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These brownies…

…are, without a doubt, the best brownies I have ever eaten. A good friend (who also happens to be my sister-in-law) gave me one of David Lebovitz’s cookbooks a while back and I could not resist baking one last thing before my final semester of school starts. In the introductory paragraph, David says “I’ve made a lot of brownies in my life, and these really are the best.” I could not agree more.

For “Robert’s Absolute Best Brownies”, you need:

  • 6 tbsp butter (salted or unsalted)
  • 8 oz bittersweet or semisweet chocolate, chopped
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1 cup walnuts, almonds, hazelnuts, or pecans, toasted and chopped (I used pecans)

Heat the oven to 350 and line a 9-inch square pan with parchment or foil, leaving about an inch of overhang. Grease the parchment with cooking spray and set aside.

Melt the butter over low heat, then stir in the chocolate until it is melted and smooth. Take it off the heat and stir in the sugar and vanilla until smooth again.

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Then, beat in the eggs one at a time. Last, add the flour and beat “energetically for one full minute.” David really emphasizes beating the batter vigorously for a full minute, as this is what Robert advises. Apparently, excellent brownies will not result unless you enthusiastically beat the batter for this specified amount of time. I didn’t risk not following the instructions, and it was well worth it. Anyway, beat the batter until it is glossy and smooth, then stir in your nuts of choice. Pour the batter into the prepared pan.

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Bake until the center feels almost (key word, almost) set, which will take about 30 minutes. As David directly says, “don’t overbake.” Let the brownies cool completely in the pan, then lift the parchment or foil out of the pan to remove the brownies. Prepare for your field trip to heaven.

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I really don’t know what else to say other than MAKE THESE RIGHT NOW. I am practically at a total loss for words, as these brownies are amazing, fudgy, rich, wonderful gooiness that I want to eat all the time. I might not ever buy a box mix again as, after eating these, that would be disappointing and might even feel sacrilegious, since these are practically as easy to make and are way more delicious.  In fact, it’s lunchtime. I’m going to go eat a brownie and love every minute of it.

*sc

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…in brownies?!  I know, I know, I must be kidding–right?  Nope.  Rocco wins AGAIN with this recipe for brownies and one of the main ingredients in the batter is indeed black beans.  The end result is a yummy brownie with a consistency not unlike cheesecake and you probably won’t believe how much you like it!

For guiltless brownie delight you need:

  • nonstick cooking spray
  • 1 1/2 cups black beans, rinsed/drained
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp. espresso powder (espresso grounds)
  • 3/4 cup egg substitute
  • 2 tbsp. reduced-sugar chocolate syrup (Hershey’s makes some that uses less sugar, not aspartame)
  • 2 tbsp. reduced-fat sour cream
  • 1 tbsp. unsalted butter, melted
  • 7 tbsp. sugar (he actually calls for Truvia or Splenda, but no way!  I refuse to cook with aspartame!!!)
  • 1 tsp. vanilla

Start by heating the oven to 350 and spraying an 8×8 glass baking dish with the nonstick spray.

Then, throw the beans, cocoa powder, espresso powder, and egg sub into your food processor and grind until the mixture is nice and smooth.  Add the chocolate syrup, sour cream, butter, sugar, and vanilla, and keep processing until the new mixture is smooth.

Pour the batter (trust me, it smells great!) into your baking dish and make sure it is nice and even/smooth.  Then, just put it in the oven and bake for about 29 minutes or until a toothpick comes out clean.

Let the brownies cool for awhile in the pan set on top of a cooling rack, then cut them into 12 squares.

We love these brownies, and especially the fact that almost a serving of veggies is hidden in them!  And, while our exact nutrition facts are a bit different from those in “Now Eat This!”, the following stats are still oober impressive:

old brownies:                                                  “beany” brownies:

fat: 70 grams (who made these?!)           1.6 grams (score)

calories: 1,500 (???!!!)                                  53 (!!!!!!!!!!!!!!!!)

Yes I will have my brownie and eat it, too!

Now, I’m not going to lie.  When I am reallllllly in the mood for a brownie, I will want and probably make the typical box-mix (hopefully homemade soon!) brownies because nothing else will hit the spot.  However, for what they are worth nutritionally and the great taste, I will certainly continue making these guys.  They are delicious, especially the next day (refrigerate your leftovers) or mixed with some strawberry or vanilla yogurt!   Do something adventurous and different, and be sure to eat your beany brownies.  It will make your mama proud!

*sc

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