Classic Brownies

 

What day is it? I totally have lost track. Everyday seems like it is the same as before and they all run into each other nowadays. Haha.

We are just starting November and the weather has gotten colder and we are all inside hibernating once again. I have been trying out some new recipes, the fluffy muffins from last time for example, and now I have tried out another, classic brownies. These are the brownies that are similar to the ones from the box that we are all used to having in our childhood. They are fudgy on the inside and crackly crunchy on the top. Take a look and make a batch to have on a cozy day inside with a nice big glass of cold milk.

Classic Brownie Recipe

You will need…

1 ¼ cup of flour

¾ tsp. of baking powder

½ tsp. of salt

1 cup of semisweet chocolate chips

12 tbsp. of butter

2 cups of sugar

4 eggs

1tbsp. of vanilla

Butter a glass baking dish, 13x9 in size.

Preheat your oven to 325 degrees.

Whisk the flour, baking powder, and salt together.

Melt the chocolate and the butter together in a large glass measuring cup or bowl in the microwave, stirring often.

Whisk the sugar into the chocolate mix and then the eggs.

Then fold the flour mix in this mixture in three separate additions.

 

Give the batter a good stir and then spoon into the glass dish.

                                                               

Bake for 30-35 minutes.

Cool completely, about 2 hours and then cut and serve.

Better than Robert Redford Part 2

Alrighty, today it’s part two of our Robert Redford dessert.

So when we met last, we had made the crust and puddings. Today we start off by making the cream cheese layer. Beat one brick of cream cheese (8 ounces) along with 1 cup of icing sugar. Whip up until smooth. Fold in about 2 cups of Cool Whip (that’s half of a 500ml container).

Spread this cream cheese mixture over the baked and cooled crust.

Now give the vanilla pudding a stir and spread that over the cream cheese layer.

After that, stir the chocolate pudding and spread that over the vanilla pudding layer.

If you plan on eating this right away you can do the final layer and topping now, if not, you can wait until you are ready to eat it. I made this over three days so I waited.

When you are ready, spread a nice thick layer of Cool Whip over the top. The remaining container from the cream cheese filling wasn’t quite enough so I actually used almost half of another 500ml container.

Finally use a vegetable peeler and peel a block of semi sweet chocolate. I used Bakers squares. Cut and serve. This was delicious. People had seconds and even thirds! Divine. 

Double Chocolate Chip Cookies

Happy June!

Ok, so the kitchen is still being worked on. I swear it will take another month before I can get in there to bake again.

Today I have a recipe for you that I tried a little while back at the urging of my father who said it looked really good. It’s a different take on chocolate chip cookies. When you think of double chocolate you think of dark/milk and lots of it, but these cookies are double because they have both white chocolate and dark chocolate in them. If you are a white chocolate fan then these are a must try.

Double Chocolate Chip Cookies

You will need:

½ cup of butter or margarine

1 1/3 cup of white chocolate chips or chunks

4  eggs

1 ¼ cup of sugar

2 tsp. of vanilla

1 ½ cups of flour

½ tsp. of baking powder

¼ tsp. of salt

1 cup of semi sweet chocolate chips

In a glass bowl or measuring cup, melt your butter with the white chocolate. Stir up well.

Whip the eggs with the sugar and the vanilla in your mixer with the whisk attachment. Make sure it becomes pale and thick.

In a bowl, mix the flour, baking powder, and salt.

Now whisk the melted chocolate into the egg mixture.

Next, whisk the flour mix in and finally stir in the semi sweet chocolate chips.

Cover the batter and chill for at least 4 hours.

Once chilled, scoop and roll the dough into balls and place on a parchment lined cookie sheet.

Bake at 325 degrees for 18-20 minutes. They will look pale and cracked on the top but underneath 

will be nice and golden.

Cool and enjoy.