1.

Butter: There is no substitute for real butter when making brownies and cookies that
taste delicious. Most baking experts consider 'unsalted' butter superior for baking, but in
my attempt to keep things simple, I opt for salted butter because it is what I usually have
on hand.

Sugar: Cookies and Brownies may call for one or more different types of sugar:

o Granulated White Sugar: This is the most common type of sugar used when
making cookies and brownies. It is refined cane or beet sugar. If a recipe on this
site calls for sugar without specifying which type, use granulated white sugar.
o Brown Sugar: Brown sugar is granulated sugar that has some molasses added
which gives it a softer texture. Dark brown sugar has more molasses and a
stronger flavor than light brown sugar. To prevent brown sugar from drying out
and getting hard, be sure to store it in an airtight container.
o Confectioner's Sugar: This may also be referred to as powdered sugar. It is
granulated sugar that has been ground to a fine powder consistency. Cornstarch is
added to prevent it from clumping. It creates a smooth consistency and is often
used in icings and frostings.

Flour: My flour of choice is unbleached, all purpose and white wheat when whole wheat
is called for. It's also fun to experiment with alternative specialty flours such as spelt and
oat.

Baking Powder: I choose Rumford baking powder because it is aluminum free.

Vanilla: Real vanilla extract is a must. It's expensive, but worth it. To make your own
vanilla, combine vodka and split vanilla beans in a bottle or jar and let 'marinate' for 2-4
weeks before using.

Chocolate, Cocoa, and Nuts: Use high quality chocolate, cocoa, and nuts when making
brownies and cookies. Keep your nuts fresh by storing them in the freezer. Nothing will
destroy your baking success like rancid nuts. Find out more about your favorite
Chocolate Chip Cookie Ingredients.

Corn Syrup: A thick, sweet syrup made from conrstarch. It comes in light and dark
varieties. Dark corn syrup has coloring and flavoring added to make it like caramel.

Honey: Any variety of honey may be used in recipes calling for it.

Maple Syrup: A delicious syrup - made by boiling the saps from maple trees - with a
strong pure maple flavor. It takes about 40 gallons of sap to make one gallon of maple
syrup! Maple-flavored pancake syrup should not be used as a substitute. After opening,
store maple syrup in the refrigerator to prevent spoiling.

Molasses: A thick syrup made by boiling sugar cane or sugar beet juice. Dark molasses is
darker in color and not as sweet as light molasses. Learn more about molasses.
 Peanut Butter: A spread made by blending ground peanuts, vegetable oil, sugar, and
salt. Avoid using natural or old-fashioned peanut butter in this collection of cookie
recipes, unless a recipe specifically calls for it, because its consistency is so different.

Oats: Old-fashioned oats are thicker and heartier than the quick-cooking kind. Use the
kind specified in the recipe for best results. Avoid using instant oatmeal because it is
more processed and will not give the best results in these cookie recipes.

Coconut: You can easily use sweetened flaked coconut shreds in any recipe calling for
shredded coconut - unless it specifically calls for unsweetened coconut. Sweetened flaked
coconut is the dried and shredded white coconut meat that has additional sweeteners
added and is mainly used in desserts or for garnish. If you are interested in shredding
coconut, it's not as difficult as you might think, but does take additional time and tools -
for some, using only the freshest ingredients is worth the effort.

Emergency Substitutions: You are ready to bake and realize you are missing a key
ingredient. No worries -- there may be a substitute that can work:

o Buttermilk, 1 cup: one tablespoon lemon juice or vinegar and enough milk to
make one cup. Let stand five minutes. Alternatively, substitute plain yogurt.
o Brown Sugar, 1 cup: 1 cup sugar and 2 tablespoons molasses.
o Chocolate (Unsweetened), 1 ounce: 3 tablespoons unsweetened cocoa powder
and 1 tablespoon cooking oil for each ounce of chocolate.
o Self-Rising Flour, 1 cup: 1 cup all purpose flour plus 1 teaspoon baking powder,
1/2 teaspoon salt, and 1/4 teaspoon baking soda.
o Sour Cream: plain yogurt

