Monday, August 9, 2010

Triple Chocolate Brownies


Ok so do ya wanna know a secret?? Lemme explain how to make the most delicious, moist, tender, chocolatey brownies ever... and I'll let you in on a litle secret ;-)

They mainly involve CHOCOLATE- dark chocolate, chopped:

Then add a little buter:

Melt them- obviously:

Then you just need a little flour, sugar and eggs:

Whir all of these things together...

Pick your poison- I might reccomend walnuts... or even chocolate chips...or even both...eheh
Put these things in a pan...spread them around
Ok and if you really want to know the secret I'll tell you...the secret is...
in the chocolate! You need good chocolate- high quality, and its important because it leads to smooth chocolate which leads to good fudgy brownies. Trust!
And if you really must know here is the recipe: (I doubled it by the way for the size of the pan/amount of chocolate I had):
Oh and It comes from Martha Stewarts Cookie Book
-6 tbsp unsalted butter
-6 oz semisweet chocolate (scharffen berger)
-1/4 cup unsweetened cocoa powder (I used also scharffen berger)
-3/4 cup all-purpose flour
-1/4 tsp baking powder
-1/4 tsp coarse salt
-1 cup sugar
-2 large eggs
-2 tsp pure vanilla extract
Preheat oven to 350 degrees F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining.
Put butter, chocolate and cocoa powder in a heatproof bowl and melt it slowly in intervals of 15-20 seconds in the microwave, you do not want to cook the chocolate, just melt it. Let cool slightly.
Whisk flour, baking powder, and salt in a bowl. Put sugar, eggs and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
Pour bater into prepared pan; spread evenly with a spatula. Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature for up to 3 days.

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