I pulled this from somewhere online. It’s not mine. I think I changed margarine in the original to butter here, and took out nuts, which I don’t like in my brownies. I’m cooking this with a class, and since it’s been awhile since I’ve made brownies (and I don’t think I ever did them by scratch), I wanted to get feedback.
My main concern is with the jelly roll pan-- I don’t remember making brownies in a really thin pan before. Is this going to work? Oh, and is greasing a pan with butter instead of grease ok? I’m getting mixed answers from teh intarnets, and need something a little more definite.
Chewy Brownies recipe
Ingredients:
6 medium eggs, beaten.
3 cups of sugar.
2 ¼ cups of flour.
1 cup of melted butter.
6 tablespoons of cocoa.
2 teaspoons of vanilla.
1 ½ teaspoons of salt.
1 teaspoon of baking powder.
Preparation Instructions:
Combine the melted butter, cocoa, and the sugar.
Add the six beaten eggs.
Mix together the flour, salt and baking powder and add to other mixture.
Add the vanilla.
Bake in a greased and floured 18 x 12 inch jelly roll pan at 375°F (190°C) for 20 minutes.
The only thing that has me going :dubious: is the amount of butter in this recipe. Aside from Paula Deen, who seems to ram more butter into her dishes that one would think is actually possible, a whole cup just seems like way too much… you could probably drop to 3/4 cup and still get a damn tasty brownie.
Oh… also, based on the ratio of eggs to flour, the end result will probably be a very soft, fudgy, gooey brownie - hence the jelly roll pan, as the batter won’t set up right in a deeper pan and would burn before it ever got those lovely chewy edges. If what you’ve got in mind is a nice cakey brownie, this recipe definitely ain’t it.
To jazz it up a bit I’ll do some or all of the following:
-dissolve some instant espresso in the water - or use coffee in place of the water
-add chocolate chips
-add nuts
-candy (crushed heath, Rolo candy)
Well, I used 3/4 the amt of butter (150g instead of 200) and they came out ok. 2 out of 3 groups had a fairly chewy consistency. 1 had a cakey consistency. Not sure what they did. I was hoping that they’d be extremely chewy however, because that’s my favorite kind. When you introduce food to a culture, or at least to a subsection of a culture, you hope that it comes out perfectly.
Not usually the case with my cooking abilities, I’m afraid.
Cream together butter and sugar. Add eggs and beat in smoothly. Add flour, cocoa and nuts and blend until well mixed. Spread evenly in 10x13 inch baking pan. Bake about twenty minutes, or until done. Don’t over bake.