Monday, January 16, 2006

in the oven

So, once I posted about the chocolate on top of the Boston cream pie, I had to start a batch of brownies. You should make some, too. Mmmm. Super easy and super good.

1 cup butter, melted
2 1/2 cups sugar
1 tablespoon vanilla
4 eggs
3/4 cup cocoa
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Melt the butter. If you do this in a microwave safe bowl that is big enough to hold the rest of the ingredients, you can get away with one bowl to wash.

Add sugar and vanilla, mix well. Add eggs, one at a time, stirring each one in nicely before adding the next.

Stir the cocoa in. Put the flour in the bowl, top with the baking powder and salt, and stir it all in. Pooh on the ones who tell me to sift those together first. That just makes it take longer. (-:

Now, if you're One of Those People who likes nuts in their brownies, add them now. I think it just gets in the way of the chocolately goodness.

Pour it all into a greased 9 x 13 pan (because if a square pan of brownies is good, a bigger, rectangle of them is better) and bake at 350 for about 30 minutes. They might not look done, but let them cool and they are.

If you like frosting on your brownies, this is a good one. I don't generally bother. One more step between making them and eating them. Plus, it's another bowl to wash.

3 tablespoons butter, softened
3 tablespoons cocoa
1 tablespoon light corn syrup
1/2 teaspoon vanilla
1 cup powdered sugar
1-2 tablespoons milk.

Beat the butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and 1 tablespoon of milk. Beat and add additional tablespoon of milk, if desired, until spreading consistency. Makes about a cup. Spread on cooled brownies. Eat 'em up.


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