Baking: Week 1 - Brownies - Simple Brownies

Week: 1
Theme: Brownies
Dish: Simple Brownies

This week has been hectic. We've been off on winter break so we haven't started our baking or cooking challenges. We had planned to come back to Davis yesterday so we would have all day to do our challenges, but it didn't work out so we ended up only having a few hours to get everything done.

This is my second ever batch of homemade brownies. I used the same recipe as the first one. It's really simple and I love how there's not much of a clean up. After I had put the brownies into the oven, Ofer started looking over. He had puppy dog eyes and asked if there was a bowl for him to lick. Then he complained that I left too much batter and that he could have had an extra brownie from it.

Anyways, here's the recipe:

(From What To Cook & How To Cook It by Jane Hornby)

Chocolate Brownies
Prep Time: 20 min
Cook Time: 20-25 min
Makes about 20 pieces

Ingredients:

• 1 1/2 sticks (3/4 cup) unsalted butter
• 7 oz dark chocolate, preferably 70% cocoa 
• Note: I just used Nestle's semi-sweet chocolate chips because I had a huge bag from Costco, but I would use nice chocolate if I had it
• 1/2 macadamia nuts (Optional, I didn't put it in)
• 4 large eggs
• 1 1/3 cups of fine sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp kosher salt

Steps:

1. Rub a little butter all over the inside of a 9 x 13 in baking pan, then line the pan with parchment paper. Heat oven to 350 degrees fahrenheit.
2. Melt the remaining butter in a small pan over medium heat. Break the chocolate into squares, then put them into a the hot butter and take the pan off the heat. Let the chocolate melt for 5 minutes, then stir until smooth. Let cool for 10 minutes.
3. Meanwhile, roughly chop the macadamia nuts, if using. Put the eggs, sugar, and vanilla into a large bowl, then beat with a hand-held electric mixer or a stand mixer for 1 min, until thick and pale.
4. Pour the cooled chocolate mixture into the eggs, then stir until thoroughly combined. A spatula is useful here, as it will get right into the edge of the pan.
5. Sift in the flour and cocoa powder and add the salt.
6. Using a spatula or large spoon, fold the dry ingredients into the egg and chocolate mixture until no dry flour remains. Pour the mixture into the prepared pan, then scatter the macadamias over the top.
7. Bake for 20-25 minutes, until just risen around the edge and with a papery crust. You should be able to detect a slight wobble in the center beneath the curst - check after 18 minutes by gently shaking the pan. Let cool completely in the pan.
8. To remove from the pan, hold diagonally opposite corners of the paper lining, then lift the brownie out and onto a cutting board. Use a large knife to cut brownie into squares, making them as big or as small as you like.