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Tag: Brownie

  • I Tried Victoria Beckham’s “Favorite” Brownies and They’re So Easy, I’ll Be Baking Them Every Week

    I Tried Victoria Beckham’s “Favorite” Brownies and They’re So Easy, I’ll Be Baking Them Every Week

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    Out of all the celebrities out there to have brownie recipes, I’ll be completely honest with you: I never would have expected someone like Victoria Beckham to have one. So when I came across her brownie recipe, which is apparently her “favorite brownies to make,” I honestly was curious. People reports that these brownies are “not too fudgy and definitely foolproof,” which sounds like my kind of easy recipe. But would it be good? Would this brownie recipe truly “spice up my life?” (Wink, wink.) I put it to the test to find out.

    Get the recipe: Victoria Beckham’s Easy Brownies

    How to Make Victoria Beckham’s Brownies

    Preheat the oven to 350 degrees. Beat together the sugar, cocoa powder, and melted butter. Crack in the eggs and mix in the vanilla extract, beating until smooth. Sprinkle in the flour, baking powder, and salt. Beat until the batter is combined.

    Grease a 13×9-inch pan with butter, then spread the batter with a rubber spatula into the pan. Bake in the oven for 20 to 25 minutes, or until a toothpick comes out clean. Let the brownies cool for about an hour before slicing and serving.

    You know it’s a very good sign these brownies are going to be great if you find yourself licking the spoon, and evidently the rest of the bowl, after scraping the brownie dough into your pan. I was transfixed by how delicious this brownie batter tasted despite being so simple to throw together, and honestly felt excited to bake these brownies and see what they tasted like once I had the finished baked good.

    I can happily report that People’s description of these brownies was actually correct. They aren’t too fudgy, yet they are incredibly easy to make. I’m a fan of a cakey brownie versus a super fudgy brownie (probably because I’m more of a cake person than a frosting person), so this dessert was perfect. My only critique is that I feel it needs a touch more salt to accent all of that cocoa powder in the batter, and maybe some added chocolate chips to get some gooey chocolate to level out the texture of the dessert. However, these things are very small and easily adjustable, so I feel I will be making this recipe again soon.

    Tips for Making Victoria Beckham‘s Brownies

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    Kiersten Hickman

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  • I Tried Ree Drummond’s “Chuckwagon Brownies” and Yes, They Are “To Die For”

    I Tried Ree Drummond’s “Chuckwagon Brownies” and Yes, They Are “To Die For”

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    In my opinion, no brownie recipe has ever competed with the quality of a good ol’ boxed brownie mix. Nothing homemade has really ever compared; they are perfectly crinkly, chewy, and fudgy, and they easily come right out of the pan. Any other homemade recipe I’ve attempted has either been too cakey, too gooey, and just overall not as good as the boxed stuff.

    So when I came across Ree Drummond’s chuckwagon brownies recipe, I, of course, was skeptical. Could they really live up to my favorite boxed brownie mix? 

    Get the recipe: Ree Drummond’s Chuckwagon Brownies

    How to Make Chuckwagon Brownies

    Preheat the oven to 400 degrees. Grease a 9×13-inch pan with butter, then set aside.

    In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, 1 tablespoon of instant espresso powder, and a pinch of kosher salt. Set it aside.

    In a medium-sized saucepan, melt two sticks (1 cup) of salted butter. Once the butter is melted and slightly bubbly, remove it from the heat and add in 1 1/3 cups of granulated sugar and 1/3 cup of powdered sugar. Whisk until the sugar is incorporated and everything is well combined. Toss in 4 ounces of chopped bittersweet chocolate, then whisk that until combined. Lastly, add in 2 large eggs and 1 tablespoon of vanilla extract, whisking until everything is combined well.

    Sprinkle the bowl of dry ingredients into the saucepan with the wet ingredients. Fold the ingredients together until everything is combined.

    Scrape the brownie batter into the prepared baking dish, spreading the batter evenly at the bottom of the pan. Top the brownies with 8 ounces of chopped semi-sweet chocolate.

    Bake the brownies for 22 to 25 minutes, or until they are just set in the middle. Let the brownies cool on the counter completely before slicing and serving.

    From this boxed brownie lover, I have to admit, I was pleasantly surprised by these chuckwagon brownies. The texture was perfect; chewy and chocolate-y, but the bottom was cooked well enough where these brownies have a nice hold when you pick it up. The taste is also extraordinary; every bite of this brownie is a chocolate-lover’s dream.

    However, my only issue with the recipe is the amount of chocolate on the top. Ree’s recipe calls for two bars of chopped chocolate on top, which felt a little excessive to me. I simply topped it with one bar of chocolate and it was the perfect amount for these brownies — especially given the brownie batter is already chocolatey enough as is. 

    I also think you could top these brownies with a flaky sea salt. They are dark enough that cutting the bittersweet chocolate with a hint of salt might pair really nicely together.

    All in all, I will definitely be making a pan of these again… and I just may be ditching the boxed stuff for good.

    3 Tips for Ree Drummond’s Chuckwagon Brownies

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    Kiersten Hickman

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