Tuesday, 24 April 2012

Deep Dark Chocolate Brownies

Yes, these brownies are glorious.
They are absolutely perfect.

I made them as a treat for my team at work.
But if I could have, I would have eaten them all myself.

Here is the recipe which I found on the back of a bag of cocoa from King Arthur Flour:

2/3 cup (3 ounces) Double-Dutch Dark Cocoa
1 1/2 cups (10 1/2 ounces) granulated sugar 
1/2 cup (2 ounces) confectioners’ sugar 
3/4 teaspoon salt 
1 cup (4 1/4 ounces)King Arthur Unbleached All-Purpose Flour 
1 tablespoon espresso powder 
1 cup (4 ounces) toasted walnuts, diced (optional) 
1 cup (6 ounces) semisweet chocolate chips (optional) 
3 large eggs 
1/2 cup (3 1/2 ounces) vegetable oil 
2 tablespoons(1 ounce) water or brewed coffee

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8" or 9 x 9" square pan, smoothing the top.

Bake the brownies in a preheated 350°F (180 degrees Celsius) oven for about 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. 
Yield: 16 rich brownies.

1 comment:

  1. Ooooooohhhhhh, hmmmmmmmm. Wat heerlijk zeg!! Het water loopt in mijn mond, jamjam. Ik ga het zeker een keer maken.


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