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I am a big fan of baked goods from scratch, but when it comes to brownies I usually use a box mix as the base.
When you make brownies of any kind, remember that they keep cooking after you remove it from the heat. When I cook them in an oven, I pull them out when the tops are getting a bit crackly and somewhat dry... whatever that means :) Then they need to cool down. If they need to be cut, I will often cut them before they are completely cooled; that seems to reduce the crumb factor.
My favorite way because there's no cutting, crumbling or sticky fingers involved at the end. And they fit so nicely in my Rubbermaid!
One ounce (dry weight) of brownie mix = one cupcake.
Do not fill more than 1/2 way or brownies will be very gooey.
Five minutes to a hot brownie, perfect for one or two people. This is a cake brownie, not a gooey one.
Select a microwaveable mug or jar with straight sides. These brownies are very forgiving, but the best mug/jar will be 3 inches in diameter, will hold 2 or 2.5 cups of liquid, and have sides that are straight or slant outward... like a glass peanut butter jar! If the mouth slants inward, you may have to spoon the brownie out to eat it. If the jar is smaller than 2 cups, the brownie may pop over the top...still very edible, but remarkably similar in shape to a ... never mind.
|Brownie using brownie mix||Brownie from scratch|
In a 1/2 c measure:
|Add 2/3 c brownie mix to jar.||Add to jar in this order, stirring well after each addition:
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Author: Maura Enright
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