The recipe, mentioned in my Operation Baking GALS post - as promised!
Chocolate Fudge Brownies
(Adapted from this recipe by Martha Stewart - just doubled)
12 Tablespoons unsalted butter, plus more for pan
12 ounces coarsely chopped good-quality bittersweet (or semisweet) chocolate
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
4 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line a buttered 9x13-inch baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35-40 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
Chocolate Fudge Brownies
(Adapted from this recipe by Martha Stewart - just doubled)
12 Tablespoons unsalted butter, plus more for pan
12 ounces coarsely chopped good-quality bittersweet (or semisweet) chocolate
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
4 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line a buttered 9x13-inch baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35-40 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
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3 comments:
These look so delicious and fudgy! I love brownies and I'm sure the soldiers will appreciate a reminder of homemade goodies.
OMG another great one. Funny story on brownies, my hub's Mom sent us some that got lost in mail for one month. When they arrived we thought for sure they'd be nasty. NOPE...they were FAB...a little hard on edges so we just cut that part off and ATE.
I seriously want to make all 3 of these recipes!
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