The Derivative Food Blog

Fudgy Brownies I’ve been experimenting with modifications and improvements to my old brownie recipe recently. This is what I’ve come up with. They turn out gooey and fudgy with just a hint of cakiness to them. I may continue to update these as I play around with the recipe. Yield: 1 9x13” pan Oven Temp: 350 deg. F Baking time: 28-35 minutes Ingredients 1c. (2 sticks, 8 oz) unsalted butter 8oz granulated sugar 8oz brown sugar 8oz semi sweet or bittersweet bakers chocolate, chopped Use good quality chocolate, as most of the flavor will come from this 1oz unsweetened cocoa This should not be dutch processed 1 tsp.

What’s sourdough? Sourdough bread is bread that has been leavened by a wild yeast and lactobacilli culture (typically referred to as a starter). It has a mild sour taste that isn’t typically present in bread leavened using baker’s yeast due to the lactic acid created by the lactobacilli. The lactic acid also improves it’s ability to keep for longer periods of time. I’ve been baking sourdough for a while, but only recently started getting more into the science and art of it.

Brownies I’m not really sure how this is going to work, so will probably be going through a few iterations on format/content. This is modified from one of my cookbooks. Without further ado: Yield: 2 dozen 2-inch brownies Oven Temp: 350 deg. F Baking time: 28-32 minutes Ingredients 1c. (2 sticks, 8 oz) unsalted butter 2 1⁄4 c. (15 3⁄4 oz) sugar 1 1⁄4 c. (3 3⁄4 oz) Dutch process cocoa (ghirardelli/sharfenburger taste excellent) 1 tsp.