Fudgy, Gooey Brownies

Today, I’ve got a guest post from Women’s Health Magazine.  It talks about when you should save and when you should splurge, something I know I have problems deciding on at times!


Splurge vs. Save
The editors of Women’s Health dish on when it’s best to put your money where your mouth is for important kitchen staples.
Splurge
Storage containers – Forget plastic tubs that can leak, stain and release harmful chemicals into food. Sturdy glass dishes with airtight lids will keep leftovers from spoiling.
Quality spices – Saffron, vanilla bean and fennel pollen are pricey for a reason—all can elevate any dish
Chef’s knife – The versatile, slightly curved blade allows you to slice and dice quickly
Save
Corkscrew – A basic style like the “waiter’s friend” will totally do the job
Nonstick pan – It’s the workhorse of any kitchen, and even expensive ones wear out, so you shouldn’t pay top dollar
Mandoline – A durable plastic one can slice potatoes for gratin or cabbage for slaw just as well as a pricey stainless-steel version
For more tips on how to save in the kitchen, check out WomensHealthMag.com or pick up a copy of the May issue of Women’s Health magazine, on newsstands now!

——————————————————————-

That being said, these brownies are definitely something you should splurge on. 😉  (So they may not have anything to do with money…. but whateva.)  These are the best brownies I have ever made.  In my entire life.  Plus they’re adapted from one of my favorite blogger’s (Karly) recipe.




Fudgy, Gooey Brownies
Karly- Buns in My Oven

  • 1 cup (2 sticks) butter
  • 2 ¼ cups sugar
  • 4 large eggs
  • ½ cup cocoa powder
  • ¼ cup Hershey’s syrup
  • ¼ cup melted chocolate
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant coffee, optional
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ cups semi-sweet chocolate chips
  • ½ cup white chocolate chips
1.Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3.  Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, Hershey’s syrup, melted chocolate (¼ cup), eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.


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