Wednesday, August 31, 2011

Hurricane Survival Kit 101

These are the brownies I made on one of my last days in Florida. I wanted them to be regular at first, but turns out Justin didn't have any baking dishes so I had to spread it really thin on a cookie sheet and then ponder what to do with it afterwards.
What tastes better than chocolate and Nutella? And thus, Hurricane Brownies were made.
You could put anything in the middle though. Frosting, candy, cheesecake filling...

I have made them both, from scratch and from a box, and both turned out delicious.

Hurricane Brownies
Yields: 24 Brownies

For the Brownies from Scratch:                                                      For Boxed Brownies:

4 oz Unsweetened Chocolate                                                          Follow the directions on the             1/2 lb Whole Butter                                                                            box until step 5.
2 c. Sugar                                                                                        I like Betty Crocker Triple Chocolate
4 Eggs                                                                                              Brownie Mix for these.
1/2 tsp Vanilla Extract
1/2 c Flour
1/2 tsp Salt
For Both Variations:
1 Jar of Nutella

  1. Preheat the oven to 325 degrees for dark pans or 350 degrees for light colored pans. Grease, grease, grease two,18"x 13" sheet pans. If you're not sure if you have one of these, a smaller cookie sheet would be fine, just be sure not to go larger or the brownies will turn into brownie crisps in the oven.
  2. Melt the butter and the chocolate in a saucepan, stirring frequently.
  3. Remove from heat ans stir in the sugar. Then the eggs and vanilla and beat it with a spoon until completely incorporated. This is important because you are both cooling the chocolate so you don't make scrambled eggs and there is air being incorporated for leavening.
  4. Mix in the flour and salt.
  5. Divide and spread the batter evenly between two greased 18"x13" sheet pans. 
  6. Bake for about twenty minutes or until a tooth pick inserted in the center comes out clean.
  7. Cool completely before trying to remove the sheets from the pan. Using a butter knife, separate the brownie from the rim of the pan.
  8. Lay a sheet of parchment, or foil, on the counter. Flip the first brownie tray upside down onto the parchment and tap the back of the pan until the brownies flops down on the counter. If it cracks, that's okay. Just put the pieces back together like a puzzle on the paper.
  9. Spread about 3/4 of a jar of Nutella on the brownie in a thin, even layer. Wielding any cracks together if necessary.
  10. Flip the other brownie sheet right on top of the Nutella.
  11. Cut and fall in love.

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