About two years ago, I used to own a home bakery, and was able to cater cakes, bars, cookies, cake pops, cupcakes and cheesecakes for large events – weddings, fundraisers, etc. It was a great creative outlet for me because I loved keeping my hands, eyes and mind busy with details. I am a kenesthetic and tactile person, so I suppose this trade suited my creative needs at the moment.
Needless to say, it was a fun trade to learn about – make moist cakes, create my own baked recipes, costs, pricing, creating, etc. However, I found as a new mom then that it was hard to keep up with safety standards when you have a little one running around the house. Those little hands knew when to sneak past my visual fields to grab a fresh cookie!
Since then, I’ve baked here and there out of whim and cravings for sweets.
A while ago, my daughters and I went to hangout at a park with my friend Jessica, the talented owner of Sew Topia – a bespoke business dedicated to making top quality baby and children’s blankets, diaper bags, baby apparel, decor, and a lot more!
(Show her some love peeps! And like her page, or even better, ORDER! I hear she’s a super mom and makes things possible, like shipping!)
Our hangout was more of a picnic. It was nice to get to know her. 🙂
Amidst packing finger foods and drinks, I thought “…we’re bringing all this stuff along, I think I’m going to bake some brownies. I’m craving it. I’m baking it.”
I really can’t say it enough, I LOVE BAKING BROWNIES!
Took me an hour or more to bake because…well, I love my brownies thick as fudge ok? Specifically those Rocky Mountain Chocolate Factory Fudge bars?! [No affiliation]
I gathered all of my baking tools, as old as time, and my ingredients.
Here’s what you need:
- 1 med bowl
- 1 large bowl
- Mixing spoon
- Measuring cups, and spoons
- 13 x 9 pan lined with parchment or wax paper, or buttered
- 3 cups of flour (whatever you have, except for self rising)
- 2 cups cocoa powder (I used Nestlé brand)
- 2 tsp salt
- 6 cups of sugar
- 1/4 cups chocolate hazelnut spread (I used a store brand)
- 2 cups soft, unsalted butter
- 8 eggs (I used medium)
- 3 tsp vanilla extract
- Turn your oven on to 325F degrees.
- Prep your pan with non-stick spray or butter.
- In a medium bowl, encorporate 3 cups flour, 2 cups cocoa, and 2 tsp salt.
- Mix them very slowly with your wisk, because you don’t want to be covered with it.
- Then, in a large bowl, mix in 6 cups of sugar and 2 cups of butter until smooth.
- Add in 1/4 cup hazelnut spread, 8 eggs, and 2 tsp vanilla.
- Incorporate the cocoa-flour mixture into the large bowl, 1/3 at a time. Mix well until the next 3rd.
- NOTE: do not use electric mixer, it’ll put air into the batter, and this is supposed to be dense and fudgy.
- Pour into your prepared pan, and spread evenly.
- Bake for 45 minutes. Your batter should still be uncooked – and if it is, then you must have a magical oven.
- Turn your oven up to 350F degrees, and bake for another 20-30 minutes
- Check for doneness by poking the center with a knife or toothpick – it should come out not too clean because of the added chocolate hazelnut spread.
- Let it cool before serving.
You just need a tall, super cold glass of milk and you’re good to go! #Yummy #cravenbake
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