Classic Chocolate Brownies

After a month of making all those macarons, it was time to make something a little easier.

Brownies! Nothing fancy here but oh-so-good. I was going to put in espresso powder but for the life of me I have no idea where I put my jar of said powder after those macarons down there. No harm in a pan of good old fashioned brownies though and I realized that I didn’t even have a frill free brownie post on here.

photo 3Even though they weren’t fancy schmancy, they certain did not last long at all in our house…

photo 2These guys are the perfect balance between fudge-y and cake-y and with a little dusting of powdered sugar, they looked the part, too!

photo 1Classic Chocolate Brownies

Adapted from how to cook everything

Makes 9-12

1 stick of butter
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs
1/2 cup all purpose flour
1/2 teaspoon vanilla extract

Preheat your oven to 350F and grease a 9×9 square baking pan (or line with a mat).

Combine the butter and chocolate in a small saucepan over low heat. When the chocolate is almost completely melted, remove from the heat and stir until all the chocolate is gone.

Pour your chocolate mixture into a bowl and add in your eggs one at a time. Stir in your remaining ingredients. That’s it!

Pour into your prepared pan and bake for 20-25 minutes. You  might need to slap your pan on the counter a few times to get your ooey gooey batter to spread into all the corners. Cook them until they are just bbbareeely set in the middle. Once they sit on the counter for a bit, carry over cooking will do the rest and it will ensure that you get perfectly moist brownies instead of dry ones!




Caramel Brownies

This recipe was emailed to me and well, it looked plain delicious. Not the kind of recipe I pick for aesthetic glory (although it is pretty) but more for the plain fact that it’s a kind of baked good that is so full of taste bud happiness that it saturates your mind with sugary bliss.

These brownies are easy to make and filled with caramel. You split half of the batter to bake for a few minutes whiles preparing the caramel filling and then pour on the caramel and the rest of the batter.

The end result? The perfect fudgy brownie, you know the kind with that crackly top, around a gooey caramel filling. If you’d want to make it even yummier, add nuts. Next time, I think I’ll add peanuts into the brownie batter to make it more like a snickers bar!

Caramel Brownies

Adapted from tasteofhome

2 cups sugar
3/4 cups cocoa powder
1 cup canola oil
4 eggs
1/4 cup milk
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semi-sweet chocolate chips
14 ounces caramels
1 (14 ounces) can sweetened condensed milk

Preheat your oven to 350 degrees and grease a 9×13 inch pan

Combine your sugar, cocoa powder, eggs and milk in a bowl. In a separate bowl, mix the flour, salt, and baking powder. Slowly add your cocoa powder mix to the flour mix until fully incorporated. Fold in your chocolate chips (and if you’d like, add in 1 cup of nuts of your choice)

Take about 1/2 of your batter and pour it into the bottom of your prepared pan, bake for 12 minutes. During this time heat on med-low heat the caramels and condensed milk. Stir continuously until the caramels are melted. Be careful not to turn the heat up too high or it will burn the mixture. Once your brownies and caramel are done, take the brownie pan out and pour the caramel onto your bottom layer. Then, spoon and spread the remaining batter around the top of the caramel. You can use a knife to smooth the batter to make another layer of brownie dough on top. Bake the rest of the pan for 35-40 minutes.



Food Blog? Who us? Couldn’t be!

Hello World!

Two medical students here, using our time in our tiny kitchens as little islands of sanity in our lives (mostly baking, some cooking). After Elyse had to endure sitting next to me day after day, lecture after lecture as I clicked through food blog after food blog – we decided – why not start one? (Thanks to our lovely English major friend for the naming of said blog!)

Elyse gets to use her college photography skills, Sam gets to use her deep inner fat child, and we both get to share our love of these beautiful culinary creations that we like to call – Baked Goods!

So for our first entry we wanted to try something from a blog that Sam is personally obsessed with. What blog you ask? Well the Blue Eyed Baker’s of course! ( They may have replaced Sam’s fanatical obsession of the lovely Giada de Laurentiis or even the sisters of Georgetown Cupcakes.

Being caffeine dependent medical students – what better recipe to start with than these decadent espresso brownies? (There is no better recipe – rhetorical question). These beautiful creations were adapted a bit from the original blue eyed recipe by replacing half the chocolate chips with white chocolate and we coated them with a dusting of confectioner’s sugar

Ahhhh!! the beautiful scene of powdered sugar cascading down a moonscape of chocolate ooey-gooey-goodness!
How did we make these babies you ask? well ask no further! (but please don’t forget the original geniuses: BEB)

Better than Coffee Brownies

2 cups dark brown sugar
1 ½ sticks (¾ cups) unsalted butter
2 tablespoons instant espresso coffee
2 eggs, room temperature
2 tablespoons vanilla extract
2 cups  all-purpose flour
2 teaspoons baking powder
6 ounces semi sweet chocolate chips, 6 ounces white chocolate chips

Set that oven to 375F.  Grease and flour a 13- by 9-inch baking pan (I get a huge kick out of buttering a pan followed by flouring – it leaves the most beautiful footprint of flour where butter once stepped).
Dissolve your espresso in 1 tbsp of boiling water and just put to the side
Melt the butter and sugar over heat. You can do this either in microwave as suggested as the Blue Eyed Bakers or do what I have always done – ghetto double boiler!!! I take a heat proof mixing bowl and set it over a pot half filled with water. Set the heat to med-high and mix as the heat transfers without burning your precious sugar. Once the mix has melted into a delicious dark brown molasses heart-stopping mess, remove from heat, mix in dissolved espresso and cool (on the counter or in the fridge).
While your butter/sugar mixture is cooling – mix your dry ingredients in another bowl. Then, after the sugar and butter have cooled to room temperature – add the eggs and vanilla (to avoid scrambling the eggs)
Finally – incorporate the flour mixture and finally your chocolate chips and pour your chunky yet velvety  chocolate yet coffee filled batter into that lovely buttered and floured pan and bake for 25 minutes.  I took the BEB advice and took these babies out a little before 25 minutes letting the carry over heat do the rest of the work and man, did they turn out OOEY GOOEY.  p.e.r.f.e.c.t.i.o.n.
**Ideas: we replaced half the chocolate chips with white chocolate but given the holiday season – feel free to spice it up with caramel chips, mint chips, pecans, walnuts?! We may try adding some cocoa straight into the batter next time too!**
Hope you all enjoyed our first post – we so enjoyed making it. Happy Eatings!!!