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1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate
-----I use either Hersheys Special Dark, Nestle’s or Ghiradelli
1/2 cup packed brown sugar
3/4 cup granulated sugar
3 large eggs, lightly beaten until smooth
2 Tablespoons vanilla extract
Pinch of salt, about 1/8 teaspoon
1/2 cup all-purpose flour
Preheat the oven to 350 degrees F. Take your 8-inch
square pan and lay a piece of heavy-duty foil over the back, press down to
shape the foil to the pan. Remove from the pan and turn
over, the foil will easily fit down into the pan, press to fit completely and
then lightly spray the foil with cooking spray. Fold the excess over the
sides, you will use this later to help lift the brownies out of the pan.
Set aside.
Bring about 2-inches of water to boil in a medium saucepan,
reduce to a simmer. Cut the butter into cubes and chop the chocolate
into uniform pieces. A serrated knife worked easiest.
Combine the butter and chocolate in a large bowl and place double-boiler style
over the simmering water. With a large wooden spoon (or
heavy duty spatula), stir constantly until melted and smooth. Add the
brown sugar and keep stirring until smooth. Remove from
heat.
Stir in the granulated sugar, then add 1/3 of the eggs at a
time, stirring just until you no longer see any egg, then add the next
addition. Be sure to scrape the bottom of the bowl.
Stir in the vanilla and salt. Add the flour all at once and stir
vigorously until the mixture is shiny and no trace of the flour can be seen.
Scrape the bottom of the bowl and sides, then scrape the batter into
the prepared 8-inch baking pan. Smooth the top to be sure the batter is
even and bake.
Bake 35 – 40 minutes until a paring knife is inserted into the
center comes out clean or with crumbs JUST clinging on. If you see gooey
batter you need to bake longer. Place the pan on a cooling
rack to cool to a warm room temperature. Gently lift the foil from the
pan and move brownies to a cutting block. Cut in 9 for
large brownies, or 12 for smaller ones. For snacks and lunches wrap
individually in plastic wrap.
*Brownie Frosting Recipe: If you like frosted brownies, frost
them before cutting. In a mixing bowl beat 1/2 stick butter
(4 Tbsp) with 1 1/2 cups sifted powdered sugar, slowly stir in 3 ounces
semi-sweet chocolate (use bittersweet for a stronger flavor), then a teaspoon
of vanilla. If the consistency is thick use a little (1 Tbsp at a time)
heavy cream to loosen, if the consistency is thin, stir in 2 Tablespoons
powdered sugar at a time to thicken. Immediately spread
onto cooled brownies and then cut. If you like, you can sprinkle on
about 1/4 cup toasted and chopped walnuts or pecans for a garnish.
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