The perfect brownie
Central Market used to make (before they apparently got some new management geeks who decided the bakery was offering too many different sorts of profitable items) what I considered to be a nearly-perfect plain chocolate brownie. I believe I have achieved my own version of that same delectable delectation after a mere 30 years of trying. Today's result is a variation on that recipe, as you shall see.
Basic recipe
Set the oven for 350F. Sorry, I'm too lazy to do the math for Celsius users.
In a double-boiler melt together
one stick plus two tablespoons of unsalted butter
6 tablespoons of good quality cocoa powder
While the above cools beat together in your stand mixer (or by hand if you don't yet own a stand mixer)
1-1/4 cups cane sugar
2 large eggs
a shot of vanilla
After you've got the sugar and eggs running in the stand mixer
Butter an 8" x 8" baking dish (I recommend glass bakeware but that's me). USE BUTTER, do not use shortening. Cut a piece of waxed paper to fit the bottom of your baking dish, stick that down to the buttery bottom of the dish, then butter the waxed paper.
COMBINE the chocolate+butter with the egg+sugar mixtures and stir thoroughly.
Now add one cup of cake flower and a pinch of salt. THEN add chopped high-quality bittersweet chocolate (omitted today as I had none), stirring quickly to combine. Spread this batter evenly in your baking dish and slip the dish into the oven for anywhere from 20-30 minutes, until a toothpick comes out nearly clean. Cool brownies in the pan for a few minutes, then flip out onto a wire rack and peel off the waxed paper. When completely cool cover the BOTTOM with a nice icing, or just sift on some powdered sugar. Adding time to your cardio routine is your own responsibility.
Basic recipe
Set the oven for 350F. Sorry, I'm too lazy to do the math for Celsius users.
In a double-boiler melt together
one stick plus two tablespoons of unsalted butter
6 tablespoons of good quality cocoa powder
While the above cools beat together in your stand mixer (or by hand if you don't yet own a stand mixer)
1-1/4 cups cane sugar
2 large eggs
a shot of vanilla
After you've got the sugar and eggs running in the stand mixer
Butter an 8" x 8" baking dish (I recommend glass bakeware but that's me). USE BUTTER, do not use shortening. Cut a piece of waxed paper to fit the bottom of your baking dish, stick that down to the buttery bottom of the dish, then butter the waxed paper.
COMBINE the chocolate+butter with the egg+sugar mixtures and stir thoroughly.
Now add one cup of cake flower and a pinch of salt. THEN add chopped high-quality bittersweet chocolate (omitted today as I had none), stirring quickly to combine. Spread this batter evenly in your baking dish and slip the dish into the oven for anywhere from 20-30 minutes, until a toothpick comes out nearly clean. Cool brownies in the pan for a few minutes, then flip out onto a wire rack and peel off the waxed paper. When completely cool cover the BOTTOM with a nice icing, or just sift on some powdered sugar. Adding time to your cardio routine is your own responsibility.