The Perfect P.M.S. Brownie

One night last week I was craving brownies. Which is odd for me. I'm not a "brownie" person (I maybe have mentioned this before). I enjoy brownies.....there's nothing wrong with brownies. But if I had to choose between brownies, cakes, cupcakes, pies, cookies or ice cream. I'd choose cookies. (at least that's my answer today). But I think sometimes, one needs chocolate. Copious amounts of luscious chocolate. Other than a chocolate bar....the only way to really get that desire filled is with a brownie.

Back to my night of craving. It was late. I was lazy so I didn't make them. The next day one of my fellow Brujas (there are four of us Brujas at work and sometimes we like to indulge in sinfully delicious fun) sent me a link to a Betty Crocker email that had a recipe for Salted Dulce de Leche Swirl Brownies. I think it was a sign from heaven. My craving was meant to be satiated.

You're going to want to start making this batch of brownies either early in the morning, or the night before. Why???!!!!! I know....when one wants brownies, one wants them now. But there's an important step that makes them extra rich....you have to make (term used lightly) dulce de leche.

Dulce de Leche
1 14oz can of sweetened condensed milk
1 tsp salt

Remove the label from the can. Place the can (unopened) in a very large pot and fill with water until the can is completely submerged. Cover, bring to a boil and then reduce the heat down to medium-low. Cook for 3 (yes 3) hours. Check every now and then to make sure the can is still completely covered with water....adding more water if necessary. Allow the can to cool completely.

Once cooled you can open it.

This is the part that's always frustrating for me. Opening of cans. I have yet to purchase a new can opener that works consistently and for more than a few weeks. I always struggle with the darned things. Something somehow malfunctions and the gears don't seem to line up or something...I dunno....but I struggle and cuss and swear until I toss the damn can opener aside and dig out my really super old, probably made for camping, can opener.

Works every time.

btw...don't get me started on electric can openers. I have one. I got it for Christmas about 10 or more years ago. It's still in the box. I think Sir Sportsalot forgot that he needs to install it. 

Soo.....you open your cooled can of sweetened condensed milk that has caramelized which is now dulce de leche

Scoop it into a small bowl and stir in the salt. Set aside.

For the bownies....use your favorite brownie recipe. Whether its from a box, or made from scratch. I often use the Baker's One Bowl Brownies recipe. Its easy...and it's good.

One Bowl Brownies

4 oz unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup chopped nuts of choice (optional)

Preheat your oven to 350' F
Line a pan with parchment paper (makes for easy clean up) or grease a pan. One recipe says to use a 9" square pan....and another says to use 13 x 9. I think it might depend on your recipe and how thick you want your brownies. You might have to adjust the cooking time accordingly. Just let the toothpick be your guide. In this case...a semi clean toothpick.

In a large bowl, microwave the butter and chocolate on high for 2 minutes, or until the butter is melted. Stir until the chocolate melts.

Stir in the sugar

Blend in the eggs and vanilla....stir quickly at this point....so the eggs don't start to cook from the warmth of the chocolate mixture.

Add the flour and optional nuts. Mix well

It's a little tempting to just grab a spoon here and now, and dig in.

Spread half of your brownie mix into your prepared pan. Top with 1/3 of the delce de leche and swirl it around with a knife

Carefully spread the rest of your brownie mix on, and then top with the remaining dulce de leche...and swirl again.

Bake for 40 minutes or until a toothpick comes out almost...kinda, sorta clean.

With this brownie recipe...I did have to increase the baking time by about 10 minutes. If you're using a box mix....try the 40 minutes...and see how it goes from there.

Allow to cool completely.

Topping

6 oz dark chocolate, chopped
Coarse Sea Salt (I just used coarse kosher salt)

Melt the chocolate either in a double boiler, or by placing the chocolate in a bowl in the microwave and heating on high for 1 to 2 minutes, stirring every 30 seconds until melted and smooth.

Cut the brownies into squares (size is up to you). Spread the melted chocolate over each one. It helps if you just keep all the brownies together and you can just pour the chocolate over all of them with a little help from a spoon. Sprinkle with salt.

Get a nice tall glass of cold milk....and take a few minutes to enjoy these rich, extremely chocolaty, salty brownies.

In my opinion....these are perfect for....well....you know....those times when cravings must win.

