Tonight I made my first recipe from my new favorite food blog, My Baking Addiction.  Not only is this blog beautiful to see, but the recipes all look and sound scrumptious.  Plus, the addicted baker’s name is Jamie — a name to which I am especially partial. (For those who may not know, my name when I am south of the Mason-Dixon is still Jaymie Kate rather than just plain Kate — because no respectable southern belle goes by just one name.)

So, tonight I decided to whip up a batch of that Jamie’s brownies.  She has several versions on her website, so I chose the one that looked the most decadent

And then messed it up. . .


1/2 cup white sugar
1/2 cup butter — the real recipe called for 2 tbs butter (I somehow copied it down wrong)
2 tablespoons water
1 1/2 cups Ghirardelli semisweet chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup Ghirardelli chocolate chips (to fold into the batter before baking)

How I made them:

Preheat the over to 325 degrees.  Spray an 8×8 inch pan with Baker’s Secret (non-stick spray with flour).

Melt the butter over low heat, add water and stir gently. (Remember that I used a whole stick of butter, rather than two tablespoons, so it took longer to melt.  With just 2 tbs, you might be able to start at medium heat.)  Increase heat to medium and add sugar.  Stir constantly until the sugar is dissolved, then increase heat until bubbly.  Remove from heat immediately.

Add the first batch of chips and stir until melted and smooth.  Add the eggs and mix thoroughly.

Sift the flour, salt and baking soda together in a bowl, then add in 3-4 batches to the chocolate mixture.  Stir constantly until thoroughly mixed.  Fold in last of the chocolate chips.

Bake for 27 minutes.  It won’t be quite set, but the recipe warned not to overbake.  So, I turned off the oven and let it bake another 5 minutes until a toothpick inserted in the center came out clean.  Let cool before serving.

The results:

Not as beautiful as the original version, but still a decadent chocolate taste to satisfy any sweet tooth.  The texture was moist, yet so crumbly I needed a spoon to eat the brownie. (Maybe I didn’t let them cool enough, but they’re so much better warm.)  I think I might have been a bit liberal with the salt, but I like the tiniest bit if saltiness in with the rich chocolate taste.  And the whipped cream was a nice contrast to the dense brownie.

For next time:

Less butter and less salt, and hopefully they’ll turn out as lovely to look at as they are to eat.