This morning I decided to do something with Eddie while Edith was napping instead of cleaning or working on some other project. I thought that since it was cool(er) and rainy out, we could bake something and we haven't had brownies in a while . . . I looked through several cookbooks, including an all brownie one, but I couldn't find one that I really wanted to make. I was finally ready to make one from the cookbook that I am baking my way through with my BFF, but I didn't have any unsweetened chocolate in the house. So instead I combined two recipes, which I guess means I came up with one of my own. I really like brownie recipes that call for cocoa because I always have that in the house, but rarely do I ever have the correct combination of semi-sweet, bittersweet and unsweetened chocolate in the house! I really liked how they came out and Eddie does too! We'll see what Uncas thinks tonight. But either way this recipe is a keeper for me!
Yummy in Your Tummy Brownies - by Summer and Eddie Nimz
1 cup of unsalted butter (2 sticks)
2 cups of sugar
1 Tablespoon of vanilla extract
2 teaspoons of instant espresso powder
4 eggs
1 cup of flour
1 teaspoon of baking powder
1 teaspoon of salt
3/4 cup of cocoa
1 cup of chocolate chips
Preheat oven to 350 degrees. Line a 9x13 pan with foil, leaving a 2 inch overhang on two sides. Spray lightly with cooking spray - set aside.
Melt butter (I used the microwave). Cool slightly. In a small dish dissolve the espresso powder with the vanilla. Add sugar and the vanilla/espresso mixture to the butter and whisk well. Add eggs one at a time, whisking well after each addition. Sift dry ingredients together. Add to sugar mixture using a flexible spatula. Add chocolate chips and stir well.
Pour into prepared pan and bake for about 30 minutes. Brownies should be set. Cool on wire rack. Lift foil out of pan and on to a cutting board. This makes a 9x13 pan of brownies. Some people might get 36 brownies and some may get only 24, but if you only get 6, I won't judge. It's up to you on how big you want to make them!
Adapted from You Made That Dessert and Hershey's Best Brownies recipe
Yummy in Your Tummy Brownies - by Summer and Eddie Nimz
1 cup of unsalted butter (2 sticks)
2 cups of sugar
1 Tablespoon of vanilla extract
2 teaspoons of instant espresso powder
4 eggs
1 cup of flour
1 teaspoon of baking powder
1 teaspoon of salt
3/4 cup of cocoa
1 cup of chocolate chips
Preheat oven to 350 degrees. Line a 9x13 pan with foil, leaving a 2 inch overhang on two sides. Spray lightly with cooking spray - set aside.
Melt butter (I used the microwave). Cool slightly. In a small dish dissolve the espresso powder with the vanilla. Add sugar and the vanilla/espresso mixture to the butter and whisk well. Add eggs one at a time, whisking well after each addition. Sift dry ingredients together. Add to sugar mixture using a flexible spatula. Add chocolate chips and stir well.
Pour into prepared pan and bake for about 30 minutes. Brownies should be set. Cool on wire rack. Lift foil out of pan and on to a cutting board. This makes a 9x13 pan of brownies. Some people might get 36 brownies and some may get only 24, but if you only get 6, I won't judge. It's up to you on how big you want to make them!
Adapted from You Made That Dessert and Hershey's Best Brownies recipe
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