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What's your favorite tastey treat recipe?

I just made these brownies - SO absolutely delicious:

Ingredients
½ cup (1 stick) unsalted butter
1 heaping (a little more than) cup sugar
2 large eggs
scant (a little less than) 3/4 cups 100% dark cocoa (I used Hershey’s Special Dark)
½ teaspoon salt
½ teaspoon baking powder
½ tablespoon vanilla extract
¾ cup all-purpose flour
1½-2 ounces of dark (60-70%) chocolate, chopped (or about 1 cup dark chocolate chips)

Directions
Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan.

Melt the butter in a saucepan over low heat (or in the microwave) then remove from heat. Add the sugar and stir to combine. Return the butter mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling. It will get shiney as you stir it. (According to King Arthur’s Flour, this step will dissolve more of the sugar, creating the crackly shiny crust on top of your brownies.)
Answer Question

 
Wheepingchree

Asked by Wheepingchree at 7:50 PM on Jan. 14, 2010 in Food & Drink

Level 14 (1,786 Credits)
Answers (5)
  • con't

    In a smaller bowl, crack 2 eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

    Stir the hot butter mixture into the egg mixture until smooth.

    Stir in the flour and chocolate chunks (or chips) until just combined. (Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.)

    Pour the batter into a lightly greased 8″ x 8″ pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Cool on a rack before serving.

    VERY yummy :)
    Wheepingchree

    Answer by Wheepingchree at 7:51 PM on Jan. 14, 2010

  • Thank you for the recipe! Yummm, brownies!
    Bmat

    Answer by Bmat at 8:57 PM on Jan. 14, 2010

  • VANILLA & CHOCOLATE PUDDING CUPS

    makes 4 servings

    To make vanilla pudding:

    1 1/3 cups milk
    1/2 cup agave
    1 egg (beaten)
    2 tablespoons cornstarch
    1/4 teaspoon salt
    2 tablespoons butter
    2 teaspoons vanilla extract


    In a medium saucepan, whisk together milk, agave, eggs, cornstarch, and salt. Cook over medium heat, whisking frequently until mixture boils and thickens. Remove from heat.
    Stir in butter and vanilla, until butter is completely melted.
    If you are making chocolate pudding too, remove half of the vanilla pudding (about 1 cup) to a bowl.
    If you are making vanilla pudding only, transfer all the pudding to a bowl and cover the surface of the pudding with a piece of parchment paper to prevent a "skin" from forming. Chill before serving.
    To make chocolate pudding:

    vanilla pudding
    good-quality unsweetened cocoa powder

    cont
    rkoloms

    Answer by rkoloms at 11:09 AM on Jan. 15, 2010

  • If you are making vanilla and chocolate pudding cups, to the remaining half of vanilla pudding still in the saucepan, add 2 heaping teaspoons of cocoa.
    If you are making chocolate pudding only, make a whole recipe of vanilla pudding and add 4 heaping teaspoons of cocoa.
    Stir in the cocoa until incorporated.
    Transfer all the pudding to a bowl and cover the surface of the pudding with a piece of parchment paper to prevent a "skin" from forming. Chill before serving.
    To assemble the vanilla and chocolate pudding cups:
    Make each cup one at a time, not in an assembly line.


    Hold a 1/2 cup ramekin or small bowl in your hand at a tilt, then place 1/4 (about 2 soupspoons) of one flavor of pudding against the edge of the ramekin, so it fills only half.
    Then, with a different spoon, still holding the ramekin at a tilt, place the other flavor of pudding beside the first flavor, so it fills the remaining space.

    cont
    rkoloms

    Answer by rkoloms at 11:09 AM on Jan. 15, 2010

  • When you set the ramekin down in the normal position, you can then swirl the flavors together if you want to.
    rkoloms

    Answer by rkoloms at 11:09 AM on Jan. 15, 2010

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