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Until recently, I never paid much attention to brownies. I rarely made them. I rarely ate them. Not that I didn't like them. They just didn't pop into my mind when I wanted dessert. I don't even remember eating brownies when I was a child. Cookies were my thing. Sugar cookies, chocolate chip cookies, peanut butter cookies. I liked cookies. Anyways....my point is....I didn't realize that there were so many different "kinds" of brownies. Cakey, soft, fudgie. And not all brownies are created equally. Boxed, one bowl, several bowls. Cocoa powder, melted chocolate....etc etc.

Apparently I'm the kind of person who likes soft chewy brownies with crispy edges. Then I discovered that I like them with frosting! Who knew? At my age....I'm just now eating a brownie with frosting for the first time? I'd feel very deprived...but I wouldn't want to seem ungrateful to all those wonderful cookies I enjoyed, growing up.

If I were to confess that these brownies are better than any cookie I've ever had...would you promise not to tell? (My peanut butter cookie recipe might feel slighted)

Chocolate Fudge Brownies
Printable Version

3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
3 oz unsweetened chocolate
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips

Preheat your oven to 350' F. Grease and flour a n 8" x 8" baking dish.

In a medium bowl, whisk together the flour, baking powder and salt.

Melt the unsweetened chocolate and butter together, in a medium bowl. You can either do it in the microwave if that's your thing...or you can melt it in the bowl, over a pot with boiling water (double boiler style).

Once melted, whisk in the sugars (brown and granulated) and then whisk in the eggs, egg yolk, and vanilla.

Add the flour and fold into the chocolate mixture until well incorporated then fold in the chocolate chips.

Pour your batter into your prepared baking dish and bake for 25-30 minutes or until you have a fairly clean toothpick when inserted into the middle. I say "fairly" clean....because...if you skewer a melty chocolate chip, there's no way the toothpick is coming out clean.

Allow to cool completely before adding the following frosting...

The Best Chocolate Buttercream Frosting
Printable Version

3/4 cup unsalted butter, room temperature
1/2 cup cocoa powder
1/2 tsp salt
2 1/2 - 3 cups powdered sugar, sifted
2 TB milk
1 tsp vanilla extract
Scant 1/2 cup heavy cream
1/3 cup Ovaltine powder

The instructions say to use a stand mixer with a paddle attachment. I have a mixer with a stand. It's 20 yrs old. Basically its a hand mixer that slides onto the stand for convenience. I don't have paddles or any other special attachments. If you're in the same boat as me, don't worry. It works out just fine. 

Cream together the butter, cocoa powder and salt.

Note: Ummm....I had a cocoa powder dust cloud going here. Next time I think I'll cream the butter first and then add the cocoa powder and salt a little at a time. Just for the sake of having less of a mess to clean up.

Continue to mix for another 3 minutes....which at this point you should have a nice creamy chocolaty mix.

Scrape down the sides and add the powdered sugar, while the mixer is on low speed.

Note: After my cocoa powder dust cloud...I added the powdered sugar 1/2 cup at a time, along with the milk and vanilla.

As the sugar incorporates, increase the mixer speed gradually to medium high, scraping down the sides as needed, until everything's nice and smooth.

Mix together the heavy cream and Ovaltine.

Note: Believe it or not...this was the first time I had ever bought Ovaltine. I may have had some as a child but I honestly can't remember. I know my mom never bought it. Apparently there are a few flavors to choose from. I used the rich chocolate Ovaltine. You can use whichever you prefer.

Turn the mixer to medium and add the cream slowly. Beat until you have a delicious frosting that's your desired consistency. Joy the Baker says to add more powdered sugar to adjust the consistency to your liking. You want something that is smooth, creamy and spreadable.

For the brownies, you're only going to use only half of the frosting.

 Save the rest for something else yummy....like finger dipping (or cupcakes).

Cut this one large brownie into more managable sized pieces (cuz no matter how much you want to keep it all to yourself and eat the whole thing as is, cuz if it's not cut up, you can say you only ate ONE brownie....you'll want to see the faces of those who enjoy this and hear them say...mmmmmm.)

I did take the brownies to work so I could share the joy. After a long week, and as Friday came to an end....a rich, chocolately brownie was just what we needed. (Only cuz we're not allowed to have margaritas at work).

But I got to bring a couple home for the weekend. For breakfast. Cuz what could be better than a brownie with your morning coffee on a pretty little plate on a beautiful Saturday morning? (before you go to the gym)

For the next couple of weeks you're going to hear a lot about Joy the Baker around here. She's come out with a cookbook and I'm thrilled to have been asked to participate in the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

 

These brownies and frosting are one of the many sinfully delicioius recipes in her cookbook.

