Since we were basically home-bound again this weekend due to sickness (omg, this winter needs to end and everyone needs to get healthy- NOW), I figured I would do some baking to make everyone smile – or at least so I could stuff my face with brownies and drown my sorrows.
I wanted to use the sweetened condensed milk I made yesterday (see my other blog post). So, I chose to make the recipe on the following page of Fine Cooking magazine. The recipe is for brownies, but totally from scratch and using lots of fatty/delicious ingredients. I had never made brownies quite this fancy before.
(In the featured picture you can see the magazine photo and my completed work – I totally nailed it!)
Recipe from Fine Cooking magazine – Feb/Mar 2018 #151: Milky Swirl Brownies
- 12 oz (3 sticks) butter
- 4 1/2 oz (1 cup) AP flour
- 4 oz (1 1/2 cup cocoa powder)
- 6 oz bittersweet chocolate
- 16 oz (2 1/4 cup) granulated sugar
- 2 oz (1/4 cup packed) brown sugar
- 1 3/4 tsp kosher salt
- 6 eggs
- 1 tbsp vanilla extract
- 1 tsp instant espresso powder (I used one dark roast Starbucks Via packet)
- about 1 1/4 cup quick condensed milk (or just use canned, but the homemade stuff is better) – I used a bit less than this and they still turned out great.
- Heat oven to 350 and line a 9×13 with parchment – leave an overhang so you can use it to get the brownies out later. Spray with PAM for baking (or butter it up).
- In a small bowl, mix (sift if you are fancy, but I didn’t) the cocoa powder and flour together.
- In med saucepan, melt the butter over med heat. Once melted, increase heat a tad and keep cooking and stirring while butter pops and hisses. Keep stirring and cooking until the butter is golden yellow (its ok if there are some browned bits). Off heat, add in the chocolate.
- In bowl of stand-mixer with a whisk attachment, put the sugars, eggs, vanilla, and salt, and coffee powder. Whisk on med-high until fluffy and thick – about 8 minutes.
- Reduce speed to low and pour in liquid chocolate mixture and mix till incorporated.
- Turn off the mixer and use a spatula to fold in the flour/cocoa mixture – do this in batches, about 3.
- Pour batter into prepared pan.
- Dollop with spoonfuls of sweetened condensed milk.
- Use a butter-knife to swirl the milk in.
- Cook 25-30 minutes until just firm and glossy.
- Cool completely before cutting (if you can bear it). These are really gooey so they cut better once cooled.
Because I cannot keep these in the house or I will eat them ALL by Tuesday — I will be taking most of these to work tomorrow to share the calories with my co-workers. 🙂