German Chocolate Brownies

Tags

baking, brownies, coconut, fudgy, German chocolate, pecans, recipes

You guys, I’m not doing so well on my list and have less than two months to go until the 20s escape me.  I’ve also been  staying at my parents’ house in San Antonio for the past few weeks which wasn’t expected, but is just temporary for work things, so at least I’m making money.

There are two small bits of good news which to me are pretty major.

1) Thanks to a tip from Mary, I have conquered the art of cutting disgustingly perfect brownies.  The freezer is where it’s at.

And 2), thanks to #16 on the list, I have succeeded in trying coconut things 10 times this year.

Guess what?  I actually like it now.   (p.s. goat cheese is at 8 and sushi is still at 0…that shiz is expensive!)

Chocolate Mochi Brownies

Tags

baking, brownies, chocolate, easy, gluten-free

Remember how I was complaining about my inability to cut brownies perfectly?

Well, guess what…

I HAVE FOUND MIRACLE BROWNIES.

And I think I’ve also discovered the perfect utensil for cutting them.  A happy accident, really…while baking these brownies at my parents’ house, I happened upon it in their knife drawer.  

Passion Fruit Caramel Brownies

Tags

baking, brownies, caramel, chocolate, passion fruit, recipes

Dear Perfect Brownie Cutters,

I’ve tried parchment paper, cleaning knives between cuts, and even a special brownie-specific pan.  Result: delicious, messy-looking brownies.  What’s your secret?  Is there a magic trick?  I’m all ears eyes.

In the meantime, I’m not going to stop making brownies because that would be dumb.  They will remain destined for my belly, not glossy magazine pages which is better anyway.  Who eats magazines?

(okay, these aren’t that bad.)

Making bon bons resulted in awesome leftovers: passion fruit caramel and about 6 ounces of El Rey Gran Saman 70%.  The obvious solution?  Ridiculous brownies, of course.  My usual go-to brownie recipe calls for unsweetened chocolate, but rather than just cutting back the sugar a little for my bittersweet, I decided to make Nick Malgieri’s Supernatural Brownies.  The recipe is similar since it uses brown sugar and a small amount of flour resulting in fudgy squares with a deep chocolate flavor.  

Frosting for the Cause: Brown Butter Chocolate Chip Cookie Brownies

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baking, breast cancer, brown butter, brownies, chocolate, cookies, Frosting for the Cause, pecans, recipes

Remember how I was supposed to post a recipe at Frosting for the Cause on September 6?  Don’t worry…time didn’t really fly that quickly!  Two June dates opened up and I offered to switch to the later one because it was the day after my aunt’s birthday.

Anyway, that’s today.  (The posting date, not her birthday, silly!)

If you would like to read about my Aunt Tammy and also how I made these Chocolate Chip Cookie Brownies, then cruise on over!

Thanks to Paula for organizing such a great cause!

Spicy Brownies

Tags

baking, brownies, chipotle, chocolate, cinnamon, experiment, Moosewood, recipes, white chocolate

Oh, my.  I’ve been experimenting again.  Once you start, there seems to be no turning back!

This didn’t start off as an experimental idea, though.  I found this recipe in a Moosewood cookbook, and it’s almost identical to Mark Bittman’s brownies, which I’ve mentioned before.  The only difference is that Moosewood calls for brown sugar instead of white, but they both claim to be originally from an old recipe somewhere else.

Initially, I was going to add peanut butter chips to half and white chocolate chips to the other half.  Then I thought of cinnamon chips, which is when my mind started going into an over creative mode.  You see, I had an orchestra audition on Monday, and when I have to practice a lot, I start thinking about things I would rather bake instead.  Not feeling very confident with the possible outcome, I was planning to bake these after I got back from the audition as a comforting activity and treat.