Brownies Again...

Feeling lazy but craving something sweet? Brownies are the perfect answer. This version is one of my top 3 best brownies because they are dark and rich brownies, generously studded with chocolate chips. For dark chocolate lovers this is really a must try. Although I admit it, the real reason I tried this the first time few months back is that, I'm after the crackly, shinny top. Which I still CANNOT make even after sooooo many tries. It's actually getting frustrating!

But no worries, I just console myself with the fact that even without that shinny crackly top still taste good. I actually more often do this because it's not too sweet like other brownie recipe, it only uses cocoa powder so use the best you can afford, I often use Valrhona Dutched processed, makes it really dark and chocolaty. This being so rich tasting is eaten best with a tall glass of milk. Although I must admit I love almost anything with a tall glass of milk! ^_^KING ARTHUR FLOUR GUARANTEED FUDGE BROWNIES

adapted from Baker's Banter

• 2 sticks unsalted butter
• 2 1/4 cups sugar (too sweet for me so I use 1 cup only)
• 4 large eggs
• 1 1/4 cups Dutched process cocoa (I use Valrhona)
• 1 tsp salt
• 1 tsp. baking powder
• 1 tsp espresso powder, optional (I have no idea where to get instant espresso here in Manila, I just use ordinary instant coffee, I just double the dosage and good!)
• 1 tbsp vanilla extract
• 1 1/2 cup All Purpose Flour
• 2 cups chocolate chips

1. Preheat the oven to 350F. Lightly grease and lined a 9x13 pan.
2. In a microwave safe bowl or in a saucepan set over low heat. Melt the butter then add the sugar and stir to combine. Return the mixture to the heat, just until it's hot. It will become shinny looking as you stir. Set aside.
3. Crack the 4 eggs into a bowl, beat them with the cocoa, salt, baking powder, espresso powder and vanilla until smooth.
4. Add the hot butter/sugar mixture, stirring until smooth.
5. Add the flour and chips stirring again until smooth.*
6. Spoon the batter into the pan.
7. Bake brownies for 30 minutes until cake tester or toothpick inserted into the center comes out with few moist crumbs.
8. Remove from the oven and cool on a rack before cutting and serving. I prefer to put mine in the fridge first before cutting and serving, I find it less messy.

* Note: If you wan the chips remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

More Books!

A week ago, a good friend of mine just recently got back from his trip in Hong Kong and he got me these! ^_^ (yes I admit it, I asked him to buy it for me, and yes I will pay for them soon...) Thanks! R! till next time hahaha!
My family actually frequently visits Hong Kong specially during holidays, but this year we won't be able to do so. When I head that my friend R is going with his family I quickly asked for a favor and here they are in my hands now. They cost HK$98.00 each which is actually a bit expensive for something that is on a thin side. However, the pictures are gorgeous as well as the paper quality. I love purchasing this kind of books because whenever I'm there and my family and I are in the local bakery purchasing our breakfast for the next day, I always amaze how different their cakes and breads are. Having lost my other books like this in the flood, I'm so happy that I finally have a new copy to enjoy. :P

Got Mail!

Look what I got in the mail! I got a signed book plate from Gesine Bullock-Prado, after I read her book Confessions of a Closet Master Baker, I was inspired by what she did and so I googled her and what do you know, she has a blog! Hehehehe..I'm so happy I get to read what she's up to right now, even if she's oceans away from where I am.

I like the fact the she was generous enough to send people signed book plates, so I quickly signed up and told her I would like to receive one. I actually have forgotten about this, and last week see what's waiting for me in the mail! When I saw that owl sticker I instantly knew who is it from and I'm soooooo happy!

Love Affair with the Brits

I'm a sucker of anything British, I'm not sure if it's the accent or the food or maybe because it seems like such a exotic place for me being so far away from where I am. I first fell in love with the Brits through Hugh Grants movies... yup! I'm a huge Grant fan.

In term of British chefs, I'm a huge huge fan of Nigella Lawson, she seems so laid back and she makes cooking look so easy. Sorry Gordon Ramsey, I'm scared of you! :P
My latest Brit craze discover is Tarek Malouf's Hummingbird Bakery cookbook, technically these are American fare considering Hummingbird Bakery is known for offering American style dessert in London. This is the British version of the American Magnolia Bakery which was made popular by Sex and the City. I haven't been to either bakery but I had both of them. Tragically I lost my copy of the Magnolia bakery book series in the flood. I'm slowly rebuilding by baking book collection, luckily though I got to try Magnolia's/Buttercup's version of Red Velvet Cake, so I get a chance to compare them.The Magnolia/Buttercup version uses a butter roux icing, it's something I don't care for, taste like any buttercream icing. It was like eating blocks of butter. So not for me. The cake rise as much as I have expected, but man what a glorious bright red color! It looked so festive.

Hummingbird Bakery on the other hand uses a creamy cream cheese frosting. This is absolutely my kind of frosting. Although I found it much too sweet. The cupcake batter have a rich reddish brown color. My guess is that I has something to do with the coco powder in the batter. In terms of taste, I maybe biased here, I love the Hummingbird version because it has a subtle chocolate taste.
If you love cupcakes and other old time favorite desserts that taste like real homemade and taste very comforting after a hard day at work. I highly recommend Hummingbird Bakery book.