classic brownie

2.08.2011

classic brownies
adapted from the complete America's test kitchen cookbook



ingredients  
  • 1-1/4 cup cake flour
  • 1/2 teaspoon salt  
  • 3/4 teaspoon baking powder   
  • 6 ounces milk chocolate, chopped fine  
  • 12 tablespoons unsalted butter, cut into 6 pieces  
  • 1-1/4 cup sugar 
  • 1 cup brown sugar  
  • 4 large eggs  
  • 1 teaspoon vanilla extract  
  • 1 cup toasted pecans, chopped
directions
  1. Preheat oven to 325°.
  2. Cut 18" length foil and fold lengthwise to 8" width. Fit foil into 13x9" baking dish. Make sure it is in the corners and sides of the baking dish. Make sure that the foil hangs over the side. Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet. Make sure the foil hangs over the side. Spray foil with cooking spray.
  3. In a medium bowl, combine flour, salt, and baking powder; set aside.  
  4. Melt chocolate and butter in double broiler, stirring until smooth. When chocolate is smooth, remove from heat and gradually whisk in sugar.
  5. Add eggs one at a time, whisking after each egg. Add in vanilla.
  6. Add 1/3 flour mixture, fold in with rubber spatula. Repeat until all flour is used and mix is smooth.
  7. Pour batter into prepared pan- make sure to spread brownie mix into corners of pan. Smooth the surface for even baking. Sprinkle pecans on top.
  8. Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean. Cool in pan on wire rack for 2 hours.  
  9. Remove brownies from pan by lifting foil over-hang. Cut brownies into 2" squares. Brownies can can be stored in an airtight container up to 3 days.

4 comments :

  1. yumm i love the chunks of pecans on top of the brownie instead of hiding inside of the brownie..

    ReplyDelete
  2. These really do look lovely. A gal can never have too many recipes for brownies :-). I hope you have a great day. Blessings...Mary

    ReplyDelete
  3. thanks ladies!

    thu, i totally agree, love getting the nutty crunch first before the chocolate chewiness.

    ReplyDelete

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