Today's recipe is written differently than the ones I normally share with you.
A friend of mine who doesn't cook at all asked for a go-to recipe for something she could bring to parties and potlucks.
She wanted something simple, that wouldn't overwhelm a beginning cook. She also asked that I break down the directions into very clear, specific steps.
To that end, I rewrote the directions for one bowl brownies. This recipe has been around for years. I have no idea of its origin, but do know that it's easy and delicious.
It produces a moist, fudgy brownie with rich, chocolately flavor.
These brownies are a treat I've made frequently with Remy. As I was having a few friends over for a combined birthday/Halloween gathering yesterday, we were in need of brownies. Remy began to measure out the ingredients.
"This has so much more sugar than flour in it," Remy noted.
I know I'm biased because I'm her grandmother, but I was impressed. Remy has now reached the stage as a cook that she noticed that the proportions of this baked item are different than the other cakes and cookies she normally makes.
More sugar and less flour in this recipe yields a fudgy rather than cakey consistency.
Pretty awesome for a seven year-old to note the difference. She is growing so much in her kitchen knowledge and confidence.
Sometimes I question why I am doing this blog. I have no idea of how to maximize (or even begin) SEO or any other of the business things I should be doing to grow.
I went as far as to join a couple of food blogger groups on Facebook, but just reading these people's posts and terminology makes my head want to explode.
Is it wrong to rather blow up balloons and play with the grandkids rather than tackle the business of becoming a business?
For now, I think the answer is no. As horrible as this pandemic has been, it's given me time with Remy and Rory that I could never have anticipated.
I don't doubt that the time will come again when I have down time in airports or hotel rooms. Growing my blog as a business is something I can address then.
For now, I think I will continue to cook and play with the girls, adding to this blog when I think something is important enough to share or be recorded.
Such as this brownie recipe.
Not only is it inexpensive to make, requiring only a few ingredients, but the dry portion can be made ahead of time.
Place in a pretty jar or container with a set of directions, and it also makes a nice hostess or holiday gift.
After revising the recipe, I passed it along to my friend. She has since made it successfully many times.
I didn't think about sharing it here until I received a message from another friend, Randy, after my last post on Florida avocados and guacamole.
Randy's son, Randy Jr., grew up with my youngest son, Sam. With the kids grown, Randy has had the fortune of retiring to Sebring, Florida.
I bring up the fact that Randy is retired only because of the note he sent me:
"Hi Tracey hope this note finds you well. Thanks to you and your granddaughter I made my first guacamole today. I did have to cheat and use some Rotel and lemon but did chop up some onion. I'm going to go to the store later and get the proper ingredients. Thank you so much and love your YouTube videos!"
Randy went on to say that the avocados he used were from a tree he planted himself.
How cool is that? To grow your own food and then make something with it?
Turns out the old cliche about timing being everything isn't far off the mark.
Retirement has given Randy the time to try new things, while the pandemic has given me the time to write about and share my recipes.
On that note, I offer you my one bowl easy brownie recipe.
And as a bonus, check out my friend, Ellen Kanner's site:
Not only does Ellen have some hearty and healthy Fall recipes that you will love, (such as a savory Hominy, Bean and Three Chili Stew) but shr just posted a fabulous vegan brownie recipe as well.
Even if you're not a vegan, it's a good idea to incorporate more plant based recipes in your diet. Better for the planet, easier on your pocketbook and healthier for your body.
Thanks, Randy, for inspiring me to post more beginner recipes. I love to hear from readers and welcome any and all suggestions.
One Bowl Brownies
Ingredients:
1. Sugar -1 cup
2. All purpose flour - 1/2 cup
3. Cocoa powder - Hersheys is fine. 1/3 cup
4. Baking powder - 1/4 teaspoon
5. Eggs - 2
6. Canola or vegetable oil - 1/2 cup
7. Vanilla - 1 teaspoon. Do not buy vanilla substitute. Make sure the bottle doesn't say imitation vanilla. Vanilla is expensive but it lasts a very long time.
8. Pam or other cooking spray. - You could use butter to grease the pan, but Pam makes life easier and you can use it to save calories on many things. It lasts a very long time.
Get out your measuring cups, measuring spoons, one big bowl, a cup or little bowl and your 8×8 pan. Also get out the wire rack.
Start by preheating the oven to 350.
Spray Pam on an 8x8 pan.
When a recipe says whisk, it just means stir together well. You could use a fork if you don't have a whisk.
Take 1 cup of sugar, 1/2 cup of flour, 1/3 cup of cocoa powder, 1/4 teaspoon baking powder and 1/4 teaspoon salt. Whisk together in the big bowl.
Crack an egg into the small bowl or cup. You do this in case you get shells. It is way easier than digging shells out of the big bowl.
Pour the egg into the big bowl.
Crack the next egg in the little cup, then pour into the big bowl.
Add 1/2 cup of oil and 1 teaspoon vanilla to the big bowl.
Mix it all together.
Pour it into the pan.
Use the spatula to scrape the rest of the dough from the bowl into the pan. I probably didn't have one until I was 40. All those years of wasted batter!
Put the pan into the heated oven.
Cook for 20-25 minutes. If you like a firm brownie cook a little longer. This might take some trial and error.
Remove from the oven and let sit for 5 minutes.
Put the wire rack on top of the pan and holding the bottom of the pan and the rack, flip it over.
Let cool for about 20 minutes.
Cut into squares using a sharp knife. Run the knife under hot water and remove the stuck brownie before you continue to cut.
After trying the recipe as is, you can try adding things to it. Stir in chocolate chips or whatever.
For the Halloween brownies, we lined the bottom of the pan with Oreos before pouring the batter in. It adds a crunchy texture.
*You may need to bake longer with add-ins. Check for doneness by inserting a toothpick in the center of the brownies. If it comes out clean, the brownies are done.
You can make it pretty by sprinkling sprinkles on top before you bake.
Speaking of sprinkles, Chef Remy doesn't hold back on her brownie how-to video. Watch it here:
Oh, wow, Lisa. I didn't know that about you! Let me know how it turns out if you try it. It really is an easy recipe. Love you, too!
Wow Tracey! You read my mind. Whenever the weather gets a little chilly I think about Brownies which are MY FAVORITE dessert in the world! I was thinking about making some, but I am a terrible baker. I will try this recipe even though it will ruin my forever diet! Love you.