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Thursday, March 29, 2012

Brownies - in egg shells

The most delicious and simple brownie recipe ... also available in egg shells
This recipe is featured on RecipeNewZ

RecipeNewZ - great recipes, desserts, mains, cooking, baking
Source: A friend’s grandma

Taste 5 (out of 5)

Difficulty 1 (out of 5)


- 200 g margarine, melted
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 3 eggs
- 1 tsp baking powder if not using self rising flour
- 1/4 cup chopped walnuts, optional

1. Mix all ingredients in no particular order.
2. Grease a 9x13 inches baking pan and pour the batter in.
3. Bake on 350F for 30-35 minutes until a toothpick inserted into cake comes out clean.

- This is my most favorite brownies recipe: it produces wonderfully chewy, chocolaty and not-too-sweet brownies. The main criticism is that it's very hard to stop eating them, and when a batch is over you immediately crave more. Fortunately, the recipe is so simple, that the craving is very easily satisfied :-)
- If you are using egg shells, empty, wash and dry them before baking. You can place the filled egg shells in muffin tins to bake. Egg shells are super-cute, but very high maintenance, both in terms of preparation and eating (peeling and all), so I only managed to make 6. The rest of the batter I baked in a smaller (7x11 '') pan. The egg shells keep the brownies moist for over a week, so you can make them well in advance.


Anonymous said...

Amazing and so creative, love the presentation.

Baker Street said...

Oh I haven't seen anything like this. Its just brilliant. Small individual portions and so well presented.

Jill Colonna said...

The egg shells may be high maintenance but if you only make 6 it's great for an Easter Centerpiece. Beautiful pics

Jan said...

Cute idea!

Gintare @Gourmantine said...

What an original way to serve brownies! I couldn't stop eating them either!

The Chocolate Priestess said...

Oh, I was hoping you had advice on how to use the egg shells so we could make a lot of them this way. What eggs are best or if we can prep them in some fashion?

CJ - Food Stories said...

Saw this picture on food gawker and just had to come and see for myself. Beautiful & Brilliant ... Keep up the good work!

Cooking Rookie said...

Hi TheChocolatePriestess,
Thanks for stopping by!
I don't think the type of eggs matters. I would use large eggs, because washing takes so much time that you might as well have a bigger serving :-). I emptied the egg shells, then washed them thoroughly with water (no soap), and then dried them on the rack overnight. I also collected the egg shells gradually, 2-3 every day. So I stored the dry shells in a plastic bag until I was ready to bake. I was hoping that it might be possible to reuse the shells for the next batch of brownies, but unfortunately you have to peel off the shell to get to the cake ;-)

Sonia said...

This is pretty interesting and liked the way you presented !

denise @ singapore shiok said...

Too, too cute!! I don't have the patience to round up and prepare those eggshells, but the presentation is adorable and worth the effort for Easter or as a centrepiece for a kids' party maybe? Somebody really needs to come up with ceramic baking moulds shaped like open egg shells, yes?

J Cosmo Newbery said...

Made these with wholemeal flour (well, that makes them good for me, right?) and butter (I don't eat margarine - I'm a food chemist, I know how they make it) and they were received with popular acclaim. Warm with whipped (unsweetened) cream. Didn't bother with the walnuts. seriously yummy.