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Chocolate Cobbler Mishap – aka, so-dense-it’s-lethal

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You see that delicious looking picture up there?

You see it? Looks yummy, doesn’t it? Nice and oozing with smooth chocolate syrup?

LIES.

I’m starting to think I’m cursed. Yes I am allowed to be over dramatic. This is the second recipe mishap in a row. Sigh. But on the bright side – I got my new camera in the mail today! 🙂 No more iPad pictures! 😀

Anyway, back to the recipe. I was so excited for this recipe – the reviews were glowing, the ingredients were simple, I absolutely LOVELOVELOVE the blog it’s from, and hey – it’s chocolate.

Looking back, I think know it’s my fault it turned out that way. You see, I doubled it so it would fit a 9×13 pan. Since I still have absolutely no idea what I’m doing in the kitchen am relatively new to baking/cooking in general, I have no idea if there’s some sort of ratio of liquid to flour I’m supposed to use or something? I just doubled it, using my handy dandy fraction skills – hey, elementary school was good for something! That’s the only thing I can think of. So, actually, the moral is – don’t dismiss this recipe just because of my baking curse (let’s call it Deborah, shall we?). There’s a reason for all those glowing reviews. I may retry this recipe later, once I finally vanquish Deborah. One post said the batter should be the consistency of a slightly-thick, but still liquid  brownie batter. Mine was literally a huge ball of sticky brown dough. Oops. I also ran out of brown sugar, and instead of substituting in regular white sugar to make up the difference like any normal person, I kind of just dumped in the little brown sugar I had and called it a day; of course, the product wasn’t sweet at all.

Yeah, I’m lazy.

The recipe I’ve provided below is the original (so it won’t be enough for a 9×13) because my alterations were such a failure haha 🙂

Recipe from How Sweat Eats

Rating – 4/10 (note – that’s just my personal experience! I’ll go back and edit this if I try it again and actually succeed 🙂 )

Difficulty Level – Easy

Total Time: 50 min (Prep Time=10 min, Cook Time=40 min)

Ingredients

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 2 tablespoons plus 1/4 cup cocoa powder
  • 1/2 cup milk
  • 3 tablespoons vegetable oil
  • 1 cup packed brown sugar
  • 1-3/4 cups hot water

Directions

1) Preheat oven to 350˚F

2) In a bowl, combine the flour, salt, baking powder, white sugar and 2 tablespoons cocoa.

3) Stir in milk and oil. This is the point I realized that maybe it shouldn’t look like a giant blob of unmoving brownness.

4) Pour into a baking dish. Well, my giant blob wasn’t getting poured anytime soon. So I eventually just shoved it in with my hands and smooshed it around the pan until it covered it. It was not fun. It was sticky.

5) Combine the brown sugar and remaining cocoa and sprinkle over batter evenly. Please ignore the giant chunks of brown sugar I was too lazy to crush.

6) Pour hot water over top (do not stir).

7) Bake for 40-45 minutes.

Sigh. Why must you look so good but taste so bad?!

*Note: I have nothing against the name Deborah. It was just the first name I thought of
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“Best Brownies”

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So, today I was completely craving brownies. Like, full out I NEED IT NOW OR I WILL DIEEE (okay, maybe not that bad – but hey, it was close!). So, I did what any other person would do – I turned to google. After looking up several recipes and reading their reviews, I settled on the basic brownie from Allrecipes.com. I’m still very much a novice (and when I say novice, I completely mean novice) baker, so I left the recipe mostly alone. I’ve just doubled it (so it would fit a 9×13 pan) and changed the salt amount a teensy bit (I lowered it). The brownies turned out to be…well, they were alright. They had a strong dark chocolate taste (I’m more of a milk chocolate girl, so maybe that’s it!), but other than that they were a teensy bit bland. However, they did have that crackly crust! The recipe came with a frosting recipe, but I chose not to make that.

Rating: 6.5/10

Difficulty Level: Easy

  • 1 cup butter (two sticks)
  • 2 cups white sugar
  • 4 eggs
  • 3/2 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 pan.
  2. In a large saucepan, melt 1 cup butter. Pour butter into a heat-proof bowl and stir in sugar, eggs, and 1 teaspoon vanilla. Make sure to stir slowly (I did it by hand). Beat in cocoa, flour, salt, and baking powder. Spread batter into pan.
  3. Bake in preheated oven for 25 to 30 minutes (I baked mine for 25 minutes – next time I would try 23/24 minutes)