The Very Best Brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 158.8
- Total Fat: 8.3 g
- Cholesterol: 42.7 mg
- Sodium: 87.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
View full nutritional breakdown of The Very Best Brownies calories by ingredient
Introduction
http://cookieandkate.com/2014/the-very-best-brownies/
Rich, dark, chewy and fudgy brownies made from scratch. These brownies are flavored with cocoa powder and brown butter and feature a beautifully swirled, flaky top. I don’t dare make claims like this very often, but this is the very best brownie recipe! http://cookieandkate.com/2014/the-very-bes
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Rich, dark, chewy and fudgy brownies made from scratch. These brownies are flavored with cocoa powder and brown butter and feature a beautifully swirled, flaky top. I don’t dare make claims like this very often, but this is the very best brownie recipe!
Number of Servings: 16
Ingredients
-
10 tbsp Butter, unsalted
1.25 cup Granulated Sugar
12 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
0.5 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84)
.25 tsp Baking Powder
.5 tsp Instant Espresso Powder (by JACKSINBOXES)
2 large Egg, fresh, whole, raw
1.5 tsp Vanilla Extract
.66 cup Flour - Gold medal all purpose flour
.335 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
Tips
Adapted from Sinfully Easy Delicious Desserts and King Arthur Flour.
These brownies freeze well. Store them in a freezer-safe bag and let them defrost at room temperature.
For more dense and fudge-like brownies, cook the brownies a minute or two less.
For more fluffy and cake-like brownies, add another egg.
For less rich brownies, skip the chopped chocolate.
If you like nuts in your brownies, fold in 1 cup walnut or pecan pieces along with the chopped chocolate.
I haven’t tried, but I think an all-purpose gluten-free flour blend could be substituted for the whole wheat flour with good results. (Update! Here’s proof that Cup4Cup flour works great in this recipe.)
Directions
Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.
Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.
Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack.
Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.
Serving Size: 16 brownies
Number of Servings: 16
Recipe submitted by SparkPeople user MOCHAFIT.
Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.
Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.
Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack.
Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.
Serving Size: 16 brownies
Number of Servings: 16
Recipe submitted by SparkPeople user MOCHAFIT.