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Brownies - 3/7/09

 A chocolate brownie is like a dense rich chocolate cake but baked in a square pan and then cut into little square but you can make them in a variety of forms, I usually like to bake mine into small muffins tin. Brownies are either fudgy or cakey, depending on their density, and they may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a Blondie, which I baked last week.


Tonight we are invited to Duy and Thuy to celebrate Justin's 16th birthday so I decided to bring a tray of brownies.  The kids seems to love them and there are never any leftover by the time the party is over.


The key to chewy and moist brownies is to under bake them a bit so the inside of the brownies is not dry out.

Here I am serving the brownies with a few fresh raspberries for color and I think the plate really looks appealing.


I made two batches of brownies one in a square pan and the others in muffins mold.  Taste wise they are the same but the presentation is a little different.

Close look at the brownies.  Notice how moist and dense the brownie is.


Preparation work..

I tried to make brownies from scratch but found out that by using Ghirardelli's pre-mixed brownies the result was excellent so I been using this ever since.

The instruction on the box was to add 1 egg, 1/3 cup of water and 1/3 cup of oil vegetable.

Mixing all the ingredients together.

The batter is now well mixed.

Spooning the batter into a muffin mold lined with paper cup.

15 minutes in the oven and they are ready.

Here I am baking the brownies in a square pan (the traditional way).  Because the surface of the cake is greater than in muffing mold, the tray stay in the oven for 30 minutes.

On a cooler rack and added a few chocolate sprinkles for color.

Filed as: Cake/Cookie, Chocolate

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