Tag Archives: brownies

Rich fudgy Brownies!!!

17 Nov

Wow it’s snowing outside while I’m writing this post! That’s unusual for November in Mississauga. But hey I’m not complaining. Snow is awesome!

Once, about a decade ago, I prayed to God for a whole month that it would snow on my birthday. And it did. And I thought that it was pretty nice of God to make that happen. I remember feeling really special the entire day, not just because it was my birthday, but because God had listened to me. Because it didn’t snow for weeks before and after my birthday, but it snowed on that one day. I remember waking up that November the 20th, and the first thing I did was run to the window to see if it was snowing, and sure enough, it was. So just a quick shout-out to God for making that happen. Thanks, I really appreciated it.

So I’m sure you’ve figured out what we’re making today by looking at the above picture. Last weekend, I was feeling kind of blah. So I was craving my favourite comfort dessert- brownies. But not just any brownies- I wanted the most rich, fudge-y, dense, chocolate-y-est brownies ever. So I made this recipe I got from the Disney website a few months ago. And let me tell you, these brownies are good. Soft, chewy, chocolate goodness on the inside, with a crispy crust on the top. You can’t have just one. You probably can’t even have just two. And when you’re done eating quite a few, and your stomach takes revenge on you by doing a 360, trust me, it’ll still be worth it. I’m kidding though. You probably won’t be able to eat more than a couple. These brownies are really heavy. I cut mines really small though so I guess it depends on the size you cut them. The original recipe says you can make 16 to 20 from one batch. I was able to cut 30 pieces.

Also, while we’re on the subject of indulging, I’ve been really addicted to the song “It will rain,” by Bruno Mars. It’s one of those really bittersweet songs that you just have to sing aloud to at the top of your lungs while making really weird grabbing-at-the-air motions they usually make in sad music videos.

“Cause there’ll be no sunliiiiiightttt, if I lose you babayyy…
And there’ll be no clear skieeees, if I lose you babayyyy…
And just like the clouds my eyes will do the same. If you walk awaaaaay, everyday it’ll rain raain raaaaain, ai-ai-ain.”

Hmmm now I’m thinking I should do a “Song of the week,” kind of thing. I’ve always wanted to do that. Or like a “Quote of the Week,” or maybe even a “YouTube video/Image of the week.” Yay! Suddenly my blog got a lot more interesting.

As I was saying, this was the perfect song to blast while baking up a batch of these delicious brownies.

Okay enough chit chat. Let’s get down to business… and defeat the huns! Mulan reference haha.

Ingredients:

  • 1 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butter, cut into small pieces
  • 1 1/2 cup sugar
  • 4 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F or 176 degrees C. Grease an 8-inch square baking pan.

Place the chocolate chips and butter into a large microwaveable bowl. Microwave for 1 minute, then remove and whisk until the chocolate chips are completely melted.

When the chocolate is at room temperature (it may be already), whisk in the sugar and then the eggs, one at a time. Add the vanilla and mix well. Make sure you mix especially well when you add the eggs, and make sure to add them one by one. I kind of just dumped them in at all once and probably didn’t stir very well, considering my brownies tasted kind of egg-y.

Fold in the flour and salt until everything’s just combined, and make sure to not over mix.

Pour the mixture into the prepared pan and bake for 35-40 minutes or until the brownies are soft set. Don’t try the toothpick test, because it won’t work as the mix will still be a little wet. The amount of time you keep these brownies in the oven is the most crucial part of the whole process. Because I’m obsessed about things being perfectly cooked, I burned these brownies the first time I made them a few months ago. Completely burned them. In fact, they turned out to be rock-hard cookies because I kept them in the oven for almost 50 minutes. Last time, I burned half of them; basically, all the sides and corners. This time I was determined to get it right. And get it right I did. To make sure the brownies turned out perfect, I took them out of the oven after 30 minutes. And then I cut a piece to check out its texture. They looked a bit undercooked, so I put them back in the oven for another 5 minutes. And they were perfect. So I’m guessing 35-40 minutes really is the perfect time to keep these bad boys in the oven. So I cut the brownies and tried not to think about salmonella.

After you take the brownies out of the oven, let them cool to room temperature before cutting them. But waiting is for losers. Dig in. It’s okay.

I love these brownies because although they look crumbly, their texture is so moist and soft. And I hate light, dry brownies. Nonononoo, my friend. That’s what cakes are for. Brownies are supposed to be chewy and fudgy. Not dry. Ew. We shun the dry.

The pictures:

A picture I took with flash. The darkest parts of the brownies are the densest part. You can see how rich and fudgy these brownies are.

Ahhh crumbs crumbs crumbbsss! I'm a sucker for crumbs. They make food look so good. And crumbly. And stuff. Yeah.

Wow, look at the interesting structure I created. I should seriously be an architect.

Anyway, it’s stopped snowing now. It kind of sucks that I didn’t get to go outside and play in the first snowfall and run around like a kid high on candy. Oh well, there’s more snow to come. Lots more. This is Canada after all. Speaking of which, I can’t wait to start making winter-inspired desserts. I’m so excited! I’m also hoping to make my very first gingerbread house soon (I know, it’s about time, eh?).

Anyways, I shall get going now or I’ll be late to class! Take care and I’ll see you soon my loves!

Advertisements