Warm Brownies

Warm brownies taste and smell good no matter the season. Winter, Spring, Summer, Autumn. But the first brownie cut out of the pan always tastes the best!

So, you will need…

• 1 C. Unsalted Butter, melted
• 3 C. Granulated Sugar
• 2 tsp Vanilla
• 4 Eggs, beaten
• 1 1/2 C. All-Purpose Flour
• 1 1/4 C. Unsweetened Cocoa Powder
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 3/4 – 1 C. White Chocolate Chips
• Lots of Love

Here was my process…

1. Preheat oven to 350 degrees F and grease brownie pan with butter
2. Combine sugar, melted butter and vanilla, mix well with wooden spoon.
3. In a separate bowl beat the eggs with a hand whisk until fluffy. Add to sugar mixture and combine well.
4. Sift together flour, cocoa, salt,  and baking soda and mix into sugar mixture until smooth.
5. Add white chocolate chips and mix until everything is combined.
6. Pour batter into prepared pan.
7. Bake at 350 degrees F for 35 minutes.

I enjoyed mine fresh out of the oven with a little bit of frozen yogurt… it was amazing. I forbid myself from having more than one… but i don’t think I have the willpower. These are so delicious, you owe yourself a bite!

Happy Baking!

In case you can’t tell, this is a Pac-Man cake.  And half of it is very structurally un-sound.  I have discovered that icing covers a multitude of cake-sins.  I’ll bet you are just dying to know how I created such a masterpiece…

A few Christmases ago my mother-in-law got me a Baker’s Edge pan, knowing my affinity for the crusty edges of brownies. 

I greased the pan all up, floured it and poured in Funfetti cake batter.  It took a spin in the oven, cooled for a while and then came out in little bits.  Have you ever had a cooking meltdown when guests were coming over? Please share!

See, this brownie pan? Which is awesome, by the way! I just bought it online today …

Freakin' Awesome Brownie Pan!

This was MY idea a few years ago! My design was different, but it too solved the age-old mystery of how to get each and every one of your brownies in a single batch to have that crunchy goodness that is known as the END: Deelish.

On the plus-side, I will get my brownie pan in the mail soon and all will be well.

From now on, I’m acting on all my great ideas immediately. I suggest you do the same…

Product Description

The Chicago Metallic Crumb cake Pan features the Lift & Serve Removable Bottom in each of its 12 cups for perfect Crumb cake every time. Chicago Metallic bakeware is manufactured to meet the exacting standards of bakers and those who want traditional uncoated pans. The pan is made of high quality Aluminized steel which combines strength and durability. The pan will gradually darken with use and this normal process will enhance the bake performance of the pan. For oven temperatures up to 550 degrees and dishwasher safe. Package includes traditional Crumb cake recipe.

---

Product Details

• Amazon Sales Rank: #29479 in Kitchen & Housewares
• Brand: Chicago Metallic
• Model: 26315
• Released on: 2007-03-01
• Dimensions: 1.50″ h x 11.00″ w x 15.00″ l,

Features

• Made of Aluminized Steel for strength and durability
• Each cup features removable bottom for lifting out perfect cakes every time
• Dishwasher safe
• Recipe included

Product Description

Puts Edges On Every Serving!
A perfect batch of brownies for those who love the crusty edges!
Durable aluminum with non-stick coating and rounded corners helps prevent over baking, and makes clean-up easier, too.
Sized to fit box mixes and recipes for 9″x9″ or 9″x13″ pans.
Hand wash.

---

Product Details

• Amazon Sales Rank: #16849 in Kitchen & Housewares
• Brand: CloseoutZone

Product Description

We think the best brownies have moist centers, a paper-thin crackly crust, and lots of chewy edges. If you agree, you’ll love the Edge Brownie Pan — it’s the only gourmet brownie pan that adds two chewy edges to every brownie! The award-winning design also improves baking performance by circulating heat evenly to the pan’s middle, where food typically takes longer to bake. The Edge Brownie Pan has a single baking chamber that allows brownie batter to settle evenly, and the 9″ x 12″ size is a perfect fit for box mixes, as well as most recipes for 9″ x 9″ and 9″ x 13″ conventional pans. A durable nonstick coating makes it easy to clean, and the recessed handles are an easy grab when the pan is turned upside down. Widely acclaimed for its innovation and quality since its launch in 2006, the Edge Brownie Pan has quickly become a best-seller — and has garnered rave reviews from bakers everywhere. The Edge Brownie Pan is 100% made in the USA, and each pan comes complete with a flexible nylon spatula and a brownie recipes insert.

