Monday, September 12, 2011

the great brownie debate.

The feud between cake lovers and fudge fanatics is as long standing and bloody as the Capulet/Montague strife, and in this debate, I will not hold my tongue. 
I have always been and shall remain a die hard fudge brownie kind of gal. However, my parents are quite the opposite, “Cake brownies or bust” is their battle cry. This particular recipe is their favorite of the few new ones I’ve tried lately, and even I, a fudge devotee, have no complaints.
This recipe, unlike the others I’ve posted, needs neither a bar of baking chocolate nor a stand mixer, although I used one anyway because things got a little cramped in my small pot. Today we’re using cocoa powder and a nice cast iron pot.

I started off by greasing up my 9x9 pan and lining it with parchment paper. Then I preheated my oven to 350 before melting 12 tablespoons of butter in my pot. Once it melted and became slightly cool I tossed in ½ cup cocoa powder 1 ½ cups sugar and 1 tsp vanilla.

Then I added four eggs to it and whisked away.

After that I sifted in my flour (¾ cup) and gently combined.

To make things a little extra special I mixed in some pecans and topped it off with white chocolate chips before I baked for about 30 minutes.
Any guesses where I found this recipe?

I know, I have a problem.

Happy Baking!
Loads of love,

1 comment:

  1. Those looks positively delectable! I myself am also a fudge sort of fellow, but hey, a brownie is a brownie. Loving following these baking escapades!