Stop MESSING With My Brownies (Experimental) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup Margarine
½ cup Nut Butter (your choice: see below)
1½ cups of sugar
1 tsp Vanilla
½ tsp Salt
½ cup Cocoa Powder
½ cup Tapioca (or Potato) Starch
(¼ cup Ground Walnuts: optional--adds a little walnut flavor if you don't add chopped walnuts)
(¼ tsp of instant coffee: optional--some people feel this enhances the chocolate flavor)
4 eggs
½-1 cup Chocolate Chips (it's Pesach, the more the merrier)
½ Chopped Walnuts (or whatever else floats your boat)
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OPTIONAL FROSTING
½ cut of chocolate chips
3 tbs of margarine
1 tbs of powdered sugar
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Directions: |
Directions:Preheat oven to 350º
Mix together the margarine and the nut butter
Add the sugar and mix in thoroughly
Add the vanilla and the salt (+ optional instant coffee if desired) and mix together
Add the cocoa powder and tapioca (or potato) starch and mix in
Add the four eggs to form a batter
Add in the chocolate chips, walnuts, or any other add ins
Cooking spray to spray the pan
Works best in a 8 inch square pan; you can use a 9x13 square pan but you would need to shorten the baking time..
Spray baking pan with cooking spray.
~30 minutes for a square pan
somewhere between 20-25 minutes for a 9x13 pan --the brownies are ready when they start to pull away just a bit from the edge of the pan. They should be semi-solid in the middle but not too pudding like. They won't spring back like a cake, but they shouldn't be liquidy. It's a judgement call, but if you bake too long they won't be fudgy.
TOTALLY OPTIONAL FROSTING:
Once the brownies have cooled you can frost them:
Use a double boiler set up--I only had a sauce pan and a frying pan, so that's what I used
--put water in the sauce pan and let it boil
--place the frying pan on top--that's now your double boiler
--place chocolate chips and margarine in the pan and mix together as they melt
--add in the powdered sugar and stir until thoroughly mixed
--place atop the cooled brownies |
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Number Of
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Number Of
Servings:A bunch |
Preparation
Time: |
Preparation
Time:35 minutes (15 to prepare, 20 to bake) |
Personal
Notes: |
Personal
Notes: This is an EXPERIMENTAL recipe--I combined ideas from a bunch of flourless recipes and came up with this one. I was trying to replicate the Messing brownie experience from the 1980s. It's not quite that, but they are pretty darn good brownies, if I do say so myself.
BAKING--times may vary--less is generally more; the brownies will set some after they come out of the oven; we are still working on the timing, so it's a bit of a judgement call...
I've only used tapioca starch for this one, but potato starch one-for-one is probably a good substitute
The choice of nut butter doesn't seem to matter. The only caveat is that almond butter has a more distinctly almond flavor--if you like that it go ahead and use it, but I prefer cashew (the most neutral) or walnut butter (I think walnut flavor enhances the taste)
Instant coffee is optional--some people believe it adds punch to the chocolate flavor. I've tried it both ways and haven't noticed much of a difference.
Ground walnuts are only added to give a bit of extra flavor. They are not necessary.
FROSTING CONTROVERSY: some think the frosting is a bit much/way over the top. Leave well enough alone, they say. Skip the frosting. Others (mostly with the Lebowitz Chocolate Frosting Gene) prefer frosted brownies. On the one hand, the whole brownie could nearly double as frosting itself. On the other, chocolate frosting is still awesome.
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