Thursday, June 7, 2012

Amazing Brownies

Fudgy, Chewy, Cakey Brownies

2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
cooking spray
2 ounces unsweetened chocolate
4 ounces semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray sheet with cooking spray.

In the microwave, melt the chocolates and butter in a medium bowl for 1 minute and 40 seconds.  Whisk until smooth. Then whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 30-33 minutes. Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs on the toothpick.

Completely cool brownies. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.

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