---

Product Details

• Amazon Sales Rank: #72 in Kitchen & Housewares
• Brand: Baker’s Edge
• Model: BE-EBP2.0
• Dimensions: 2.00″ h x 9.00″ w x 13.00″ l, 2.80 pounds

Features

• Adds two chewy edges to every brownie.
• Fits standard box mixes with no adjustments necessary.
• One continuous chamber, so batter can be easily spread.
• Durable nonstick coating and heavy gauge cast aluminum construction.
• Made in the USA, nylon spatula and brownie recipes included.

Product Description

In COOKIE DOUGH DELIGHTS, Camilla V. Saulsbury worked magic with refrigerated cookie dough. With BROWNIE MIX BLISS she turns her attention to the familiar box of brownie mix and the many possibilities contained herein.

Incredibly, all 175-plus recipes in BROWNIE MIX BLISS begin with a standard box of brownie mix. What’s more, all the recipes have been streamlined for easy, everyday baking. The problem, if you can call it that, will be deciding which treat to make first. How about Mocha Buttercream Brownies? Or Snickers Supreme Brownies? Or maybe Mint Julep Ganache Brownies? And that’s but the tip of the chocolate iceberg. While brownie mix can be used to create all manner of mouthwatering concoctions, it can also be transformed into countless other very easy, very chocolate desserts ranging from sophisticated biscotti, soufflé cakes, madeleines, and cheesecakes to nostalgic drop cookies ice cream novelties, gooey layered bar cookies, and so much more.

In addition to the recipes, Saulsbury offers “Brownie Points,” or tips for baking success. For the accomplished baker as well as the novice, BROWNIE MIX BLISS takes the chocolate dessert to a new level of, well, bliss!

Editorial Reviews

Product Description

Bar cookies of every variety have long been American favorites. In this valuable addition to your cookbook shelf, an experienced author presents fudgy brownies, chewy brownies, cake-like brownies and a fabulous array of additional bar cookies together with variations galore and topping ideas for all occasions.

Editorial Reviews

Product Description

All the makings of delicious desserts. This pan set is constructed of heavy-duty aluminized steel with a durable nonstick and rust-resistant surface to help make amazing baking a fixture in your kitchen for years to come. Lifetime warranty.

Product Description

Introducing the smallest member of the Bundt family, the baby Bundt Cupcake… ideal for individual bite-sized brownies, miniature cakes, and hard chocolates. Made of durable cast aluminum and coated with premium nonstick, this pan releases baked goods effortlessly and cleans up in a snap. Pan has twelve 1/3-cup capacity spaces. Proudly made in the USA by Nordic Ware.

Editorial Reviews

Product Description

The brownie-lover’s bible.

Discover how to make the perfect classic brownie that tastes just the way you always wanted: moist and rich with an unforgettable chocolate glaze.

Brownie Points, the brownie-lover’s bible, features tested and proven, easy-to-make recipes for every imaginable kind of those deep, dark delicacies. Lisa Slater clearly and concisely explains everything about brownie baking methods including choosing the right chocolate, other ingredients and the equipment needed.

Brownie Points includes proven techniques and recipes for: – Brownie muffins and cupcakes – Tarts and mousse – Brownie cheesecake – Sugar-free date brownies – Brownie molasses cookies – Gluten-free brownies and more.

Bakers of all levels will welcome the interesting variations on each recipe and the fool-proof methods to ensure the perfect brownies every time.

Editorial Reviews

Product Description

This non-stick pan makes individual mini tea cakes, perfect for preparing minitiature desserts. The finished tea cakes have an indentation at the top to hold fruit, ice cream, whipped cream, or other toppings.
20 cavities, each 2″Dia × 1¼”D.
Crafted from heavy-weight aluminized steel, which combines the durability, strength, and superior heat conduction of steel with the corrosion-resistance of an aluminum-silicone alloy. Dishwasher safe. 10 year warranty.

