Filed under: Cooking
The brownies were a go. It took a while to post because I was picture happy when I tried it. I used the recipe for Double Chocolate Brownies from Martha Stewart. I own and use her “New Classics” cookbook, but her website is such a handy bit of information for recipes. I especially like to use it, when I have an odd ingredient that I need ideas for. It’s so simple to do a search on said ingredient and be given a list of recipes that include it. This is how I first made Kale and Prosciutto Ravioli when Kale arrived in our food share. But now on to dessert.
Next prepare the Chocolate/Butter/Cocoa mixture.
I used a metal bowl that was about 8 inches diameter. It’s what I chose to be qualified as “heatproof” which is a term I think needs some attention in the baking world. Initially I think heatproof = doesn’t heat up. I am a scientist by training. You’ll see what I mean in a minute. I would initially call Styrofoam a heatproof material. You put a hot liquid in it, and it doesn’t really conduct heat very well. Your hand stays cool, your coffee stays hot. Therefore “heatproof”. However if you choose a Styrofoam bowl for this step you would be very sorry. Heatproof in the baking world seems to mean, capable of easily conducting heat without damaging said container. Like making sure you don’t use a plastic bowl that won’t last if it gets to hot. This is the baking world version of heatproof. If I ever write a cookbook I vow to never use the term heatproof. I will ask you to use a metal bowl, or something that won’t melt. As heatproof just baffles and confuse me.
Adding in the melted chocolate is simple. I love the middle picture where you can see the initial mixing of the sugar and eggs with the chocolate. Feels like the mixing of paint, only non-toxic, 🙂
Adding the dry ingredients caused flour to fly out of the bowl and up onto everything. I need to buy a shield for the mixer. I had the same problem while making buttercream frosting. Anywhoozle, it doesn’t take long to incorporate all of the dry fixings.
Pour the batter into your pre-buttered pan, bake it and cool it.
EAT EAT EAT!!!! With a scoop of icecream and a sprinkling of cocoa powder this Double Chocolate Brownie treat is ready for consumption.
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