One-Pan One-Cup One-Spoon Brownie Recipe
Are brownies cake? I feel like I haven’t posted here in forever. I do have a batch of challah on the go, but I decided that because cakes fall within the mandate of this blog, and because this is a super-easy no-mess brownie recipe, I can make a home for it here.
(Along with a bit more reminiscence than I usually include on this blog, so I have moved that stuff over to my regular Adventures in MamaLand blog so as to keep this blog entirely baggage-free. Click here if you love the baggage!)
These brownies are adapted from a recipe I originally found at jeanfarish.com, a site which has since vanished, so I thought I’d memorialize it here.
Note: Decide ahead of time if you’re using solid chocolate (unsweetened, bittersweet or semi-sweet are all fine) or subbing cocoa and oil. Either way, the recipe will be fine; you just have to plan ahead a bit!
You will need ONE baking pan; one teaspoon measure and one half-cup measure. That’s all! Nothing else to wash!
- Preheat oven to 350 degrees (F).
- Place a stick of butter (half cup = 105g), half-cup of margarine, or even half a cup of canola oil in a 9 x 9 x 2 baking pan.
- If your oil is in solid form (ie butter/marg), slide the pan into the oven to melt it. But wait! See step 4.
- If you’re using solid chocolate (I used semi-sweet today), put 2 oz = 60g in the pan with the butter/margarine/oil and set it in the oven to melt together.
- When mostly melted but not burnt (about 10 minutes?), remove from oven and stir together well.
- If you didn’t use solid chocolate, add cocoa and vegetable oil now to the melted butter/marg (or in addition to the Step 2 oil if you used liquid oil to begin with): Add 2Tbsp oil and 6Tbsp cocoa to the liquid butter/margarine/oil.
- Now get out your spoon and half-cup! Add, in the following order, stirring well after each addition:
- Between 1/2 and 1 cup of granulated sugar (depending on how sweet your chocolate is or isn’t; use 1 cup for pure unsweetened chocolate or cocoa/oil)
- 1/2 cup all-purpose flour
- 2 large eggs (you could and perhaps should reverse the order of the flour and eggs to get them mixed in better)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 to 1/2 cup chopped nuts or chocolate chips (I used a few chocolate lentils – ie kosher Smarties - we had left over from before Pesach).
- Pop the pan into the oven , and bake for 25-30 minutes.
That’s it! Looks perfect… I’ll let you know after Shabbos how it tasted! (to be served with pareve coffee / homemade praline ice cream) (click the link for the praline recipe).
Post-Shabbos p.s.: The brownie was GOOD. Very good. Ted loved it, and so did the kids. Needed more chocolate lentils, but that was all we had. And, in my opinion, it needed to be gooier (gooey-er?).
It was a wonderful cakey brownie, but I like my brownies on the super-moist side. Hmm... not the best Shabbos for baked goods, but it was nice to have them be flour-based for a change.
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