Product Description

This title features 100 all-natural, delicious recipes that are all free of lactose, saturated fats, cholesterol, and cruelty. From classic breads, cakes, and desserts to imaginative new creations, the recipes in this book eliminate the dairy and eggs without reducing the flavour. These homemade delights have been taste-tested to tantalizing perfection. Each bite proves that vegan-baked goods can be just as delectable as their animal-product counterparts. Whether one is motivated to do something positive for the earth, to show compassion for animals, or to be good for one’s health, these quick-to-make, easy-to-bake recipes offer a proven new approach for novice bakers and professional pastry chefs alike. “The 100 Best Vegan Baking Recipes” features alternatives for favourites like cupcakes, brownies, and chocolate chip cookies while also offering treats such as lime coconut bars, blueberry streusel muffins, and rosemary focaccia. The author refrains from exotic ingredient lists while presenting straightforward guidance on how baking works and what to use to veganize favourite recipes. From egg and butter replacers to nut and grain milks, “The 100 Best Vegan Baking Recipes” details all the tried, true, and tastiest substitutes.

Product Description

Slice SolutionTM Brownie Pan makes baking brownies that are perfectly sliced and ready to serve as easy as 1,2,3. No utensils required. Unique cutting grid separates mix as you pour it into the pan creating 18 evenly sized brownies. Simply bake, cool, remove the grid and place brownie pan on innovative lifting rack for easy serving. Also great for baking Rice Krispie treats, crumb cake, corn bread and more. 41 2 x 143 4 x 73 4 .

No longer will people die in the pursuit of that corner piece from the brownie pan. Thanks to The Edge Brownie Pan, all you greedy fucks out there can be fully satisfied with your dessert without having to shank the child in the party hat standing next to you.

Enfuego.

Eat, Tweet, Rocksoft. Visit our Twitter

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this ‘perfect’ chocolate cake. This cake is excellent with both with Buttercream Icing (Buttercream Frosting) and Chocolate Buttercream Frosting (the dark flavor version). (I tried different things, so the frosting & layering this is of your choice).  I use this recipe constantly for cakes I take to parties and I always have at least a few people ask for the recipe. To tell you the truth, if you use dutch process cocoa or some other dark cocoa, it will be more chocolaty than when you use the brand already mentioned.

NOTE: baking cocoa isn’t hot chocolate drink mix!! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.
Happy Bake Day!!

Recipe:

EASY DARK CHOCOLATE CAKE

Slice Solution Precut Brownie Pan Set – $24.45

GENIUS. ABSOLUTE GENIUS.  this pan is amazing.  they need to make something like this for every single dish that ever needs to be cut.  and poured.  as soon as i move, and have more space in a kitchen to store things, BUYING!

Baker’s Edge Nonstick Edge Brownie Pan

ProductGroup : Kitchen
Manufacturer : Bakers Edge
Brand : Baker’s Edge
Label : Bakers Edge
Publisher : Bakers Edge
Model : 759
Studio : Bakers Edge

Customer Reviews

PERFECT PAN!!! (2008-09-07)
At first I was very hesitant to purchase this pan because it was expensive for what I THOUGHT was a basic “9 x 13″ pan with dividers built in and because I thought it would be difficult to clean with the dividers. I am happy to say that I was VERY WRONG! This pan is made of excellent quality materials and construction and will probably last for years and years to come. The quality of the nonstick finish is so good that even those little drips of batter that get on the top edges of the pan just slide right off and don’t stick at all. The weight is not as heavy as cast iron but heavier than aluminum. The finished product is the best ever of anything you cook in it. The spatula that comes with it is perfect to remove the brownies. It is very well worth the price!

Worth the Money – Top Quality, Top Results (2008-09-06)
As a brownie lover, I strive for perfection. With all the good reviews I had to try this pan. This is by far the best quality piece of bakeware I own now. The construction and coating are heavy duty. It is also refreshing to see it is “Made in the USA”. I have baked in it 5 times – and the results have been perfect every time – including 2 perfect chewy edges on every piece. Cleaning was very easy too…everything just wipes out quickly.

Best…pan…ever.

