BUT, eating well, doesn't mean having to give up your faves. It means, knowing when to eat just a bit, sharing with others or freezing some and coming back for it later. Yup you can freeze a couple at a time and nibble all month long.
These brownies are really rich and chewy. Just like the yummy one's you get from Betty Crocker.
To be perfectly honest, I am not convinced it its worth the effort to make from scratch in this case. As much as I like creating edibles from the basics of the kitchen, sometimes it may be ok to just dump the box and add the eggs. But, these came in really handy this weekend when I realized I was out of other ingredients for my famous cupcakes 30 mins before they arrived.
It was pretty easy, and had pretty minimal kitchen clean up. The less pots to clean the better in my book.
Result: rich, chewy and chocolaty. It was a hit. Especially with Charlotte.
NOTE TO SELF: Do not give an already spicy 2 year old a huge chocolate brownie right before bed. We now know Charley will be like after a night of drinking. Daddy was not laughing as much as I was ;)
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Rich Fudge Brownies
Adapted from King Arthur
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups chocolate chips
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan |
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. |
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. |
4) Add the hot butter/sugar mixture, stirring until smooth. |
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. |
6) Spoon the batter into a lightly greased 9" x 13" pan. |
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Enjoy. and don't forget to enter the contest. |
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