Monday, October 10, 2011

Anti-Brownies

Our Church had a brownie social and I was concerned about it being boring so I didn't make typical brownies.  I made cake brownies (pretty much just super chocolatey cake) and  peanut butter blondies (for the crazy folks).  I would totally eat a pan of either of these any day.
Brownies!

CAKE BROWNIES mostly from Better Homes & Gardens
3/4 cup butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk
1 cup chocolate chips

Preheat oven to 350F degrees.
Grease a 9x13 inch baking pan and set aside.
Melt the butter in a saucepan over medium heat.
Remove saucepan from heat and stir in sugar and cocoa powder until well combined.
Add eggs and vanilla and beat lightly with a wooden spoon until just combined.
In a separate small bowl, combine flour, baking powder, and baking soda.
Add flour mixture to the chocolate mixture, stir in milk until well blended.
Stir in chocolate chips.
Pour batter into prepared pan and spread evenly.
Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean.


PEANUT BUTTER BLONDIES mostly from King Arthur Flour
8 tablespoons (1 stick) butter
2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3 eggs
1 cup peanut butter chips

Preheat oven to 350F.

Melt the butter in a medium saucepan. Remove from heat. Stir in brown sugar, salt, baking powder, and vanilla. Stir in the flour, then the eggs, one at a time. Stir in 1/2 cup of the chips. Pour the batter into a lightly greased 9 x 13 inch pan. Sprinkle the remaining chips over the top of the batter.

Bake for 30 to 35 minutes, until the top is shiny but the middle is still gooey.

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