Tuesday, December 1, 2009

Sweet & Simple Bakes: Snow-Flecked Brownies

This month's recipe for Sweet & Simple Bakes was snow-flecked brownies. Thankfully, we didn't have a lot of exams in the month of November, but if you've read my older posts, you know that the one infectious disease exam that we did have was quite a dousy! We had a "food day" at school the next day to celebrate being finished with the exam, and I brough these knowing they'd be the perfect post-exam treats.

I have made homemade brownies before, but I've always used cocoa powder for the chocolate flavor. Truthfully, I'm not much of a chocoholic - brownies are okay, but I don't crave them like many others do. Because I've never made brownies this way, I was excited to see how these would turn out.

I was actually a little worried when I coverted the measurements for the recipe. 3 sticks of butter, 1-3/4 c. of sugar, and 13 oz. of chocolate, and 6 eggs went into this recipe! I'm guessing this may be because I'm used to making brownies in a 8x8 inch pan?? Despite my hesitation, the batter was seemingly correct, so I think the difference in amounts must be a combination of the pan size and the richness of the recipe.

I did try some of the brownies before I took them to school, and the flavor of the brownies was really good. Rich but good. Mine were a little bit too gooey, but I will take credit on this one for underbaking them a little bit. I was concerned with cooking them too long and went to far the other way. I would recommed baking a little longer than the 25 minutes since that is exactly when I took mine out. The middle of the pan was actually too gooey to make it to school, so I just cut the brownies (leaving the middle out) before I brought them along. It turned out okay because the hubby just ate the gooey part with some ice cream :-) Enjoy!

Snow-Flecked Brownies
8 oz. semi-sweet chocolate
5 oz. unsweetened chocolate
3 sticks unsalted butter, room temperature
1 Tbsp. vanilla extract
6 large eggs
1-3/4 c. sugar
1 tsp. salt
1-2/3 c. flour
1 pkg. white chocolate chips

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with non-stick spray.

Melt the butter and chocolate together in a large heavy based pan. Meanwhile, in a large bowl, beat the eggs together with the sugar and vanilla extract.

Allow the chocolate to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and the salt. Then, stir in the white chocolate chips. Beat to combine and pour the brownies into the prepared pan.
Bake for about 25 minutes or until the top begins to dry to a slightly paler brown speckle. Add or subtract baking time as needed, but remember that the brownies will continue to cook as they cool. Cut and serve. May sprinkle with powdered sugar if desired.


  1. Tis a bit of a heart attack in a pan, isn't it?

    Katie xox

  2. I baked them in pans and brownies from one of my pans were also gooey in the middle

  3. The soggy middle is what usually happens to me with brownies so I end up cooking them longer and instead of the middle being soggy, the sides are hard. Oh well... but... not so with this recipe. It was really easy and so true to the baking time. Everyone should try it.
    They were rich and good.

  4. Your pictures capture the gorgeousness of these brownies, they look great. Lucie x

  5. Your brownies look delicious! I just loved this recipe!

  6. How good do your brownies look?!?!?!?! I love how sqidgy they are - yum!

  7. Lucky hubby - the gooier the brownies, the more I like them.

  8. Hi, thanks for commenting on my blog about the cranberry, pecan and white chocolate cookies for Sweet and Simple Bakes. Your brownies look really good too! I can recommend getting a kitchen scale if you think you'll do more baking. I resisted for a long time but now I'm totally hooked!

  9. wow! these look great- perfect for christmas! i might be making these for an event i have coming up!

  10. Hot damn, these brownies are magnificent, thanks a lot for sharing this recipe with the rest of us, brownie lovers.


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