After a long, stressful day, all I want to do is bake. Since I was young, baking has been such a comfort to me and the best way to get my mind off of the chaos of the day. This week I needed to bake, and fudge brownies sounded just right. I think a lot of people assume that making brownies from scratch (no box mix) is super complicated, but it’s actually very straightforward.
From the amazing America’s Test Kitchen Family Baking Book, I chose a beginner friendly brownie recipe and discovered several great tips to make them even more delicious and simple.
- Cutting and serving brownies can often be the most challenging part of making your own brownies. A ‘foil sling’ at the bottom of the baking pan (lining the pan with two pieces of foil to help lift the cooked brownies out) makes serving simple and cleanup a snap,
- Ina Garten suggests it as does the America’s Test Kitchen, add a little instant espresso to the mix. What a little lemon juice or zest can do to pasta and fruit desserts, the espresso does for chocolate. Oh, and if you have any extra chocolate chips, just throw them in the batter. The brownies won’t be a smooth, but it provides a crunch without nuts.
- Afraid of having a bunch of brownies sitting around the kitchen calling your name all day? Wrap of half in plastic wrap and foil and store in the freezer. Also, I used a larger pan to make thinner, snack-sized brownies. Just remember to reduce the time in the oven by about 15 min.