Class Project — Get Baking!
Hopefully by now you've learned everything you need to know about ingredients, the science behind them, and all about recipes. It's time to start baking! You are more than welcome to make both of these recipes and at some point I recommend it, but for now, choose which one you like best and get baking!
Dark Chocolate Fudgy Brownies
Brownies require less effort than a lot of baked goods. This is a great starting point if you have never baked before and this recipe is delicious. Prepare to bite into the best thick and chewy brownies ever!
To make this brownie recipe you will need the following tools:
- Stand Mixer or Hand Mixer
- 8-Inch Square Pan
- Rubber Spatula
- Sifter or Fine Mesh Strainer
- Large Bowl
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Toothpick
- Cooling Rack or Hot Pad
- Cutting Board
- Knife
Dark Chocolate Fudgy Brownies
Ingredients
1 cup all-purpose flour
3/4 cup cocoa powder (not dutch process)
1 teaspoon instant coffee
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) butter, plus extra for greasing pan
1 cup granulated white sugar
2 tablespoons sour cream
3 eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips, divided <------- remember to read through the recipe first!
Directions
This is a very easy recipe to follow, but please remember to read through the entire recipe and all the directions before you get started! ;)
1. Preheat oven to 350° F. Grease an 8-inch square pan (9-inch square will work too. The brownies just won't be quite as thick.) and line it with parchment paper. Grease the parchment paper being careful not to tear it.
2. Using a sifter or a fine mesh strainer, sift together flour, cocoa, coffee, baking powder, and salt into a large bowl, making sure no lumps remain, and set aside.
3. In the bowl of a stand mixer fitted with paddle attachment (use a hand mixer if you don't have a stand mixer) cream butter and sugar on medium speed.
4. Add eggs, sour cream, and vanilla extract (while the mixer is running) and beat until the eggs are well incorporated. Stop the mixer a few times and scrap down the sides with a rubber spatula. This ensures all ingredients get mixed thoroughly.
5. Turn the mixer off and add dry ingredients. Mix again on low speed until the ingredients are well incorporated. About 30 seconds or so.
6. Add in one cup of chocolate chips. Mix just to incorporate.
7. Evenly spread the brownie batter into prepared pan and sprinkle remaining chocolate chips on top.
8. Bake for 20-25 minutes or until toothpick inserted in the center comes out slightly sticky. Testing can be tricky with any recipe that has chocolate chips baked inside. Make sure to pay attention to the toothpick to see if what's on it is melted chocolate or raw batter. Remove pan from oven and let cool on a wire rack (or hot pad).
9. Once brownies are completely cool, grab the edges of the parchment paper and lift the brownies out of the pan. Keep a firm grip on the parchment and pull the edges away from each other so the brownies don't break in the center. Transfer to a large cutting board. (You may need to run a knife around the edges where there is not parchment to free the brownies.)
10. Using a large sharp knife, cut brownies to desired size. Eat and enjoy!
If you have chosen to make these brownies, snap a photo and upload it in the 'I Made It' section below.
Blueberry Lemon Financiers
Financiers are dainty little cakes that are beautiful to look at and delicious to eat. They require slightly more effort than brownies but you will be happy with the results, I promise! ;) Feel free to experiment with different fruits and flavorings. Many traditional financier recipes are made with pistachios and/or raspberries! :P
To make this financier recipe you will need the following tools:
- Stand Mixer
- Hand Mixer
- Large Bowl
- Measuring Cups
- Measuring Spoons
- 6-Cavity Mini Loaf Pan or Standard 12-Cavity Muffin Pan
- Rubber Spatula
- Microplane
- Small Bowl
- Sifter or Fine Mesh Strainer
- Medium Saucepan
- Cooling Rack or Hot Pad
Blueberry Lemon Financiers
For the Cakes
1 cup unsalted butter, browned
1 cup almond flour, lightly packed
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
5 egg whites, beaten to stiff peaks
zest of one lemon
1 cup fresh blueberries
For the Glaze (optional)
1 cup powdered sugar
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
Directions
1. Preheat oven to 400°F. Grease and flour a six-cavity mini loaf pan or a standard 12-cavity muffin pan.
2. In a medium saucepan over medium heat add one cup of butter. Bring the butter to a light boil while stirring continuously. Continue to cook the butter until it starts to brown. Once it starts to brown watch it carefully. It can go from browned to burned in a matter of seconds. Remove from heat and set aside to cool.
3. In the bowl of a stand mixer fitted with paddle attachment add pre-sifted almond flour, all-purpose flour, sugar, powdered sugar, and salt. Briefly mix on low to combine ingredients.
4. In a large bowl whisk egg whites to stiff peaks with a hand mixer. Set aside.
5. Pour cooled butter, vanilla extract, and lemon zest into the dry mixture. Mix to incorporate.
6. Turn the mixer off and remove the bowl. Using a rubber spatula gently fold in the egg whites. The goal with folding is to do it as gently as possible to avoid popping all of those bubbles you created during whipping.
7. Divide batter evenly among the six cavities in the loaf pan or 12 cavities in the muffin pan. Press fresh blueberries into the tops of the cakes.
8. Place the pan in the oven and immediately turn it down to 350°F. Bake for 20-25 minutes or until the tops of the financiers are a rich golden brown color. Remove from oven and place on a wire rack to cool.
9. In a small bowl combine all glaze ingredients and stir until the mixture is smooth.
10. Drizzle over the tops of cooled financiers. Eat and enjoy!
Congratulations! It required some effort, but you just made delicious financiers! Snap a photo and post it in the 'I Made It' section below.
Thank You!
Thank you for taking the time to complete the Science of Baking class! I hope you enjoyed it as much as I did.
I appreciate any feedback you may have and look forward to seeing and hearing about your results. Now that you have a good knowledge base, I encourage you to try new recipes and even create your own! If you decide to make something delicious on your own please think about publishing an Instructable to share with the community. We would love to see it!
Here are some recipes that can help you build upon your new skill set.
