• February 10, 2014

Tahamina-Rahman
On Thanksgiving, feeling generous, I decided on the impossible: to impress my mother-in-law. I am an interior designer, so not only did I spend the week prior tweaking every design element in the house, cleaning, and cooking but also to bake a batch of fresh brownies (recipe compliments of Food Network).

Here is where everything went as they say…downhill. The house looked stunning, the table was set, the food looked catered, and the brownies looked mouth-watering. I followed the directions exactly the brownies looked delicious. After the meal, everyone (except myself) reached for these brown beauties, and became stiff. I didn’t realize mouth-watering meant to run to the kitchen and pour water into their mouths.

Long story short…I used the little Rodelle Pure Vanilla extract bottle that my daughter re-purposed to store her own concoction of liquids for her science set. Unfortunately, I didn’t find out about this till a week after the event when my daughter told me that she couldn’t find her “secret formula.”

RECIPE: Scrumptious Brownies

Ingredients:
• ½ pound unsalted butter
• ½ pound plus 6 ounces semisweet chocolate chips
• 3 ounces unsweetened chocolate
• 3 eggs
• 1 ½ tablespoons Rodelle Gourmet Baking Cocoa
• 1 tablespoon Rodelle Vanilla Extract
• 1 cup sugar
• ½ cup flour
• ½ tablespoon baking powder
• ½ teaspoon salt

Directions:
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Melt together the butter, chocolate chips, and unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, whisk together the eggs, cocoa, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
5. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Allow to cool thoroughly, refrigerate, and cut into 20 large squares.


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