I must interrupt this regularly scheduled blog post to announce: these are absolutely, positively, flipping, amazing brownies! Make them now! Trust me on this, I’m the kinda girl who knows her chocolate. We will now return you to your regular post…
My brother and I were sitting and chatting today while munching on some seriously yummy brownies from KT’s (very tasty BBQ), discussing the spy/thriller/political intrigue/possible space opera novel he might like to write and the metrics system versus the whole feet, miles, inches thing. Yep my brother and I have totally odd conversations sometimes. The conversation went something like this:
Brother: “Spies! Intrigue! We are totally the only country in the world that doesn’t use metrics!”
Me: “Yeah we kinda like to do things our own way. Did you know that a lot of bakers measure by weight rather then volume? A lot of recipes have to be really precise or they don’t work right.” (Yeah I actually sound that dorky sometimes.)
Brother: “Well yeah, because baking is really chemistry.”
Me: “Ugh I always hated chemistry. But I guess it’s not so bad when the chemistry turns into a brownie.”
And oh my did I ever hate chemistry in high school. I am proud to say I never made anything explode but do you remember trying to balance equations? For example: SnO2 + H2 → Sn + H2O.Did you get a major cloud of doom when you read that? Apparently the answer is SnO2(s) + 2 H2(g) → Sn(s) + 2 H2O(g) for those who care. I’m pretty sure the above chemical formula is not the correct one for a brownie so I will now share with you my formula for Good Chemistry Brownies. No equation balancing involved. ;)
- 6 ounces semi-sweet chocolate chips
- 1/2 cup unsweetened coco powder
- 1/2 cup (1 stick) salted butter +extra to grease pan
- 1 teaspoon of vanilla
- 1 cup of sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup of all purpose flour
- 3 eggs
- Preheat oven to 350*. Prepare an 8X8 inch pan by greasing and flouring. (Spray oil works fine too.)
- In a small sauce pan melt together 4 ounces of chocolate chips (reserve 2 ounces for later), coco powder, butter, and vanilla, over a low heat, stirring to prevent burning.
- Once melted remove pan from the heat and allow to cool slightly but do not allow the chocolate to harden. After cooled pour chocolate mixture into a large mixing bowl.
- On top of the chocolate mixture add the sugar, baking powder, salt, flour, and eggs. The ingredients combine best if added in this order but for sure add the baking powder and salt before the flour. Be sure not to drop your eggs directly on the chocolate mixture as the residual heat from the chocolate can start to cook the eggs.
- Use an electric mixer and blend until well combined.
- Using a rubber spatula empty mixture into baking pan.
- Bake at 350* for 25-30min. Crust will crack slightly and a fork should come out fairly clean when done.
- Allow brownies to cool fully before cutting and removing from pan or they will crumble. (Though thy taste really really good warm and you may not care.)
BTW Does anyone can think Google knows what your doing in other programs? Because when I googled “balancing chemical equations to give you the example above, as I totally don’t remember any chemical equations, I only had to type in ‘bala’ and Google totally knew what I was looking for. Kinda creepy.