Sunday, October 5, 2008

Chai Latte Brownies, and a kitchen FIASCO!

Lovely photo, right?
After a marathon of baking Friday and Saturday, I was on my last item in the packages, Chai Latte Brownies. I knew my oven had been a little hot all day (I had it set at 200 and things were burning), but after my brownies were in a "350 degree oven" for 10 minutes, the oven started beeping FIRE and smoke came POURING out of the oven. So I removed the scorched tray of brownies and turned off the oven, because I had to go to the store to get new/more ingredients. Well about 15 minutes later, it starts beeping FIRE again, and smoke is pouring out AGAIN!
Finally I figured out, my oven was stuck on at about 500 degrees!!! I called maintenance and they told me to turn off the circut breaker, so I did. Then I turned the circut breaker back on, and the oven automatically came back on to 500 degrees again! Ugh.
So I had only one way to make the brownies, our little toaster/convection oven that JJ uses to make his sandwiches every day!
I had no pans that fit in there besides pie plates, so I made 12 batches of brownies in pie plates in what JJ called, "my easy bake oven." NOT EASY! Well, easy, but time comsuming!
So, all who ordered packages, appreciate the Chai Latte Brownies, ok?! Thanks :)
We should be getting a new oven Monday... so I'm without an oven for 3 days... ugh.

Now on to the brownies... YUM! I love chai, chocolate, brownies, everything about these scream YUM! I did find the recipe was a little dry, so I adjusted it a bit and I think it came out much better.

Chai Latte Brownies
by Cooking Light

1/4 cup 1% low-fat milk (I used 1/3 c.)
3 cardamom pods, crushed
3 whole allspice, crushed
3 whole cloves
(I used 3 Tazo Chai Tea Bags)
1 (1-inch) cinnamon stick
1/4 cup semisweet chocolate chips
1/4 cup butter
2 large eggs
1 1/2 cups all-purpose flour (I used 1 1/4)
1 cup granulated sugar
1/2 cup unsweetened cocoa (I used 1/3)
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray

Preheat oven to 350°.
Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Strain milk mixture through a fine sieve into a large microwave-safe bowl; discard solids. Add chocolate chips and butter to milk mixture; microwave at HIGH 20 seconds or until chips and butter melt, stirring until smooth. Cool slightly; add eggs, stirring with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Spread evenly into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until center is set. Cool 10 minutes in pan on a wire rack. Cut into 20 pieces.
*I used 2 pie plates to make these and cut them into 8 wedges each*


That Girl said...

I think it is incredibly impressive that you continued to the finish with everything up in smoke around you!

Anonymous said...

Ashley, your are amazing! I meet you at the LCR bake sale and tried one of the scones. Absolutly the best scone I have ever tasted. Is that recipe on this web site? I have looked and have not found it.