Presentation on theme: "By: Amber Newcomb. 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."— Presentation transcript:
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 C 8 H 8 O 3 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