Brownies, Warm, Or Cooled………..

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IF you like very chocolatey’ (fudgey) chocolate brownies, these are great!

 

WHOA!!!!–  If you google ‘recipe brownie’, you will likely come up with  11 MILLION, 3 HUNDRED THOUSAND websites to choose from.  So, take your pickor, keep the recipe you already have and like.   I don’t claim it to be better than every other brownie in the world, but the recipe I do like is shown  below in this posting…

By lining your baking pan/dish with foil/parchment paper that has ‘lift edges’ (as pictured below in this post), it is super easy to lift brownies out of the pan while they are still warm.  Almost any frosting put on the top of a ‘warm one’ will quickly soften and run over the ‘cliffs’ like this….
OR, as shown at the beginning of this post, let the brownies cool and frost them with the same frosting for this effect…

 

TIP:  If you don’t want your brownies to be cake-like, don’t use an electric mixer– the hand-stirring method makes a more fudge-like brownie.  Just one bowl and a spatula/wooden spoon will do.
8×8 OR 9×9-inch baking pan/dish (I used 9×9-inch)
350° oven
INGREDIENTS:
  • 4 oz. unsweetened chocolate (I measured out and used 4 oz. of Ghirardelli 60% cacao bittersweet chocolate chips)
  • 1/2 cup melted, or very soft butter
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, slightly beaten
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips, as is.
  • 1 cup chopped walnuts (optional)
DIRECTIONS:
  1. Preheat panggangan to 350 degrees.
  2. Spray OR grease/flour an 8×8 or 9×9 inch baking pan/dish.  IF it is important to you that you end up with clean/sharply cut edges on the brownies, prepare pan as in the following picture so you can lift them out after baking.   It maybe isn’t necessary, but I also lightly spray the parchment paper.

After baking, you can cool them for a while in the dish and then, using the paper edges, lift them out, put ’em on a flat surface  (a cutting board, etc.), frost them and put into the freezer for about two hours (today, I put these on our -9 degree porch for an hour).  Cut with long knife…….. and, they’ll end up all perfect/pretty!

Back to the main directions…

  • In medium/large microwave-safe bowl, melt unsweetened chocolate (check and stir after each 30-seconds).
  • Add butter and sugar to the melted unsweetened chocolate and stir until well blended.
  • Add slightly beaten eggs and vanilla; stir until evenly blended. 
  • Combine the flour, baking powder and salt; stir this dry combination into the liquid mixture.  Stir gently and only long enough to fully incorporate.
  • Stir in semi-sweet chocolate chips.
  • Stir in chopped walnuts, if desired.
  • Spread evenly into the prepared (sprayed, or greased/floured) pan. 
  • Bake for 25 to 30 minutes in the preheated oven, or until toothpick comes out with just a hint of a ‘crumb’ sticking to it.  (Toothpick should not be ‘covered with brown’, and it should not come out totally ‘clean’.)  
  • Cool before cutting into squares. (Or, lift out while warm by using ‘parchment paper or foil liner with lift tabs’ and cut as directed above.)

Frosting (more of a ganache):

Mix together the following…

  • 3 oz. semi-sweet chocolate chips (melted)
  • 1/3 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature
  • If you want the frosting to be thinner, carefully add milk/cream– only 1 teaspoon at a time.
Frost brownies while they are still warm IF you want this to run over the top and sides.

Frost when cool IF you want it to stay on the top, as is usual.  OR,………. don’t frost, at all!

It’s -9 degrees here right now, with a windchill of  -20!  Hot chocolate (brown!) and brownies (another brown!) seem so right for today.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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