Make your wife super happy. (2008-09-02)
Well I finally got a present for my wife she reaaaaaally likes. In her words “the best present ever”. I just got this from a Buffalo NY gourmet shop for our 6th wedding anniversary. You know the 6th anniversary where you traditionally get something made of cast aluminum that can create tasty chocolate treats, that 6th anniversary.
Anyways, she just made her first batch of brownies with this pan and they couldn’t have been better. Slightly less bake time too, chewy in the middle and many inches of crispier edges. There is NO sticking either and they include the perfect sized plastic spatula.

We will have brownies much more often I am sure. :p

Outstanding results! (2008-09-01)
I’ve used this pan twice, only for brownies so far. But the results were absolutely FANTASTIC! The brownies had chewy edges and fudgy centers. They came out of the pan extremely well, leaving nothing behind. I didn’t even spray the pan first (forgot the first time, fortunately)! I kid you not, my pan–currently filled with all but three brownies–looks just like that one product photo.

Even with an ordinary box mix exactly as directed, these were among the best brownies I’ve ever had. Can’t wait to try brownies from scratch and other goodies.

I wish this exact pan (material, craftsmanship, weight, finish) were available in a Bundt pan!

Best brownies EVER! (2008-08-22)
I’ve had this pan for a couple months now and love it. I’ve made brownies almost every week since I got it and have never had a batch come out under or over cooked. I’ve tried several brands of boxed mixes and they all came out great by following the basic cooking instructions for a 13×9 pan. Every piece has atleast 2 nice edges on it. You get twice as many corner pieces than a traditional pan, including the two end pieces that have 3 edges (those are the first to go in my house). The only bad thing is that I have become even more addicted to brownies since I bought this pan. It’s definately worth the money. I’m giving a few as Christmas gifts this year to my brownie loving friends and family.

It was an exhausting night last night.  Tallulah’s temperature finally broke at about half twelve, but she was restless and complained of a tummy ache every hour between then and when we got up for school.  In between Oscar squawked a couple of times.  He’s been really good recently, giving us four uninterrupted nights in a row, but I think he was bothered by my tramping up and down stairs to see to Tallulah.  I know I was.  She was having interesting dreams last night.  I know this because I kept having to wake her up to dose her with medicine or take her to the loo.  At one point she said: ‘I am just not enjoying any of the happy bits.’ to which my reply of, ‘oh dear!’ seemed to be suitable.  The next time I had to get her up she gave a little sob and said: ‘I hate the parts where we go on holiday.’  I said: ‘Don’t go then.’ to which she replied: ‘Oh. O.k. then,’ and then trotted off to the toilet quite happily, still fast asleep.  I dread to think which parts she does like.  Probably all the maiming and running around that everyone else hates.  The potential future psychopath plot thickens.

I had thought the bags under my eyes were decreasing, but it doesn’t take much to restore them to their full and startling glory, and today I look as if I’m peering out at everyone from inside a well.  Nice one.  I’m hoping the gloomy goth look might  be big on the catwalks in 2008, but I doubt it somehow.  There’s no way I’m going to be able to make a feature out of these.  I must just hope that Jason is developing a fetish like appreciation of sallow looking women with black eyes.

My friend Kim was coming round this morning.  I hurtled to school, but didn’t have time to do my hair, consequently I ran my fingers through it and tied it up with an elastic band.  It was incredibly windy on the school run, but I thought: ‘never mind, I’ve got half an hour when I get back.  I’ll sort it out then.’  I got back home and realised that there were clumps of mud from dirty shoes all over the hall floor, the kitchen bin smelled of hideous nappies and the pots in the sink were mutinying their way onto the draining board.  By the time I’d seen to all that and made sure that the downstairs loo was respectable she had arrived and my hair looked worse than ever.

She looked at it and said: ‘I’m glad to see you’ve had your hair done!’  The only thing I could do was show her the fact that I haven’t got three inch roots any more as evidence of the fact that I had actually graced the hairdressers and not in fact been caught outside the Co-op rifling through the bins, which is what it looked like.  I thought about brushing it, but it was too late by then and I knew I’d only have to go out in the wind later, so it’s been in an elastic band ever since.  Some mums look fabulous doing the school run.  I look like a man called ‘Arthur’ with his dinner down his vest.

