brownies, take II for this blog

Today I made this recipe:
with some modifications. They were good (with those ingredients, it would be hard not to be) but still don't have the elusive flakey top that I like on brownies. They were pretty cakey, not fudgey.

  • 4 ounces SCHARFFEN BERGER 99% Cacao unsweetened Chocolate (2 scored sections)
  • 2/3 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 to 1 1/2 cups unsifted flour (less flour for moister brownie) *I used about 1 1/2 c.
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder


Preheat oven to 350 F.

Melt chocolate and butter over low heat in a large heavy dutch oven. Remove from heat and mix in sugar with wooden spoon. Crack eggs into pot, add vanilla, and mix (dirtying a whisk is optional).

Gently lay the flour, salt, and baking powder on top of the gooey chocolate mixture. Mix the flour, salt, and baking powder with a fork without digging into the chocolate. Mix flour, salt and banking powder in separate bowl. Pour into chocolate mixture.

Grab your wooden spoon and stir everything together just until all flour is incorporated. Do not overbeat.

Pour into greased 9" x 12" (or 8" x 12") pan. Bake for 25 minutes (check at 20). Brownies are done when toothpick comes out pretty clean. Cool for 10 minutes in pan, then cut into 2 " squares. Makes 24 brownies.

I baked almost exactly 25 minutes.

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