Tuesday, September 20, 2011
I personally have nothing against boxed brownies. Those are mighty tasty, aren't they??
But his recipe is REALLY simple. No, not as simple and convenient as the boxed kind, but I really think it's worth it. See how moist and rich it looks?? That's because it WAS very moist and rich :) and delicious... Of course!
This recipe is from King Arthur. But I found it on Tastespotting, from the Beantown Baker
Brownies - from King Arthur Flour - makes 24 brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla
1 1/2 cups flour
2 cups chocolate chips
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
Whisk in the eggs, stirring until smooth.
Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.
I baked mine for about 26 minutes total. I checked after 20 min, and when I touched the top, it was still a goo. So in 6 min, when I touched the top, like when you touch the top of cupcakes or muffins for their done-ness, it was done. still dense, but no longer gooey, like my fingers did not sink into the brownie.