Thursday, July 2, 2009

Speckled Pan Brownies

Attention, attention...ladies and gentlemen, I have a very important announce-ment to make (yes I'm being corny, but hear me out...) After weeks....months....years of searching for my perfect brownie, my quest has ended today. Yes, I know...the excitement can hardly be contained. After having one failed attempt today at a recipe that I've actually already made (ok, I will completely admit to failing at more than one baking project this week...I've started to question myself a little!) I went back onto Allrecipes, and found this recipe. Normally, I'm a bit of a snob when it comes to brownie recipes that use cocoa as the main source of chocolatey-ness, but the stack of brownie recipes that I've tried (and not liked) that use melted chocolate told me that maybe I needed to change up my strategy. I found this recipe; it had great reviews, so I gave it a try. Without changing it up. (Yeah, I know...I was a little amazed that I actually followed a recipe.) They are actually called Brooke's Best Bombshell Brownies, but that's a little too many "b"s for me to remember, so I'm calling them Speckled Pan Brownies, since I used my brand new (and completely awesome) red and white speckled pan from At Home America. This pan is larger than the 9x13 that the recipe called for, but that's ok...I like bar cookies a little on the thinner side.

Speckled Pan Brownies
1 c. butter, melted
3 c. white sugar
1 tbsp. vanilla
4 eggs
1 1/2 c. flour
1 c. cocoa
1 tsp. salt
1 c. chocolate chips
Combine butter, sugar, and vanilla in a large bowl. Add eggs and mix completely.
Add flour, cocoa, and salt (I would recommend sifting the cocoa; I didn't and had a little bit of a difficult time getting lumps out) to wet mixture. Stir until blended. Add in chocolate chips.
Spread batter evenly into a prepared baking pan. Bake in a preheated 350 degree oven until they reach your desired fudgy-ness; baking longer will produce a cakier brownie. I baked these for about 20 minutes, but my batter was spread a little thinner due to the larger pan.


Kat said...

My mum has a really nice brownie recipe that we use but it is made with carob instead of chocolate cause I am allergic. They are still delicious though!

Unknown said...

I dont like non chocolate brownies either, but these look great!!