Sunday, January 29, 2012

Cocoa Brownies

So Wednesday night a friend came over for enchiladas and then we made brownies.  They are amazing!! Very rich and Chocolaty!! The End. 

Instagram Photo

Cocoa Brownies by Alton Brown -
Yield: 16 Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 Eggs
1 Cup Sugar
1 Cup Brown Sugar
8 Ounces Melted Butter, unsalted
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla extract
    1/2 Cup Flour, sifted 1/2 Teaspoon Kosher Salt
  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
  3. Add remaining ingredients, and mix to combine.
  4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. 
  5. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
  6. Enjoy!!
    SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Saturday, January 21, 2012

Thin and Crispy Chocolate Chip Cookies

Happy New Year, two weeks late.  I have been really busy with work and I have been baking, just not posting.  I made delicious brownies last week and chocolate cupcakes another day.  But today is a special birthday post for my good friend Pepper.  He is 35 today and he requested these cookies.  I cut this recipe in 1/3 and they turned out great.  They are very crispy and almost carmel like on the outsides but the insides are very soft and buttery.  They don't look very pretty, but its the taste that counts!! Overall a very delicious cookies and I will be making these again!!

Happy Birthday Pepper!!

Thin and Crispy Chocolate Chip Cookies -
Yield: 10 Large Cookies
2/3 Cup Packed Light Brown Sugar
1 Stick Unsalted Butter, room temperature
1/2 Cup Sugar
1 Eggs
1 Teaspoon Vanilla
3/4 Cup Flour
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
6 oz Dark Chocolate or Chocolate Chips

  1. In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in the vanilla.
  2. In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate chips.
  3. Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room. ( I just scooped about 1/4 cup size balls and put them on a plate in the freezer and cooked 4 at a time.  They really do spread so use the biggest cookie sheet you have!  Also I used an airbake pan and i still used the parchment paper...)
  4. Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
  5. Bake until golden brown, 13 to 15 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
  6. Let them cool completely, I thought they tasted better the next day. 
  7. Enjoy!!