For Valentine’s Day, I wanted to surprise my boyfriend with a special treat. The only problem is that he is allergic to almost everything- eggs, red meat, tree nuts & shellfish! I remembered him telling me if he could try anything he was allergic to it would be gooey fudge brownies. Not being much of a baker, I decided to suck it up and give my man what he wanted. The problem is, I am not much of a baker. And I live in Colorado. I found a great eggless gooey brownie recipe on the Family Ever After blog, but didn’t even think about the fact that I was baking at high altitude. The brownies rose too fast and collapsed, leaving me with crystalized sugar hockey pucks. Being the kind soul he is, my boyfriend still ate three of the hockey pucks and told me they were still delicious, but I knew the truth.
So, the day after I decided to get revenge on the brownies. I researched a little about baking at high altitudes and found these tips on AllRecipes.
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
I took this information and created my own recipe from the one on Family Ever After. The extra butter made these brownies even richer and gooey. They didn’t rise much, but were the perfect consistency! This is the first time I have ever truly felt excited about a baking project I have done, so I had to share this recipe with you all. If you are not at high altitude check out the recipe from Family Ever After, but if you live above 5,000 ft my recipe will be perfect for you. If you live somewhere between sea level and 5,000 ft I suggest taking the original recipe and using the tips from the AllRecipes site to adjust for your area.
- ⅓ C flower
- ¼ C butter, melted
- 1 C milk
- ¾ C butter, melted
- 1 C cocoa powder
- 1¼ C sugar
- 2½ t vanilla extract
- ½ salt
- 1 t baking powder
- ¾ C flower
- chocolate chips (optional)
- Heat the oven to 375 degrees.
- Mix together melted ¼ C butter and ⅓ C flower, then place on medium heat until it thickens, stirring frequently. Once there are no lumps, whisk in the 1 C milk and stir until smooth. Set aside in a bowl to cool.
- Melt ¾ C butter and mix with cocoa powder and sugar.
- Add the milk and flour mixture to the cocoa mixture and cook on medium, stirring continually, until the raw flour flavor is gone.
- Remove from heat and add vanilla. Sift together salt, baking powder, and ¾ cup flour, then add to the pot.
- Spray large muffin tins or a 9x13 pan liberally with cooking spray and spread the mixture into the pan. If desired, sprinkle with chocolate chips.
- Cook for about 20 minutes, until a toothpick comes out clean.
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