Bubbe’s Famous Brownies

Thanks to those of you who attended my first Hangout on Google+!! We had a great turnout and I had a fun time! I am going to make it a weekly thing, so you will have lots of opportunities to join and watch me attempt not to be awkward. This week I showed everyone how to make my Bubbe’s famous brownies- thanks Bubbe for letting me share the recipe with the world! These brownies are fudgey, super rich, and just irresistible. I have had no fewer than two marriage proposals from gentleman callers after trying these suckers. Win!

Gloria asked me what makes some brownies so shiny and I wasn’t sure of the answer. I did some research and it seems that no one is 100% sure but the consensus is that egg whites mixed with sugar creates a meringue that when hardens makes the shiny crust. So, I would maybe replace a egg with an egg white to this recipe if Jew are looking for shiny brownies! Not sure, I haven’t tried it. (Edited to add: Bubbe says it is the weather- humidity, if the A/C is on or not that affects it. Other ideas are the weather (humidity) or baking temperature. I also forgot to mention on the video how you know when the brownies are done. I was too excited to eat a brownie I think! A toothpick will come out almost clean- they will continue to cook a bit when they cool. Also, the easiest way to cut brownies is to make sure they are completely cool, and use a damp knife. Wipe off the knife between cuts to make perfectly square brownies.

Here are a few pics from behind the scenes and the recipe. I included cups and grams if you want to use a scale like I suggest! Here is an awesome digital food scale. Also, I used a 13 by 9-Inch pan, but you can halve the recipe and use and 8 Inch Square Pan. And, no, this isn’t my kitchen. Mine is slightly more ghetto!

What recipes would Jew like to see a video for??

Here I am in action!

All prepped!

Finished product- bam!

Get in my belly!

Bubbe's Famous Brownies

Amy

An easy gooey, rich brownie recipe!

5 from 1 vote

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Servings 24

Ingredients

  

1x2x3x

• For brownies:
• 1 cup butter 226.81 grams
• 3/4 cup unsweetened baking cocoa 88.5 grams
• 2 cups sugar 400 grams
• 4 eggs
• 2 teaspoons vanilla
• 1 cup flour 125 grams
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips 182.4 grams
• 1 cup white chocolate chips 182.4 grams
• Optional: walnuts peanut butter chips, etc.
• For frosting optional:
• 1/2 cup butter 113.4 grams
• 1 pound powdered sugar 453.59 grams
• 2-4 tablespoons milk

Instructions

 

• Preheat oven to 350 degrees F.
• Grease 13x9x2 inch baking pan.
• Melt butter in a medium size saucepan over a double boiler over low heat.
• Remove melted butter from heat and add cocoa. Stir in well until blended.
• Add sugar and mix well.
• Add vanilla and mix.
• Add eggs one at a time beating, blending each one until incorporated.
• Then add flour and salt. Mix, but DO NOT OVER MIX.
• Stir in chocolate chips and white chocolate chips.
• Bake 25-30 minutes (Bubbe always bakes 28 minutes exactly!) Brownies will be done when a toothpick comes out almost clean.
• Let brownies cool at least one hour to overnight.
• For frosting, beat butter until fluffy, add confectioners' sugar, and incorporate enough milk to get the desired texture.
• Frost if desired and garnish with extra chocolate chips or garnish with powdered sugar cut into 24 bars.
• Enjoy!

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