Since the addition of Moxie to my life I tend to make every thing in double batches, then freeze half for later. When making deserts this gives me the chance to make multiple varieties of everything. Today i was making brownies for a family function, but wanted some on hand for friends later in the week. Since I’m in a bit of a camp kitchen situation at the moment, I ended up pouring this truly enormous batch of brownie batter into a large baking pan, a small casserole, and two sets of mini muffin tins. They are exceptinally chocolaty, though some mini dark chocolate chips stirred in couldn’t really hurt.
I’m attempting to keep the kidlet off of refined sugars and corn syrup for as long as possible. If you don’t have cane sugar, the regular old white stuff would do the trick.
Frickin' HUGE batch of brownies
6 oz semi sweet chocolate
4 oz bakers choclate
4 sticks butter
3 cups cane sugar
1 cup dark brown sugar
8 large eggs, beaten
2 tsp vanilla
2 cups unbleached flour
1/2 cup dark cocoa powder
2 tbs cinamon
2 tsp kosher salt
3 cups chopped walnuts
Grease 2 9X13 inch baking pans. (Or one 9X13 inch pan, 2 12- cup mini muffin tins, 1 8X8 inch pan) Preheat oven to 350. Melt chocolate and butter over low heat. Pour in to large mixing bowl, being careful to scrape in all of the chocolate. Stir in sugars to incorporate. In a sperate bowl, lightly whip eggs. Mix eggs in to chocolate mixture a little at a time, mixing between additions. Combine dry ingredients, then add slowly to the wet ingredients until just combined. Stir in walnuts. Pour batter into prepared pans and bake for about 25-30 minutes, until a toothpick comes out clean. Do not over bake. If using mini muffin tins, remove from the oven after about 10 minutes.
Not The Knowing One 
March 20, 2011 at 11:34 pm |
OMG!!! What am I missing?