I’ve got brownies on the brain. Needed to get it out of the system. Hence this post. Not that I need an excuse to make brownies, but that’s how it is. I do have a theory though, to this brownie obsession. I dyed my hair last week – from blonde to brown. So now, my boyfriend refers to me as brownie, instead of blondie. And hearing the word brownie a couple of times during the day, well, it gets to you one way or another! So unconciously this brownie-craving has been building up, and now it was about time to do something about it. And what better day than today to celebrate my new haircolour with brownies! I seriously needed to do something else than reading chemistry for a change, so I decided to take a day off reading and spend some quality time in the kitchen, followed by some quality time in front of the TV with baked goods, instead.
It’s with slight disappointment that I’m writing this, because I just took them out of the oven, and worst case scenario occured. I overbaked them! Arrgghhh! I hate when that happens, when all you want is gooey fudgy brownieness and what you get is simply chocolate cake. And it’s not the same when your mind is set on brownies. (Breathe in, breath out. It’s gonna be ok, it’s just overbaked brownies.) It was a good chocolate cake though. And with a little frosting it wasn’t so bad after all. I’m still posting about it and sharing the recipe, because I believe this was my mistake, and that these brownies can really be great. Just take a look here where I found the recipe! Now that’s what I call brownies. I have yet to make a truly succesful batch of brownies, but I will try this recipe again, closely watching the oven.. So give it a try and tell me how it turns out!
1 3/4 cups flour (4 dl)
1/2 tsp salt
1/2 lb butter (225 g)
2 cups sugar (4,5 dl)
1/4 cup water (0,5 dl)
11 oz semisweet chocolate (300 g)
2 oz unsweetened chocolate (50 g)
1 tbsp vanilla extract
4 large eggs
1 cup pecans (2,3 dl)
Preheat oven to 325 F (200 C) and line a 9″x13″ baking pan with aluminum foil, allowing the foil to overhang the ends of the pan by a couple inches. Grease the foil with nonstick spray.
In a large saucepan, bring the butter, sugar, and water just to a boil over medium-high heat, stirring.
Remove from the heat. Stir the chocolates into the sugar mixture until completely melted. Let cool to warm so that the eggs won’t curdle.
Stir the vanilla into the chocolate mixture. Then add the eggs, and mix thoroughly.
Stir the dry ingredients into the chocolate mixture just until the batter is evenly blended. Less mixing = more tender brownies. (Ooops, I didn’t read that until now… no wonder they came out the way they did. When will I learn to read through recipes before starting?)
Stir in the nuts.Turn out the batter into the pan, spreading it evenly to the edges.
Bake for 20-30 minutes, or until the center is barely firm when tapped. (Keep an eye on them, as every oven is different! 25 minutes was way overdue for me)Transfer the pan to a wire rack and let cool to warm, about 20 minutes. Or not! Just dig in and get warm hopefully fudgy brownies all over!