Saturday, May 30, 2015

Second-Stab (and Third-Thrust) Saturday: Chocolate is now involved

Today, we at A Book of Cookrye present another entry in our series on "finals suck and I want a cookie" cuisine!

It's hard to find a recipe that starts out looking like this and doesn't end up orgasmic.

1234 Brownies
½ c butter
1 c brown sugar*
2 eggs
1 c flour
½ c cocoa powder

Heat oven to 350°. Grease a layer pan.
Cream butter and sugar. Add eggs, 1 at a time, beating each in thoroughly. Add cocoa powder and beat until completely mixed, then add flour.
Pour into the pan and bake until done, 15-20 minutes. A knife in the center should come up with no liquid batter in it, but not quite completely clean.

*White sugar will result in a chewy shortbread, brown sugar will result in brownies. If you use white sugar, test for doneness as you would any other cake.

Yes indeed, we are slightly altering the 1234 cake and making brownies!
This is a picture of life getting better.

By "slightly altering," we mean we're replacing some of the flour with cocoa powder and also (because we didn't realize we were out of white sugar), using brown sugar. It ends up looking like this.
Who knew a saucepan could be so versatile?

That was quick, and (much to my surprise) it's everything we ever wanted a brownie to be. Behold, for it is gooey inside!

Also, just for the sake of completeness, we at A Book of Cookrye made this again with white sugar instead of brown. We needed chocolate because because this happened.
When you have to cut mats for and then mount an entire photography project in one night, chocolate is necessary.

This time it came out like a chocolate version of the original cake. You can tell it's not brownies because it's not so shiny on top.

Happy Saturday, everyone!

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