Brownies From Scratch – Are They Worth The Trouble?

22 Mar

Ok, so we have all watched cooking shows on TV or seen restaurants that claim they do everything ‘from scratch’, and that is all well and good for them but what I want to know is when do they find time to sleep???

I am all for making things from scratch when I can, and a while back I got to thinking about brownies, my thoughts were first about how much I love them (especially in the form of a brownie sundae!), then I got to thinking about how I have only ever made them from a mix, that brownies are something that had never even occured to me to make from scratch (this is probably because there are so many delicious varieties of boxed brownie mix, like pillsbury’s mint version that has mini andes candies pieces in them….yum).

So I decided to change my way of thinking and make some non-boxed mix brownies from scratch. But hmm….what recipe to make? I pondered that for a few days, and then my prayers were answered and This Recipe for something called “Brownie Rubble” appeared in my inbox (I get daily emails from Food Network, and they have definitely inspired me to cook and bake even more!)

I decided that upon looking at the recipe, that these were something I NEEDED to make (anything with 2 sticks of butter and 3 kinds of chocolate was a winner in my book!). The best part was that I had almost all the ingredients on hand already, so after a quick trip to the store for the peanuts, I was ready to whip up some rubble-y goodness.

Here is the recipe, courtesy of Food Network:

Brownie Rubble
Prep Time: 40 min
Cook Time: 40 min
Level: Easy
Serves: 12-18 brownies
Ingredients
2 sticks plus 2 tablespoons unsalted butter, plus more for the pan
1 cup all-purpose flour, plus more for dusting
6 ounces bittersweet chocolate, chopped
2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs, cold
2 teaspoons vanilla extract
1 cup mini marshmallows
1 cup semisweet chocolate chips
3/4 cup unsalted roasted peanuts
Directions
Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F.

Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.

Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.

Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.

The results? Well, as you can see for yourself, it came out as an ooey gooey amazing mess (my favorite kind!). The only notes I can add are that I didn’t use a water bath to melt the chocolate (I microwaved it), and I would have baked it for a little longer than 35 minutes, maybe 45 minutes or so before adding the toppings, just because some of the middle pieces were a little extra gooey, which I like but I know not everyone does!

So the answer to the question “Is making brownies from scratch worth it?” – definitely! The chocolate taste is much richer, they aren’t that much harder or labor intensive to make, and best of all – you can brag that you made them ‘from scratch’ when people exclaim how much they love them (which they will, trust me)

Not all about making brownies from scratch? Then check out my equally delicious post on the Slutty Brownie, which uses a boxed brownie mix

Whether you do it from scratch or not, the end result is still chocolate-y brownie goodness, and that is the best result you can ask for, in my opinion!

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4 Responses to “Brownies From Scratch – Are They Worth The Trouble?”

  1. cookingcollegechick March 22, 2012 at 3:33 pm #

    These look insanely decadent and amazing! I have definitely become partial to homemade brownies. But sometimes when I craving calls, I just have to give in to the box stuff. Thanks for the tasty new recipe!

Trackbacks/Pingbacks

  1. My “Go To” Chocolate Cake Recipe « Modern Day Betty Crocker - June 5, 2012

    […] then, I have been experimenting with making various baked goods from scratch, like cookies and brownies, and I have even attempted to make a cake (minus the boxed […]

  2. Putting These “Best Brownies” To The Test « Modern Day Betty Crocker - June 9, 2012

    […] I will definitely be making them again, and I would have to say they are definitely on par with the Brownie Rubble and the infamous Slutty […]

  3. Crazy/Slutty/Delicious Describes These (Slightly Insane) Brownies | Modern Day Betty Crocker - August 10, 2014

    […] As much as I love a classic brownie, I also love to mix it up and try new versions – like the Brownie Rubble, frosted brownies from scratch, and of course the Slutty Brownie – which might be one of the more […]

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