Happy 18th, Graci!

Graci wanted a giant brownie for her birthday party, and so a giant brownie it is. It was my first big project, and I was honestly afraid of screwing up. I tripled this recipe, but realised that it wasn’t enough to fill the ginormous tray I bought. At 10 pm, I started on 2 more batches of batter but forgot to double the sugar and eggs. I threw in more eggs after adding the flour but left out the sugar. With 5x the recipe but only 4x the sugar (that’s a whopping 800g), the brownies were still sweet. Maybe too even too sweet for Asian palate; I blame it on the M&Ms. I had no idea that the milk chocolate M&Ms were diabetically sweet, and they cost a bomb in Singapore. $6.50 for a 230g bag, that’s a total rip off.

Mum and Dad wanted to try the brownies so I brought some back. Honestly, I think it looks better all mashed up. Because I made 5x the recipe but upped the baking time by only 10 minutes, the brownie had an extremely gooey interior that ended up looking like a dirt cake. I was too afraid to bake it any longer, for fear that the edges would turn out hard and dry.

When we turn up at your barbecue in pyjamas and Spongebob boxers (because you requested so), you know we really love you. Happy 18th Graci! And churning up a (decent) post at 2 in the morning? Sometimes, I surprise myself 😉


7 Comments (+add yours?)

  1. dolly the donut
    Jun 06, 2010 @ 04:56:54

    OMG, Graci is so lucky!!! HAHAHA! I’d love to have a huge slice of the brownie too =DD Anyway, if you’re going to be in such situations again (like x5 recipe), you have to increase the baking time and decrease the baking temperature. That’ll prevent the sides from being over-baked while the center are still under-baked! 🙂


  2. dolly the donut
    Jun 06, 2010 @ 04:58:53

    Of course you don’t have to if a gooey center is exactly what you’re craving for! (cause that sounds good too. I like brownies that are slightly raw!) Not posting the recipe?? Haha! I’m interested to see what’s the proportion of ingredients in it 😀


    • Cherine
      Jun 06, 2010 @ 09:17:59

      Hey Doreen! I guess US timing is really difff from Sg huh HAHA! oh yea I should have reduced the temp! Lucky the brownies didn’t turn hard! Reicpe is in this post: https://puttingonmybakinghat.wordpress.com/2010/04/05/alice-medrichs-cocoa-brownies/. I actuallyreduced the sugar from 260g to 200g per recipe already. And when I made this, I only used 800g and slightly more instead of 1kg. I thought the brownies themselves tasted quite good, like dark chocolate instead of overly sweet. But some people (esp the adults) said they were to sweet. I still think its the M&Ms though!


  3. Eugene
    Jun 06, 2010 @ 10:31:32

    Master Baker


  4. Graci
    Jun 06, 2010 @ 19:59:24

    I’ll rob all the love in the world and give it to you, thanks bakerteh(:


  5. dolly the donut
    Jun 08, 2010 @ 04:08:07

    oh. hmm actually i love sweet brownies. how can a brownie be not-sweet?!?!! HAHA.


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