Delicious, deadly, fast, easy BROWNIES
9x13 pan
(I always double this and make it in a 12x17 jelly roll pan)
1 cup margarine – do not substitute ( but I do half marg. and half butter)
2 cups sugar
2 tsp vanilla (real)
2/3 cup cocoa powder
4 eggs
1 ½ cup flour
½ tsp salt
Cream margarine and sugar until well blended. Add vanilla and cocoa powder, and mix well. Add eggs, one at a time, mixing well. Add salt, then flour and mix thoroughly. Mixture will be thick. Scoop into greased 9x13 pan. Bake at 350 20-25 minutes. Test for done-ness with toothpick. Brownies should be just barely done. DON'T over bake. Cool slightly and frost
Cooks notes: I got this recipe from Laura who got it from Steph who got it from.....and they have since become a dessert staple around here at "feeding time". They are moist and cake like. I frost them with the Ganache recipe below, but are yummy unfrosted or dusted with powdered sugar.
World's Simplest Ganache
18-oz chocolate chips (3 cups) (Laura's note: I usually use 1 cup milk to 2 cups semi-sweet – Nestles does not melt well )(my note: I follow the recipe and it is divine)
1 ½ cup heavy cream
2 Tbspn butter
1 tsp vanilla
In a 2 quart glass bowl, combine chocolate chips and cream. Microwave on high 3 minutes. Stir together until smooth – it takes a bit of stirring. If you have a lot of unmelted chips after stirring you may need to microwave a bit longer. Stir in butter and vanilla and stir til creamy and smooth. Refrigerate until Ganach holds its shape and is thick enough to spread. Not too long, you want to be able to pour it out and make beautiful swirls and lovely designs with the frosting.
Let it firm frosting firm up before cutting.
Yum!
Love and miss you all, as usual. Spring is attempting to enter the region as I hear birds in the morning chirping away. Even with two feet of snow out back, I feel the weather changing. We made it through a winter and it was not as bad as I had thought it would be. That gives me hope for the next two winters. Bring it on!
Oh almost forgot! Cooks notes: This Ganache is very versatile. You can pour it over cakes when it is slighlty thick and it makes a beautiful, shiny glaze. Let it thicken more and you can use it like frosting, but won't be as shiny as the glaze. If you leave it in the fridge too long or have leftovers you can shape it into balls and it is Truffle like candy – just roll it in cocoa powder or nuts or sprinkles... divine!
9x13 pan
(I always double this and make it in a 12x17 jelly roll pan)
1 cup margarine – do not substitute ( but I do half marg. and half butter)
2 cups sugar
2 tsp vanilla (real)
2/3 cup cocoa powder
4 eggs
1 ½ cup flour
½ tsp salt
Cream margarine and sugar until well blended. Add vanilla and cocoa powder, and mix well. Add eggs, one at a time, mixing well. Add salt, then flour and mix thoroughly. Mixture will be thick. Scoop into greased 9x13 pan. Bake at 350 20-25 minutes. Test for done-ness with toothpick. Brownies should be just barely done. DON'T over bake. Cool slightly and frost
Cooks notes: I got this recipe from Laura who got it from Steph who got it from.....and they have since become a dessert staple around here at "feeding time". They are moist and cake like. I frost them with the Ganache recipe below, but are yummy unfrosted or dusted with powdered sugar.
World's Simplest Ganache
18-oz chocolate chips (3 cups) (Laura's note: I usually use 1 cup milk to 2 cups semi-sweet – Nestles does not melt well )(my note: I follow the recipe and it is divine)
1 ½ cup heavy cream
2 Tbspn butter
1 tsp vanilla
In a 2 quart glass bowl, combine chocolate chips and cream. Microwave on high 3 minutes. Stir together until smooth – it takes a bit of stirring. If you have a lot of unmelted chips after stirring you may need to microwave a bit longer. Stir in butter and vanilla and stir til creamy and smooth. Refrigerate until Ganach holds its shape and is thick enough to spread. Not too long, you want to be able to pour it out and make beautiful swirls and lovely designs with the frosting.
Let it firm frosting firm up before cutting.
Yum!
Love and miss you all, as usual. Spring is attempting to enter the region as I hear birds in the morning chirping away. Even with two feet of snow out back, I feel the weather changing. We made it through a winter and it was not as bad as I had thought it would be. That gives me hope for the next two winters. Bring it on!
Oh almost forgot! Cooks notes: This Ganache is very versatile. You can pour it over cakes when it is slighlty thick and it makes a beautiful, shiny glaze. Let it thicken more and you can use it like frosting, but won't be as shiny as the glaze. If you leave it in the fridge too long or have leftovers you can shape it into balls and it is Truffle like candy – just roll it in cocoa powder or nuts or sprinkles... divine!
2 comments:
ooohhhhh mama! I miss your cooking, you spoiled us so!!!!
wowie!
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