As much I love my old stand-by brownies, I can't help but wonder sometimes if there's an even better brownie out there (you've heard that old expression the brownie is always chocolatier in someone else's pan). So I tried this recipe from King Arthur (the flour people) because they said it achieves the perfect balance between fudgy and cakey. Their claim: they'll be ultra-moist without crossing the line into gooey/underbaked. Well, I'm happy to report, the claims are true. And even though an argument could be made that even bad brownies are good - great brownies should be so memorable that you often think back fondly about how fudgy and sublime they were and wonder how and when you can get your hands on more of those little chocolate blocks of nirvana on a napkin. (I'm good - I have some in my freezer. You're on your own.)
FUDGE BROWNIES
Yield: 2 dozen
1 cup (2 sticks)
unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups double-dutch
dark cocoa or dutch-process cocoa
1 teaspoon salt
1 teaspoon baking
powder
1 teaspoon espresso
powder
1 tablespoon vanilla
extract
1 1/2 cups King
Arthur unbleached all-purpose flour
2 cups chocolate
chips
1. Preheat
the oven to 350°F. Lightly grease a 9" x 13" pan
2. In
a saucepan over low heat, combine the butter and sugar. Heat, stirring, until
the butter is melted. Continue to heat just until the mixture is hot (about
110° F to 120° F), but not bubbling; it'll become shiny looking as you stir it.
Heating the mixture to this point will dissolve more of the sugar, which will
yield a shiny top crust on your brownies.
3. Crack
the 4 eggs into a large bowl, and beat them with the cocoa, salt, baking
powder, espresso powder, and vanilla until smooth.
4. Add
the hot butter/sugar mixture, stirring until smooth.
5. Add
the flour and chips, again stirring until smooth. Note: If you want the chips
to remain intact in the baked brownies, rather than melting in, let the batter
cool in the bowl for about 20 minutes before stirring in the chips.
6. Spoon
the batter into a lightly greased 9" x 13" pan.
7. 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 on a rack before cutting and
serving.
from kingarthurflour.com
sifting cocoa powder into the eggs |
espresso powder |
cocoa powder etc. added to the eggs |
The recipe says to mix until smooth, but it's pretty thick. That's about as "smooth" as I could get it. |
adding the butter/sugar mixture |
mixing It looks like a hot mess, but it comes together. |
mixed |
adding flour and chococlate |
batter |
batter in pan |
baked |
brownies! |
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