Posts: 703
Threads: 0
Joined: Feb 2006
Basic Chocolate Brownies
Makes: One 9 x 13" Pan Total
Time: 50 Minutes
Rating: Intermediate
Melt; Set Aside:
12 oz. semisweet chocolate, broken up
1 1/2 cups sugar
12 T. unsalted butter, cut into tablespoons
Whisk Together:
1 cup all-purpose flour
1/4 cup cocoa, sifted
2 t. baking powder
1/4 t. table salt
Beat:
4 eggs, room temperature
2 T. instant espresso powder
1 T. vanilla extract
Preheat oven to 350°. Spray bottom and sides of a 9" x 13" pan with nonstick cooking spray. Line with parchment; coat again.
Melt the chocolate, sugar, and butter in a double-boiler over simmering water. Remove bowl; cool to room temperature.
Whisk together the flour, sifted cocoa, baking powder, and salt in a bowl; set aside.
Beat the eggs, espresso, and vanilla until foamy in a stand mixer. Add cooled chocolate mixture, scraping down the sides.
Fold half of the flour mixture into the chocolate batter. Add remaining flour; fold in completely. Spread batter evenly into prepared pan.
Bake in center of oven 22–25 minutes or until a toothpick inserted in center of pan is barely moist.
Remove from oven; cool completely. Run knife around inside edge of pan, place rack on top of pan, and invert. Peel parchment away then invert again onto a cutting surface.
With a sharp knife, trim off edges and cut brownies into 2" squares.
--------------------------------------------------------------------------------
Nutrition facts (Per 1/9):
411 calories; 47% calories from fat; 22g total fat; 52g carb; 144mg sodium; 2g fiber
Tammy