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Double-Decker Confetti Brownies. By: Amber Newcomb. Original Recipe. 1 cup of granulated sugar 3/4 cup of butter or 1 ½ sticks 1 cup of firmly packed light brown sugar 3 large eggs 1 teaspoon vanilla extract 2 ½ cups of all purpose flour
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Double-Decker Confetti Brownies By: Amber Newcomb
Original Recipe • 1 cup of granulated sugar • 3/4 cup of butter or 1 ½ sticks • 1 cup of firmly packed light brown sugar • 3 large eggs • 1 teaspoon vanilla extract • 2 ½ cups of all purpose flour • 2 ½ teaspoons of baking powder • ½ teaspoon of salt • 1/3 cup of unsweetened cocoa powder • 1 tablespoon of butter melted • 1 cup of semi sweet chocolate mini Baking Bits2
Recipe Directions Preheat oven to 350 degrees F. Lightly grease 13 x 9 x 2- inch baking pan; set aside. In large bowl, cream ¾ cup butter and sugars until light and fluffy; beat in eggs and vanilla. In medium bowl, combine 2 ¼ cups flour, baking powder and salt; blend into creamed mixture. Divide batter in half. Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan. Stir remaining ¼ cup flour and ½ cup “M&M’s” Semi Sweet Chocolate Mini Baking Bits into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining ½ cup M&M’s. Bake 25 to 30 minutes or until edges start to pull away from the sides of pan. Cool completely. Cut into bars. Store in tightly covered container.
Recipe converted metric • ¾ cup of butter= 177.45 ml • 1 cup of sugar= 236.6 ml • 1 cup of brown sugar= 236.6 ml • 3 eggs= 135 ml • 1 teaspoon of vanilla extract= 5 ml • 2 ½ cups of flour= 591 ml • 2 ½ teaspoons of baking powder= 12.5 ml • ½ teaspoon salt= 2.5 ml • 1/3 cup cocoa powder= 717 ml • 1 tablespoon butter= 15 ml • 1 cup of M&M bits= 236.6 ml
Chemical changes in my recipe • When you cream the butter and sugar and beat in the eggs and vanilla. • When you combine flour, Baking powder, and salt and blend it into the first mixture. • When you blend together the cocoa powder and butter. • Those three are chemical changes because they are mixed into different substances. • The last chemical change is when you bake it because the mixture hardens and forms the brownies, therefore changing the form.
Physical changes in my recipe • When you cut the brownies into squares it is still the same substance. • When you divide the batter in half it is still the same.
Ionic Compound • Salt • Formula = NaCl • Ions = Sodium Chloride
A covalent compound involved • Vanilla Extract • C8 H8 O3 • Polar because it contains ethanol which is a polar substance • The strongest intermolecular force is hydrogen bonding
Stoichiometry • 1.04 cups M&M’s, Semi-Sweet, Chocolate Mini Baking Bits, divided • 1.04 tablespoon butter • .35 cup unsweetened cocoa powder • .521 teaspoon salt • 1.04 teaspoons of baking powder • 1.04 cups of all purpose flour • 1.04 teaspoons of vanilla extract • 3.13 eggs • 1.04 cups of firmly packed brown sugar • 1.04 cups of granulated sugar • .78 cups of butter- softened • Example: 25 servings x 1 cup granulated sugar/ 24 servings = 1.04 cups of sugar
Is it practical to make adjusted amount? • It is very important that I adjust the formula so that way I know how much ingredients I need in order to make enough for the whole entire class. If I do not adjust it then I would have to make two batches and have a lot left over.
energy • When I added all of the calories in my whole recipe together it was a total of 6,135 calories
Work cited • http://www.chemicalformula.org/salt • http://www.stolaf.edu/depts/chemistry/courses/toolkits/121/js/naming/salts.htm • http://www.drugs-forum.com/forum/showthread.php?t=227773 • http://caloriecount.about.com/calories-compliments-chocolate-chips-semi-sweet-i91276 • http://answers.yahoo.com/question/index?qid=20130317235357AAQef8G