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Sunday, July 21, 2013

chewy brownies



Is there much better than a chocolatey, chewy brownie, a cup of milk or a mug of masala chai, and the sound of rain on the roof? Uh, yeah, a few things do actually come to mind...but it is pretty hard to beat brownies still warm from the oven. Better yet, no-box, homemade from "scratch" brownies!

Interested yet?



This recipe comes from my Mum. Fabulous cook. She forgets what a natural in the kitchen she really is. She's the kind of cook that can look around, be totally uninspired by the ingredients she has available, and yet manage to produce not only delicious food but quite often culinary art that inspires other people to get their hands involved. Mum probably doesn't realize what an inspiration she has been to me and my three brothers, all of whom are quite good cooks themselves, by the way. In particular, a lot of my desire to avoid pre-boxed, canned, processed, faked or nutritionally deficient foods has come from her influence. Why would I make gravy with canned thickened soups containing MSG and soy when I grew up eating gravy made from roast drippings and whole wheat flour?!

Anyway...so, anyway..!

Don't alter this recipe. I mean it. Use the real ingredients listed, no fake substitutions, and in the actual quantities listed. If you're on a diet, exert self control and either have small slices or don't make it in the first place. But don't reduce the sugar or replace the butter with something that kills turkeys. The finished brownies just won't be worth it if you cheat like that.

Preheat oven to 350 F.

Mix in order, beating hard after each one is added:
1 cup soft butter 
2 cups brown sugar
2 eggs 
1 cup cocoa powder (+ optional 2 tsp vanilla OR orange OR mint essence)
(optional 1 cup nuts) 

Fold in:
1 cup wheat flour + pinch Celtic sea salt

Spread mixture into a 9 inch cake pan, greased.
Bake at 350 for 25-30 minutes.

Don't bake until a toothpick comes out cleanly. This isn't a cake!
Bake until the inner 1/3rd of the pan center is still sticky on a toothpick or knife, the outer 1/3rd is a little cracked and more formed, and the in between part has a springy feel to the fingertip. The below pic is of still-very-warm, just cut brownie. You can see it is still gooing a bit and would require a fork. Once cooled, each piece should be chewy and soft but pickup-able.



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