Adventures in Cooking: Brownies
This weekend I decided to take on brownies. I love brownies. Actually, it’s the batter that’s so fantastic to me. There was a point in time where I’d make brownie batter (from the box) and just leave it in the fridge and munch on that for the next couple of days. Sure, it made me sick to my stomach when I ate too much of it – yes, I’m aware eating raw eggs is SUPER unhealthy – as well as eating brownie batter – but whatever, it’s what it was. Needless to say I’ve mended some of those unhealthy habits and was empowered to try making these treats from scratch.
I used the Fudgy Brownies recipe from the Better Homes & Gardens Cookbook (14th edition – 260th page). I’m a big fan of fudgy brownies. the ooey gooey-er the better, and in all honesty the recipe BH&G has online looks more appealing with some tastier ingredients. These fell a little short of the fudgy mark with a bit more of a cakey texture than I was expecting, but they’re still totally edible. Next time I’m thinking I’ll:
+ Add semi-sweet chocolate chips to the batter before baking for some warm gooey chocolate bites
+ Double the recipe but cut the eggs by 1/4 (I baked this recipe in a 9″ cake pan – enough for a small gathering of people, about 14 bite sized servings)
+ Really try to cut down on the mixing with the flour. I may have mixed it too much.
~ brownie love ~
So cute! I love the powdered sugar designs!
PS – I’m friends with your mom on Twitter! It made my week!
yum and yum. powder sugar = perfection. and i totally agree on the batter. devin yells at me every time on the raw eggs issue, and I DON’T CARE! it tastes like heaven.
stumbled upon this from my friend Awmb’s blog, and just had to point out that I used to mix a bit (read: a bowl full) of betty crocker cake mix (has to be BC, other brands taste like baking soda) with water to make a kind of delicious pudding to be eaten with a spoon. no raw eggs and tastes just like the batter. yum yum yum
These are amazing!! They are so adorable! Hearts for everyone!