CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
Makes sixty-four 1-inch brownies
Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate,
chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
THE BEST BROWNIES
Makes 12 bars
Make sure to cool the melted chocolate and butter for about ten minutes -- it can be warm to the touch but not hot. Batter can be doubled and divided evenly between two eight-inch pans or poured into one thirteen-by-nine-inch pan. If using one large pan, bake for about tweny-six minutes.
8 tablespoons (1 stick) unsalted butter
2 ounces unsweetened baking chocolate
2/3 cup plain cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1. Adjust oven rack to center position and heat oven to 350 degrees. Melt butter and chocolate together in a medium saucepan set over simmering water or in a bowl in a microwave on medium power; set aside to cool.
2. Measure flour, baking powder, and salt into a small bowl and whisk briefly to combine; set aside.
3. Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold in flour mixture (and nuts) until just combined.
4. Pour batter into greased 8-inch square metal pan, 2 inches deep; bake until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20 minutes. If batter coats toothpick, return pan to oven and bake 2 to 4 minutes more. Cool brownies completely in pan set on a wire rack. Cut into squares and serve. (Pan can be wrapped in plastic, then foil, for up to 2 days -- to preserve moistness, cut and remove brownies only as needed.)
[ August 28, 2001: Message edited by: KyleW ]
Makes sixty-four 1-inch brownies
Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate,
chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
THE BEST BROWNIES
Makes 12 bars
Make sure to cool the melted chocolate and butter for about ten minutes -- it can be warm to the touch but not hot. Batter can be doubled and divided evenly between two eight-inch pans or poured into one thirteen-by-nine-inch pan. If using one large pan, bake for about tweny-six minutes.
8 tablespoons (1 stick) unsalted butter
2 ounces unsweetened baking chocolate
2/3 cup plain cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1. Adjust oven rack to center position and heat oven to 350 degrees. Melt butter and chocolate together in a medium saucepan set over simmering water or in a bowl in a microwave on medium power; set aside to cool.
2. Measure flour, baking powder, and salt into a small bowl and whisk briefly to combine; set aside.
3. Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold in flour mixture (and nuts) until just combined.
4. Pour batter into greased 8-inch square metal pan, 2 inches deep; bake until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20 minutes. If batter coats toothpick, return pan to oven and bake 2 to 4 minutes more. Cool brownies completely in pan set on a wire rack. Cut into squares and serve. (Pan can be wrapped in plastic, then foil, for up to 2 days -- to preserve moistness, cut and remove brownies only as needed.)
[ August 28, 2001: Message edited by: KyleW ]
