Sunday, April 13, 2008

Another Home Run!

The other evening, I had a wild hair to bake something. I thought "brownies sure sound good". So, I went and searched for a recipe that wouldn't take any off the wall ingredients. I was limited. I hadn't gone grocery shopping for the week. So, I only had one stick of butter, no squares of baking chocolate and just the basics.

I found a recipe on that I thought would work. So, I got started. Halfway between melting the butter and mixing the dry ingredients, I realized that I only had two eggs. I needed four. Crap. So, I improvised.

I hoped and prayed that the brownies would turn out okay. I didn't care what kind of consistency they had as long as they were tasty. I wasn't sure if they would end up chewy, cake like, or brownie like.

Below is the recipe along with my modifications. The results were a chewy, dense, yummy brownie. I was very surprised, considering I didn't have all the ingredients. If you make these, let me know how they turn out! These are great with a glass of milk.

Wicked Brownies with Pachey's modifications

1/2 cup butter
1/2 unsweetened cocoa powder
2 cups white sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1/3 - 1/2 cup milk

1. Preheat the oven to 350 degrees. Lightly grease a 9x13-inch pan.

2. In a medium saucepan over medium heat, melt the butter. Remove from heat and immediately stir in the cocoa. In a large bowl, beat together the sugar and eggs. Add the vanilla. Stire in the melted chocolate mixture. Combine the flour, baking powder and salt; stir into the batter.

3. Pour in the milk, until the consistency is thinned, but not too thin. It will be thick and a little hard to spread in the pan. That's okay. That is how you want it!

4. Bake for 20 minutes in the preheated oven, or until the top has crusted over. Watch the brownies so they don't burn. They won't look all the way done, but they will be.