Best Ever Brownies

Having some computer issues with the LYL site so I am not sure who actually can see this post and my last one.  Hoping to get the problem solved soon…can’t see anyone else’s link’s either! 😦

I sure like the looks of ingredients like this! 🙂  Look at all that chocolate.  A recipe called “Best Ever Brownies” sure has a lot to live up to.  I was a little worried when I read in the introduction that if you are a cake loving brownie eater, this recipe is not for you.  They describe these brownies as “just set; gooey”.  Ok, I am a brownie lover…what is not to love…chewy chocolate is great with me.  So I embarked on these “Best Ever Brownies” hoping for an awesome brownie that I would love to share. 🙂

This recipe has a step unlike any brownie recipes I have made.  Half of the egg and sugar mixture you whip up and lightly fold into the batter.  These brownies use a lot of butter, a lot of sugar, and a lot of chocolate.  I still was ok with it…if these are the best ever…ok…it will be great to have the recipe for when I might need them.

The recipe says to check the brownies at 23 minutes to make sure the middle is just set so that when you take them out at 25 to 28 minutes they will be perfect.  At 23 minutes, it seemed like the brownies looked like they were described in the recipe but at 28 minutes the toothpick was still coming out wet so I left them in a little longer.  I didn’t want to overcook them though since the recipe warns against it.

These look really good right?  I couldn’t wait to cut into them and try them.

Defintely got mixed reviews on this one…I for one thought these brownies seemed almost raw…more like a fudge consistency.  I couldn’t get over the fact they didn’t seem done and even though I LOVE chocolate these seemed really rich, like over the top rich but not in a good way.  Now, my son and my dad loved these so I guess it is just what you prefer.  The rest of the tasting crew liked them but didn’t love them…most thought they were really rich.

Since I had leftover ingredients, I tried these again.  My mom had a great idea to use a larger pan to see if having the brownies thinner would help in the cooking.  Tried that out and you know what…they are still undercooked in my opinion.  I think it is the batter and the ingredients not the thickness necessarily.  As always, loved the experience and enjoyed the tasting and the sharing but I just can’t think I will make these again.  Not a keeper in my book. 😦

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Buttermilk Crumb Muffins

Isn’t it weird how something can take you back in time!?  I started out assembling the ingredients for this recipe, and memories of baking with my Grandma came flooding into my mind.  I am not one to cook with shortening…really ever.  I have been known to skip a recipe for the simple fact it has shortening in it…but a few of these recipes in this cookbook use it so I am willing to comply and check them out.  If you would like the recipe this week, check out Alisa’s blog.

As I was starting the batter, I could see my Grandma and I baking with that HUGE canister of Crisco sitting on the counter.  I just had to laugh out loud.  Does anyone else remember that big blue can…I wonder how long it took her to go through it????

Anyway, I thoroughly enjoyed making these muffins probably for the simple fact I felt my Grandma with me.  I could hear her laughing about me and the Crisco!  I know she would LOVE that I am participating in this cooking group and if she was still here she would want to know all about it.

These muffins were super easy to make and really delicious…I just need to figure out what to substitute for the shortening!  🙂  Everyone loved them and said “They are a keeper”!