Day 85: “The Ultimate Brownie Book”
I think this is the week that I am making a lot of sweets. Maybe it is because I am so sick of winter or maybe it is because I am so sick of winter…..did I already say that? Yes it is true…..I am so sick of winter. So the comfort food dishes continue! I hope you find these dishes better than sun light and warm temperatures! Who am I kidding? I have been eying the grilling cookbooks. I even had my husband and son bring out the grill from winter storage this week….yes they had to climb through snow to do it. But they love me almost as much as they love food on the grill!
So how hard do you think it was to find a brownie recipe in this cookbook that my family would eat? You guessed it….not hard at all. Maybe they would have found the Cola Brownies interesting, or the Sweet Potato Brownies, or maybe the Marshmallow Blondies…..my husband would have hated those. He hates marshmallows….must be some tragic event in his life that is centered around marshmallows. Well I happened to have malted milk powder in my cabinet and I had all the other ingredients so I had my winner!
The Ruling: Very rich brownie and of course everyone loved it. What is not to love about a brownie? They cookbook said that they would be even better the second day……really? We never made it there! Nice fudgy brownie and if you don’t mind a few calories, this one gets a gold star.
Malt Brownies, page 70
- 3/4 cup all-purpose flour, plus additional for the pan
- 1 cup malted milk powder
- 1 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, plus additional for the pan, at room temperature
- 4 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped, or semisweet chocolate chips
- 2 cups sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Position the rack in the lower third of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 x 13 inch baking pan; set aside.
- In a medium bowl, whisk the flour, malted milk powder, baking powder, and salt until well combined, Set aside.
- Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don’t have a double boiler, place the butter and both kinds of chocolate in a heat safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer the mixture toa large bowl and allow it to cool slightly about 5 minutes.
- Beat the sugar into the chocolate mixture with a whisk or with an electric mixer at medium speed. Continue beating until the mixture is smooth and uniform, about 6 minutes by hand or 3 minutes with a mixer. Beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next. After beating in the third egg for 1 minutes, beat int he vanilla.
- With a wooden spoon or a rubber spatula. stir in the flour mixture just until incorporated. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
- Bake for 35 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. For daily organizing tips find the MS. Simplicity fan page here.
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