This week I decided to go with my favorite dessert to make: brownies. I had to run to the store because we never have eggs in this household. Even though my recipe only calls for 2 I grabbed a whole container because I knew my family would have the rest of the carton gone soon enough (and its not like I could only buy 2 eggs anyway). There isn’t anything fancy about the brownies I baked. It is just a normal chocolate brownie recipe I got from my mom. The hardest part about making brownies, for me, is not eating the batter. And maybe it’s because I knew this was for an assignment, but I actually didn’t eat ANY of the batter! (Yes, I am extremely proud of myself for this)
While I was adding the ingredients to the bowl and stirring them together, I had to fight off my family members as they came through the kitchen. Even though I told myself I wasn’t going to eat any of the batter, I forgot to tell my family. Each time someone came into the kitchen I’d have to turn my back to them so they wouldn’t try to weasel a finger into the mixture. Once I put the mixture in the pan and then in the oven it became a waiting game.
After I let my brownies cool, which was just as tempting as the batter for me and my family, I cut them and handed them out to see what they thought. Because I am use to making brownies I got good results from the “judges” and my brownies were gone quickly. My family is not upset by any means, that I chose baking for my class. When I get into the harder baking, my family may rethink diving right into it.
I know this isn’t the hardest recipe to make, but there are always ways to make brownies a little more interest. You can make fudge brownies, caramel ones, peanut butter, the list goes on. So next time I want to take another crack at brownies, I will probably make ones that are more difficult, especially since brownies are my favorite to bake and eat.
- 3 ounces of unsweetened chocolate
- 8 tablespoons salted butter (can use unsalted, but its mostly for greasing the pan)
- 1 cup sugar
- 2 eggs
- 1/2 cup of flour
- pinch of salt (if you use unsalted butter)
- 1/2 teaspoon vanilla extract