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The Best Brownies

Hi everyone! I know that I haven’t posted in a while, but in the next few weeks you should expect a LOT more posts. I just got out of school yesterday, and I am soooo excited because I am flying to Hong Kong and the Philippines on Monday! The food there seems pretty interesting, so I’ll try to post everyday, but it’ll be hard to tell because they are 13 hours ahead there! I’ll be really jetlagged, but hopefully it won’t affect my appetite.

Today I’m writing about brownies. That’s right: BROWNIES. Since it was the last day of school yesterday, I wanted to do something nice for my teachers, so I baked some brownies with my mom. We call them “ Jenny’s Brownies“. Jenny (yes, she is actually a real person) is our upstairs neighbor and is practically part of our family. She got the very secret recipe (oops! Not so secret anymore) from her mom, who cut it out from the Washington Post in the 90’s. Who knew that food back then could taste so good! You have no idea how delicious these brownies are. They are fudgy, chocolate-chippy, and extremely addicting. When I gave them to my teachers, I presented them in a glittery chinese take-out box, which I had decorated myself, complete with tissue paper and a personalized tag. There is a picture of them below. At the end of the day, I had given each of my teachers a box of brownies except for one, and I was so upset when I came home because I realized that I had left the brownies in my classroom! Well, hopefully the maintenance men will enjoy them. That’s all for today! Have a great break everybody!

The recipe:

Chewy Fudge Brownies (from the Washington Post but also from here:

4 ounces (4 squares) unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
1 1/4 cups sugar
1/4 teaspoon salt (as a very salty family, we usually double it)
1 teaspoon vanilla extract
2 cold large eggs
1/2 cup flour
1/2 bag Ghiradelli 60% cacao chips (optional)

Preheat the oven to 400 degrees. Line an 8-inch square baking pan with foil or baking parchment, leaving some to overhang two opposite sides.

In a medium saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove from heat and stir in the sugar, salt and vanilla with a wooden spoon. Add the cold eggs, 1 at a time, stirring well to incorporate each. Stir in the flour and beat with a wooden spoon or spatula until the batter is smooth and glossy and beginning to come away from the sides of the pan, 1 to 2 minutes. If desired, stir in chips. Spread the batter evenly in the prepared pan.

Bake for about 20 minutes, or until the brownies just begin to pull away from the sides of the pan. The top will look dry, but a toothpick inserted in the center will come out wet with chocolate. Immediately place pan in refrigerator, or place in larger pan filled 3/4-inch deep with ice water. When completely chilled, lift up the ends of the foil or parchment liner and transfer to a cutting board. Cut into squares. Store in an airtight container for 2 to 3 days.

16 brownies

Per brownie: 173 calories, 2 gm protein, 20 gm carbohydrates, 11 gm fat, 43 mg cholesterol, 6 gm saturated fat, 46 mg sodium, 1 gm dietary fiber

Tips: If you like fudgy brownies, bake the brownies at 400 degrees fahrenheit for 13-16 minutes.

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The Box of Brownies

Everything you need to make the tag and more is in this website: (They have the coolest stuff: crafts, cards, and some other random things)

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