It was quite a journey to make the perfect brownies and finally I arrived at a simple oven toaster brownies recipe that I was able to master.
If there is one thing I love and that's dessert confections. While some people will argue that no one can never say no to ice cream or any frozen delight, I know for a fact that's not true. Usually, if there's a choice or option other than ice cream (because I already know the taste of ice cream) I'd skip the ice cream. It may be the safer choice but, I'd rather take my chances and sink my teeth in something nice and chewy like a slice of mango float, turon, biko perhaps or a fudgy chocolate brownie.
Now that I am exposed to numerous food websites or blogs and also a member of Yummly, I have started to do some baking. I decided to start with some simple recipes and one of them is the chewy, chocolatey, brownie.
It took me 2 months, lots of trips to the grocery, numerous recipes from websites (I had a whole folder of brownie recipes saved on my phone), many YouTube videos and 5 (head-scratching) batches of brownies to finally make a perfect chewy, fudgy, chocolatey brownie that had a shiny, crackly, crispy top. It became my quest to make perfect brownies and after tweaking the best brownie recipe I could find on the web for 5 times, my sixth batch came out perfect.
I made use of store bought brownie mix that was oven toaster ready specifically White King Brownies and Crinkles Mix. I'm a novice baker so, I decided to play it safe. I don't have the proper mixing bowls and utensils, an electric mixer, nor do I have a sifter. So baking brownies from scratch were out of the question. I do intend to buy all the baking equipment needed in the long run since I really want to learn how to bake a cake. But, for now, I'll limit myself to easy recipes that I can do over and over again until I get them right.
To be honest, my first batch of brownies came out burnt. I followed the temperature that most recipes called for conventional ovens: 350°F or 175°C. Since an oven toaster is a bit small and mine isn't a convection oven (convection ovens have fans that distribute the heat evenly within the oven), the bottom of my brownies came out burnt. It wasn't funny eating burnt brownies. After having a few of those burnt brownies, it left a bitter taste in my mouth that I had to wash off with water. After the second batch came out burnt even after I lessened the bake time, I knew I had to bring down the temperature instead. My brownies cook at 150°C or 300°C for a longer time. This gave my brownies time to rise and become a bit fluffy just below the crispy crackly shiny top.
I used margarine instead of oil or butter and added heavy cream instead of milk. I tried using evaporated milk for a batch. It came out too wet and hardened like a brick when I put it in the refrigerator for storage. While the box and some recipes called for 2 eggs, I used one. I read that eggs keep a lot of moisture. As I said, my first couple of batches came out 'wet' as if it were undercooked and if I cooked it more, in the end, it would come out burnt. So, I decided to remove one egg from the recipe, switch from butter to margarine, and add heavy cream mixed in water. Viola! A simple oven toaster brownies recipe. Crispy on top, fluffy right underneath the crispy top, gooey fudge in the middle all the way to the bottom.
What did I learn during my quest for the perfect brownie?
1. Disposable aluminum foil pans aren't really good for baking. If you can't splurge of some nice branded baking pans, you can get a cheap aluminum-steel pan for under 100 Php ($2 USD). That's good and practical enough for any novice baker.
2. When baking, always keep a watchful eye. A few minutes can make or break whatever you are baking.
3. Always allow time to cool before slicing and eating. I know... the sweet smell of all those wonderful goodies can make your mouth water and your stomach growl. So, why allow it to cool? Baked confections continue to bake while cooling and allows everything to set. I learned the hard way when I tried baking peanut butter cookies. They were so fragile coming right out of the oven. When I allowed them to cool, the cookies became crispy.
4. Learn from your mistakes and try again. I went through 5 bad batches and with each batch, I tried to figure out what I was doing wrong. Finally, my 6th batch came out with homemade perfection. Reminds me of the brownies my next door neighbor's mom would bake when I was just a kid.
- 1 box 500 g Oven Toaster Ready Brownie Mix (I used White King Toaster Oven Ready Brownies and Crinkles Mix)
- 1/2 cup water
- 2 tablespoons full heavy cream
- 1/4 cup margarine (melted)
- 1 Large egg
- 1/4 teaspoon vanilla extract (optional)
- 1 tablespoon confectionery sugar (optional)
1. Combine water, heavy cream, margarine, and egg. Add vanilla extract if you choose. Vanilla extract is said to bring out the chocolate flavor.
2.Preheat oven toaster to 300° F (150°C).
3. Mix in wet ingredients with brownie mix. If mixture seems to be powdery, add a tablespoon of water until powder is dissolved. Mix until brownie batter becomes smooth (no lumps).
4. Place brownie batter (which is a bit thick) in a greased pan that can fit your oven toaster. I strongly suggest you not to use those disposable aluminum foil pans. I used a 6" x 10" pan. Spread batter evenly. If you have a small oven toaster, divide batter into 2 pans and bake in separate batches.
5. Bake in preheated oven toaster for 40-45 minutes. Test with a toothpick or fork. If it comes out clean, it's done.
6. Allow brownies to cool for at least 5-10 minutes. This is important. This process will allow your brownies to harden and set.
7. Slice into squares. Sprinkle confectionery sugar as garnish (optional). Serve. Makes 12.
Nutritional Facts below:
It may have taken me a while but, you don't have to deal with the mistakes I made. Follow my simple oven toaster brownie recipe and you'll get scrumptious fudge chocolate brownies just by using your oven toaster that your whole family can enjoy!Pin it!
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