At the 2011 TLOMA Conference we baked some brownies and iced them on site for the TLOMA members. Because it was a conference, the brownies were individually piped into paper cups. However, if you are making them at home, avoid the hassel and instead grab your 9″ * 13″ baking tin and prepare to delight your guests with a rich, chocolaty dessert guaranteed to satisfy any chocolate craving!
Here is what you need:
1/2 cup butter at room temperature
1c brown sugar
1c white sugar
3/4c cocoa powder
3 large eggs
1.5t baking powder
1c Chocolate Chips (dark preferred)
1c Walnuts chopped
1.5t Vanilla (real vanilla!)
And to make the brownies here is what you do:
- Preheat the oven to 350C for a standard oven and 325C for a convection oven.
- In a mixing bowl, cream the butter at medium speed.
- Measure out the remaining ingredients being sure to pack down the brown sugar in the measuring cup for the right measurement.
- Add the white sugar to the creamed butter. Really important: Keep the whole mixture at medium for as much as you can. The more air that gets whipped into the butter the lighter the brownies.
- Add the brown sugar.
- Add the cocoa.
- Add the eggs one at a time.
- Stop the beating now.
- Add the Flour, vanilla, chopped walnuts and chocolate chips.
- Mix at low speed until everything is just mixed together, no longer.
- Line the brownie tin with parchment paper or butter the pan to prevent sticking.
- Pour the mixture into the pan and smooth it out. The mixture will be quite thick.
- Bake for about 40m and then test with a cake tester to see if it is done.
- Remove from the oven, run a sharp knife around the edges and let cool to room temperature.
If you want and even bigger chocolate kick, then ice the brownies with the icing below. Here is what you need:
1/2c butter at room temperature
2/3c Cocoa powder
1c icing sugar
1/4c of 2% or Homo milk or coffee
To make the icing:
- Place the butter in the mixer and whip at medium speed.
- Add the cocoa and blend.
- Add the vanilla.
- Add the icing sugar and blend. At the point the mixture will be very dry.
- Add the coffee and or milk until the icing is of the desired consistency. Stop and test it periodically while adding the liquid slowly. If you mess up and the icing becomes too wet, just add some more icing sugar to compensate.
- Ice the room temperature brownies, cut into squares and serve.