Last night I got together with some of my favorite girls! Both of my daughters, my niece Rora and besties Johanna and Tami. Tami has just moved into a beautiful new home in Washington Terrace after 20 some years of apartment dwelling. To celebrate we had a little party........I was instructed to "bring chocolate". I whipped up some devastatingly delicious brownies! They are slightly more involved than my normal "better than a box" brownies but OMG are they worth it!
The buttercream makes twice as much as you need for your brownies but I am sure you can find a good use for it.....and it does freeze beautifully (just bring it to room temp and give it a good whipping before using it)!
Go Big Brownies
3/4 cup flour
1/2 tsp salt
1 tsp baking powder
Mix together and set aside.
In a large glass bowl combine:
1/2 cup butter
3 (1oz each) squares unsweetened baking chocolate
Melt in microwave on medium heat, stirring occasionally until chocolate is melted and mixture is smooth.
Add:
1/2 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla
2 eggs
1 egg yolk
Mix until combined then add flour mixture all at once along with 1/2 cup semi sweet chocolate chips. Pour into greased and floured 8X8 (or 9X9 whatever you have) pan. Bake at 350 for 25-30 minutes. Do NOT open the oven during the baking!
Cool completely before frosting.
OMG Chocolate Buttercream
3/4 cup butter at room temperature
1/2 cup cocoa
3 cups powdered sugar
scant 1/2 cup whipping cream
1/2 cup Ovaltine powder
1 tsp vanilla
Beat cocoa and butter together 3 minutes until very creamy. In a 1 cup measuring cup combine cream, Ovaltine and vanilla. Add powdered sugar to butter mixture pouring in cream slowly. Increase mixer speed and beat until light and fluffy (about 3 minutes).
Spread 1/2 over cooled brownie. Do what you will with the rest, I won't tell! ;)
There is some debate over salted vs unsalted butter.......you didn't ask for my opinion but here it is anyway!
Salted butter!! The salt will keep the butter fresher, it won't absorb odors from the other foods it comes in contact with so it will taste like BUTTER......not garlic! You can reduce the amount of salt called for in the recipe to compensate for the little bit of salt in the butter.
Another debate? Sure, why not! Should I sift that flour and or powdered sugar? Eh, pour it into a bowl and give it a good stir with a wire whisk before measuring! If my powdered sugar is a little older it can be a little lumpy maybe then I may sift it.......maybe, maybe not!
Can I use Chocolate Quik instead of Ovaltine powder? I'm not really sure what Ovaltine is anyway!
ReplyDeleteElise, Ovaltine is a "malted" milk mix. You can use whatever chocolate milk mix you have on hand! You could even leave it out....it just adds another layer! :)
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