Monday, April 2, 2012

Serious Trouble

On Saturday I got a little distracted by the adorable baby farm animals we visited in Fort Collins at The Farm (in Lee Martinez Park) so I completely forgot to announce the giveaway winner. Shame!  


But how cute is that baby goat? He was so sweet and fuzzy.

Okay, drumroll please...
(somebody else is going to have to do one because I completely lack rhythm)

The giveaway winner is lucky commenter #2 - Sunnie! Congrats! Send me an email at frontierkitchen@gmail.com and I'll hook you up. :)

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I've mentioned a couple times on here that I'm an avid Pinterest user. Especially because it gives me something to do during the many times a day my three-month-old needs to be fed. She's been working really hard on getting some fat rolls on her chubby baby arms.
A week or so ago I pinned a recipe for fudgy brownies that looked amazing. Now, sometimes when you go to make something you've found via Pinterest you end up being entirely disappointed because you realize that quite a bit of photo editing and overly exaggerated claims have completely mislead you to believe something is amazing when, in fact, it just isn't.

Thankfully, these brownies were not subject to that crime.


They were so yummy! And because I'm a fan of butterscotch, I substituted some into the recipe. But you could use only chocolate chips or do half peanut butter chips or half white chocolate chips. Let your tastebuds be your guide. Also, like most recipes on my blog, your brownies will likely end up thicker if you don't live in a high altitude location.

Good Ol' Homemade Brownies
adapted from Buns in my Oven

1 cup butter


2 1/4 cups sugar

4 large eggs

2/3 cup dark cocoa powder

2/3 cup regular cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder, optional
1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

2 cups semi-sweet chocolate chips (or substitute one of the cups of chips with butterscotch, peanut butter or white chocolate chips)


Pre-heat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray or grease it with a bit of butter.

In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 2 minutes, stirring constantly. Do not allow sugar mixture to boil.

Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, salt, baking powder, espresso powder, and vanilla extract. Mix eggs in until well combined. Stir in the flour and chocolate chips until just combined; batter should be slightly lumpy so it doesn't activate too much of the gluten in the flour.
Pour into prepared pan and bake for about 30 minutes, until a toothpick comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack. Or just dig in. I did.

1 comment:

  1. I just went to look up this recipe because I've enjoyed it before and I realized what a travesty it was that there aren't any comments. These are some really awesome brownies. I add a couple tablespoons of water because my husband loves the crinkly layer on top, but otherwise I bake as described and they are super terrific awesome. Thanks, Sarah!

    ReplyDelete

I love feedback from y'all and try my best to respond to as many questions as possible.