Fudge Brownies
From: King Arthur
Uh... nom, nom, nom. These are really rich and delicious. I usually feel like I could eat a second brownie (I love brownies), but these were so rich that one was plenty. They are rich, dark, and fudgy but without the "underbaked" consistency that you often find in brownies. Taking a page from Heidi's book (well, the way Heidi baked brownies in the late 90's) - I sprinkled Heath Bar bits over the top of half of these. I love anything with Heath Bar in it. Anyway.... these were great. I made them to take in to work tomorrow for someone's birthday, which is good because I couldn't eat a ton of these even if I wanted to, so I'm glad they won't be sticking around my house long.
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips
(heath bar bits for top, optional)
1)Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2)In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), 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.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till 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.
Uh... nom, nom, nom. These are really rich and delicious. I usually feel like I could eat a second brownie (I love brownies), but these were so rich that one was plenty. They are rich, dark, and fudgy but without the "underbaked" consistency that you often find in brownies. Taking a page from Heidi's book (well, the way Heidi baked brownies in the late 90's) - I sprinkled Heath Bar bits over the top of half of these. I love anything with Heath Bar in it. Anyway.... these were great. I made them to take in to work tomorrow for someone's birthday, which is good because I couldn't eat a ton of these even if I wanted to, so I'm glad they won't be sticking around my house long.
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips
(heath bar bits for top, optional)
1)Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2)In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), 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.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till 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.
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