Come to the dark side…we have brownies…
Brownies, hands down, without a doubt, is my most favorite chocolate goodie. Just plain, good old-fashioned, brownies. No frosting, no nuts, no fancy salted caramel or cream cheese. A simple brownie, done well, is superb all by itself. Usually, I give mine a light dusting of powdered sugar. That is more for effect. It just looks pretty. In my opinion, the extras take away from the brownie.
Today, I decided to try one of Paula Deen’s recipes. I have always been fearful because the woman uses an insane amount of butter in every recipe. I have heard nothing but good things from those who have tried her recipes, so I thought I would give one a try.
On Sundays I like to cook a nice meal and I thought brownies would be a great way to end tonight’s chicken dinner. I found this particular recipe by “googling” “Paula Deens brownie recipes”. The one that I decided on was “Maggie’s Decadent Brownies”. Included, is a recipe for a frosting, but of course, I chose not to make it. One, because as I stated before, I prefer no frosting and two, I didn’t have all the necessary ingredients.
This recipe was so simple and easy! You use the microwave to prepare the chocolate and butter, toss in the rest of the ingredients, pour into your pan, and then into the oven. Honestly, it didn’t take any longer than using a box mix. I do suggest, because microwave ovens vary, adjusting the melting time. I set my microwave for the 3 minutes, stopping and stirring every 30 seconds, as directed, and I was completely melted with 45 seconds to spare. So, the 3 minutes is as guideline. If you let it go the duration, its liable to burn. I also suggest, because ovens vary, you watch your cook time as well. I actually had to bake it about 3 minutes longer. You know your oven best, so just adjust accordingly.
After about 10 minutes of cooling, they were ready. (You honestly didn’t think I would wait until dinner now would you??) These are THE perfect brownie. The top forms a nice little crust and the inside is so moist, fudgy, and has a cake-like texture as well. It has the perfect combination of sweetness and chocolate. Not too much or too little of either. And not because I don’t prefer it, but I think the frosting would really make it “over the top” sweet and ruin these brownies. If you want a little something more, I think a small scoop of vanilla ice cream would compliment it well.
I highly recommend this recipe. It is simple, uses minimal ingredients, and a cook, at any skill level, can bake these and be proud. I have posted the recipe below and the link to the original at Food Network below the recipe.
Enjoy your week!
Maggie’s Decadent Brownies
Recipe courtesy Paula Deen
- 4 ounces unsweetened chocolate
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 4 ounces (4 squares) unsweetened chocolate
- 1 cup (2 sticks) butter, softened
- 1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
- 1 teaspoon vanilla extract
- 1 (1-pound) box confectioners’ sugar, sifted
- 4 cups mini marshmallows
Pre-heat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.