Homemade Brownies

A friend of mine from work had been strongly hinting to me that I should put my talents to good use and make some brownies for work someday. Well I kept putting it off, and putting it off, mainly because I found a lot of comments talking about how homemade brownies don't seem to create that crackle like top that the box brownies are known for. I also read a lot of comments talking about though it is fun to make homemade brownies, box brownies still come out on top as far as tasting goes. So I waited until I found what I thought would be just the right recipe.

That day just so happened to be Monday. I had found an America's Test Kitchen brownie recipe that I knew would be a winner. It talked about how to get that famous crackle top and the chewy texture that brownies are known for. One problem, I didn't have unsweetened chocolate on hand. However on Monday I found a posting for SoNo Bakery Brownies on a blog that I visit every so often. It had the crackle top, it claimed to be from a bakery (which has to be good then if a bakery really does use this recipe for profit), and it did not involve unsweetened chocolate!

Tuesday morning I set out to whip up a batch...and whip I did. These were so easy to put together and the batter looked (and tasted!) pretty good. I was a little worried that I would accidentally "over mix" when folding in the dry ingredients. But it must have been fine because they were a hit at work! I had to steal a couple before they all disappeared for Brad to have a taste when I got home. Definitely a repeat recipe, though I will probably try to ATK version sometime in the future.

SoNo Bakery Brownies
Adapted by The Food Librarian, Original Recipe from The Sono Baking Company Cookbook

1/2 c all purpose flour
1/2 c unsweetened cocoa powder
1/2 t salt
1/4 t baking powder
Pinch of baking soda
1/2 c (1 stick) unsalted butter
1 c sugar
1 T light corn syrup
2 large eggs, room temp
1 T vanilla extract
1 C semisweet chocolate chips

1. Use an 8-inch square baking pan. Butter or spray. I lined mine with parchment paper.
2. Preheat over to 350 degrees.
3. Whisk together flour, cocoa, salt, baking powder and soda.

4. In a medium saucepan, melt butter over low heat. Remove the pan from the heat.

Add the sugar and corn syrup, whisk to combine. Whisk in the eggs, one at a time. Whisk in vanilla.

5. Fold in the dry ingredients. Fold in the chocolate chips. Don't over mix.

6. Pour into pan, smooth the top.

Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan and then eat!! Enjoy!

Coconut Waffles

Mmmm...coconut. Just saying it brings memories of summer. I just wish the temperature around here would lend itself to daydreams of warmer weather. Anyway, I eyed this recipe not too long ago and thought today would be a great day to try it out since my brother is in town coupled with the fact that neither Brad or myself were working today.My brother was "excited" because he got a "behind the scenes" look at how I try new recipes and I have to admit that it was a lot of fun to have him here too...even though he made the butter explode in the microwave....twice..

So on to the recipe. All three of us thought they were very good and even "yummy". We topped them with chocolate chips, coconut, and toasted almonds which complimented the coconut flavor of the waffles extremely well and added a nice crunch. The recipe was pretty easy to put together but Tony would like to lend a word of warning to those who have never used coconut milk before. Do not be alarmed if when you open it (and did not shake it prior to opening), the "milk" doesn't look very milk-like and in fact somewhat coagulated. I assure you, it is okay as long as the date on the bottom of the can says it's okay.


Coconut Waffles
by Better Homes and Gardens

Ingredients

• 1-3/4  cups all-purpose flour
• 2  Tbsp. sugar
• 1  Tbsp. baking powder
• 3  eggs
• 1  14-oz. can unsweetened coconut milk
• 6  Tbsp. butter, melted
• 3/4  cup coconut
• 1/2  cup chocolate-flavored ice cream topping
• 1/2  cup chopped toasted almonds
•   Sweetened whipped cream or powdered sugar (optional)

Directions

1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt.

Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter.

Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker.

Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm.