“Laugh as much as you breathe and love as long as you live” – Anonymous
Laugh. Breathe. Love. Live. Four of my favourite words. It’s amazing how a simple laugh can just brighten my day, how a deep breath can calm me down, how my love for Dan can put a smile on his dial at the end of a long day…it’s living.
I thought it was about time to bake something other than cupcakes….plus Boyfriend has been badgering me for brownies since a colleague bought some in to work.
1 1/2 cups unsalted butter
1 1/4 cups coca powder (unsweetened)
2 3/4 cup granulated sugar
1/2 tsp salt
5 large eggs
2 tsp pure vanilla extract
1 2/3 cups plain flour
1. Position a rack in the center of the oven and heat the oven to 325°F.
2. Line the bottom and sides of a 9×13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.
3. Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes.
4. Off the heat, whisk in the cocoa powder until smooth, 1 minute.
5. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter—it should be warm, not hot. If it’s hot, set the pan aside for a minute or two before continuing.
6. Whisk in the eggs, two and then three at a time, until just blended.
7. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended.
8. Scrape the batter into the prepared pan and spread evenly.
9. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes.
10. For fudgy brownies, do not overbake. Cool the brownies completely in the pan on a rack, about 3 hours.
11. When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares. Serve immediately or wrap in plastic and store at room temperature for up to 3 days. They can also be frozen in an airtight container or freezer bag for up to 1 month.
They were soooo delicious!!!
- This recipe makes A LOT of mixture, I was really hesitant to use it all at once, because I knew it would pretty much fill up my whole baking tin right to the top (which it did) and I’ve had a lot of trouble with brownies before. But I took a leap of faith and just followed the recipe. I had to cook mine for nearly an hour in the oven at about 160 degrees, but I could tell if I left it in any longer the edges would start burning. My toothpick was still coming out quite wet, so when I pulled it out I put some foil (shiny side down) to keep the heat in and I came back about 20 minutes later and presto! cooked through =D
- I sprinkled them with some icing sugar. I personally think they needed some icing to add some sweetness (I used 100% cocoa so the chocolate was a bit over-powering and bitter) but I was over-ruled by Boyfriend.
Life cannot be lived without an understanding of where we have come from, what our forefathers and foremothers have discovered..and imagine how our future descendants will use all of the information being gathered and collected on the Internet in this information age. They are being born as we speak with a world of information at their fingertips, more information than one person could possibly read and absorb in just one lifetime. The possibilities are endless!
What do you see in our distant future?
Woohoo! Got my new camera today!!! I squealed and jumped and danced when it arrived … and then when I got home I thought I would whip up some cupcakes and test it out!
I can’t actually remember the last time I made vanilla cupcakes. I don’t know if I have ever made vanilla cupcakes, especially when I remember how much my taste buds love chocolate. But they were so yum and I will definitely be making them again!
Recipe(makes 24 – I halved all ingredients)
- 200g butter, softened
- 1 3/4 cups (370g) caster sugar
- 2 tsp vanilla bean powder
- 4 eggs
- 2 3/4 cups (405g) self-raising flour
- 1 cup (250ml) milk
- Preheat oven to 180oC
- Cream the butter, sugar and vanilla with an electric mixer
- Add egg one at a time and beat until combined
- Add flour and milk alternately and stir until combined
- Fill patty cases about 3/4 with this mixture as they will rise in a perfect dome and won’t spill over the edge
- I used Buttercream for the frosting!