D293: A brownie by any other name...

There must be as many brownie recipes as there are types of chocolate.  This one is quite simple and from CTAW.  I didn't have walnuts so chucked in some choc chips.

It's meant for a 18cm pan, and mine is larger, but I'm pretty sure that the shorter cake, plus 25°F less on the dial, helped this be nicely done.

Last piece... Almost missed it...

D269: Other Other Brownies

My eldest nephew turned 15 today!  He's a pretty awesome kid so I made sure I hunted down a gift that was just right for him - something that connected to his interests and is something he actually needs.  Pretty sure I nailed with the $30 in an envelope! 

I had just enough time to make something for the birthday arvo tea so went for what was one of the quicker recipes from this great cake book I found in the library.  It's a chuck-it-all-in-a-bowl-and-mix recipe.  It took 45mins to prepare, with interruptions ;)  

Same same yeah?

Hub likes them better than the Moosehead brownies but not as much as the Two-tone brownies...

D174: Moosehead Brownies

All the brownie recipes I've tried thus far have melted the butter and chocolate together in the pan.  This one, however, using the creaming method.

Sometimes, when I can't be bothered (or haven't time) to wait for our frozen butter to melt I've zapped it a bit to speed things up.  Done too fast and you get melted butter, not softened butter, which separates the oil and translates to a shine in the cake of final product.  This shine is something I've realised I expect to see in brownies, but it's not in this one.  So it felt a bit more like a chocolate slice, but that essentially semantics: 

This

Is

A 

Great 

Brownie

Recipe

I made it for a grand final BBQ and none of it came home.

Apologies for not catching a snap of the cut brownies.  Pretty sure I can fix that soon.

Here is a typed version of the recipe, including a few extra weights.  Photo of a photocopy of the recipe is below, taken from The Age back in 2005 (!) who got it from Mollie Katzen's The Moosewood Cookbook.

Moosewood Fudge Brownies

Preheat oven 180°C/390°F

Need

• 155g dark chocolate
• 250g softened butter (not melted)
• 1 cup (180g) brown sugar
• 5 eggs
• 1 tsp vanilla essence
• 1 cup (150g) plain flour
• Buttered or lined 23x33cm pan

To make

1. Melt chocolate* and set aside
2. Cream butter and sugar and add eggs
3. Add vanilla
4. Beat in chocolate, then flour
5. Pour into pan
6. Bake for 20-30mins (mine was 25mins)
7. Let sit in pan for five mins before putting on rack to cool. Leave the cutting until serving time.

*To melt chocolate:

In microwave: Heat chocolate on medium/50% in 1min bursts, stirring after each.  Mine took three goes and then it stirred smooth. Chocolate holds it heat, as do many glass microwave, so use stirring when melting chocolate to avoid burning.

On stovetop: put some water in a small/medium saucepan and find a glass bowl that will sit in it's rim, without touching the water.  Put the chocolate in the glass bowl and bring the water to the boil. Stir the chocolate with the water simmering/boiling beneath it until it's smooth.   
Do not get any water in your chocolate - it'll seize up and become useless (except for sulky-spoon-licking on the couch coz you ruined your chocolate).