Nonsense, Cee. Your Dangah-safe brownies are seriously bad ass. Share that one. Also any tasty marinades you can think of. And your hot chocolate recipe.
Molasses? Dang. Imma hafta try that. How much of it?
How much? Um... a bit...?
I'd generally use... um... I dunno, a tablespoon or three for a pound of ground beef...
For marinade, usually about 2 parts worcestershire to 1 of molasses, and a little olive oil.
Don't let that marinate too long or it will totally overpower your meat. You can use a lot
of olive oil and marinate overnight, or just a little and let it sit for a few hours. It's best
for cheaper cuts; anyone who uses this on a tenderloin should be slow-roasted himself.
Start with butter, unsweetened chocolate, eggs, salt, sugar, flour, and vanilla...
If you want to use nuts, that's your business, and I've never tried it with egg-substitute,
but it should work. As our dear Dangah is adversely affected by even traces of cow-dairy,
I have prepared it with dairy-free spread (most margarine contains whey and/or buttermilk
solids), and it's worked fine.
In yer double-boiler, melt yer butter and chocolate... How much
you ask? Welll......
2 tablespoons of butter will give you very cake-like brownies, a cup and a half will yield
something very much like fudge. I use about a half-cup... (=1 stick)
...and at least 2 oz, but not more than 6 oz (really, there is such a thing as too much chocolate)
of 100% chocolate (or whatever unsweetened baking chocolate they have at your local grocery,
if you don't have a specialty shoppe nearby. People get in fist-fights over brand preference, but
I like Ghirardelli, Vintage Plantations
... and of course, one can never go too far wrong with Hershey.
So melt all that, then set it aside to cool (don't refrigerate).
Beat 4 eggs and about 1/4 tsp of salt until it's all well and truly beat-up. (...and don't be afraid to
let your eggs get to room temperature before you start. Cold eggs work fine, R-T works better.)
Beat in 2 cups of sugar (in about half-cup increments) and some vanilla. I use about 1.5 to 2 tsp.
Once that's done, mix in the chocolate mixture, but don't beat it all to death. It doesn't need to
be totally uniform in color or anything.
The beat in 1 cup of all-purpose flour. If you wanna add nuts, again, that's your business, and if
you do, now's the time to add 'em, about a cup, not chopped too fine.
Bake at 350-Farenheit 'til they're done... probably a little under half an hour, but trust your
brownies, not a clock.