Saturday, November 16, 2013

Brownies

Have you ever agreed to bring a dessert to a potluck? Of course you have, but have you also had to get your daughter to ballet rehearsal for Nutcracker and your son to a speech competition before that potluck? When you don't have time to prepare a homemade dish, you need a trustworthy recipe to fall back on. You need a highly successful recipe.

Ghirardelli brownies can be your saving grace. Yes, it is a boxed brownie mix, but it is the most amazing dessert from a box ever! I would love to have a truly homemade brownie mix that can compete with this dessert, so if you think your brownies are the best, then leave your comments pointing me to your tried & true. Maybe we should have a brownie showdown.


This is a fantastic dessert and super easy to make. I am going to point out a few tips & tricks I have learned help to make the brownies so good.

The box does not require very much from you.
  • A packet
  • An egg
  • 1/3 C oil
  • 1/3 C water
Unfortunately, the box instructions are too simplistic. Admittedly, I am complicating the instructions. I trust the complication / details are going to help you and not harm you.

There are 2 big things I suggest. First, as illustrated here, start with your egg and beat it. As you are beating it, slowly drizzle in your oil. Beat fast enough to make sure the oil & egg are mixed. Now beat in the water. Again, beat fast enough to mix in the liquid. The goal is to have a homogeneous solution.
The next tip is about how you combine this egg mixture with your brownie dry mix. You will pour the egg mixture on top of the dry brownie mix and gently fold them together. Don't beat the tar out of this stuff. Hopefully, you burnt all your energy working the egg together with the oil & water. Remember, you are just mixing enough to bring the dry together with the wet.
You should still see some dry mix. That is okay. It takes me about 20 - 30 seconds to fold these together.
Pour the batter in the pan. If you are like us, you will lick the bowl clean.
I like to try different containers for my brownies. Here I'm re-using a pie tin. Actually, here is another tip, but I don't have any pictures to illustrate. I love using parchment paper to line my pans. It is not waxed paper, but, specifically, parchment. This paper will not melt in the high temperatures of the oven.
Here I cut the parchment paper into squares and shoved them into cupcake holes and filled them with the brownie mix. Doing this gives the brownies the ease of individually selling them and a little cool factor.

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