I have this compulsion with recipes. Whenever I see a new one (no matter what the recipe is as long as it sounds delicious), I have a compulsion to try it as immediately as possible.
I find recipes everywhere and anywhere. Most my recipes are sent to me by grandma. The next biggest majority come from the internet. Smaller quantities of recipes I try come from magazines, recommendations of a friend or coworker or the back of packaging from some item in my pantry. This recipe is courtesy of C&H Sugar Company (the back of the package of my dark brown sugar), which I saw Saturday morning as I was emptying the package into my sugar container. Immediately after seeing the recipe I wanted to make brownies.
Brownies are so easy to make, I figured I would give this a whirl even though my freezer is already packed with Flapjack Scotcheroos, cookies and muffins. Worst case scenario, I can’t fit these brownies inside my freezer and will have to share them to get rid of them.
That’s what I said about these brownies back in 2013 when I first made them. If you read on below I talk about how amazing the brownie batter tasted but how iffy I was about the end result. So this go-round in 2018 I adjusted the ingredients a bit (reflected in the recipe below with cross-throughs and asterisks) and low and behold … it made all the difference in the world.
The brownie didn’t really rise at all so it ended up being sort of dense with a unique texture, nearly fudgy.
- 1 c. packed dark brown sugar
- 1/2 c. butter or margarine, softened
2 eggs3 eggs 2 oz. unsweetened chocolate, melted3.5 oz. 85% cocoa, melted 1/2 c. flour1 c. flour
- 3/4 tsp. kosher salt*
- Preheat oven to 325 degrees.
- Place parchment paper in the bottom of an 8x8x2-inch square baking dish. (I left lots of overhang on mine.)
- In a large bowl beat sugar and butter until fluffy. Beat in eggs, one at a time. Beat in chocolate, then flour. Pour into pan. Bake 20 to 25 minutes (depending on how well done you like your brownies). Cool in pan and cut into bars. Garnish with powdered sugar.
According to the package, this recipe makes 2 dozen bars. I don’t see how. Are they bite-sized bars? I’m usually lucky to get 16 brownies out of a pan this size. Sometimes I get four. (I got 16 this time.)
This brownie batter was so good I had one of those scary moments standing at my kitchen sink where I almost ate a big drip of batter that fell into it. Right off the bottom of the sink. I’m not lying about this. It was such a huge gob I was really sad to waste so much batter. So I sat there contemplating the effects of eating brownie batter from the bottom of a not-so-clean sink (I had been planning to bleach the sink later in the day) and whether or not my Violight would protect me from any sort of bacteria or disease may be lurking on the bottom of my dirty sink.
Unfortunately I didn’t think the end-product was as good as the batter. It was a decent brownie. Nothing to write home about. And I’ve definitely made better brownies. It would be delicious covered with a scoop of ice-cream and some hot fudge!
With or without ice cream and hot fudge, the new and improved recipe will light up your taste buds.