Wednesday, 25 April 2012

Brownies vs Blondies - Round Two

Are you ready for round two of the battle of the brownies?  We've baked the Blondies now here is your chance to bake the Brownies.  Fire up the oven, get out the wooden spoons, let's do it!



To make the batter you will need:

1/2 cup cocoa powder
2/3 cup vegetable oil
2 cups white sugar (caster sugar)
4 eggs
1 teaspoon vanilla
1 1/4 cups regular flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (optional)

Preheat the oven to 350 degrees F or 180 degrees C.  Grease a (13x9 inches) baking pan.  I like to put a bit of baking paper in my pan - make the paper big enough to come up over the sides. (see the photo on the Blondies  page) It makes washing up easier and you can lift the brownies out of the pan easily- but you don't have to.

Mix together the vegetable oil , eggs, sugar and vanilla.  Into this mixture, sift all the dry ingredients and mix well.  Stir in the nuts .... I don't do nuts, but some people LOVE 'em.

Pour the batter into the greased baking pan and spread it out to the edges.  Bake for about 30 minutes or until the brownies are as fudgy or as cake-like as you like them.  There is only one rule for baking brownies DO NOT OVER BAKE!

Let the brownies cool, yeah right- like that ever happens at my house. Cut into serving size squares.  I leave it up to you to determine what size a serving is.

Here comes the science part.... taste and see which you prefer... brownies or blondies? I'd really like know - you can leave a comment or email me.  Consider it a research project.

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