The Makings of a Perfect Brownie: 1) A perfect brownie should be crunchy on top that the surface cracks the minute you sink your teeth into it. 2) The texture should be chewy and moist and fudge-like that the act of chewing every morsel of it is equally pleasurable as that of having a foodgasm. 3) A perfect brownie should never contain any leavening agents such as bicarbonate of soda or baking powder (unless you want a cake-like brownie, then I believe one should just eat cake instead). Any brownie recipe that includes these sacrilegious additions is well, a sacrilege! 4) The proper mixing of all the brownie ingredients is also a factor. If you just mix all the ingredients together and dump everything into a baking pan, the brownie top won’t be as crunchy, unlike when you separate the egg whites from the yolks, beating the whites with sugar just until thick and frothy, much like a runny meringue before mixing with the rest of the ingredients is the secret to a crunchy top… I promise! 5) And lastly, of course a perfect brownie should taste like it is blessed by a Mayan god cacao connoisseur. It should be ooh-ing and screaming chocolate. So use the best quality chocolate bar or cocoa powder. Crunchy Top Fudge Brownies Ingredients: 1 cup unsalted butter 1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized) 1 1/2 cups brown sugar 2 cups granulated sugar 4 eggs (medium), separated 1 teaspoon salt 2 cups all purpose flour, sifted 2 teaspoons vanilla extract 2 cups dark chocolate chips *2 cups whole walnuts (optional) Procedure:  Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment. - Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth. - Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside. - Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage. - Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional). - Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter). - Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks. - Store in an air tight container. Laid flat and layers separated by parchment paper. Makes 2 dozens Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com [Recipes]  [Pinterest]  [Twitter]
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The Makings of a Perfect Brownie:

1) A perfect brownie should be crunchy on top that the surface cracks the minute you sink your teeth into it.

2) The texture should be chewy and moist and fudge-like that the act of chewing every morsel of it is equally pleasurable as that of having a foodgasm.

3) A perfect brownie should never contain any leavening agents such as bicarbonate of soda or baking powder (unless you want a cake-like brownie, then I believe one should just eat cake instead). Any brownie recipe that includes these sacrilegious additions is well, a sacrilege!

4) The proper mixing of all the brownie ingredients is also a factor. If you just mix all the ingredients together and dump everything into a baking pan, the brownie top won’t be as crunchy, unlike when you separate the egg whites from the yolks, beating the whites with sugar just until thick and frothy, much like a runny meringue before mixing with the rest of the ingredients is the secret to a crunchy top… I promise!

5) And lastly, of course a perfect brownie should taste like it is blessed by a Mayan god cacao connoisseur. It should be ooh-ing and screaming chocolate. So use the best quality chocolate bar or cocoa powder.

Crunchy Top Fudge Brownies

Ingredients:

1 cup unsalted butter

1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)

1 1/2 cups brown sugar

2 cups granulated sugar

4 eggs (medium), separated

1 teaspoon salt

2 cups all purpose flour, sifted

2 teaspoons vanilla extract

2 cups dark chocolate chips

*2 cups whole walnuts (optional)

Procedure: 

Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.

- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.

- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.

- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.

- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).

- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).

- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.

- Store in an air tight container. Laid flat and layers separated by parchment paper.

Makes 2 dozens

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com

[Recipes]  [Pinterest]  [Twitter]

Source: goddessofscrumptiousness

Most people fill their Christmas Stockings with trinkets and candy and other stuff… I, on the other hand do not have stockings but jars! Jars I overfill with FUDGEY AND CHEWY BROWNIES! ;-) - jeannie :)
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Most people fill their Christmas Stockings with trinkets and candy and other stuff…

I, on the other hand do not have stockings but jars! Jars I overfill with FUDGEY AND CHEWY BROWNIES! ;-)

- jeannie :)

Source: goddessofscrumptiousness

2 A.M CALL FOR BROWNIES: CAPPUCCINO BROWNIES  This is the brownie recipe I made for my brother’s early morning request. It was worth the effort making this, even while groggy, because he already gave me my early birthday present a week ago! :D Ingredients: 1 cup unsalted butter 1 cup cocoa powder (good quality cocoa powder like Cadbury or Heintz German cocoa powder) 2 packets of Instant Cappuccino mix 2 cups granulated sugar 1 1/2 cups dark brown sugar 1 teaspoon salt 4 large eggs separated 2 teaspoons vanilla 2 cups all-purpose flour Procedure: Preheat oven at 350’F and line and prepare a 13”x9”x2” rectangle baking pan. 1. In a medium size sauce pan over low heat, melt butter. Once the butter has melted remove from heat and add the cocoa powder and instant cappuccino mix. 2. Add the brown sugar, salt, vanilla and egg yolks in the butter-cocoa mixture. 3. Using a hand mixer or wire whisk, beat the egg whites just until frothy and gradually add the granulated sugar. Beat until white and frothy without making it stiff. * by making a soft meringue, brownies will have a crunchy top and chewy texture once baked. 4. Combine the cocoa-egg yolk mixture and the beaten soft meringue (egg whites + sugar) and fold-in the all-purpose flour. 5. Pour the brownie batter onto the prepared pan and bake for 45-50 minutes or until toothpick inserted in center comes out with moistened crumbs (not wet batter). Cool in the pan for 15 minutes then cut into bars while still warm. Makes 24 brownie bars
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2 A.M CALL FOR BROWNIES: CAPPUCCINO BROWNIES 

