http://www.ourbestbites.com/2013/04/perfect-chocolate-brownies/
These are so rich and so, so yummy! We had them as an FHE treat with ice cream and a glass of milk (really good since they are so rich) and homemade fudge sauce. Then I thought it would be fun to do different toppings. Just found stuff we had on hand (nuts, mini m&m's, crushed graham crackers etc.) I think next time I would like it better with just strawberry sauce. It was pretty rich! But Scott loved that :-)
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
optional: 1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature*
2 teaspoons vanilla extract
2 tablespoons unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
optional: 1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature*
2 teaspoons vanilla extract
*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.
Preheat oven to 350 degrees. Butter a 9×13 inch baking dish and set aside.
In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.
Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate, butter, and instant coffee (if using). Stir until melted and smooth. You could also do this step in the microwave if you’re careful and heat it gently in 30-60 second intervals, stirring after each interval.
Remove glass bowl from the double boiler and add granulated and brown sugars. Whisk until smooth. As you whisk, the mixture should cool off, eventually coming close to room temp.
Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated. Don’t overmix at this stage.
Sprinkle flour mixture into chocolate mixture and use a rubber spatula (don’t use electric beaters, and not even a whisk) to fold and stir flour mixture just until incorporated. You can even stop stirring when you still see just a few visible bits of flour are showing.
Pour batter into prepared pan and smooth out evenly. Bake for 25-30 minutes, rotating the pan halfway through baking time. Remove from oven when a toothpick comes out of center with a few crumbs still attached. Cool completely (the hard part!) and then cut into squares and serve.
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