ingredients for brownies

#MarthaBakes Brownies

Did you know #MarthaBakes is a well-known and highly used hashtag on Instagram? I didn’t when I started this project, but now I follow it regularly to see what other home cooks are up to as they also delve into baking and cooking adventures with Martha Stewart. And there is always the potential that the folks at Martha Stewart might choose your photo to be featured on their own Instagram feed if you are using their hashtag. But typically only if your food photos are really amazing….I’m working on it.

Needing a pot-luck offering, I turned to Martha Stewart’s Baking Handbook for a brownie recipe, and found her “Fudgy Chocolate Brownies” which, as she states in the intro, are meant to be dense and fudge-like and less like a chocolate cake. Well, she nailed it. No surprise though.

After melting the requisite amount of dark chocolate¬†and adding the sugar and seemingly a lotta eggs (4), my arm was pretty much going to fall off from trying to “whisk” this super dense, thick batter.

 

And I hadn’t even added the flour yet.

In terms of the flour, to make the brownies even richer, I subbed out 2 tablespoons of flour for 2 tablespoons of cocoa powder. I did a small amount of research ahead of time to see if I could make the straight substitution or if I would have to add/subtract other ingredients. What I generally found (since there are so many differing opinions out there on the internet) was that if you stick with a minimal amount (under 2 tablespoons), a straight substitution will be fine. It’s once you get into large quantities that you may need to add more moisture (as the cocoa powder absorbs more moisture than flour) or different leavening agents.

Since this recipe had 0 leavening agents (no baking soda, powder, cream of tartar, etc), I decided not to worry about that. The ingredient list was lovely and simple and what one wants in a homemade baked good: butter, sugar, eggs, chocolate, flour, vanilla and salt. Done.

Never having baked this recipe as written, I can’t say whether the addition of the cocoa powder helped or harmed it, but overall the outcome was moist, deeply dark chocolatey brownies. And the crispy corners were definitely the best part, so when I make brownies again, I might have to get one of these contraptions to bake it in: all brownies are corner pieces!!

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