Archive for May, 2014

Fudgy Chocolate Brownies

May 22, 2014


I’ve been studying for exams for the past couple weeks.  And therefore, my procrastination levels have been off the charts.  One thing that I love to do to waste time is to look at recipes, of course.  But this time around, I have been looking at my blog and the recipes that I have posted.  Not because I have time to make anything at the moment (although that would be another brilliant procrastination technique), but to check to see what I haven’t made.


It turns out that it was brownies!  Sure, I’ve made white chocolate brownies, and I’ve made brownie-like things before.  But never the square piece with the crispy edge and fudgy center and all chocolate goodness.


Another thing that jumped out is the number of times that I have said that I don’t like really chocolatey things.  I mean, did you believe me?  Because, I sure didn’t.  And I don’t now, while I present to you the most chocolatey and gooey brownies imaginable.   And believe me when I say that really, truly enjoyed these.  And because I always want you to make more friends, put a plate of these beauties in front of any student studying for finals, and you will be loved.  Seriously, try it.


I’m sorry that I have been lying to you for these years.  I will never turn down a intense chocolate desserts for, well, anything.  The truth was bound to come out at some point.


Fudgy Chocolate Brownies (adapted from Serious Eats)

1 stick butter, melted

6 oz. bittersweet (dark) chocolate

4 oz. unsweetened chocolate

1 cup (7 oz.) sugar

3 eggs

heaping 1/2 tsp. salt

1.5 tsp. vanilla extract

1 tsp. instant espresso powder

3/4 cup flour

2 tbsp. cocoa

Preheat oven to 350.  Line a square baking dish (8×8) with parchment paper, with some hanging over the edge of the pan.  Spray with parchment paper with cooking spray.

In the microwave, in 30 second intervals, or in a double boiler, melt together the two types of chocolate and butter until smooth.  Set aside to cool slightly.

Whisk together eggs, sugar, salt, vanilla, and espresso powder.  Beat vigorously, by hand, for about 3-5 minutes, until the egg yolks are pale and ribbon-like.  Stir in chocolate mixture.  Sprinkle flour and cocoa on top, and stir in the dry ingredients until just incorporated.

Pour into prepared pan, and bake for 25-28 minutes.  Do not overbake for maximum fudginess.  Let cool completely in pan.  Life out with parchment paper and cut into squares.



Peanut Butter Oreo Ice Cream

May 8, 2014


You may already know this, but vanilla and chocolate are still the most popular ice cream flavors in the country.  I find this interesting.  With all the wacky, intriguing and unique flavors out there, simplicity still wins out.  I’m not sure if I find this refreshing or boring.


So while studying for finals, and already in the mode, I decided to do some market research.  Turns out that there are varying reports about the top three flavors behind the two staples.  Some say cookie dough is number 3, some say that rocky road is.  But the one consistency is that cookies and cream always, always makes the top 5.


There is a straightforwardness about this variety after all.  A sweet cream base with nothing but softened chocolate cookies mixed in.  It’s a classic.  But because it’s an age of innovation and disruption (it’s the finals that is making me talk like this, I swear), I decided to add a little twist.  A nutty and ever-so-slightly salty base with Oreos swirled throughout.  I’m expecting for this flavor to make the top 5 flavors soon.


Peanut Butter Oreo Ice Cream

2 cups whole milk

1 cup cream

1 cup no-stir peanut butter

2/3 cup sugar

2 tbsp. honey

1/2 tsp. sea salt

1/3 of a package of Oreos, quartered (about 1 1/2 cups chopped)

Combine milk, cream, peanut butter, sugar, honey and salt in a medium pot.  Heat over medium heat and whisk together until everything is well combined, and mixture is boiling.  Take off the heat, and let the mixture come to room temperature.  Refrigerate until completely cold.

Churn ice cream according to your ice cream maker’s directions.  In the last two minutes of churning, dump in the Oreos and churn for an additional 2 minutes.  Place in the freezer until the mixture is completely frozen solid – about 2 hours.