Monday, February 9, 2009

Sweets for the Sweetheart in Your Life!

This brownies are very easy and quick to make. They are great because you can cut them into virtually any shape so they are good for any holiday. Little kids love to make these and they can certain help with the cookies cutters.

Make this recipe and create a memory!


½ pound (2 sticks) unsalted butter
2½ cups light brown sugar (I use Brownulated)
6 ounces unsweetened chocolate
4 eggs
2 teaspoons vanilla extract (for a different taste, use Kahlua®)
2 cups flour
½ teaspoon salt

Preheat oven to 325°. Butter a 9 x 13-inch glass baking pan; cut a piece of waxed paper to fit the bottom. Place over the butter. Lightly butter the waxed paper. In a microwave safe bowl, combine the butter, brown sugar, and the chocolate. Microwave on high for 1 minute. Stir. Continue to microwave at 10 second intervals until the chocolate is very soft but not completely melted. Beat the eggs and vanilla into the chocolate with a wooden spoon. Mix the flour and the salt together. Add the flour and salt to the chocolate mixture. Pour into the pan, smooth and bake. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool. Take a sharp knife and run it around the edges of the pan. Invert the brownies onto a baking sheet, and turn onto a flat surface. You can cut the brownies into squares or cut them out with a cookie cutter into any shape you want. Roll the extra pieces of brownies into rounds and roll in confectioners’ sugar, cocoa, or decorative sugars.

Here is what you will need for this recipe:

Preheat the oven to 325º F.

Butter a glass baking pan 9x13-inches

Cut a piece of wax paper to fit inside the pan

What I do is, put the pan on top of the waxed paper
and very gently with the tip of a scissor you don't
want to rip the wax paper

etch the size of the pan on the wax paper,
if you look carefully, you'll see the marks

then, I cut it, leaving an extra border, about 1-inch,
so it comes up the side of the pan a little
(this will make it easier to remove later).
Place it in the pan

Push it down onto the butter

Now, butter the waxed paper too

Place the flour in a measuring bowl and add the salt;

blend well

Get a large bowl that is microwave safe out
(I try to use one big enough to mix all the
ingredients so that this is basically
a one pan deal, less to clean up.
If you only have a small microwave bowl,
you can always transfer to a larger bowl later to mix it.
I use a large Corning Ware to do this.

Place the butter into the bowl

Add the brown sugar (I use brownulated,
it never gets hard like most brown sugar)

and the chocolate

Place in the microwave

for one minute

after one minute, stir with a wooden spoon
(or plastic spoon, whatever you have)

If the chocolate has not yet softened
(you don’t want it completely melted, just soft)
Place it back in the microwave and microwave
it at ten second intervals until the chocolate is soft
(mine took about 1 minute 40 seconds because
I only had those damn baker’s squares
of chocolate in the house)

Mix well

Add the eggs

Mix well

add vanilla

and mix well again

Add the flour in small increments,

beating well after each addition

Beat until all the flour is incorporated

Pour into prepared pan

Smooth the batter out

I even tap it on the counter once or twice

Place in the oven for 30-40 minutes

Check to see if it is done by inserting
a small toothpick or bamboo skewer
If the is dry they are done

Let cool

Carefully remove from the pan (invert the pan)

place on a flat surface. I usually lay down
a large piece of aluminum foil

and put it on top of that because
the waxed paper is greasy.

Carefully tear away the waxed paper

Cut into heart shapes

Use different size cutters

Roll scraps into brownie balls

Dust with confectioner’s sugar, or
colored sugar crystals if desired.

Place on a serving plate

Eat and enjoy

Store is a plastic container with waxed paper between the layers

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