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Monday, March 1, 2010

The BEST Brownies (made by scratch)

I am serious....this is indeed hands down the BEST brownie recipe made from scratch! The brownies come out to be chewy, fudgy, moist and DELICIOUS. Do yourself a favor and make this recipe ASAP!!! - then eat one (ok maybe two) and freeze the rest or give them away for you will constantly be going back for me!

I discovered this recipe through Pamela Anderson's cookbook, "The Perfect Recipe".

The BEST Brownies
2/3 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
2 oz. unsweetened chocolate
4 oz. bittersweet or semisweet chocolate
10 Tbsp. unsalted butter (1 stick plus 2 Tbsp)
1 1/4 cups sugar
2 tsp vanilla extract
3 large eggs
3/4 cup toasted walnuts, pecans, macadamia nuts or peanuts (optional)

Preheat oven to 350*. Make sure your rack is in the middle of the oven to get optimum heat all around the baking brownies. Spray an 8 x 8 square baking pan with oil then layer with foil or parchment paper (I usued parchment paper) in such a way that you have 2 sides that are longer so that you can easily remove the brownies from the pan after they are baked.
Whisk flour, salt and baking powder all together in a small bowl; set aside.
Melt chocolates and butter in a medium bowl over a pan of simmering (NOT boiling) water. Remove the melted chocolate and butter mixture from the heat and gently whisk in sugar and vanilla. Now add the eggs, one at a time, fully incorporating each before adding the next. Continue to whisk until mixture is completely smooth and glossy (this will take a couple of minutes). At this point you can transfer this lovely mixture to a larger bowl for you will now add the dry ingredients so you want enough room for all of the batter. Whisk in the flour mixture until JUST incorporated ( you DO NOT want to over stir this batter). If using nuts, add now.
Pour batter into prepared pan; bake for 35-45 minutes. You can tell when the brownies are done by inserting a toothpick/cake tester in the middle of the pan and it comes out with wet crumbs. Do NOT over bake these brownies!!!! - if the toothpick comes out clean you have over baked them....and that will just be sad.
Cool brownies in pan on a wire rack for 5 minutes and then remove from pan with the "handles" of foil/parchment paper and cool completely for a good 2-3 hours. ONLY cut once ready to serve.
Sooooooooo YUMMY! - serve with some good vanilla ice cream and chocolate sauce (serious YUM) or just eat alone....with a nice cup of tea or a tall glass of milk.
Make 16 brownies.

Enjoy! <3

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