24 August 2012

classic brownies

we haven't had any good posts in such a long time!  there hasn't been any shortage of cooking and baking, just a shortage of extra time.  these brownies are from America's Test Kitchen and they are my new favorite recipe.  i love America's Test Kitchen recipes!  and i love their detailed cookbooks.  this recipe was tried and tried again in their test kitchens until they came up with the very best version.  and i loved it.  i didn't have enough unsweetened chocolate, so i actually decreased the amount and used what i had.  they were perfect.  not too cakey, not too fudgey, and just the right amount of melt-in-your-mouth-i-ness.  

classic brownies (adapted slightly from America's Test Kitchen)

1 1/4 cups plain cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
4 ounces unsweetened chocolate, chopped (I used a bar of ghirardelli unsweetened chocolate - use GOOD chocolate!)
12 tablespoons (1 1/2 sticks) butter, cut into pieces
2 1/4 cups sugar
4 large eggs
1 tablespoon vanilla extract

preheat oven to 325 degrees.  line a 13X9 inch baking pan with two pieces of foil placed in alternating directions.  spray foil lined baking pan with nonstick spray.  in a medium bowl, whisk the flour, salt, and baking powder together until combined.

melt butter in microwave until completely melted.  add chopped chocolate and stir to melt.  microwave for an additional 15 seconds at a time (if needed) until chocolate is thoroughly melted.  whisk in the sugar.  add eggs, one at a time, whisking after each addition until thoroughly combined.  whisk in the vanilla.  add flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth.  transfer batter to prepared pan.  bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 30-35 minutes.  cool for 2 hours and then remove from pan using the foil overhangs.  enjoy!

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