Brownies!
What? Alternate brownie recipes are always useful this time of year, right? (And I've been promising to send this recipe to my ballet classmates for weeks now.)
Best Fudge Brownies Ever
(Orig. King Arthur Flour recipe, modified by me)
8 oz butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1/2 tsp. salt (1 tsp. if butter is unsalted)
1 tsp. baking powder
1/3 tsp. espresso powder or fineground coffee
1/2 tsp. cinnamon
1 Tbsp. vanilla extract (no, that's not a typo)
4 large eggs
1 1/2 cups (6.25 oz.) all purpose flour
2 cups (12 oz bag) chocolate chips -- semisweet, bittersweet, or half and half.
Preheat oven to 350 degrees; lightly grease a 9 x 13 pan.
In a medium-sized sauce pan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly until it's hot but not bubbling; it'll become more shiny looking as you stir. (This dissolves more of the sugar.) Transfer the mixture to a mixing bowl.
Stir together the cocoa, salt, baking powder, espresso, and cinnamon, then add them to the butter/sugar mixture. Add the eggs and vanilla, beating until smooth. Then add the flour and chips, beating until well combined. Pour the batter into the pan.
Bake at 350 for 28-30 minutes, until a cake tester comes out dry. They should feel set on the edges and in the center. Remove the brownies from the oven and after five minutes, loosen the edges from the pan with a knife to keep the center from sinking.
Cool completely before cutting and serving. I strongly recommend 1 by 1 inch brownies from this recipe, folks -- they're really rich and massively chocolate-tasting.
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Best Fudge Brownies Ever
(Orig. King Arthur Flour recipe, modified by me)
8 oz butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1/2 tsp. salt (1 tsp. if butter is unsalted)
1 tsp. baking powder
1/3 tsp. espresso powder or fineground coffee
1/2 tsp. cinnamon
1 Tbsp. vanilla extract (no, that's not a typo)
4 large eggs
1 1/2 cups (6.25 oz.) all purpose flour
2 cups (12 oz bag) chocolate chips -- semisweet, bittersweet, or half and half.
Preheat oven to 350 degrees; lightly grease a 9 x 13 pan.
In a medium-sized sauce pan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly until it's hot but not bubbling; it'll become more shiny looking as you stir. (This dissolves more of the sugar.) Transfer the mixture to a mixing bowl.
Stir together the cocoa, salt, baking powder, espresso, and cinnamon, then add them to the butter/sugar mixture. Add the eggs and vanilla, beating until smooth. Then add the flour and chips, beating until well combined. Pour the batter into the pan.
Bake at 350 for 28-30 minutes, until a cake tester comes out dry. They should feel set on the edges and in the center. Remove the brownies from the oven and after five minutes, loosen the edges from the pan with a knife to keep the center from sinking.
Cool completely before cutting and serving. I strongly recommend 1 by 1 inch brownies from this recipe, folks -- they're really rich and massively chocolate-tasting.
Original post on Dreamwidth | Leave a comment on DW | Read
comments on DW