Another big fashion no no, along with the fact that Oscar wee’d all over my trousers at lunchtime when I went to pick him up from nursery.  This was very unfair as he was actually wearing a nappy at the time, but nursery were just about to change it as I arrived and instead they relinquished him to me.  I got him home, took him out the buggy and popped him on my knee and he did a lovely warm wee all over my knee, which then dripped into my trainer and onto the newly swept kitchen floor.  My life is so exciting.  A rich tapestry, I think the remark is.

Kim bought cake this morning.  She did Nigella’s brownies from her Domestic Goddess book.  I was very impressed as I’ve never managed to get these to set properly.  Mine have always ended up in a glutinous sludge, sulking sullenly at the bottom of the oven.  I’ve tried it three times, and even ventured out to buy a new brownie pan in the hope that it wasn’t me.  It didn’t help.  Kim gave me a top tip which was to turn the oven off after the allotted cooking time, but then keep them in the oven for another twenty five minutes as it cools.  This does the trick apparently.  I can vouch for this, as I managed to eat several.  I also recommend giving up on Nigella and swapping your allegiance to Nigel Slater’s recipe in the Kitchen Diaries, which is what I ended up doing.  It works just as well.

I do feel slightly sick now, as I have existed on banoffee pie, victoria sponge cake, lemon cheesecake and brownies for the duration of this week, and I’m going out for lunch with Tom tomorrow, so I know that abstinence will not be a top priority on Friday either.  I just have no willpower whatsoever when it comes to desserts.

It has probably been my top ever week on the cake front, apart from Kate’s wedding, which I mentioned in a previous blog, but it is playing havoc with my waistline, and my mood is somewhat temperamental, due to the massive doses of sugar.  I have been trying to compensate by drinking more water, but it is really a feeble, finger in the dyke type attempt at staving off imminent diabetes and obesity.  It’s rather like eating a loaf full of lard sandwiches but eating them with a lettuce leaf for health purposes.

Today, apart from eating a lot of cake and doing some serious chatting I have been part of a great mystery that has been unfolding for weeks.  Jamie and I used to employ a gardener when we were married and lived in a big house with a big garden.  His name was Geoff.  He is also my mum and dad’s gardener.  Then when Jamie and I divorced, we shared custody of Geoff and he came to work for me and Jason, and for Jamie.  A good gardener is worth his weight in gold and should not be squandered in the case of a divorce, or any kind of civil rupture.

Jamie is a bit erratic at keeping track of things, and has owed Geoff some money for mowing lawns for quite a while now.  Geoff is a very kind man, and puts up with all sorts of things, and has been patiently awaiting the fruits of his labour.  Jamie is now in Canada, skiing down a mountain.  His assitant Nicki is now on the job and has rung me today because she needs to send Geoff a cheque.  She wanted to know Geoff’s surname and his address, which is reasonable.

As an aside I must say that Jamie has still not taken up the cause of nude skiing.  I know this because he sent me a youtube clip of him skiing down a mountain.  He was fully clothed.  I registered my disappointment and told him that I thought he was likely to get significantly more hits if he was doing it in nothing but a bobble hat and some boots, but he didn’t go for it.  I was disappointed that he has not had the guts to test out what is, after all, his own theory.

Getting back to the mystery, which actually isn’t much of a mystery, but I lead a dull life and want to big myself up, so bear with me on this.  I was totally ashamed to admit that I do not know either of these details (the solicitor would not be surprised at all.  See last week’s blog).  He is now, and always has been; ‘Geoff the Gardener’.  I explained this to Nicky.  She asked if my mum and dad would know.  I said that they surely would, because they went on holiday with Geoff and his wife last year, and you don’t go on holiday with someone when you don’t know their name and address.  I rang my mother in full confidence.  She shamefacedly admitted that she does indeed go on holiday with people whose names and addresses she does not know (form an orderly queue if you like going to mid Wales in November), and that the only details she has in her address book are for; ‘Geoff the Gardener’.