More Emergency Ingredients Subsitutions

2. Invest In Basic Baking Utensils, Tools, and Equipment

Baking Pans and Cookie Sheets: Baking pans and cookie sheets come in a wide variety
of styles and materials. Dark metal pans absorb heat and will cause cookies and brownies
to brown more quickly. Shiny metal sheets reflect heat making them perfect for more
delicate baked treats. Air-cushioned sheets provide extra protection from burning but
make it difficult to obtain golden brown cookies. Glass pans carry heat more effectively
so your oven temperature needs to be adjusted down 25 degrees when making brownies
and cookies in glass baking pans.

Basic pan sizes include:

o 9-inch X 13-inch
o 8-inch square
o 9-inch round
o Cookie sheets with or without sides. Although many books suggest rimless pans
for baking cookies, I have had great success using rimmed pans.
Bowls: Small, medium, and large bowls in Glass or Stainless-Steel Mixing Bowls

Wooden Spoons: Large Wooden Spoon is great for stirring brownies batter

Measuring Spoons 4-Piece Polished Stainless-Steel Measuring Spoon Set

Measuring Cups: A 2-Cup Glass Measuring Cup or plastic one for liquids and a set of
Dry Measuring Cups

Spatulas: One wide metal spatula, like this Jumbo Cookie Shovel, for removing cookies
from the pan and a couple of Silicone Spatulas for scraping cookie dough and brownie
batter from bowls

Whisks: One or two medium to large whisks

Pastry Brushes: Good Grips Silicone Pastry Brush are great for greasing pans

Cookie Scoops: 2 tablespoon Cookie Scoops make easy, speedy work of dropping
cookie dough onto pans when making brownies and cookies. They're one of my favorite
cookie making tools!

Microplane: A Microplane is a wonderful tool for zesting and grating

Silpats: Nonstick Silicone Baking Mats make clean-up a breeze. With a silpat you are
able to forgo greasing cookie sheets too. Just be sure to not cut them!

Parchment Paper: An indispensable aid for quick and easy baking. Available in both
rolls and sheets, I bake all my cookies on Parchment lined sheets for the easiest clean-up

Wire Racks: Tiered Cooling Racks are necessary for expedient cooling of your cookies
and brownies and saving counter space.

Electric Mixer: I love my KitchenAid Mixers, both hand-held and standing versions, for
making brownies and cookies. If you only bake occasionally or have limited space, start
with one or the other. If you bake a lot, you will want both!

Food Processor: I am a fan of Cuisinart Food Processors. They can really speed up the
process for many kitchen tasks like chopping, grating, shredding, and pureeing. Get one
that has at least a 6-cup capacity.
Method

1) Line and grease a medium (23cm square roughly) baking tray or brownie tin
2) Preheat the oven to 180 degrees (gas mark 4).
3) Put the butter or margarine in a bowl and melt (If you have an AGA then you can just stand
the bowl on the top, otherwise put somewhere warm or heat in a pan on the hob on a low heat
and watch to make sure it does not boil)
4) Put the sugar, cocoa, flour and salt into a mixing bowl and give them a good stir to make sure
they are all combined
5) Break the eggs into another bowl and beat with a fork or whisk
6) Pour the melted butter in with the sugar, cocoa and flour and give this a quick stir
7) Then add the beaten eggs and vanilla and mix all this together so that you cannot see any dry
bits of flour. Try not to get too vigorous with the stirring here as you don’t want to get too much
air mixed in. You really only need a spoon or spatula as a food mixer can make this combine too
well and you will get brownies that are more cake-like than the sticky but crusty topped treats
you are aiming for
8) Fold* in the chopped walnuts (or whatever else you want to use if anything)
9) Pour everything into the baking tray or brownie tin and slide into the middle of the oven and
bake for 40-45 minutes (for an AGA use the baking oven for the same time or for a two-oven
AGA the roasting oven but reduce the time to 25-30 minutes)
10) When done the brownies should have a firm top and a tester or skewer stuck in should come
out clean. Leave to cool in the tin then cut into squares and enjoy!