More KitchenAid stuffs~!
November 27th, 2007 by Missy
Seemingly (if Dan tells the truth) the cookies were a hit at work, so I decided to tackle some brownies tonight to send with him tomorrow. Here’s the recipe:
- 1 cup butter, softened
- 4 oz unsweetened chocolate
- 2 cups sugar
- 1 tsp vanilla
- 3 eggs
- 1 cup flour (all purpose or baking, I prefer baking)
- 1/2 tsp salt
- 1 cup chopped pecans
I suppose you could use walnuts or some other nut, but I decided to use up those extra pecans from the cookies yesterday ^_^ Also, I’d like to note that if you look closely in the butter section you can find “European Butter” which is 83% butterfat, as opposed to 80% on most butters. It doesn’t seem like a big difference, but you’ll find that it gives your baked goods a much creamier and crisper quality. I also prefer to use unsalted butter so that you have total control over the amount of salt going into your recipe.
In any case, melt 1/2 cup of the butter with the chocolate — either over a double boiler or just in the microwave.. about two minutes in the microwave will do it, but check it earlier to avoid burning the butter if you’ve got an uber microwave.
Mix the remaining 1/2 cup of butter with the sugar and vanilla (speed 2 for 30 seconds, then speed 6 for two minutes, or until it looks like all of the sugar is incorporated). Switch to speed 4 and add your eggs one at a time, waiting to introduce the next egg until the previous one is well blended. By this point your mixture should be nice and creamy. Turn off the blender, scrape the bowl and add the chocolate. Mix at 2 for around 30 seconds and then add the rest of the ingredients. Scrape the bowl down, set it to stir speed, and mix for another 30 seconds or so.
Pour it into a greased 13×9 and bake for 45 minutes at 350. Cool on a wire rack (still in the pan, of course), cut and enjoy!
We also made some pirogies tonight, but I’m not going to post that recipe since I wasn’t quite satisfied with it. The dough was too thick. It may be that it could be rolled thinner (or pressed once I get the flat pasta attachment <3<3) but by hand I don’t think I could have gotten it much thinner, which leads me to believe that the dough recipe was not quite right (especially since ancient Polish women have to be able to do it ^_^).
The filling was good — onions, mashed potatoes and Gorgonzola. I also made a creamy onion / Gorgonzola / butter sauce to pour over the top which was very good. I’m sure I’ll be attempting pirogies again soon and once the recipe is perfected I’ll post it on up here. Not that I think anyone is coming here looking for my recipes, but hey.. I have to have something to blog about!
- Posted in Cooking, Family, General, KitchenAid