| Cuisine: American | Type: Dessert | Serves: 12 bars |
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Source:
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Cook's Illustrated, March/April 1994 |
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Attributes:
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Comments:
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Make sure to cool the melted chocolate and butter for about 10 minutes -- it can be warm to the touch, but not hot. Batter can be doubled and cooked in two pans or one one large. If one large pan, allow 25 to 26 minutes cooking time. |
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Serving Suggestions:
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Ingredients:
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1 stick unsalted butter 2 oz. unsweetened baking chocolate 2/3 cup plain cake flour 1/2 tsp. baking powder 1/4 tsp. salt 1 cup sugar 2 large eggs 1 tsp. vanilla extract 1/2 cup chopped nuts (optional) |
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Instructions:
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1. Adjust oven rack to center position and heat oven to 350 degrees. Melt butter and chocolate together in a medium saucepan set over simmering water or in a bowl in microwave oven on medium power; set aside to cool. 2. Measure flour, baking powder, and salt into a small bowl and whick briefly to combine; set aside. 3. Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold in the flour mixture (and nuts) until just combined. Pour batter into a greased 8-inch square metal pan, 2 inches deep; bake until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20 minutes. If batter coats toothpick, return pan to oven and bake another 2 to 4 minutes. Cool brownies completely inpan set on a wire rack. Cut into squares and serve. |
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Related recipes:
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None |
2001-03-10