I’ll be the first to admit that this weeks pictures aren’t the most appealing, but the brownies are better then they look.
Recently, I experimented with a recipe for General Tso’s Chicken. (It was delicious but it took two hours.) One of the complaints someone had was that the recipe didn’t taste like the General Tso’s Chicken that you get at a restaurant. I thought this was silly given that the most exotic ingredient in the version I used was peanut oil. As someone who regularly “borrows” recipe from restaurants, I’ve realized that my home dish will most likely not taste exactly like the inspiration, especially recreated American Chinese food. That stuff is made with Ancient Chinese Secrets™ passed down from generations and generations of whatever Asian ethnicity is dominating the local Chinese restaurant market and MSG. In short, don’t expect to get something that’s going to taste exactly like what you got at a restaurant. Sometimes, this is a bad thing and sometimes its a good thing. Take this brownie recipe, for example, the first time I tried a vegan brownie, I through it back on the plate in disgust. It kind of had the flavor, but it didn’t have that awesome brownie texture that differentiates a brownie from cake. Nevertheless, I tried this recipe out and was pleasantly surprised.
- 2 Cups Flour
- 2 Cups Sugar
- 3/4 Cup Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Water
- 1 Cup Vegetable Oil
- 2 teaspoon Vanilla Extract
- At least 1/2 a container of melted carmel apple dip: You can find this near the apples in the produce section.
Preheat the oven to 350°F.
Mix everything together; thoroughly. If you’ll notice in the picture, those white spots in the brownie are the flash of my camera lighting up little pockets of unmixed flour. Those pockets are the end result of me not putting enough elbow grease into the stirring. While this doesn’t really affect the flavor, it doesn’t look pleasant either. To avoid this, I would advise you to smooth out any lumps you see with your fingers. Once the batter is in a smooth consistency, pour half of the batter into a 9×13 pan. For the carmel, warming it up makes spreading the carmel over the batter easier, but if you want pockets of carmel, drop a spoon full of it here and there. Don’t go too crazy with the carmel though. If the carmel is too heavy, it will simply sink to the bottom of the pan.
After pouring in the rest of the batter, I like to top it off with a few more streaks of carmel. Place into oven and cook for at least 25 minutes. Once you hit the 25 minutes mark, the continued cooked time will be based on how much carmel you mixed into the batter. The only sure fire way to check and see if the brownies are done is to check the middle part. All and all, at the most it will add another ten minutes to the cook time. I would recommend checking the middle every few minutes or so.
Again, sorry for the flour spots, but trust me when I say they are harmless if they occur as well as being completely avoidable if you stir properly. This is a close up of the middle section. You’ll notice that the actual brownie part looks cooked, but if you happen to cut into a carmel bit, the brownie will still look runny for the first ten minutes out of the oven. That’s normal, just let it settle for about 20 minutes and then cut into it to serve and eat.
Thanks for reading and enjoy.