Ovaltine Brownies

This recipe makes me love Devan even more. Since MOST of you hadn't ever had Ovaltine, I was so excited when Devan posted this recipe on her blog. She gave me permission to post it here.

I'm vindicated! Mwa ha ha!!
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1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 tsp salt
1/2 c butter
1/2 cup flour
1 and 1/3 cup rich chocolate ovaltine
1/4 tsp baking powder

Mix sugar, eggs and vanilla. Cream with butter. Add dry ingredients until well blended. Grease pan (8x11) and bake at 350 for 35-40 minutes approximately. They have a yummy crusty top and sides, while the middle is squishy, chocolately goodness. I like to cut two, put ice cream in the middle and freeze for a short while.

They tend to get a little chewy around the edges while the middle is still soft, so the recipe isn't perfect, but still yummy.

Technorati Tags: brownie, Ovaltine

Hank & Willie's Triple Chocolate Brownies

This recipe was submitted by Anna from Hank & Willie. I made it twice this weekend just to be sure that it was as delicious as I thought. Both times confirmed Anna's description as being the best brownies EVAH!

I've included all of Anna's parenthetical asides...

1 stick butter, unsalted
3 ounces unsweetened chocolate (I like Ghiradelli or Valhrona best, but Baker's works too)
1 cup dark brown sugar, loosely packed
1 teaspoon pure vanilla extract
1 large eggs, well beaten
1 tiny dash cinnamon, preferably Penzy's Chinese cassia* (not too much!)
1 dash salt (not too much!)
1 Tablespoon unsweetened cocoa powder
1/2 cup (scant)** unbleached white flour
1 cup Ghiradelli semi-sweet chocolate chips

Preheat over to 350 and butter a glass 8 x 8 or 9 x 9 pan before you start.

Melt chocolate and butter together over a low heat, remove from heat, let cool for 3-5 minutes. Add vanilla and sugar, mix well. Add beaten eggs, mix well. Add cinnamon, salt, cocoa powder and flour, mix well, then mix in chocolate chips and pour into prepared pan.

This next part is VERY important. If you like them the way I do, almost like a flourless chocolate cake, set your timer for 18 minutes. And remember, use a glass pan. The difference between 18 and 20 minutes is huge to these delicate chocolate darlings, and I find this recipe to be at its best at 18 minutes, EVEN if your knife check reveals a little gooeyness in the center (It will continue to cook when you take it out, and it won't be gooey when it cools.) You'll get to know how your oven responds to this recipe, but I would be surprised if you would want them to bake more than 19 minutes, and maybe even as little as 17 minutes. When they bake too long, they get a bit dry, since it is such a dense recipe. Oh, and it doubles quite well, I can report.

*I didn't have any fancy cinnamon. My brownies still turned out fantastic.
**Scant means "not quite." I didn't know this and had to look it up.

Technorati Tags: brownies, chocolate, dessert, baking, recipe