Introducing… Spicy Chocolate Brownie Circles!
I’m finally baking again! After making muffins that didn’t set properly and a chocolate cake didn’t turn out, I have not been feeling exactly inspired in the kitchen. My feelings were closer to frustrated and wasteful. Luckily, a strong chocolate craving trumped my anxiety!
Tonight I whipped up some brownies and baked them in a cookie pan I got for Christmas. The pan has circular indentations so you can make cookies, whoopie pies, or muffin tops in a perfectly circular shape. I decided to bake my brownies this way because I had never used the pan before and was feeling bored of the glass pan I usually use.
The pan gave my brownies a funny, flat, round shape, but they have a perfect ratio of chewiness to crispness. Is the crazy pan the trick? Or will this brownie recipe come out deliciously in any shape?
To find out, you’ll need:
- 1/2 cup vegetable oil
- 1 cup white sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp hot sauce
- (I used cinnamon and hot sauce because I didn’t have vanilla and figured I should throw in some other flavors. If you want to be a little more traditional, use 1 tsp vanilla extract instead.)
- 2 eggs
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees. Grease whatever baking implement you’re going to use tonight. To grease my cookie pans, I washed my hands, dipped my index finger into the butter that’s always softening on my counter, and used my fingers to lightly butter each indentation. Mix the ingredients in order, stirring after every two or so (clearly I was pretty laissez-faire with this recipe). Shove the batter in your cooking apparatus. Bake that shit!
Baking times depend on the shape your brownies will take. If you’re baking traditional brownies in a 9×9 or something similar, bake for 20 to 25 minutes. Since I was making such thin cookie-brownies, I only baked them for about 7 minutes. Keep a close eye, but use the oven light, don’t open the oven door–opening the door lets the heat out and makes your baked goods go wonky.
I would love to know what shape worked best for you! Hearts, stars, or horseshoes? And if you’re adventurous and into the molé, try using cinnamon and hot sauce instead of (or in addition to!) vanilla extract. My brownies have a tiny drop of spice that blends ever so nicely with the smooth sweetness of chocolate.
I know I’ll be having more baking adventures soon! These brownies won’t last long.