Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 sleeve Girl Scout Trefoil cookies, crushed
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking pan with cooking spray or butter.
2. In a large mixing bowl, whisk together the melted butter, sugar, cocoa powder, and vanilla extract.
3. Add the eggs one at a time, whisking well after each addition.
4. In a separate bowl, mix together the flour, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the crushed Trefoil cookies.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the brownies cool in the pan for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 brownies
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 9g
Cholesterol: 90mg
Sodium: 170mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Dutch-processed cocoa powder can be used instead of regular cocoa powder.
- Crushed Oreos or graham crackers can be used instead of Trefoil cookies.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter.
- Top the brownies with a layer of chocolate ganache or frosting.
- Use different flavors of Girl Scout cookies, such as Thin Mints or Samoas.
Tips and tricks:
- Be careful not to overmix the batter, as this can result in tough brownies.
- Let the brownies cool completely before slicing for clean, even cuts.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual brownies for 10-15 seconds to warm them up.
Presentation ideas:
Serve the brownies on a platter or cake stand, dusted with powdered sugar or cocoa powder.
Garnishes:
Top the brownies with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a green salad with a tangy vinaigrette.
Troubleshooting advice:
- If the brownies are too dry, try adding an extra egg or a splash of milk to the batter.
- If the brownies are too gooey, bake them for a few minutes longer or let them cool completely before slicing.
Food safety advice:
Be sure to wash your hands and all utensils thoroughly before preparing the brownies. Store leftover brownies in an airtight container at room temperature for up to 3 days.
Food history:
Brownies were first created in the late 19th century in the United States. They are believed to have been invented by a chef who forgot to add baking powder to a chocolate cake recipe, resulting in a dense, fudgy dessert.
Flavor profiles:
These brownies are rich and chocolatey with a crunchy, buttery texture from the crushed Trefoil cookies.
Serving suggestions:
Serve the brownies warm or at room temperature with a dollop of whipped cream or a scoop of ice cream.
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