Tuesday, June 9, 2009


I love brownies. They're one of those desserts that can still taste alright if they're made low-fat, low-fun (a la No Pudge mix), but are only in their full glory if done right. I like my brownies on the fudge side, with a crackly top. Only achieved with plentiful butter.

Here's a recipe I haven't had issues with (scaled to a 8x8 pan):

1 1/4 sticks (10 tbsp) unsalted butter
1 1/4 cup sugar
3/4 cup + 2 tbsp cocoa powder
1/4 tsp salt
1/2 tsp vanilla
2 eggs
1/2 cup flour

Place rack in lower third of the oven, preheat to 350F.
Line pan with parchment paper.
In the top of a double boiler, combine butter, sugar, cocoa, and salt until heated to nearly 'untouchableness'.
Set aside until only warm.
Add eggs and vanilla, stir vigorously. Add flour and stir until combined. Beat for about 40 strokes.
Spread in pan. Bake 20-25 minutes.

Nutrition; Do you really want to know?

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