Brownies

So the temperature finally got above freezing.  It's now 38 degrees outside.  But it's very slightly foggy and raining.  So our plans to take the Christmas boxes that are currently being stored on our patio to our storage unit today is out.  For some reason when it's wet and cold out I like to bake.  So today I decided to make brownies. 

Basic Brownie Recipe

1 cup Raw Sugar

1/2 cup + 2 tbsp Butter

1 tsp Vanilla

2 eggs

6 tbsp Cocoa

1/2 cup Unbleached Flour

1/2 cup Walnuts Nuts (optional)

Preheat oven to 325 degrees f.  Cream butter and sugar together.  

Mix in the vanilla and eggs.  

Slowly add the cocoa and then the flour.  Whisk together.  

Be careful not to over mix at this step.  It's ok if there are a few lumps in the batter.  If you are adding nuts stir them in just before you add it to the pan.  Put in a greased 9x9x2 pan(sometimes called a brownie pan).  I used to use a 8x8x2 pan like a lot of recipes call for, but the larger pan makes a chewier brownie.  Bake for 35 to 40 minutes.

I like to make variations of brownies like raspberry cheesecake, grasshopper, turtle, etc.  It all uses the basic brownie recipe.

Grasshopper Brownies

I always make these around Christmas and sometimes for St. Patrick's day.  But sometimes I'm just really craving mint chocolate and these just hit the spot.

Basic Brownie Recipe

1/2 cup of Andes Mints(about 1/2  pk), chopped

Cream Cheese Frosting(recipe below)

2-3 drops Peppermint Oil

1/8 tsp Wilton's Kelly Green Gel Food Coloring

Preheat oven to 325 degrees f.  Follow the recipe above but when you get to the step where you can add the walnuts.  Leave them out and add the chopped Andes mints.  

Stir the Andes Mints into the brownie mix before adding it to the pan.  

Put in a greased 9x9x2 pan.  Bake for 35 to 40 minutes.  Let completely cool.  

While it's cooling, mix the peppermint oil and the food coloring into the frosting.  

Place it into a pint size freezer bag.  I use a cup to store it in while not using the frosting.

  

Very carefully snip the edge of the bag off.  Twist the bag above the frosting really tight.  Then slowly easy the frosting out and place it where you want it.  I just went back and forth one way, turned the pan 90 degrees and went back and force again.

Cream Cheese Frosting

  

1/2 package cream cheese, soften

1/8 c butter, softened

1 tsp milk

1/2 tsp vanilla

2 c powdered sugar

Beat cream cheese, butter, milk and vanilla together till smooth.  Gradually add powdered sugar, 1/2 cup at a time till smooth and spreadable.

Mexican Brownies

If baking is any labor as all, it's a labor of love.  A love that gets passed from generation to generation.

-- Regina Brett