Monday, June 13, 2011
I found it on the back of the King Arthur Flour bag. With brownie recipes from scratch like this one being so easy ( and delicious) to make, there's no reason to buy brownie mixes...ever!
As always, King Arthur recipes are great and this brownie with a big scoop of vanilla bean ice cream on top... Yum!
So begin by melting the butter, then adding the sugar and heating a second time to help dissolve the sugar. This yeilds a shiny top crust.
Mix in the eggs and beat til smooth.
Pour into your prepared pan and bake...that's it! Easy, quick and delicious!
Makes 12 to 18 (depending on the size you cut)
1 cup (8 oz.) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 tsp. salt
1 tsp. baking powder
1 tbsp. vanilla
4 large eggs
1 1/2 cups (6 1/4 ozs.) King Arthur AP Flour
2 cups chocolate chips
Preheat oven to 350. Lightly grease a 9 x 13" pan. (I didn't grease but lined my pan with foil).
1. In a saucepan set over low simmering water, place the butter in a heat proof bowl, double boiler style, and melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just til it's hot, but not bubbling. It will become shiny looking as you stir it. (Heating the butter and sugar a second time will dissolve more of the sugar, which yeilds a shiny top crust. Transfer the mixture to a large mixing bowl.
2. Stir in the cocoa, salt, baking powder and vanilla.
3. Add in the eggs, beating til smooth.
4. Add in the flour and chips, beating til well combined.
5. Spoon the batter into your prepared pan and bake for 28 to 30 minutes, or til a toothpick inserted into the center comes out dry ( though it may have a few moist crumbs clinging to it).The brownies should feel set on the edges and on the center.
6. Once removed from the oven, et them sit in the pan to cool down about 20 minutes before lifting out of the pan. Cool completely ( I refridgerate) before cutting into pieces.