When it comes to sweets and desserts, Drew and I are always on the hunt for “The Best ___” (fill in the blank).
There was one summer we searched for the perfect chocolate cake. We both put on a few pounds.
Lately we’ve been looking for the best brownie recipe because brownies are so transportable and easy to eat on the run. We wanted a brownie that was moist and fudgy, just a little tiny bit cakey so they’d hold their shape, and didn’t easily fall apart or get too gooey and wind up smashed when packed in a lunch or put out for a bake sale. I think we found it… these are The Best Brownies. Let me know what you think!
The Best Brownies you’ll need… let’s get to it… Preheat the oven to 375°F. Line an 8 or 9-inch square pan with foil; butter and lightly sprinkle with flour. An 8 or 9-inch disposable aluminum pan also works well; butter and lightly sprinkle with flour. 9 servings 12 servings cooking know how…
prep: 20 minutes
cook: 25 minutes
serves: depends on how many swarm the kitchen when they smell the Brownies baking
6 oz. good quality bittersweet chocolate
1 stick butter
¼ tsp. salt
¼ tsp. baking powder
1 cup all-purpose flour
1 cup sugar
2 tsp. vanilla
Melt the chocolate and butter over low heat in a small, heavy bottom pan, stirring often; remove from heat and set aside.
Mix the salt, baking powder and flour in a medium bowl and set aside.
Beat the eggs, sugar and vanilla until light and airy in a separate bowl (an electric stand or hand mixer comes in handy), about 10 minutes.
Stir in the melted chocolate; gently fold in the flour mixture until just blended.
Pour batter into greased pan and distribute evenly.
Bake for 25 minutes; the center will be moist but not wet. Let cool an hour before serving (if possible).
Nutrients per serving: Calories 267, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 89 mg, Sodium 102 mg, Carbohydrates 27 g, Fiber 1 g, Protein 4 g
Nutrients per serving: Calories 200, Total Fat 12 g, Saturated Fat 7.5 g, Cholesterol 67 mg, Sodium 77 mg, Carbohydrates 20 g, Fiber 1 g, Protein 3 g
Cooking with chocolate can be intimidating… but it doesn’t have to be. Here are a few tips:
• Use small pieces about the same size when melting chocolate… it will go faster!
• Keep water AWAY from the chocolate… it will seize (which means it will get hard and be difficult to work with). If this happens, add a little vegetable oil and stir until it becomes loose again.
• If you don’t have a double boiler to heat the chocolate, just remember to heat the chocolate slowly on low heat… and stir it often!
The Best Brownies
let’s get to it…
Preheat the oven to 375°F. Line an 8 or 9-inch square pan with foil; butter and lightly sprinkle with flour. An 8 or 9-inch disposable aluminum pan also works well; butter and lightly sprinkle with flour.
cooking know how…