Sitting in my dark kitchen, window open. The smell of rain is coming in along with a gentle breeze. The house is otherwise quiet. I have a glass of wine. And I’m discussing D&D. Heaven.
Okay, maybe that last part is just me. But the rest I’m sure you can agree is pretty awesome. Though, if you haven’t ever played D&D (Dungeons and Dragons for those slightly less nerdy inclined)…you really should. You’re missing out. I just found a new group of old friends to get a pickup game going with, and I’m so excited! It’s been years since I’ve played sadly, and I’m looking forward to getting back into it.
Let’s talk about today’s baking.
So today I was feeling ambitious. I’ve been trying my hand at writing more baking recipes lately, which has been a lot of fun for me. It’s been fun for all of the kids too; they like to gear up and bake along with me. This particular day we didn’t really have much on the docket, so it was a perfect day to be in the kitchen.
There was a problem, though.
I could NOT decide what I was in the mood for. I knew I wanted to make some type of bar. It’s just easier with a house full some days. But was I in the mood for brownies or blondies? There was only one reasonable solution.
Yes, I decided that the decision was too impossible. We would make both and vote a winner. Would it be the brownies, in all of their fudgy gooey glory? Or would it be the underdog-the blondie-whose praise is not sung nearly loud enough for all of its buttery goodness?
Clearly there was only one way to find out.
First up! The brownie.
What do you need to say about a brownie, really? They’re loved by everyone. EVERYONE. Okay…there’s probably some people out there who don’t appreciate the ooey, gooey, chocolate comfort that is a brownie. If you’re one of them, don’t tell me. I’d rather live in denial. We couldn’t be friends after that kind of truth.
The only thing really up for debate is whether you like your brownies to be a rich, fudgy consistency, or you prefer them more cake like. I lean heavily to the fudgy side. Go big or go home. So for that reason, I skipped a leavening agent in my recipe.
I also like to do a 50/50 mix of all-purpose flour and whole wheat flour. In a recipe like this, you can’t even tell the difference. Plus, it lets me tell myself it’s healthy. Delicious, sweet health food.
Interested in the challenger recipe? Find Blondies here.
1 c. vegetable oil
1 1/2 c. sugar
2 tsp vanilla
1/2 c all purpose flour
1/2 c whole wheat flour
1/2 c. cocoa
1/2 tsp salt
Preheat oven to 350 degrees. In large bowl or stand mixer, mix together oil, sugar, and vanilla until smooth. Beat in eggs, 1 at a time, until well blended.
In a separate small bowl, mix together flours, cocoa powder, and salt. Slowly mix into wet mixture, stirring just until combined.
Pour batter into parchment paper lined 9×9 glass baking dish. Bake 40-50 minutes, or until toothpick comes out mostly clean. Let cool before removing parchment and brownies from baking dish.