15 Jun 2013 Leave a comment
This is a sweet, chocolately treat, perfect on a rainy day (of which we’ve had several this week). Although these squares are definitely a favorite around here, we don’t make them very often as they’re not exactly low-calorie. Although I did this time, we don’t usually add any nuts, which results in a denser, more fudgy texture.
Generally speaking there aren’t usually a lot of ingredients in a brownie recipe, and it seems like a simple thing to whip up a batch in short order. There are however some brownie pitfalls that should be avoided: overheating the chocolate, overmixing the batter, over or underbaking, inaccurate measuring of ingredients. I know that’s these things seem like no-brainers, and apply to all baking, but brownies don’t seem to have the latitude for even slight inaccuracies that most baking has. If the chocolate is too hot, the eggs won’t be incorporated properly (ew, you want to really avoid having cooked bits of egg in your brownie!). Overmixing the batter producing a thin, crumbly layer on the top that that makes it hard to cut into attractive squares. Overbaking produces a dry, crumbly brownie, while underbaking leaves the middle of the pan a bit of a gloppy, eggy, unappetizing mess. Too much chocolate and the brownies won’t rise properly. I could go on, but you get the picture. Having said all that, don’t be put off, go ahead and make a batch, even when they are less than perfect, they are still delicious!
½ cup butter
2 oz ( 2 squares) semi-sweet baking chocolate OR 2/3 cup semi-sweet chocolate chips
1 cup white sugar
1 tsp vanilla
¾ cup flour
½ cup walnuts, chopped (optional)
Melt butter over low heat, avoid browning the butter. Remove from heat and add the chocolate chips, stirring until mixture is smooth and chocolate is completely incorporated in the butter. Stir in sugar. Blend in eggs, one at a time. Add vanilla, flour and nuts. Mix just until combined. Spread in a greased and very lightly floured 8” x 8” pan. Bake at 350 degrees F for about 25 minutes. Brownies should be done when the sides have just barely started to pull away from the pan. The color should be even (if the edges are browner than the middle, that’s likely overbaked). Cool thoroughly before cutting into squares.
09 Dec 2012 1 Comment
I tried a new recipe today. Although it’s not generating rave reviews with the fellows, I like it, so am sharing it with you. It cuts into squares very nicely and would look great on a tray of assorted baking.
Double Chocolate Marshmallow Krispy Bars
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
3/4 cup flour
2 tbsp cocoa
1/4 tsp baking powder
2 1/2 – 3 cups mini marshmallows
1 cup semi-sweet chocolate chips
1 cup peanut butter
1 ½ cups rice krispies
Preheat oven to 350 degrees F. Spray a 9” x 13” pan with cooking spray and set aside. Cream the butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla and stir to combine. In a small bowl mix together flour, cocoa and baking powder. Spread batter into prepared pan and bake for 10 minutes. Do not over bake. Remove from oven and sprinkle marshmallows evenly over the top. Return to oven and bake 3-4 minutes longer, until marshmallows are puffy and melting. Cool completely. Meanwhile, melt the chocolate chips and peanut butter, stirring to combine. Pour in the rice krispies and stir to coat. Spread mixture evenly over the marshmallow layer. Refrigerate to cool. Cut into squares to serve.
16 Aug 2012 2 Comments
If you’re blessed to have a source of fresh raspberries at this time of year, here is a delicious recipe. It’s definitely a favorite in our family.
2 cups flour
1/4 tsp baking powder
1/2 cup brown sugar, packed
1 cup butter, cubed and slightly softened
1/2 cup raspberry jam
2 1/2 cups fresh raspberries
1 pkg (250 g) cream cheese
1/2 cup white sugar
1 tbsp lemon juice
For the crust: In the bowl of a stand mixer, stir together the flour and sugar. Add the cubes of butter and mix until dough forms. Pat the dough into a 8″ x 10″ cake pan and bake for about 12 minutes at 350° F just until crust is set. Remove from oven and let cool about 10 minutes. Leave oven on. When the crust has cooled, spread a thin layer of raspberry jam on it and arrange the raspberries in a single layer over the jam. For the filling: the filling can be prepared while the crust is baking. Beat together the cream cheese and sugar till smooth. Add eggs one at a time, mixing thoroughly. Stir in the lemon juice. Pour the filling over the crust and raspberries, taking care to pour evenly. Return the pan to the oven and bake for a further 30 minutes, until cream cheese is set and starting to turn golden. Cool completely before cutting into squares. Store squares in an airtight container in the refrigerator. A surfeit may be stored in the freezer to enjoy at a later day.