Chocolate Banana Brownies

March 10, 2017 at 3:16 pm | Posted in Cakes, miscellaneous dessert | Leave a comment
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http://alidaskitchen.com/2013/07/11/chocolate-banana-brownies/

Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13×9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve. -> took me more like 40 mins for toothpick to come out dry.

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Brownie + pepermint

March 10, 2017 at 12:47 am | Posted in bar, miscellaneous dessert | Leave a comment
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http://www.marthastewart.com/1113415/thomass-cakey-brownies

http://www.marthastewart.com/1113417/thomass-fudgy-brownies

so more chewy ones have more chocolate and butter, and less flour and no baking powder.

I made an intermediate of the two.

Ingredients (cakey)

  • 1/2 stick unsalted butter, cut into large pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder

Ingredients (chewy)

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons all-purpose flour, sifted

I added one teaspoon of pepper mint extract

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.

  2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

I will add full strength sugar next time. I find the brownies turned out too cakey for my liking. I think the recipes didn’t have enough chocolate.. and maybe brownies. maybe cut down on flour too. the mixture barely filled a 9×9 pan tho

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this author claimed the recipe to be pure gold (uses cocoa powder instead) :

http://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

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