You know what I haven't made in a while? Yes, you can guess it from the title of the post. Brownies! I've been making my brownies the same way for years, but I think it's time to shake things up a little bit.
The cool food blog Andrea's Recipes has a recipe for Michael's Favorite Brownies, and it sounds perfect. I particularly like the desciption: "chewy, fudgy, with that slightly crackly top." I might even add some cayenne pepper to see what that does to them (though I'll skip the walnuts). Full recipe after the jump.
Michael's Favorite Brownies
3/4 cup natural unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/2 cups unbleached all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped walnuts or dark chocolate chips (optional)
Preheat oven to 350° F. In a mixing bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and the boiling water and stir on low until the mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup melter butter. Mix until smooth. Add the flour, vanilla, and salt, and mix completely. Stir in nuts or chips, if desired.
Pour into a 9 x 13 x 2 pan prepared with cooking spray. Bake for 30 to 35 minutes or until brownies pull away from the sides of the pan, but watch them carefully after 30 minutes to make sure they don't over bake. Cool completely in the pan. Cut into bars.
To spice up the brownies, add one of the following to the dry ingredients:
1-1/2 teaspoons espresso powder (or good instant coffee, ground with a mortar & pestle),
1 teaspoon of cinnamon, or
Pinch of cayenne.
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