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Chocolate Fudge Brownies video and recipe

Startcooking.com, created by former Home Economics teacher Kathy Maister, contains some excellent cooking videos and recipes for cooks, both experienced and novice. The videos aren’t the typical format. Instead, viewers are shown recipes or techniques in a fast-paced, stop motion style complete with sound effects.

The videos are informative, efficient, to the point and definitely have a more polished look than some of the down home cooking videos found on YouTube.

Here’s Kathy’s video for Chocolate Fudge Brownies.

And here’s the recipe for the brownies.

Chocolate Fudge Brownies
(Makes an 8-inch square pan)

14 tablespoons butter
1/2 cup unsweetened cocoa
1- 1/4 cups sugar
3 large eggs
2 teaspoons of vanilla extract
1/2 cup flour
Pinch of salt
1 cup walnuts, chopped

Place the oven rack in the middle of the oven. Preheat oven to 350 F.

Line an 8″ x 8″ x 2″ baking pan with tin foil. Spray foil with cooking spray.

Cut butter into pieces. Place butter in a large microwave-safe bowl and melt it in microwave, about 1 minute.

With a whisk, blend in unsweetened cocoa. Add sugar and mix well.

In another bowl, lightly whisk together eggs and vanilla extract. Add egg mixture to the cocoa mixture and blend together. Whisk in flour and salt. Fold in walnuts.

Pour into prepared pan. Bake for 30 minutes. To test for doneness, insert a wooden toothpick into the center of the brownies; when removed, it should have some moist crumbs attached to it. Do not over bake.

Let brownies cool completely on a wire rack. Then, flip brownies onto a wire rack and peel away the foil. Flip brownies onto cutting board to cut.

Wrap leftovers in plastic wrap and store in an airtight container at room temperature or in the refrigerator. Brownies can be frozen.

Finally, here are Kathy’s directions for turning this recipe into Chocolate Brownie Cupcakes.

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Take the brownies poll!

Brownies: very old and very good

According to this video created in 2006, the brownie is 103 this year.

Some things just get better with age!

A brownie recipe from The Office’s Jenna Fischer

The Office is my favourite sit com. Jenna Fischer, who plays Pam Beesly, receptionist-turned-sales-rep, was the cover girl for Self magazine’s February ’09 issue. Read all about Jenna and the magazine’s get-healthier-and-happier challenge she participated in.

There’s also behind the scenes video of her photo shoot and of the brownies she baked in mini muffin cups, plated with rose petals and brought to the shoot.

Here’s her brownie recipe prepared in an 8-inch square pan.

Double Chocolate Brownies

(Makes 12 brownies)

Butter-flavored cooking spray
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 F. Spray an 8 x 8 inch non-stick baking pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix applesauce, vanilla, egg whites and sugar until well combined.

Add flour, cocoa powder, espresso powder, baking powder and salt. Stir mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle chips evenly over the top. Bake until a toothpick inserted in the center comes out dry (a few crumbs are okay), about 20 to 22 minutes.

Transfer the pan to a cooling rack and allow to cool for 5 minutes. Cut into pieces.

Nutrition Information: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium

Tip:
* Adding espresso powder makes these brownies richer and more chocolatey tasting without adding calories.

Dairy Queen’s Blizzard of the Month is for brownie lovers

For those who love all things brownies…..

Dairy Queen’s Blizzard of the Month?? You guessed it! For June it’s…..

The Brownie Batter Blizzard!!

“Double-chocolate brownie batter blended with real fudge brownie pieces and creamy vanilla soft serve.”

Sweeeet!

Brownie terminology: how to describe brownies

Are you using the right terminology to describe your favourite brownies? With thanks to The Nibble (an online magazine), here are some descriptors used to paint a picture of these favourite bars:

  • A cake-style brownie has a texture similar to cake.
  • A fudge-style brownie has a very dense and moist texture, more like fudge! It will be more buttery and therefore richer than a cake-style brownie.
  • A moist brownie is like a moist piece of cake. A super moist brownie has enough butter in the recipe that it will feel “wet” with butter (i.e. the butter will rub off on your fingers when you hold the brownie). Usually a super moist brownie is a denser, fudge-style brownie.
  • What is the difference between sweet and rich? Sweet refers to how sugary the brownie is. Richness comes from the fat in the butter, and any cream in the the frosting.
  • Chocolatey refers to the intensity of the chocolate. Brownies made with a higher percentage of cocoa or chocolate ingredients have a more chocolatey flavour. Higher percentage refers to the percent of ingredients that are chocolate (e.g. 100 g or 3 ounces vs. 50 g or 1.5 ounces) in the recipe. It can also refer to the percentage of the cacao used (e.g. an 85% cacao dark chocolate versus a 60% semisweet chocolate). If you use a chocolate with a higher percentage of cacao, the brownies will taste more chocolatey.

Source: www.thenibble.com

Oreo Brownies – definitely on the right “track” to tasteful snacking!

Oreo Brownies and Amtrak magazineJust before boarding the Amtrak train from New York City to Buffalo this past Monday morning (I’d been to visit my sister Loreen on Long Island for the weekend and was heading home), I popped into one of the Zaro’s Bakery locations at Penn Station to pick up a sandwich and snack for the eight hour ride.

Oreo Brownies caught my eye so I shelled out $2.75 for a piece a little larger than I probably needed!

Hours later, as the coutryside rolled by and I relaxed with Maeve Binchy‘s Scarlet Feather* (actually, I think I did more relaxing (napping, that is) than reading), I enjoyed every bite of that brownie washed down with a cup of tea from the train’s snack bar.

Oreo Brownie - one biteNow that I’m home, I’m on the hunt for a good Oreo Brownie recipe.

Zaro’s brownie is topped with a layer of broken Oreo cookies. Over that is drizzled a criss cross pattern of white icing.  Tucked within the brownie is a layer of gooey caramel.

A simplified Oreo Brownie could be made by mixing about a dozen coarsely chopped oreo cookies into your favourite brownie recipe or mix.

If you’re not familiar with Oreo cookies, imagine two chocolate wafers sandwiched together with a white or chocolate icing.

There are lots of variations of this cookie including ones made with vanilla wafers, mint icing, a doubled amount of icing, seasonally-coloured icing, etc…….  There are even Oreo Sippers – straw-like cookies through which you can sip milk. (Many people consider Oreos the perfect cookie partner to milk.)

Then there are are the debates as to how best to eat Oreos. Wafers separated? Icing licked off first? Dipped in milk?

If you’re a real Oreo cookie lover, be sure to read my post about Williams-Sonoma’s sandwich cookie cake pans. With the pans, you can bake an Oreo-cookie shaped cake.

* I haven’t quite finished reading Scarlet Feather yet. Too much napping on the train, I think. The book is a good read about a catering business in Dublin. Do they eat brownies in Ireland, I wonder? Or Oreo cookies, for that matter?


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