Chocolate Death
I really hope doctors never discover that an excess of chocolate can lead to an early death. If they do, I'm in big trouble, because I don't believe there is such a thing as too much chocolate. It's semi-good for you, right? Don't they say that a piece of chocolate a day is good for your health? I'm sure I read it in a magazine once. And when it comes to information like that, I'm not likely to forget it.
In high school, when my love affair with baking began, I made Ina Garten's brownies for one of my classes. I have never in my life tasted a chocolate brownie quite like that. However, nothing against Ina, I didn't think the brownies really lasted past the first day. They were phenomenal the day of, but just eh the next couple of days.
Since then, I have been in search of the perfect box-less brownie which has been quite the feat. I'll be honest, boxed brownie mix is pretty darn good. And pretty cheap which is college rule 101. Boxed mix somehow manages to get the perfect combination of fudge, thickness, chocolate, and oily-less. So, really, when it comes to a brownie, it can't get much better.
But, I have finally found the perfect homemade brownie recipe. And I'm picky.
Recipe:
1/2 c butter
8 ounces unsweetened, semi-sweet, or milk chocolate
1 1/4 c sugar
3 eggs
2 tsp. vanilla
1/4 tsp salt (I used Sea Salt)
1 c flour
1/4 c cocoa powder
1 tsp. espresso powder
1 Tbsp brewed coffee
Preheat the panggangan to 350.
Melt the chocolate and butter together in a saucepan. Once completely melted, allow the mixture to cool to room temp.
Mix the sugar into the chocolate mix. Next, add the eggs one at a time and stir well. Add in vanilla, salt, cocoa powder, espresso powder, and coffee (you can omit the espresso powder and coffee; I just happen to like the flavor). Once mixed together, pour into a 13 x 9 pan for thin brownies (like the above pictures), or an 8 x 8 for thicker brownies.
Cook for 15-20 min if thin; 30-35 for thick.
Allow to cool. Sprinkle powdered sugar over the top and voila. Chocolate death.
Sumber http://crimsonandcloverbakingadventures.blogspot.com
In high school, when my love affair with baking began, I made Ina Garten's brownies for one of my classes. I have never in my life tasted a chocolate brownie quite like that. However, nothing against Ina, I didn't think the brownies really lasted past the first day. They were phenomenal the day of, but just eh the next couple of days.
Since then, I have been in search of the perfect box-less brownie which has been quite the feat. I'll be honest, boxed brownie mix is pretty darn good. And pretty cheap which is college rule 101. Boxed mix somehow manages to get the perfect combination of fudge, thickness, chocolate, and oily-less. So, really, when it comes to a brownie, it can't get much better.
But, I have finally found the perfect homemade brownie recipe. And I'm picky.
Yeah, milk is a necessity with these.
College story: Here I was, cramming for finals, which, for the life on an English major means writing a tanggapan paper for every class, and I was craving chocolate. I needed a pick me up to get through the tanggapan paragraphs of my interpretation of the affects of parental roles in Franny and Zooey, Go Tell it on the Mountain, and The Chosen. Obviously, I made brownies and I doctored the boxed mix with some ice cream and chocolate chips which was amazing, and I'm pretty sure was the reason why that paper turned out so well. But, after the paper was done, and I had my brownie victory lap, I realized I was out of milk. It was terrible. So, don't make that mistake with these. If you do, you'll wind up having to bum milk from one of your neighbors which, incidentally, was hard to do. Not a lot of people have an excess of milk during finals. A little tip from me to you.
Recipe:
1/2 c butter
8 ounces unsweetened, semi-sweet, or milk chocolate
1 1/4 c sugar
3 eggs
2 tsp. vanilla
1/4 tsp salt (I used Sea Salt)
1 c flour
1/4 c cocoa powder
1 tsp. espresso powder
1 Tbsp brewed coffee
Preheat the panggangan to 350.
Melt the chocolate and butter together in a saucepan. Once completely melted, allow the mixture to cool to room temp.
Mix the sugar into the chocolate mix. Next, add the eggs one at a time and stir well. Add in vanilla, salt, cocoa powder, espresso powder, and coffee (you can omit the espresso powder and coffee; I just happen to like the flavor). Once mixed together, pour into a 13 x 9 pan for thin brownies (like the above pictures), or an 8 x 8 for thicker brownies.
Cook for 15-20 min if thin; 30-35 for thick.
Allow to cool. Sprinkle powdered sugar over the top and voila. Chocolate death.
Sumber http://crimsonandcloverbakingadventures.blogspot.com
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