Mar. 2nd, 2014

aberdeen: (ocean)
I posted this on facebook, but I'm going to put it here, too, because... um. Because I want to.

One of the people who comes to B5 night can't eat chocolate, and is sensitive enough to it that she gets headaches if people too close by are drinking cocoa. So I've been experimenting with other snack items I can bring. Brownies have always been my go-to thing, once I discovered how simple it was to make them, but, well, brownies = chocolate, right? So I've made a pecan pie, and hummus with crackers and veggies, and I brought store-bought caramel popcorn one week when I was too tired to do anything else. And then I tried 'lemon squares' from a recipe on a can of condensed milk, and they were... well, edible, but not at all what I was looking for. So the next time, I made lemon curd, because I felt I had to redeem myself. And the lemon curd was awesome. But... As I was making it I thought - you know, this is pretty much the same as what goes into brownies. I wonder if you can make "Chocolate Curd" (I have been assured that you can, and I'll have to try it sometime).

And then. And then, reminding myself that I needed non-chocolate snacks, it occurred to me that one could go in the other direction, and make lemon /brownies/. I looked at a couple different recipes online (there appeared, at first, to be many, but it turns out that almost all of them were really identical), but... all of them required a glaze, and appeared dry or rock hard, and the ingredients didn't fill me with confidence. So I went back to my go-to recipe for brownies, and prodded at it.

I had no idea, when I put it in the oven, if it would even be edible when it came out. I cooked it, first, for the normal 35 minutes, but the center was still mostly goo, so I gave it 10 more minutes and that was perfect. The edges were brown, but it wasn't burned, and the top had a nice golden crustiness.

I brought a container of cream cheese frosting from the store, just in case, but they really didn't need anything at all. Perfect brownie texture, and moist. Only the edges got a little dry, and even that wasn't /bad/.

The 4 of us at B5 night ate 2/3 or more of the pan and I declare this recipe a success.

Adapted from the One Bowl Brownies recipe I've used for years from the back of the Baker's Chocolate box.

3/4 cup butter
1 3/4 cups sugar (original calls for 2 cups)
Juice from 2 lemons (about 1/3 cup)
1 tsp vanilla
4 eggs, lightly beaten (original calls for 3, and I don't know why I decided to push for 4, but I think it was the right choice)
1 1/2 cups flour (original calls for 1 cup. I went to 1.5 because of the added liquid, and the batter was still thinner than I'm used to. I thought about adding more, but decided to cook this batch and see, and... I think it was perfect)

Line a 9"x9" pan with foil (Original calls for 9"x13", but I've always liked the thicker, gooier version)

In a big microwave safe bowl:
Melt the butter in the microwave
stir in the sugar (the better you get the sugar to dissolve at this stage the better the texture of the brownies, later, IME)
add lemon juice and vanilla
stir in the eggs
mix in the flour

Pour batter into the pan

Bake at 350 for 45 minutes

I may make another batch, today...
aberdeen: (ocean)
I did, indeed, make another batch of Lemon Brownies, today. They came out as well as the first.

See Nummy Treats )


aberdeen: (Default)

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