CAMERA and Dark Chocolate Brownies

4 Nov

I bought a digital camera!

Canon PowerShot SD1300 IS

Definitely the impulse buy of the century.

It’s an early Christmas gift.

So it’s all good. 🙂

 

I took some pictures of my pottery- these were made a few months ago.  I’ve gotten much better at using the wheel since then!

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Itty bitty pitcher (doesn’t hold much of anything) with blue handle, white cup with purple inside, red cup.

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Fish box.  The top comes off, so you can store jewelry/paperclips/etc.

 

To celebrate the arrival of my new camera, I decided to make a batch of brownies.  From scratch.  Here’s the recipe along with some lovely pictures.

 

Deep Dark Chocolate Fudge Brownies

Chocolate is the focus of these brownies- with only a few ingredients, you’ll want to pick a dark, good-quality chocolate or risk a batch of yucky brownies.  Good-quality doesn’t have to mean Valrhona, though!  I used Lindt 70% dark chocolate, which was $1.99 per bar at TJMaxx.

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It’s very photogenic, too.  I love photographing chocolate- the pictures always turn out so good and delicious-looking.

 

Here’s what you need:

  • A preheated oven set to 350 degrees F
  • A greased, foil-lined 8×8-inch pan
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 4 oz. dark chocolate (weigh it, but don’t go crazy trying to get an exact amount)
  • 2 large eggs
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablecpoon cocoa powder
  • Vanilla extract (optional)
  • Instant espresso powder (optional)

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Start by melting the butter in a large bowl.  Cut it into cubes, then microwave it for 30 seconds.  Stir, then microwave another 30 seconds.

 

Chop the chocolate into rough pieces using a serrated knife and a cutting board.  Don’t worry about making them uniformly sized- they’re just going to melt anyway.

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and stir it into the hot melted butter.  The chocolate will melt into the butter and turn into a rich, way-too-sinful sauce.

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^^ That may just be my favorite photo I’ve ever taken.  I love my camera!

 

Add the sugar and stir well.  I was feeling a bit artsy so I tried to make a smiley face in the sugar.  It turned out creepy.  Sorry.

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At this point, you might want to put the mixture in the fridge for a few minutes before you stir in the eggs.  Why?

Picnik collage

That’s why.  Here are my eggs in their bowl.  I made this bowl in ceramics and it’s the perfect size for holding… well… 2 eggs.

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Now add the baking soda, salt, and 1/4 cup of the flour, as well as the vanilla extract and instant espresso if you’d like.  I find that espresso really brings out the chocolate flavor, and you can adjust the amount of both ingredients as you wish.  Don’t use more than 1/2 teaspoon of either the vanilla or the espresso, though.

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Stir gently, then add the rest of the flour and mix it all together until the batter is smooth with a few lumps.  You don’t want it to be too smooth, or else the brownies will turn out tough.  Ick.

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Pour the batter into your foil-lined, greased pan and bake for 25-30 minutes.  The brownies are done when a toothpick stuck into the center comes out clean with a few crumbs on it.

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Let them cool (use the fridge if you’re impatient… obviously I was), then enjoy!

 

Does anyone else love the smell of brownies baking?

Buy a set of 4 Coco-Zen Brownie Batter bath bombs!  Only $16 🙂

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2 Responses to “CAMERA and Dark Chocolate Brownies”

  1. Kayla November 5, 2010 at 4:08 pm #

    Those brownies look really good! I love taking pictures of chocolate, it always looks cool! 🙂

    • Courtney November 5, 2010 at 4:54 pm #

      Thank you- they taste absolutely incredible, too! Like a dense, fudgy brownie from a bakery. 🙂 Thank you so much for commenting 😀

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