I tried out two new recipes this week, a kabob marinade and one for brownies. I used NY strip for the kabobs and I let the steak marinate overnight. The kabobs were a success. The brownies, on the other hand, were dry, despite having a nice texture and decent taste. A layer of frosting helped, but they were still a disappointment. Perhaps, I was heavy handed with the flour? I don't think so, but I don't know where else I went wrong.
One Bowl Cocoa Powder Brownies
1 1/2 sticks of unsalted butter
1 2/3 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
3 large eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cup all purpose flour
Preheat oven to 350 degrees F. Grease a 13×9 inch metal pan.
Melt the butter in a microwave-safe mixing bowl. Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs. When mixture is smooth, add salt and baking powder and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed. Scrape sides of bowl and stir (do not beat) in the flour. Pour into pan and spread to edges.
Bake on center rack of oven for 20-22 minutes or until toothpick inserted comes out with moist crumbs. Cool completely before slicing.
1 cup canola oil
3/4 cup low sodium soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, and garlic. Mix well, and add your favorite 2 lbs of meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.