Sunday, March 27, 2011

A Brownie you will Crave...

One can never go wrong with brownies. I came across this brownie recipe on 3 or 4 different food blogs I was reading, all of which said this was the best brownie recipe they had ever made. The original recipe came from a blog called
Smitten Kitchen, she has great recipes by the way! However, like many recipes, I added my own personal touch. Most people have the basic baking ingredients needed in their pantry and it actually is a pretty simple recipe.

If you like gooey, chocolatey goodness, you will love these brownies. This recipe is baked in an 8 X 8 inch pan, as opposed to a 9 X 13 inch pan (which you would use if you were making a brownie mix out of a box).

Here is what you will need:

10tablespoons (1¼ sticks, 5 ounces or 141 grams) unsalted butter
cups (9⅞ ounces, 280 grams) sugar
¾cup plus 2 tablespoons (2⅞ ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
¼teaspoon salt
½teaspoon pure vanilla extract
2large eggs, cold
½cup (66 grams, 2⅜ ounces) all-purpose flour
cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Spray an 8×8-inch square baking pan with non-stick cooking spray or line with parchment paper.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes.

Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot.

It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour.

Stir until you cannot see the flour any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.

Stir in the nuts, if using (I did not use any nuts). Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool.

The recipe said to cut the brownie into 16 or 25 squares... I cut ours into 9.

I topped the brownies with vanilla bean ice cream and a few raspberries. It was DELIGHTFUL with the warm brownies, the cold ice cream and the tart raspberries to compliment the chocolate. I will definitely be making these again! If you are making for a large crowd, you may want to double the recipe and use a mixer (my arm got tired of stirring the mix).

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