you take them out of the oven, so it's okay if the tester toothpick doesn't come out bone dry.)
In any case, I shall feel free to proceed with this recipe. Next up blondie experiments. (I'm rather tempted to create a blondie/Aussie bites hybrid.)
[ETA, again]
Have decided to do more research. Found this page:
http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx
Yep, today's experiment definitely falls in the cake-y category.