My Crack Brownie Recipe
You better appreciate it....This is the first time I have given it up...!!!!
:)
Crack Brownies:
1/2 cup semi-sweet choc. chips
4 oz. Semi sweet choc. baking bar
1 stick unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 tsp pure vanilla extract
2 eggs
3/4 cup flour, plus 2 tblsp flour
1/4 tsp baking powder
3/8 tsp salt
350 oven. Grease & flour 8" baking pan. Chop 4 oz. baking bar into lil pieces. Over a double boiler, barely simmering water, melt pieces and butter til smooth. Remove from hear and cool to room temp. Stir brown sugar & vanilla into chocolate. Add eggs, mix well. In a bowl, mix dry ingredients then fold into choc mixture, til well blended, then fold in choc chips. Pour into pan, bake approximate 25 minutes BUUUT DO NOT OVERBAKE! the secret us to test them at maybe 20, and keep testing every 2 minutes thereafter until toothpick JUST comes out clean!!! The secret to good brownies is moistness!
FROSTING:
1 stick butter, very soft
Pure vanilla
1 box powdered sugar
Real Ghirardelli baking cocoa ( hard to find, try the Nugget)
Because this is a look/ feel/ taste recipe for me, I have no measurements! It's practice! Beat softened butter till smooth with hand mixer, add about 1-3 teaspoons vanilla, beat again. Add approximate 1/2 cup cocoa powder, beat. Gradually add between 1 cup to 2 cups if the powdered sugar, beating with mixer, depending on how rich you like your frosting. As you beat the powdered sugar n, you will need to add warm water , 1 tblsp at a time, the more powdered sugar you add, or it will be too stiff to spread.
Spread over brownies with spatula once brownies are cooled.
4 oz. Semi sweet choc. baking bar
1 stick unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 tsp pure vanilla extract
2 eggs
3/4 cup flour, plus 2 tblsp flour
1/4 tsp baking powder
3/8 tsp salt
350 oven. Grease & flour 8" baking pan. Chop 4 oz. baking bar into lil pieces. Over a double boiler, barely simmering water, melt pieces and butter til smooth. Remove from hear and cool to room temp. Stir brown sugar & vanilla into chocolate. Add eggs, mix well. In a bowl, mix dry ingredients then fold into choc mixture, til well blended, then fold in choc chips. Pour into pan, bake approximate 25 minutes BUUUT DO NOT OVERBAKE! the secret us to test them at maybe 20, and keep testing every 2 minutes thereafter until toothpick JUST comes out clean!!! The secret to good brownies is moistness!
FROSTING:
1 stick butter, very soft
Pure vanilla
1 box powdered sugar
Real Ghirardelli baking cocoa ( hard to find, try the Nugget)
Because this is a look/ feel/ taste recipe for me, I have no measurements! It's practice! Beat softened butter till smooth with hand mixer, add about 1-3 teaspoons vanilla, beat again. Add approximate 1/2 cup cocoa powder, beat. Gradually add between 1 cup to 2 cups if the powdered sugar, beating with mixer, depending on how rich you like your frosting. As you beat the powdered sugar n, you will need to add warm water , 1 tblsp at a time, the more powdered sugar you add, or it will be too stiff to spread.
Spread over brownies with spatula once brownies are cooled.
Remember!!!!!
ONLY USE GHIRARDELLI COCOA AND CHOCOLATE!!!!!!!!!
No comments:
Post a Comment