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These look pretty good (but this is a very large recipe)

I have several brownie recipes but I got this one today and it sounds good. For years I have been making four minute brownies and I will put that recipe beneath this one. It only makes an 8 x 8 pan and really only takes four minutes. Plus the baking part.

Beneath that one is my daughter’s recipe for brownies, which is also delicious. This one doesn’t even need a mixer. Just stir with a wooden spoon.

Foster’s Brownies by Sara Foster

2 cups all purpose flour
1 1/3 cups unsweetened cocoa powder
1 teaspoon salt
8 large eggs
4 cups sugar
1 pound ( 4 sticks) unsalted butter, melted
1 tablespoon plus 2 teaspoons pure vanilla extract
2 cups coarsely chopped walnuts ( I omit)
2 cups ( 12 ounces) semisweet chocolate chips

1. Preheat the oven to 325 degrees.
2. Lightly grease and flour a 17 by 12 by 1-inch baking pan and set aside. (I line pan with parchment paper then spray with cooking spray)
3. Sift together the flour, cocoa powder, and salt in a bowl and stir to mix.
4. Cream together the eggs, sugar, butter and vanilla in a separate bowl until well blended.
5. Add the flour mixture to the butter mixture and mix just until all the dry ingredients are moistened. Do not over mix.
6. Fold in the walnuts and chocolate chips and stir to blend. Spread the batter evenly into the prepared pan.
7. Bake 35 to 40 minutes, until the brownies are firm to touch. They will be slightly soft in the center when tested with a toothpick. Remove from the oven and cool about 40 minutes before cutting.
8. Trim the edges and cut into 2 1/2 by 3-inch bars.

TIP: To make cutting the brownies easier, refrigerate brownies a couple of hours or overnight. Lift parchment to remove brownies from pan before cutting.

Four Minute Brownies: In bowl of electric mixer put one stick of  softened butter, one cup of sugar, half cup of flour, pinch of salt and three or four heaping tablespoons of cocoa powder. Add two eggs and a teaspoon of vanilla. Beat for four minutes till mixture is very light and fluffy. Add chopped walnuts if you like and pour into a greased 8 x 8 pan. Bake at 350 for about 25 minutes. Check doneness after twenty minutes. Stick toothpick in middle. Do not overbake. Cool, cut and enjoy!

My daughter’s brownie recipe is also very good: Put one stick of butter and two squares of  unsweetened bakers chocolate in a large pyrex measuring cup. Microwave a minute or so to melt, or put on melt if you have that setting. Add two eggs and stir with wooden spoon, then add one cup sugar, half cup flour, pinch of salt and one teaspoon of vanilla. Stir some more till well blended. Add chopped nuts if you like, pour in pan and bake as above.

Whatever method you choose. Brownies are The Best. For a real decadent dessert, put one brownie square in bowl, top with scoop of vanilla ice cream. Pour hot fudge sauce on top. Smuckers hot fudge sauce is pretty good, or use whatever kind you like.

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OK> Now for something sort of ‘healthy’. Yogurt cheese. To make this, take a carton of plain yogurt. I use the 64 ounce size, but you can use the 32 ounce size. Put a strainer lined with cheese cloth over a bowl and dump the yogurt into the strainer. Cover with plastic wrap and put in refrigerator for overnight. The next day, all the liquid will have drained out of the yogurt. You will have half as much, but it will be more like cream cheese. You can now use this on a baked potato or in a recipe that calls for cream cheese, like cheese cake. Not bad on a bagel. (Save the carton, rinse it out, and put the ‘yogurt cheese’ back in the carton)


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