Fudgy, cakey... cannot decide? These brownies are best of both worlds; ultramoist and nice rise of a cake brownie. Reipe courtesy of "The King Arthur Company Essential Cookie Companion.
Ingredients:
- 2 sticks unsalted butter (16 tablespoons, 226g)
- 2 1/4 cups sugar (446g)
- 1 1/4 cups Dutch process cocoa (I found Ghirardelli brand at Walmart)
- 1 teaspoon salt
- 1 teaspoon baking powder (Less 1/8 teaspoon for High Altitude)
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 tablespoon water (for High Altitude)
- 1 1/2 cups flour (180g)
- 1 cup chocolate chips (170g)
Directions:
Preheat oven to 350-degrees (355-degrees for High Altitude).
Lightly grease a 9x13-inch pan.
In a medium sized saucepan set over low heat, melt the butter.
Off heat add the sugar and stir to combine.
Return the pan to the heat and heat till just hot (120-degrees on instant read thermometer). This gives the brownies that shiny top. Stir in the cocoa, salt, baking powder and vanilla.
Whisk in the eggs, stirring until smooth; then add the flour and chocolate chips, again stirring until smooth.
Pour into prepared pan.
Bake the brownies for 28-30 minutes or until cake tester inserted into the center comes out clean. First bake for me took about 33 minutes, but kept testing after 28 minutes.
Remove from oven and cool on a rack before cutting.
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