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Tonight I decided to finally try my hand at baking some brownies.  Once again I got the recipe from my favorite baking website, The Joy of Baking.  It was actually much simpler than I imagined.  I tempered chocolate for the first time and I didn’t use the hand mixer.  It was all done by hand, in one bowl.  The finished product is moist, chocolatey and very scrumdiddlyumptious!  See for yourselves…

BROWNIES
(Slightly altered from original recipe found on The Joy of Baking)

5 ounces (150 grams) semi-sweet chocolate

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1/2 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about25-30 minutes, or until a toothpick inserted in the center comes out witha little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies

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