Tag Archives: Brownies

Whole-Wheat Brownies

I didn’t think I’d get away with these Whole-Wheat Brownies but I totally did. Both my dad and my brother are huge chocolate fans, and they love simple desserts. Every time I bake cupcakes or a cake that have something else other than your usual ingredients, they raise a brow. These brownies not only have Whole Wheat Flour in them, but also have Apple Sauce. I honestly thought it was going to be a big flop with those two.

Thankfully, they passed the test. These brownies came out a bit cakey on day one for my taste, but the next day they took a turn for the best. They are chewy and delicious… but they do not have the crunchy top that you would usually see on brownies. That’s what my dad missed from the old brownie recipe. But, all around, they didn’t even notice the whole wheat flour, and much less the apple sauce. That, in my book, is a win!

Kitty

Whole Wheat Brownies

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Cocoa Brownies

Father’s day is coming up, and for this year’s celebration at Kristen’s pre-school we’re collaborating with Cocoa Brownies, which is perfect because she’s really into baking now… if it were up to her she would have us baking goodies every day.  It’s also a great opportunity for me to try these brownies made from cocoa.  I already shared a recipe of Classic Brownies with you, but they are made with melted chocolate.   According to Alton Brown, cocoa is the secret ingredient to make a really good batch of good old fashioned brownies.  Quality is important, so get the best one you can, and make sure it’s baking cocoa (unsweetened), and not the drinking kind!

You probably already know that there is natural cocoa, and dutch processed cocoa.  The difference between the two is the alkali process that the dutch cocoa goes through to neutralize its acids, making it darker.  When you’re baking, natural cocoa is best, even though its flavor is bitter, it imparts a more “chocolatey” flavor which makes it ideal for brownies, cookies and cakes.

There are a few things that I learned about brownies with this recipe, which are really good ones:  Use natural cocoa powder for baked goods, instead of dutch processed cocoa powder, which is more suitable for beverages.   Rim your baking pan with parchment paper, which makes lifting brownies out of the pan a breeze.  There’s also a tip I read from Gordon Ramsay that says you should let brownies cool in the pan for at least 2-3 hours, and then refrigerate them for about 1 hour before trying to cut them.

There is an important note about the baking time on this recipe.  I did go for the 300 degrees F, and started checking it after 45 minutes, like it said.  The toothpick still came out covered in batter.  I added 10 more minutes of baking time… it still came out with some batter.   5 more minutes…. the toothpick was almost clean, so I thought that was good enough.  Maybe they could’ve used an extra 5 minutes, but I don’t know if that would have made the edges too dry.   Next time, I will try turning the oven to 325F and will start testing after 45 minutes.

I hope you can also use this recipe to make some brownies for Dad.

Happy Father’s Day!

Helga

Cocoa Brownies

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Chocolate Chip Blondies

Ever since I did the first batch of Butterscotch Blondies last year, I knew I had to try some other variations and Chocolate Chip Blondies were  the obvious choice! Browsing through the many (many) recipes I have bookmarked that haven’t yet made it to my Pinterest board or to my MacGourmet library, I found this one from Deb at the Smitten Kitchen. Her recipes are always on the dot and never disappoint.

What I absolutely love about it: an easy one bowl recipe and it’s easy to double. Try your own version! You can replace the Chocolate Chips for Butterscotch or Peanut Butter Chips, or dried Cranberries (or maybe a cranberries and raisins medley)? Or nuts? See, I’m already planing the next batch! Here are some suggestions from Deb (found on her site):

Further additions, use one or a combination of:

  • ½ to 1 cup chopped nuts, toasting them first for even better flavor
  • ½ to 1 cup chocolate chips
  • ½ teaspoon mint extract in addition to or in place of the vanilla
  • ½ cup mashed bananas
  • ½ cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
  • 2 tablespoons of espresso powder with the vanilla
  • Stir ½ cup dried fruit, especially dried cherries, into the prepared batter
  • Top with a vanilla butter cream or chocolate peanut butter cream frosting
The options are endless!

Kitty

Chocolate Chip Blondies

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