Quick and easy (tasty, too!) brownies

Last night there was a craving for something sweet in the air, and considering that I'm always in a baking mood, I decided to whip up some brownies to satisfy that craving (hey, can't let a sweet tooth go untreated, right?).  I had also been wanting to try something new, so after reading through multiple brownie recipes, I settled on a slightly modified version of Brooke's Best Brownies from allrecipes.com.  The best part was all the ingredients were already in the pantry, so no need for a quick run to the store.

They turned out to be quite tasty - nice and fudgy with a slightly-crackle top.

I started out melting the butter in my Classic Batter Bowl (I am a Pampered Chef junkie from way back) to minimize the dishes.

 Then I added in the sugar and vanilla and mixed (by hand) until combined.

Then, using a whisk, I incorporated the eggs one at a time

until well blended.  Next, I whisked together the flour, cocoa powder and salt in a large bowl

I then slowly poured the sugar mixture into the flour mixture, stirring with a spatula, until all ingredients were combined (but not over-mixed)

From there, I poured the batter into a lightly greased 9x13" pan, spread to the edges

 and baked.  Fortunately they don't take too long to bake, because that scent wafting through the place was almost too much to bear!  The finished product was worth it, though

 The original recipe I used as the basis for this were called "Best", and I don't know that these are the best brownies I've ever tasted in my life; they're a fairly basic recipe.  But what they definitely WERE, were fudgy, yummy, chocolaty, mouthfuls of goodness.  And they definitely hit the spot.

Here's my tweak on the recipe:

1 cup butter, melted

2 1/2 cups granulated sugar

1 T vanilla extract

4 eggs

1 1/2 cups AP flour

1 cup unsweetened cocoa powder

1 tsp. salt

1) Preheat the oven to 350.  Spray a 9x13" pan with cooking spray.

2) Combine the melted butter, sugar and vanilla in a large bowl.  Whisk in the eggs, one at a time, mixing well after each addition, until well-blended.

3) Whisk together the flour, cocoa and salt in separate large bowl.  Slowly pour the sugar mixture into the flour mixture, stirring well to fully incorporate the ingredients, without over-beating.  Pour the batter into the prepared pan and spread evenly.

4) Bake in preheated oven for 25 minutes, or until toothpick inserted into the middle comes out clean.  Let cool before cutting (if you can wait that long, and let's be honest - who can?)

Again, these are fairly basic brownies, but that's kind of what is so great about them.  In about 40 minutes from start to finish, you'll have tasty homemade brownies to share with your family.  Or not to share; don't worry, I won't tell if you don't!

Who doesn't like cookies?

Tomorrow will be a new soup (likely something hearty and warming since half the country is buried under a blanket of snow), but today I wanted to share a recipe for chocolate chip cookies that I tried recently.  It's a modified recipe of what's probably considered "standard", but the modifications make such a big difference!  Soft and chewy in the middle with a slightly crisper edge, and the top crackles open just like cookies you get in a bakery.

1 C butter, softened
1 C sugar
1 C light brown sugar, packed
2 eggs
2 tsp. vanilla extract
3 C all-purpose flour
1 tsp. baking soda
2 tsp. hot water
1/2 tsp. salt
2 C semi-sweet chocolate bits
1 C semi-sweet chunks

Preheat oven to 325 F.
Cream together sugar, brown sugar and softened butter until smooth.  Beat in the eggs, one at a time.  Stir in the vanilla.  In a separate small bowl or dish, dissolve the baking soda in the water.  Add to the batter, then add the salt.  Stir in the flour and chocolate bits and chunks (actually stir - don't use a mixer).  Use a spoon or melon baller to scoop uniform balls of dough; roll briefly between your palms to form balls.  Place on an ungreased cookie sheet and bake for 11 minutes.  They may not look completely cooked, but as long as the edges have a light brown tinge, they're done.  Let them cool on the cookie sheets for about 5 or 6 minutes before removing to racks or other container.