One of my dear friends is turning 70 tomorrow and a lot of people are giving her a party on a Tuesday. Since I work I had to come up with an “appetizer” to share that could sit in my car and be made with what I had in the pantry. So Brownies are not exactly an appetizer, but I don’t think anyone will complain. These should be yummy.
People think that box mixes produce the perfect combination of chewy and moist brownies. Results should be at least as good as a mix without all the processing and questionable ingredients without dirtying many dishes. For one-bowl brownies with the proper level of chewiness both butter and oil is used. Using both cocoa and unsweetened chocolate add to the intense chocolaty richness and create a platform of flavor for any add-ins. By being strategic with the addition of ingredients, saved dishes and combined the batter all in one large bowl. Baked on the lowest rack in the oven, the brownies cooked nicely on the bottom and edges without overcooking and drying out. Folding white chocolate chips into the batter and swirling in raspberry jam gave the brownies colorful character and a fruitiness to offset their deep chocolate flavor.
|½||cup plus 2 tablespoons boiling water|
|2||ounces unsweetened chocolate, chopped fine|
|⅓||cup (1 ounce) Dutch-processed cocoa powder|
|2 ½||cups (17 1/2 ounces) sugar|
|½||cup plus 2 tablespoons vegetable oil|
|2||large eggs plus 2 large yolks|
|4||tablespoons unsalted butter, melted|
|2||teaspoons vanilla extract|
|1 ¾||cups (8 3/4 ounces) all-purpose flour|
|1||cup (6 ounces) white chocolate chips
I used a combination of milk and semi-sweet as that is what I had on hand.
|⅓||cup raspberry jam|