Brownies – Substitution Lab

Brownies

This is a fun recipe to use to compare how changing one ingredient can impact the results of a recipe.

2 oz. unsweetened chocolate (½ package)

1/3 cup shortening

1 cup sugar

2 eggs

1/2 tsp. vanilla

3/4 cup flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped nuts (opt.)

Heat oven to 350 degrees.  Heat chocolate and shortening in a 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat.  Mix in sugar, eggs and vanilla.  Stir in remaining ingredients.  Spread in parchment-lined, greased pan, 8 X 8 X 2 inches.

Bake until brownies begin to pull away from the sides of the pan, 30 to 35 minutes.  Cool slightly.  Cut into squares.

Fudgy Brownies – Substitute 1/2 cup margarine or butter for the shortening.  Increase vanilla to 1 tsp.  Decrease flour to 1/2 cup and salt to 1/4 tsp.  Omit baking powder.  Spread in greased square pan, 9 X 9 X 2 inches.  Bake 20 to 25 minutes.

Low-fat brownies – Substitute applesauce for the shortening.

 

Prepare the assigned recipe above according to Unit Number:

Unit 1 – Standard recipe

Unit 2Substitute flour with whole wheat flour

Unit 3 – Use butter instead of shortening

Unit 4 – Make recipe adjustments for Fudgy Brownies

Unit 5 – Make recipe adjustments for Lowfat Brownies

Unit 6 – Substitute the following for the unsweetened chocolate: use ⅓ cup plus 2 teaspoons unsweetened cocoa powder and 2 tablespoon butter.

 

When the brownies are cooled, trim off the edges and cut into 30 pieces; put on a plate and bring up to the front and place on table where marked according to label.

We aren’t making frosting in class today, but if you do decide to make brownies at home, this is a delicious creamy frosting recipe.

CREAMY BROWNIE FROSTING

  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons HERSHEY’S Cocoa
  • 1 tablespoon light corn syrup or honey
  • ½  teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. Makes 1-2/3 cups frosting.

Frosting recipe courtesy of Hershey’s cocoa. Here’s the link for their brownie recipe “Hershey’s Best Brownies”.

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