This is terrible, as it makes poor Geoff seem like a menial servant, which he clearly isn’t, as not only does he know what to do with unruly clematis, he has gone on his bonnes vacances with my parents.  I rang Nicki and admitted our complete rubbishness.  I had thought his surname might be Hurst, but then my mum pointed out that this only sounded familiar because Geoff Hurst was a footballer, one who may have been instrumental in winning the World Cup back in 1966.  I did not proffer any more useful suggestions, mainly because I had run out of Geoffs to name.

Nicki did manage to find out and rang me so that I could update my records.  I will now take it upon myself to ring mother and let her know, so that she can do the same.  I know that even though I now know his name (which I will not divulge, as he is a modest, mild mannered gardener, who would not relish the fame or notoriety), he will forever be Geoff The Gardener to me.  I did think about ringing him and suggesting that he change his name by deed poll to Geoff-The-Gardener, complete with hyphens.  I’m sure this is how a lot of people with odd surnames started out.  He could start a new trend for people being named after their professions.  I would probably end up as Katy Bloggit, not ideal, but very descriptive and better than Katy Bum-Wiper.

Tallulah is a lot better today, which is good.  She has had a series of late nights recently due to hideous temper tantrums about going to bed.  I think it had all caught up with her and that she was just over-cooked.  I am praying this is what it was, and that I don’t have to iron the yellow plague flags again.  I’ve only just put them back in the airing cupboard after the last bout of illness.  She is currently emptying the contents of her toybox all over the bedroom floor.  She is being ‘amazed’ by all the toys in it which she hasn’t played with for about twelve months and keeps running in to show me all her treasure.  It’s going to be hell to clean up, but it is a relatively peaceful way to spend and afternoon, so I’m not complaining.

Oscar is right in the thick of it with her.  So far he’s tried to eat a small wooden plant pot from the dolls house, trapped his finger in the lid of the toy box, covered himself in navy blue felt tip pen and done a huge pooh which he looked very proudly at in the abandoned nappy and declared to be ‘chocklik’.  He’s having a lovely time.  He’s currently trying to chew the cork out the end of her pop gun while she shines a torch in the shape of a fish up his nose.  Apparently this fish torch is going to save us all from being eaten by bears when we are traversing the Canadian woodlands on our holiday.  Bears don’t like torches you see.  How she knows this I am unsure, but she is very sure of herself and I am not about to argue.

Tallulah is frightened of Canadian bears.  This is mainly because Tilly has been telling her all sorts of horror stories about rampaging bears and snakes in the undergrowth.  There is a five minute walk through the woods from the house we are renting to the beach.  Tallulah is now completely convinced that if we don’t take Ray Mears with us that we will all be eaten alive.  She is worried that they will be attracted by the smell of the sandwiches that we will have had for lunch.  She is slightly appeased by the fact that Tilly has told her that they like jam sandwiches best.  Tallulah doesn’t like jam sandwiches, so she thinks she will be last to be devoured in the jaws of the evil beast.  Frankly it is a small consolation. 

This means bears have been a hot topic for several days now, and will no doubt continue to be so until we return safely from our holidays with no bear sightings or tooth marks upon our persons.  She veers between the total conviction that she is a world expert on the ursine world and asking me reams and reams of questions to which I don’t know the answers.  I did point out that Daddy Jamie managed to grow up and into manhood in Canada without being devoured, but she is not convinced.

So, what does the rest of the day hold in store for lucky me?  I will be using wikipedia extensively to enlarge my sketchy knowledge of ursas major and minor.  I will be thinking of something delicious and cholesterol free to do with a lot of turkey mince, which should be gripping.  I will be conversing intelligently with my tutor to prove my extensive knowledge of art and dung and their related spheres, and then I will round off the day watching a fascinating (I hope) film, about the habits of cocaine smugglers in Miami, which I am supposed to produce an intelligent review of for Amazon Vine.  Oh yes, and I will be bandaging Oscar’s finger, and orchestrating the feeding of three small children, their homework, and their bed time, as well as spending valuable one to one time with each of them so that they don’t grow up to be stunted and repressed individuals.

Jason is going to do battle with dragons tonight, so it is me against the world, and him against the dragons, which is fair enough once a week.  I quite fancy slaying dragons myself this evening, but I know my place.  I am a mere maiden.  The maiden of the dung heap.