While I take a break from facing off against my fudge foe, I thought it was time to branch out into something a little less finicky.
Since Betty Crocker served me so well in my chocolate chip cookie adventure, I turned to her again for brownies.
Taking it slow
There are about 1,456,873 recipes for brownies out there, so I thought I’d start slow with Betty Crocker’s boxed recipe.
To make it my own, I changed the recipe a smidge. Previously, this has proven to be a mistake in my hobby hunting, but I thought, “It’s a boxed recipe. What could go wrong this time?”
- Replaced vegetable oil with butter
- Added chocolate chips leftover from cookie baking
Now that baking has become an official hobby of mine (I enjoy it and am slowly getting better at it), the recipes are a little less intimidating.
I’ve also learned a few tricks of the trade. For example, I let the butter sit out for about an hour to soften. Then, I cut it into small cubes so it would mix easier.
I also used a larger mixing bowl, so when I blended it all together I wouldn’t find batter between my toes again.
Since I replaced the oil with butter, it may have added to the cooking time. The box said 18 minutes in the oven. At 30 minutes with my recipe, I finally had a successful toothpick test.
The mixture came out a little “cakey;” a little moist in the middle, but hard on the edges.
Ahhhh…. That could be because I skipped the step to grease the baking dish. Never again will I ask myself, “What could go wrong this time?”
My taste-tester immediately noticed the crusty edges and asked me if I’d greased the pan.
“Nope,” I said defiantly, like I meant to leave off that step.
Despite that, he dug in and said the rest of it was tasty.
I’ll take it.