Have you ever made a chocolate cake, or a pan of brownies, only to turn it out of the pan and discover that the flour from dusting the pan has adhered to your otherwise gorgeous creation? Well next time, instead of dusting the pan with flour, try dusting with cocoa powder. There will still be a bit of buildup, however it will now be hidden. To checkout my gal PartySugar's latest brownie adventure,
On Saturday night I was catering a dinner party that my mom was hosting. She doesn't cook so I was doing it all on Saturday. I wanted to make the chocolate puds I saw featured here but I was in a rush to get the groceries when I realized I would have to convert the measurements. I hate anything to do with numbers so I decided to make my fall back recipe, easy-peasy brownies. Seriously these are the easiest brownies and taste super good. If you ever need a to-go quick dessert, make these brownies! I first posted the recipe in my party plan for a knitting party but I have copied it here for you all to see.
1/2 teaspoon salt
1 cup sugar
1 tablespoon pure vanilla extract
1 stick margarine
3 ounces unsweetened chocolate chopped
1/2 cup all-purpose flour
Chocolate ganache for topping, recipe follows
Special equipment: 9-inch round foil cake pan
- Preheat oven to 350 degrees F.
- Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
- Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to ensure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
- With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
- Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.*
- Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
- To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
- Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute.
- Remove the bowl and stir with a whisk or fork until well mixed.
- Use immediately. If using the ganache later it will need to be reheated.
Yield: 3/4 cup