Thursday, September 11, 2008

THE Brownies

That's it, the search is over.  I have found THE BEST BROWNIES EVER.  That's right, EVER.  I have been searching for years for the perfect fudgy, thick, chocolaty brownies and these are it.  They are phenomenal.  After finishing the last one today at lunch my husband said after dinner "You know, if feels kind of empty without the brownies here".  That's how good they are.  

The recipe calls for Dutch cocoa, which I was out of and the grocery store nearby doesn't have, so I used Hershey's and it was still fine.  I'm making a run to Whole Foods this week to pick up the Dutch cocoa as well as some Schaffen Berger chocolate.  I figure it can only make them better!


Deep Chocolate Brownies

2 sticks of unsalted butter
8 oz bittersweet chocolate
2 cups sugar
1 teaspoon vanilla
5 eggs
2/3 cup flour
1/3 cup unsweetened Dutch-processed cocoa 
1/2 teaspoon salt

  • Preheat oven to 350.  Line a 13x9 inch pan with parchment.
  • Melt butter and chocolate in a double boiler until smooth.  Remove from heat and cool to lukewarm.  Whisk in sugar and vanilla.
  • Whisk in eggs one at a time until glossy and smooth.
  • In a separate bowl whisk together flour, cocoa, and salt.  Whisk into chocolate mixture.
  • Spread in pan and bake until center comes out with crumbs, 25-35 minutes.  I like my brownies on the undercooked side so I stopped right at 25.  

My son and sous chef also enjoyed them!

I found this recipe in Gourmet.

Wednesday, September 3, 2008

Magnolia Bakery Chocolate Cupcakes with Chocolate Buttercream

I haven't made an everyday chocolate cupcake in a long time so I figured I was due.  This is a pretty typical chocolate chocolate cupcake.  The frosting was bit fluffy for my taste as I tend to prefer a dense frosting, but it was tasty.  The cake itself was nice and moist.  Overall a good chocolate cupcake.


2 cups flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla

1 1/2 cups butter, room temperature
2 tablespoons milk
9 ounces unsweetened chocolate, melted and cooled to room temperature
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted

For cupcake:
  • Heat oven to 350.  Line a 12 cup cupcake tin.
  • Sift together flour and baking soda in small bowl.
  • With mixer, cream butter and sugars together.  Beat until fluffy, about 3 minutes.
  • Add eggs one at a time until incorporated.  Add chocolate and beat until well combined. 
  • Alternately add buttermilk/vanilla and dry ingredients.  Do not over mix.
  • Scoop into liners about 2/3 full.  Bake 20-24 minutes.  
For frosting:
  • Beat butter until creamy.  Add milk and beat to combine.  Add chocolate and vanilla and mix until smooth.  
  • Slowly add sugar.  Once all is added beat on medium high until fluffy, about 2 minutes.  
I found both these recipes in More From Magnolia.

Caramel Apple Mini Cupcakes

How stinkin' cute are these?!?  I had a Back to School picnic to go to and brought these.  I've made the full size version in the past but figured I could get people to eat 2 or 3 minis (and I was right!).  

I apologize for the severe lack of process pictures lately.  I've been getting caught up in the baking and realize at the end that I haven't taken any.  Anyway, there's nothing tricky or odd about these so there's really no need for extra pictures.


3-4 Granny Smith apples
2 cups flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup canola oil
1/4 cup apple cider 
1 teaspoon vanilla

4 tablespoons butter
1/2 cup dark brown sugar
4 tablespoons milk
3 tablespoons cider
3 1/2-4 1/2 cups powdered sugar, sifted

1/2 cup evaporated milk
4 ounces individually wrapped caramels, unwrapped

For cupcakes:
  • Heat oven to 350.  Line 24 mini cupcake or 12 regular cupcake tins.
  • Rinse and core apples.  Bake 30-40 minutes or until soft.  Peel and puree.
  • Sift together flour, sugar, spices, baking soda, and salt. 
  • Slightly beat eggs.  Add oil, cider, vanilla, and one cup of pureed apple.  Stir to combine.
  • Combine wet and dry ingredients.  Mix only until combined; do not over mix.  
  • Fill liners 2/3 full.  Bake mini cupcakes 12-14 minutes, regular cupcakes 18-20 minutes.
For frosting:
  • Melt butter in small saucepan.  Add sugar and milk and cook on low until sugar dissolves.  Stir in cider.
  • In a stand mixer on low mix butter mixture and sugar until combined.  Turn to medium-high and beat until full.  Frosting may be a little loose, even with the sugar, so chill for a few minutes if necessary.  
For drizzle:
  • Combine milk and caramels in saucepan.  Cook on low until smooth.  Remove from heat and let sit 5 minutes.  Drizzle over iced cupcakes.  

This recipe was adapted from Caramel Appletini Cupcakes.