FUDGE BROWNIES
 

 A BROWNIE IS A COOKIE BUT IN A BAR FORM. THERE ARE SO MANY BROWNIE RECIPES, SOME ARE CAKEY, MEANING SOFT AND LIGHT WHICH I DO NOT LIKE AT ALL. TO ME IT IS LIKE BITING INTO A CAKE THAT DID NOT PASS THE TEST, VERY THIN SHEET OF CAKE, WAS MEANT TO BE A CAKE BUT YOU DECIDED NOT TO USE A ROUND PAN ETC., ETC.,

IF THE TEMPERATURE YOU ARE USING DID NOT WORK, CHANGE IT. USE A TIMER AND DO NOT REPEAT YOUR MISTAKE. THE REASON WHY YOU MADE A MISTAKE IS FOR YOU NOT TO MAKE IT HAPPEN THE SECOND TIME AROUND.

CHECK YOUR OVEN TEMPERATURE. IF THE HEAT IS TOO HIGH, DO SOMETHING ABOUT IT, REDUCE THE HEAT. THAT SIMPLE. THE ONLY PROBLEM IS WHEN THE OVEN IS TOO BIG, AND THE FLAME JUST WON'T BUDGE.

UNLIKE CAKES, BROWNIES USUALLY BULGE AROUND ITS EDGES, NOT DOME AT THE CENTER.

USE THE BEST CHOCOLATE OR COCOA. IF YOU USE THIS POOR BRAND, THE FLAVOR OF THE BROWNIE WILL ALSO BE CHEAP.

EVERYONE IS CRAVING FOR BROWNIES DURING SPECIAL OCCASIONS SUCH AS CHRISTMAS, VALENTINE'S DAY, BRITHDAY PARTIES ETC., EVERYONE ALSO SEEM TO PROFESS HAVING THE KNACK TO BAKE BROWNIES, BAKE BUT NOT PERFECTLY.

THE BAKING PAN, THE OVEN TEMPERATURE, THE INGREDIENTS, ETC., ETC., ARE ALL FACTORS IN MAKING A PERFECT BROWNIE COOKIE. IN MY CASE, I THINK THE OVEN TEMPERATURE AND THE BAKING PAN ARE THE TWO MOST CRUCIAL ONES, I HAVE TRIED EXPERIMENTING ON DIFFERENT SIZES OF BAKING PANS, THE 8 BY 8 ENDED UP BEING THE BEST, AND WELL, THE BAKING TEMPERATURE DEPENDS ON THE KIND OF OVEN YOU HAVE. UNFORTUNATELY, IF YOUR OVEN IS THE TYPE WHERE YOU NEED TO LOAD IT WITH AT LEAST 8 PIECES OF 8 BY 8'S, YOU ARE IN FOR TROUBLE.

MOST BAKING BOOKS RECOMMEND USING A 375 F-350 F TEMPERATURE. THIS WORKS IF YOUR OVEN IS THE HOUSEHOLD TYPE WHERE THE HEAT IS CONCENTRATED ON ONE SINGLE PAN MOST OF THE TIME, BUT WHAT IF YOUR OVEN IS BIG ENOUGH FOR A SUCKLING ROAST PIG? TIME TO TROUBLESHOOT. I HAVE BEEN PLAGUED WITH SO MANY QUESTIONS REGARDING BROWNIES, IFYOU HAVE NO IDEA HOW TO MAKE THE RECIPE WORK? THAT PERFECT BROWNIE BAR WILL ALWAYS BE JUST AN ILLUSION. DO NOT DESPAIR, YOU CAN MAKE IT WORK. DO NOT CHANGE YOUR OVEN. STICK TO YOUR RECIPE IF YOU LIKE IT, BUT MAKE IT WORK BY DOING SOMETHING.

 

 

ADDING THE CHOCOLATE MIXTURE TO DRY INGREDIENTS

 

DEPOSIT THE BROWNIE BATTER INTO THE PAN

I AM NOT A BIG FAN OF CAKEY, SOFT BROWNIES, THESE ONES, I CUT INTO SMALLER PIECES SO I CAN PORTION EVERY BITE

THIS COFFEE BROWNIE IS MUCH MORE FORGIVING, IT BAKES EVEN AND IS FOOLPROOF

NOT TOO SWEET, THE FLAVOR OF COFFEE IS JUST RIGHT

EAST TO CUT ONCE IT COOLS, STAYS FRESH FOR A WEEK