Saturday, August 29, 2009
Brownies.... heavely brownies!
This is going to make a thick brownie in a square 9 x 9 pan or a thin brownie in a rectangular 9 x 13. Either way they are tasty so just use your preference.
1 cup flour, unbleached
1/3 tsp. salt
3/4 tsp. baking powder
4 oz. unsweetened chocolate
1 cube of butter
1 cup white sugar
3/4 c. brown sugar, tightly packed
1 tsp. vanilla
Preheat oven to 325 degrees. Line your pan with foil and spray with non-stick coating.
Melt chocolate (broken into bits) and butter in a microwave. Carefully watch, pulling it out before all the chocolate has dissolved and stirring to finish melting. Set aside. In a bowl combine the flour salt and baking soda, whisk to evenly combine. In a separate large bowl (preferable a mixer) whisk the eggs and sugar until the mixture lightens in color to a light, buttery, yellow. This will take a minute but it is a crucial step if you want to get the right crust on the brownies. Add the vanilla. Now take the whisked eggs/sugar and slowly pour in (while stirring) your cooled chocolate/butter mixture. Once the chocolate has been completely mixed in you can add your dry ingredients. Pour the brownie batter into your foil lined pan. Bake the square pan for 20 - 23 minutes or the rectangle for 18 - 20 minutes.
*Watch for the center of the brownies to rise up before they are done. Once the center rises up it should be about 3 or four more minutes. (This tip only works if your brownies have formed the crust I spoke of earlier.)