Friday, October 22, 2010

Sweet! Another post!

I didn't want to make my earlier post too long.  I think I have a penchant for going on too long when it comes to talking about food.  I hope no one minds but since I haven't heard any compaints as of yet, I will stop worrying!  Another item I made for treats for yesterday was the brownies.  Yummy, chocolately goodness!  To go with my theme of pink for "Cook for the Cure", I opted to make the brownies with pink icing in lieu of the usual chocolate overload icing.  No worries faithful readers.  I will post both icing recipes today!

For the brownies:

Pre heat the oven to 350 degrees F.
Butter a 9inch square baking pan.  Line with parchment.  (The parchment helps for easy removal to cut the brownies later.)

In a pot (or in a bowl in the microwave) melt:
  • 1/2 cup butter and stir until smooth with;
  • 1/4 cup of your very best cocoa powder
Put this mixture aside to cool slightly

In a bowl beat:
  • 2 eggs until frothy
Add to the bowl, but do not mix yet:
  • 1 cup of sugar
  • 2/4 cup flour
  • a pinch of salt
 Sometimes I like to add one of the following to the batter to mix things up a bit:
  • 1/2 cup chocolate chips
  • 1/2 cup nuts
  • 1 tsp cinnamon
  • 1 tsp cayenne (or to taste, depends on how hot you like it)
  • mini marshmallows and crumbled graham crackers.....This leads me to the ultimate brownie on until the end of this post for the ultimate brownie treat!
Pour the butter/cocoa mixture into the bowl and mix until all the ingredients are well combined.
Pour the batter, scraping out the bowl into the prepared pan.
Shake the pan or use a knife to even the batter out in the pan.
Bake for 20 to 25 minutes.  A toothpick should come out clean and the edges will start to pull away from the edges of the pan.

Chocolately brownie icing:
Beat together:
  • 1 1/3 cups icing sugar
  • 1/3 cup cocoa powder
  • 3 tbsp softened butter
  • 1 to 3 tbsp hot water
Beat the ingredients together until smooth.  Adjust the water as needed to make the icing a nice spreadable consistency.
Pour the icing over the HOT brownies right when they come out of the oven.  The icing will melt and then set up to a nice firm consistency that cuts nicely!

If you want a coloured icing, replace the cocoa with 1/3 cup of more icicng sugar and add the colouring of your choice.  Mix and proceed as per instructions

Ultimate S'more brownies

  • Line your prepared pan with whole graham crackers, breaking them into pieces if needed to fit the bottom of the entire pan.
  • Pour the batter over the graham crackers
  • Bake the brownies as per usual
  • Top the baked brownies with halved large marshmallows (or whole miniatures) and a chopped up milk chocolate bar.
  • Place under the broiler until the marshmallows are golden brown
  • This tasty treat cuts best when it is completely know what they say, the waiting is the hardest part!

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