Classic Fudge Brownies

The base of this recipe has been slightly modified from the original found on FoodNetwork.com.

Ingredients:
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted Self-Rising flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts


Butter an (8-inch square) aluminum baking pan (you can also line aluminum foil over the pan and butter it up as you're melting the butter. This way, you can reuse the baking pan) and preheat the oven to 350 degrees F.

In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely.

Into a bowl sift together the flour, baking powder, and salt.

In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.

Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts.

Pour the batter into the baking pan, smoothing the top.

Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.


VARIATIONS:

Triple Chocolate Caramel Kettle Brownies



Pop some kettle popcorn and pick out the good kernels. Throw out any that are half-popped or un-popped. Once the brownies are done, take it out of the oven right away (while it's still hot) and start spreading and pushing the popcorn into the brownie.

Melt some caramel cubes in the microwave with a tsp of water. Once completely melted, Drizzle the caramel over the popcorn.

Melt some semi-sweet chocolate chips in the microwave (30 sec, stir, 30 sec, stir; repeat until completely melted). Pour it in a pastry bag and drizzle over caramel (opposite direction)

Melt some white chocolate chips using the same steps as above and drizzle over the semi-sweet in another direction.




Rocky Road Brownies



Sprinkle some sliced almonds over the brownies. Cut large marshmallows in half and line it over the almonds. Broil the brownies in the oven until the marshmallow melts over. BE CAREFUL! It will burn to a crisp if you leave it too long! Drizzle some semi-sweet chocolate over the marshmallow.


Aloha Brownies



If you're making this, do not add walnuts to the base. Before you bake the brownies, mix together coconut flakes and macademia nuts and spread it over the brownies and pad it into the mixture with a spatula. Once it's done baking, drizzle some white chocolate chips over the top.

Flan - Creme Caramel

This recipe was originally from a Creme Brulee book by Randolf Mann. As with all recipes, I've changed it a little to fit my taste. All the changes I've made are in italics.

Ingredients:
1/4 cup granulated sugar (plus 4 teaspoon for caramelizing)
1 cup half 'n' half
2 egg yolks
1 egg
3/4 teaspoon vanilla
Pinch of salt
orange zest (about 1 tbs) (optional)
2 tbs white chips (optional)

You will need 4 deep, 4-ounce custard cups or ramekins. Sprinkle one teaspoon of sugar in the bottom of each ramekin and caramelize with a torch, moving the flame in slow spirals, until amber or dark amber beads form over the entire bottom surface. Set aside to cool. (You can also melt sugar over low heat using a saucer. If you like the essence of burnt sugar sweetness, add a pinch of brown sugar into the mix.)

Preheat oven to 300 degrees F. Combine 1/4 cup sugar and half 'n' half in a saucepan. Stir well while heating until almost to the boiling point. Add orange zest and the chocolate white chips. Stir until it's melted. Set aside to cool.

In another bowl, briskly stir the egg yolks, whole egg, vanilla and salt, without beating, until very liquid. Try not to create too many bubbles. Continue to stir briskly, add the cream mixture slowly in a thin stream until all is blended. Strain the mixture through a fine sieve and fill the ramekins, taking care to pour gently. Place in a hot water bath and bake about 40 minutes (to an hour) until the centers are softly set. They should jiggle slightly. Remove the hot water bath from the oven and allow the custards to cool in the water for about 10 minutes. When comfortable enough to handle, cover the ramekins with wrap and chill in the refrigerator for about 2 hours. Unmold and serve.

Serves 4

*Unmolding tip for serving: Hold the bottom two-thirds of each ramekins in a bowl of hot tap for about a count of 20. Then, with a small paring knife, go around the edge of each custard. Turn the ramekins over in the center of the dessert plate. If the custard does not fall out, gently slip the paring knife along the side. This will release the vacuum and the custard will come out.


[L: The brown sugar experiement. R: Granulated sugar]