I've just realized that she lives here in L.A. I feel like we should be neighbors or something but with traffic and all....it could take hours to get to her end of town (which ever ends that happens to be). Wouldn't it be cool to bump into her at the grocery store? 

Then I could invite her over to help me bake all the goodies in my shopping cart.

Hazelnut Brownies

A brownie....a member of the Girl Scouts. (nooo not that brownie)

A tiny, fanciful, good-natured brown elf who secretly helps at night with household chores. (not that kind either but we can come back to this one later)

A small, chewy, cake-like cookie, usually made with chocolate. YES...thats what I needed to hear.

Why?

Because this recipe calls for a cake mix. And it calls itself a Brownie. And I wanted to make sure it really is a brownie before I spread the word. Cuz these are sooo yummy. And waaaay easy.

I once met a gal in BakeSpace named Mary, and we continued our friendship into Facebook. She's a funny gal, witty and outrageous and for some reason keeps proclaiming that she can't cook. Or something to that affect. I dunno...she's nuts.

My point is, she shared a recipe called Peanut Butter Brownies. And of course that got my attention. I have this weakness love for peanut butter and chocolate. (and it really bums me out that reeses pieces gives me a tummy ache if I eat more than like.....5 of them. Does that happen to anyone else?). Now you might be wondering why these are Hazelnut Brownies if my love is in the peanut butter and chocolate arena. Just hang....it'll make sense in a minute.

I needed an excuse, a reason, a justification. Well crap....I just needed to feel better about making them cuz my girls, even though they'd chow down on them in minutes, would give me crap about making stuff "that's not healthy" (eye roll). And I only wanted to taste them. I didn't want to..... taunt myself with them and end up eating bunches of them. I didn't really need to make them. But I really wanted to.

Thus comes the sought after reason.

A gal at work (ya...we'll blame the working gal). She was leaving the company and moving on to other pastures.

So sad. :(

But here it is....my REASON! I'll make her some "Going Away Brownies".

::::::::::Happy Dance::::::::::

Then for some odd, out of the blue, unknown reason, I asked her. "Do you like peanut butter?" Her reply, "No."

oooooh.

But by now, my head is in full gear....I am mentally committed to this recipe. There's no stopping me now. But I have to go to plan B.

Of course, I have to think of a plan B before I go there.

Well, the original recipe calls for peanut butter and Nutella, or some peanut butter chocolate thing. Ok. We can keep the Nutella for sure. Maybe I can find some sort of chocolate spread thing that can replace the peanut butter. Chocolate syrup....eeeehhhh, not so sure.

With that floating around in my head, I set off to do my weekend shopping. My firsts stop was the "international" market. I usually stick to the meat counter, the produce section and the spice isle. This day I went down all the isles. I saw the Nutella and plopped it into my cart, when something creamy and interesting lured my eyes over to the left just a little.....Armella. A creamy hazelnut spread.

Whoooaaa!!! Does anyone else know about this stuff?! (and you haven't told me? whats the matter with you!) It's Nutella without the chocolate.  It's amazing. It's exactly what I need for these non-peanut butter brownies

And now we can discuss the recipe for Hazelnut Brownies. (rest assured, I will one day soon, make the coveted Peanut Butter Brownies)

Hazelnut Brownies

Printable Version

1 box of yellow or white cake mix

2 eggs

1/3 cup of oil

2/3 cup Nutella

1/4 cup Armella

Preheat the oven to 350' F

Combine the cake mix, eggs and oil until thoroughly mixed. 

Lemme just show you again how creamy this Armella is before we add it to the recipe

Don't you just want to stick your finger in there and taste it's creaminess? (and who said food isn't sexy?)

Add the Nutella and Armella to the cake mixture. 

Mix until incorporated. But I didn't mix it thoroughly (because Mary said she didn't either)....giving it a "marbled" effect. 

Scoop it into a greased or parchment paper lined 9 x13 dish...and smoosh and spread (I use the term "spread" lightly cuz you'll have to smoosh and push more than spread) the very thick batter to the edges

Bake in a 350' F oven for about 20 minutes. 

Allow to cool before removing from the pan

Cut into squares, eat a few, especially the "messy" looking ones along the edges and send the rest to a co-worker who is leaving, whom you will miss cuz she's so sweet and has a wonderful smile and you always want to keep those kinds of people in your life.

Oh ya...and as for the elfin type brownie.... anyone know how to go about getting one? I'm sure I could keep him busy for years to come.