I am a self-professed brownie junkie! I love brownies! I could eat the whole pan myself. I know I shouldn't be proud of that...But I LOVE BROWNIES.Up until now I have relied on boxed brownie mixes...My mom and sister put bags of my favorite mix from Walmart, in just about every package they send my way. I cannot get these mixes here in Alaska since we do not have a Super Walmart (yet... one is opening here this summer.)
But, I don't think I will ever buy another brownie mix again...
Much like my quest for the ultimate chewy chocolate chip cookie recipe (which I have found by the way,) I have not found a made-from-scratch brownie recipe that would produce the chewy center, crisp edges and glossy top I crave.
That is until last week...
While browsing through my new favorite blog, I stumbled across this brownie recipe.
Gwyneth and I had to make them right away!
In case you didn't click the link above, here is the recipe:Ingredients
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 1/4 cups sugar
- 3 large eggs
Directions
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Also, if you have a 9x9 pan use it! I only had a 9x7 and the brownies were pretty tall. I like mine a little shorter! :o)*
So ... I'm not the biggest fan of brownies. I will eat them but they don't temp me like, say, potato chips ! :)
ReplyDeleteBUT ... I have a friend here. An American friend who cannot get her beloved brownie mix and is on a search for the perfect brownie ! I've forwarded her the link to this post !
Here's hoping it's the brownie recipe she's been looking for !!
yum yum, I will have to try them~
ReplyDeleteWhat is that background? I love it! it looks like some really cool fabric.....let me know!
I know I know this post was about brownies...but you know me, I love a good interior decoration!
oh yah....Gwynie looks so so grown up in these pics! just so beautiful!
ReplyDeleteI made these brownies last night and they were awesome! I made them in cupcake pans. Have you ever done that? It's because we like the outside brownies and everybody wants a corner... in a cupcake pan, they all are outside pieces. I actually made 12 regular cupcake sized ones and 24 mini cupcakes. I used liners and buttered them. Also, I used milk chocolate chips... I love milk chocolate. It makes the brownies a little less rich, but I love that. Thanks for the recipe, I've added it to my cookbook.
ReplyDeleteDelicious! I made these for a girls night at my house this weekend, and they were a big hit. I substituted butterscotch chips for half the chocolate chips and they were amazing! :)
ReplyDeleteI made them again the next day (w/out the butterscotch) for my family and they were a big hit again! I have to admit I didn't let them cool either time... once everyone could smell them, it was all over! haha!