A Change In Plans....Supernatural Brownie

Let's have an update to my life shall we? Well, most of my friends have left for college yet again and I'm stuck doing nothing for a whole month. However, with the time I have until classes begin, it has got me thinking about my future. I've been jumping around in majors since the very beginning. It was first nursing, then nutrition, then back to nursing, then to pharmacy, then business, then back to nursing and now pharmacy. But the thing is, the closer classes begin, the more I don't want to take the science courses such as chemistry and biology. I don't exactly enjoy taking those classes. I am so confused as to what to do. I want a better life for myself and my parents want the same. It only seems like to be successful you have to be in the medical field. Gahhhhh!! If only I can just buy a lottery ticket and win! Then I'll be set! haha. Until that day, it's time to do some hard thinking this month and figure out what's best.

Back to food! So, this weeks creation was supposed to be a Molten Chocolate Cake but with this whole egg fiasco, I decided not to. I mean, what can be worst during an egg fiasco than eating Molten Chocolate Cake? Molten Chocolate Cake is essentially a cake that isn't fully baked and is still runny and since the cake has eggs, it sounds like a bad idea to eat during the egg fiasco. I'm going to push back the Molten Chocolate Cake a couple of weeks and see where this egg fiasco is at to do it. So for now, I went and made Brownies part deux.

After trying Ina Garten's Outrageous Brownies, I was still on the search for a good brownie recipe from scratch. People suggested this recipe and so I tried it out. I am kind of confused who this recipe actually belongs to. haha. Is it David Lebovitz? Is it Nick Malgieri? Are they the same people? lol. Whoever it is, this recipe for "Supernatural Brownies" is just alright for me. It just wasn't spectacular. I mean, it definitely passed the "look test", to a point. I love that "crack-ly" top it created, just like the box, but the one thing I didn't like about it was that it was crisp and stayed crisp even the next day. It was essentially a crust on the brownie and I didn't like the texture it gave. I was hoping it would soften but it didn't. The color of these brownies are of a light caramel which may fool you to think these aren't chocolately at all. Well, they weren't CHOCOLATEY, per se. They had a mellow chocolate flavor with a caramel undertone. They were more on the cake-y side rather than like fudge candy which I liked but they did seem to "fall apart". Overall, I'm sorry but it wasn't that great. I'm just so addicted to the box mix that I still love the box brownies more. With the box brownies, I find myself always going back to the pan to get a slice every 10 minutes. ha. I only took one slice out of these and didn't want anymore for the day. If that's not a sign, I don't know what is. Here's the recipe and my tips!

**Tips

-After mixing the brownie batter, pouring it into the pan and spreading it out, lift it about a foot in the air and drop it on the table. Do this about 3 to 5 times. It enables the air bubbles to escape the brownie batter. I even like to pop some of the bubbles that come to the top with my fingers if they are too big. If this is not done, you will have a ton of "baked bubbles" in your brownies.

-Half way through the baking process, rap the pan on the oven shelf. What I do is I simple bang it on the shelf like a crazy person. lol. It allows the air to escape and the brownie to bake more evenly. I also find that it creates a flatter, even brownie whereas if this is not done, there's a dome.

Supernatural Brownies (Makes 24 Small Brownies)

Ingredients

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

Directions
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

-Aaron John

My Food Outings: AJ's Food Adventure

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