This is the brownie recipe I made for my brother’s early morning request. It was worth the effort making this, even while groggy, because he already gave me my early birthday present a week ago! :D

Ingredients:

1 cup unsalted butter

1 cup cocoa powder (good quality cocoa powder like Cadbury or Heintz German cocoa powder)

2 packets of Instant Cappuccino mix

2 cups granulated sugar

1 1/2 cups dark brown sugar

1 teaspoon salt

4 large eggs separated

2 teaspoons vanilla

2 cups all-purpose flour

Procedure:

Preheat oven at 350’F and line and prepare a 13”x9”x2” rectangle baking pan.

1. In a medium size sauce pan over low heat, melt butter. Once the butter has melted remove from heat and add the cocoa powder and instant cappuccino mix.

2. Add the brown sugar, salt, vanilla and egg yolks in the butter-cocoa mixture.

3. Using a hand mixer or wire whisk, beat the egg whites just until frothy and gradually add the granulated sugar. Beat until white and frothy without making it stiff.

* by making a soft meringue, brownies will have a crunchy top and chewy texture once baked.

4. Combine the cocoa-egg yolk mixture and the beaten soft meringue (egg whites + sugar) and fold-in the all-purpose flour.

5. Pour the brownie batter onto the prepared pan and bake for 45-50 minutes or until toothpick inserted in center comes out with moistened crumbs (not wet batter). Cool in the pan for 15 minutes then cut into bars while still warm.

Makes 24 brownie bars

Source: goddessofscrumptiousness

Ultimate Brownies I believe that anything that is good, great even, should be shared. I came across this absolutely wonderful and the easiest one pan brownie recipe a couple of years ago. It is now my all-time and ultimate brownie recipe that I treasure. It doesn’t have any leavening (baking soda or baking powder) which a few brownie recipes have (makes the brownie cake-like and not really that fudgey and chewy). This recipe can be doubled or even quadrupled. All you need to do is melt the butter and chocolate first in a sauce pan. Then into the same pan, with the chocolate-butter mixture, add the sugar followed by the egg(s), vanilla, flour, salt and walnuts (optional). Dump the brownie batter onto a parchment lined baking pan, and bake at 350’F, for 20 mins if you made a single recipe, 25-30 mins if doubled, and 40-45 mins if quadrupled.  This kind of brownie has a crunchy top and fudgey and chewy all around. Source: Simple Pleasures (Soothing Suggestions and Small Comforts for Living Well Year Round) by David Greer, Susannah Seton and Robert Taylor Tip: To check if your brownie is perfect. Insert a toothpick, when the toothpick comes out with a few moist crumbs (not wet), your brownie is perfectly baked. :)
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Ultimate Brownies

I believe that anything that is good, great even, should be shared.

I came across this absolutely wonderful and the easiest one pan brownie recipe a couple of years ago. It is now my all-time and ultimate brownie recipe that I treasure. It doesn’t have any leavening (baking soda or baking powder) which a few brownie recipes have (makes the brownie cake-like and not really that fudgey and chewy).

This recipe can be doubled or even quadrupled.

All you need to do is melt the butter and chocolate first in a sauce pan. Then into the same pan, with the chocolate-butter mixture, add the sugar followed by the egg(s), vanilla, flour, salt and walnuts (optional). Dump the brownie batter onto a parchment lined baking pan, and bake at 350’F, for 20 mins if you made a single recipe, 25-30 mins if doubled, and 40-45 mins if quadrupled. 

This kind of brownie has a crunchy top and fudgey and chewy all around.

Source: Simple Pleasures (Soothing Suggestions and Small Comforts for Living Well Year Round) by David Greer, Susannah Seton and Robert Taylor

Tip: To check if your brownie is perfect. Insert a toothpick, when the toothpick comes out with a few moist crumbs (not wet), your brownie is perfectly baked. :)

Source: goddessofscrumptiousness

BUTTERSCOTCH BROWNIES BOMBARDED WITH WALNUTS
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BUTTERSCOTCH BROWNIES BOMBARDED WITH WALNUTS

Source: goddessofscrumptiousness

BROWNIES Crunchy on top… chewy and devilishly very chocolate! Who says that only cookies are allowed to invade jars,Brownies can definitely have a free pass too! ;)
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BROWNIES

Crunchy on top… chewy and devilishly very chocolate! Who says that only cookies are allowed to invade jars,Brownies can definitely have a free pass too! ;)

Source: goddessofscrumptiousness

THREE OVERFLOWING JARS OF BROWNIE BLISS
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THREE OVERFLOWING JARS OF BROWNIE BLISS

Source: goddessofscrumptiousness

Who says only cookies are allowed into jars… brownies have the right to invade too!
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Who says only cookies are allowed into jars… brownies have the right to invade too!

Source: goddessofscrumptiousness