Category: Desserts

OCSLA signature brownie

Posted on by Rodney Jacobs

O.C.S.L.A. SIGNATURE BROWNIE

There’s something magical about a batch of homemade brownies – the rich aroma, the gooey texture, the irresistible flavor. Before diving into the recipe, let’s talk about setting yourself up for success in the kitchen.

Mise en place

One of the best habits to develop when baking (or cooking anything, really!) is mise en place. This French term means “everything in its place,” and it’s a lifesaver in the kitchen. Take a moment to gather and measure out all your ingredients ahead of time. This way, you’re not running to the store or scrambling for a missing ingredient halfway through. Plus, it just makes the whole process smoother and more enjoyable!

 

 

Step 1: Melt the Butter and Chocolate
Start by melting your butter and chocolate using a double boiler. Don’t have one? No problem! You can make a double boiler by setting a large bowl over a pot of simmering water, just be careful not to let any water touch the chocolate mixture. Alternatively, at school, I’ve used an electric skillet with a half-inch of water and a tall glass bowl in the center. Whatever you use, remember: never melt chocolate directly on the stove or in the microwave! The slow, even heat of a double boiler is key to avoiding burnt chocolate and ensuring a silky-smooth texture.

 

Step 2: Add Sugar and Eggs
Once your chocolate and butter are melted, remove the bowl from heat and stir in the sugar. Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Adding the eggs slowly helps prevent them from cooking in the warm mixture. After all four eggs are mixed in, add 2 teaspoons of vanilla and 1 teaspoon of almond extract. Trust me on the almond extract—it adds a subtle, sweet depth to the brownies. If you’re out of it, you can substitute with an additional teaspoon ofvanilla.

Note: At this point, the batter will smell amazing! If you’re baking with kids, be ready for some spoon-licking temptation. It’s all part of the fun!

Step 3: Fold in the Dry Ingredients
Add the flour, baking powder, and salt. Gently fold in the dry ingredients until everything is well-incorporated.

Step 4: Prepare the Pan
Pour the batter into a 9×13 baking pan lined with parchment paper. You can also use baking spray or butter to coat the pan, but parchment makes cleanup easy and gives the brownies those nice, clean edges.

Step 5: Bake
Bake at 350°F for 35-40 minutes. At home, my oven usually finishes them in about 35 minutes, but school ovens tend to take a bit longer—closer to 40 minutes. Keep an eye on them, and use a toothpick to test doneness: poke the center, and if it comes out clean, they’re ready! Let them cool in the pan before cutting. (At school, they rarely last long enough to fully cool as my students rush to enjoy them between classes!)

Whether you’re baking for friends, family, or just for yourself, these brownies are sure to impress. Enjoy every gooey, chocolatey bite!

 

 

OCSLA Signature Brownie

This recipe was created by the students in my culinary class and we decided it was our signature dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 24

Equipment

  • 9x13 baking dish
  • whisk
  • bowl
  • double boiler
  • measuring cups and spoons

Ingredients
  

  • 1 cup unsalted butter
  • 4 oz. unsweetened baking chocolate
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon Almond extract Optional, If not add more vanilla extract
  • 1 cups chopped nuts optional (walnuts or pecans)
  • 1 ⅓ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees.
  • (Make sure the oven rack is in the center of the oven.)
  • Melt butter and chocolate in a double boiler.
  • Stir until melted and smooth.
  • Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk.
  • Mix in vanilla and almond extract. Stir in nuts, if using them.
  • In a separate bowl, combine dry ingredients: Flour, baking powder, salt.
  • Fold dry ingredients into chocolate mixture.
  • Grease a 9 x 13” pan or line a 9 x 13” pan with parchment paper.
  • Pour batter into the 9 x 13” pan.
  • Bake in a preheated oven at 350 degrees for about 35-40 minutes.
  • Do not overbake, toothpick may have fudgy crumbs on it, but not wet batter.
  • Cool pan on a wire rack for 15 minutes before removing (if you wish) brownies from the pan.
Tried this recipe?Let us know how it was!

Smudge (S’mores Fudge)

Posted on by Dawn Jacobs

This easy recipe is perfect for the younger chefs in training.  With three simple ingredients you get a base that can have a wide variety of ‘add-on’ ingredients.  We used marshmallows, but m&m’s, reeses pieces, peanut butter, etc… would all make great additions to the base. 

Experiment and have fun! 

 

Easy Smudge

Fudge Fun in Culinary Class: A Recipe that Charmed the School

In today’s culinary class, we whipped up a  simple, yet delicious three-ingredient fudge recipe that became the star of the school. Using just 2 cups of Toll House chocolate chips, 1 can of condensed milk, and 1 teaspoon of vanilla, we created  a sweet recipe. The best part? Students got to throw in their own creative twists!

Fourth period Culinary’s Erick, Yahir, Adam, and Marco crafted a unique fudge variation they named “Smudge.” This creative twist on the classic recipe began with lining the pan with graham crackers. They then poured over a mixture of classic fudge interspersed with mini marshmallows, creating a delightful texture and adding a sweet, gooey layer that complemented the crunchy base. This innovative approach not only enhanced the flavors but also added an interesting textural contrast to the fudge.

The Base Recipe

Our creation began with the basics: chocolate chips, condensed milk, and vanilla. But here’s a pro tip we shared in class—never microwave your chocolate! Instead, we used an electric skillet with a high bowl in the middle to ensure our chocolate melted smoothly without any mishaps. Remember, keep that water away from your chocolate to avoid any seizing.

Adding a Personal Touch

With the base ready, it was time for some fun. One group added a cup of marshmallows, not completely melting them, creating a wonderful gooey texture that was a hit. Another group went for a rich, creamy addition of 2 tablespoons of peanut butter. The possibilities? Endless!

A School-Wide Treat

The enthusiasm was contagious as nearly everyone in the school got a taste of our culinary creations. The marshmallow fudge was a hit with students (even those in other classes).  Students from all over came to get a copy of the recipe, 

This class wasn’t just about making fudge; it was a lesson in creativity, technique, and sharing joy through food. Stay tuned for more adventures from our culinary class.

 

 

 

Smudge (S'mores Fudge)

Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Servings 24

Ingredients
  

  • 2 cups semi-sweet chocolate chips
  • 14 oz can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mini marshmallows Optional
  • 3 Graham Crackers

Instructions
 

  • Line a 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang for easy removal. Place graham crackers in the bottom. They can be whole or crumbled. Set aside.
  • In a large, high edged bowl add the chocolate chips and condensed milk. Set the bowl over a pan of simmering water over medium-low heat, making sure that none of the water gets into the chocolate. Use a spatula to stir until completely melted and combined.
  • When the chocolate chips are completely melted, add the vanilla extract. Stir until well combined and smooth. Add the mini marshmallows (optional) and stir again.
  • Pour into the prepared pan and spread the top with a spatula until smooth.
  • Refrigerate until set, about 2 to 3 hours.
  • Carefully lift the fudge out of the pan and cut into small squares.

Notes

I like to leave the marsmallows where they are not fully melted. Store in an airtight container in the refrigerator for up to 2 weeks or until it's all gone.
You can also freeze fudge. Wrap it in foil and place in a freezer container or bag. Freeze for up to 3 months but don't leave it too long as it will start to taste funky.
Tried this recipe?Let us know how it was!