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Adding to my waistline…

4 Dec

I used to have a friend who’s domestic help was a fantastic baker.  We’d have brownies, cookies and gingerbread men to name a few as treats – home made, no less.  Being the greedy little girl I was, I was terribly envious and always thought it must be difficult to do since my mum (who’s a good cook) didn’t do them.

I have been hoarding the compounded chocolate for a while and finally decided that I was going to make brownies – cheesecake brownies no less!  The thought of it made my mouth water.  So when the bubs went to sleep, I cracked out my baking things, all eager to start on my maiden brownie.  I thought I had all the ingredients nailed.  I did.  But I didn’t have enough.  I was missing one egg to be exact!  GAH!  But I had already started to melt my butter and chocolate and there was no turning back.  So I ended up with plain brownies – the fudgy sort.  A slice of pure heaven.  However it really reminded me of the phrase “A minute on the lips, forever on the hips”…  I had to take some to work to spread the guilt around.

Plain brownies – the fudgey sort

Adapted from The Joy of Baking

Makes 6×9 inch slab of brownies


1/2 cup unsalted butter cut into pieces

4 ounces unsweetened chocolate, coarsely chopped

1 1/4 cup granulated white sugar

1 tsp pure vanilla extract

2 large eggs

1/2 cup all purpose flour

1/4 tsp salt


  1. Preheat oven to 160 degrees Celsius.
  2. Line a baking pan with aluminium foil to cover all the sides and bottom.
  3. Melt butter and chocolate in a heatproof bowl places over a saucepan of simmering water.
  4. Remove the melted mixture from heat and add sugar and vanilla extract.
  5. Stir in the flour and salt and mix with a wooden spoon until batter is smooth and glossy and comes away from the sides of the pan.
  6. Place batter in pan and bake in oven for 25 minutes or until brownies start to pull away from the sides of the pan and the edges are starting to brown.
  7. Remove from oven and cool.
  8. Refrigerate brownies until they are firm enough to cut into squares.
  9. Once chilled, you can use a clean knife and cut up the brownies.


  1. I don’t actually have heatproof bowl that would fit into my saucepan.  So I used the smallest saucepan which fit into the larger saucepan.  I filled the larger saucepan with water and heated until it was simmering and placed the smaller saucepan in.  Then I tied the 2 handles together so the smaller saucepan wouldn’t capsize or bob up and down.  It worked.  Just be careful not to put too much water and not to let it bubble too vigorously.  You don’t want water in the chocolate as it seizes up when that happens.  (Common sense also says that you have to dry your equipment well before adding the chocolate)
  2. You will have to stir your chocolate constantly as you do not want the chocolate to over heat as it becomes grainy and unusable after that.  As many chocolate addicts would know, until you touch a piece of chocolate, you can’t tell if it has melted.  It’s not a piece of ice or butter!
  3. My baking pan was too big so I used another muffin pan (on any other pan you have) to fill half the pan and lined the remaining area with aluminium foil to get my “smaller” baking pan.
  4. I folded in my flour more than mixed it so I didn’t incorporate too much air into the batter.
  5. I’m impatient so I placed my brownie for about 15 minutes in the freezer and it became firm enough to cut easily!  But do watch that it doesn’t actually freeze over and don’t put a warm brownie near raw food!