Saturday, January 12, 2013

My brownies

My brownies are to-die-for.

They get requested before I even get invited to the dinner/party.  I don't mind.  It's flattering.  And if this sounds like self-praise then so be it.  You'll have to try them to see what I mean.  And here's how.

First things first, always always pre-heat your oven.  I pre-heat to 170C.

Here's what you need:
- 2 eggs

- 1/3 cup water

- 1/3 cup canola oil (it's healthier)

- a variety of chips (clock-wise: semi-sweet choc chips, peanut butter chips, milk choc chips)
Oh and, of course:
- Duncan Hines (or any other brand) brownie mix. 

So yeah I don't make it from scratch and I use a box but I make it my own.  And that's the secret.

Dump all ingredients except for chips in your mixer and mix till there are no lumps.  Don't overmix.

Then, sprinkle in as much as you want from whatever type of chips you stock and stir in by hand.   This ensures that each delicious chip stays intact.  We want it to stay intact.  You can also sprinkle some dry roasted pecans or walnuts in too.

Give it a rough stir and then pour the batter into a prepared-oil-sprayed 9x13in pan.

And just because you can, sprinkle in some more chips on top.

Now, for baking, I don't go with what it says on the box because I like it fudgy and following the heating times tend to make it dry and cakey.  So keep checking on it and once it looks baked on top, but when an inserted toothpick comes out wet, leave it in for another 10 minutes tops and take it out.  Keep it in the pan for about 15 to 20 minutes.  This yields fudgy chewy brownies.

For cooked-through, cakey cookies - once you start smelling the brownies bake, they are done. This is a secret I have voluntarily shared with you.  Memorize it.

Same goes for crunchy cookies - smell 'em and they're done. 

The result: delicious, super chocolaty, fudgy, chewy brownies that I guarantee will last 18 hours in your house. 

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