I have been thinking to bake brownies for a long long time. But really didnt get th eperfect easy recipe or sometimes i’ll be short of some ingredient.. then i was thiking why not just try Hershey’s kitchens And yes i got the perfect recipe there.

These brownies are soft and like a chocolate cake when you taste them straight from oven but are really really moist and a real brownie when they are cold. I liked them more the next day. I doubles the recipe as i was taking this to a friends house. And i really lost count how much my dear son ate out of those! This is a must try i strongly recommend!

I made only the brownie did’nt try the frosting as i was afraid it might run by the time i reach my friends place.

You’ll need

If anyone asks me what will i cook for myself the answer anytime would be cakes! or something baked. i reallly love the smell spreading in my kitchen. When i saw this first in Smitten Kitchen i wanted to make it right away. I love raspberries the sour taste mixed with the sweetness of the cake. But unfortunately all berries are very expensive in Singapore  I used frozen this time but i think next time i’ll try it with fresh. I made this cake only for me but rest of my family finished it! LOL! A real hit and i think i’ll make this more often.

Recipe from Smitten Kitchen

1 cup (130 grams) all-purpose flour

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon salt

1/2 stick (56 grams) unsalted butter, softened

2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided

1/2 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest (optional)

1 large (57 grams) egg

1/2 cup well-shaken buttermilk**

1 cup fresh raspberries (about 5 oz) (i used frozen and thawed it to room temp.)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

** Make your own buttermilk:  Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 10 minutes.

My post goes to Cooking for Yourself Event

When i saw this cake for the first time in Farida’s blog i already fell in love with it!! it was something so different and unique!!! If i saw this in a bakery or somewhr else i wouldnt even imagine that i can also bake something like this!

I made this carrot cake 3 times before and it really turned yummy.. the only thing i changed in the recipe was reduced the sugar to 1 cup.. And i added the apple sauce too.

I have been baking and grilling a lot now a days but unfortunately my camera is dead and my camera phone is not so good in taking pics.. By the time i wait for my hubby to come home to take a pic from his iPhone half of the thing is eaten by mu kids and then i think ok may be i’ll post this next time… i have a lot of drafts and im wondering when im going to post all of this!!!

today my daughter told me lets make a cake together! Its really hard to resist a almost 5 yr old!