There is no love sincerer than the love of food. -George Bernard Shaw.
The working life---the dawn of a new era
Or so it seems to two college graduates. And so it is with trepidation and excitement that we venture into this world, armed with a handful of recipes and an old spatula. Two women from both ends of the world, bonded by years of friendship and a newly discovered passion for cooking and baking. Care to join us?
Thursday, July 1, 2010
Brownies were the first thing I learned how to bake. They're quick, simple and can satisfy my chocolate craving anytime. As I've gotten older and as the trend for chocolate has been towards the healthier dark chocolate, my taste in brownies have changed as well. I prefer a bittersweet chocolate so I found this recipe and decided to try it. It did not disappoint! My one regret was forgetting to grease my pan so I had to scrape brownie chunks off the bottom of my pan. The brownies were moist, fudgy and very rich. I cut them into 1x3 inch rectangles because any larger and I would have gotten a sore throat. Make sure you cool the chocolate before adding in the eggs so you don't cook the eggs while you're incorporating them. I baked only half-batch of the recipe but in the same-sized pan as in the recipe so I had 1/2 inch-thick brownies. I left them in the oven for 35 minutes and it was enough to get the crunchy top without over-baking the brownies.