Fudgy Brownies
My first brownies from scratch. EVER!
I got the recipe from bluemotion here.
I used just chocolate chips as my mix-ins, and I think I overbaked them a little, because I made these right before leaving the house, so they weren't quite done when I had to leave. I then decided I'd turn the oven off and leave the door open so they could just cook for a tiny bit longer and cool as they finished, but my parents went and shut the oven door on them before I got home. They were still really good and awfully chocolatey, but I would definitely take them out earlier next time. But I think they were great for my first brownies that didn't come out of a box!
Brownies
Credit: Adapted from Alice Medrich
Yield: 16 pieces
10 tablespoons (142g) butter
1-1/4 cups (250g) granulated sugar
3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup (62g) all-purpose flour
1 cup (160g) chocolate chips
1/2 cup (60g) chopped walnuts
• Position a rack in the lower third of the oven and preheat the oven to 325°F (163°C). Line the bottom and sides of an 8x8-inch pan with parchment paper, leaving an overhang on two opposite sides.
• Combine the butter, sugar, cocoa powder, and salt in a large, heavy pot. Cook over low heat, stirring occasionally, until butter is melted and mixture is smooth. Remove from heat and cool until warm, not hot.
• Stir in the vanilla extract. Add eggs, one at a time, mixing thoroughly after each addition. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes. Stir in the chocolate chips and nuts, if using. Spread evenly in the lined pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25 minutes. Let cool completely on a rack.
Credit: Adapted from Alice Medrich
Yield: 16 pieces
10 tablespoons (142g) butter
1-1/4 cups (250g) granulated sugar
3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup (62g) all-purpose flour
1 cup (160g) chocolate chips
1/2 cup (60g) chopped walnuts
• Position a rack in the lower third of the oven and preheat the oven to 325°F (163°C). Line the bottom and sides of an 8x8-inch pan with parchment paper, leaving an overhang on two opposite sides.
• Combine the butter, sugar, cocoa powder, and salt in a large, heavy pot. Cook over low heat, stirring occasionally, until butter is melted and mixture is smooth. Remove from heat and cool until warm, not hot.
• Stir in the vanilla extract. Add eggs, one at a time, mixing thoroughly after each addition. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes. Stir in the chocolate chips and nuts, if using. Spread evenly in the lined pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25 minutes. Let cool completely on a rack.
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