Recipe of the Day - Monday, Feb. 9th

17 years ago

I'll put this one in for today -- Luckygardnr asked us to pitch in while she is out of town, so who would like to share a recipe tomorrow?

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Super Fudgy Brownies -- recipe from Allie Lewis, Everyday Food

Makes 16 -- Prep Time: 15 minutes Total Time: 3 hours

8 Tablespoons unsalted butter, cut into pieces, plus more for the pan

1 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces semisweet or bittersweet chocolate, chopped

1 1/4 cups sugar

3 large eggs

9-inch square baking pan

parchment paper

1) Preheat oven to 350Âº. Bruch a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper and set pan aside. In a small bowl, whisk flour. cocoa, baking powder and salt; set aside.

2) Place butter and chocolate in a large heat proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

3) Bake until a toothpick inserted in center comes out with just a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on parchment paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature up to 2 days (and in the freezer up to 3 months).

Very Best Variations:

Cream Cheese -- Before transferring the batter to the pan at the end of step 2 in the basic recipe, prepare cream cheese mixture: Whisk 4 ounces room temperature bar cream cheese with 2 Tablespoons room temperature unsalted butter. Whisk in 1/4 cup sugar, 1 large egg and two Tablespoons all-purpose flour. Alternately spoon chocolate batter and cream cheese mixture into the pan; with the tip of a paring knife, swirl to marble.

Nut -- After adding the flour mixture at the end of step 2, add 1 cup nuts, coarsely chopped, to the batter.

Chocolate Chip -- After adding the flour mixture at the end of step 2, add 1 cup semisweet chocolate chips to the batter.

Mocha -- At the beginning of step 2, add 2 teaspoons instant espresso powder to the butter and chocolate.

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Comments (3)

nodakgal
17 years ago
~~Twix Bars~~
this is very good! almost better than the real thing.

35 unwrapped kraft caramels
1/4 cup water
1 box Lorna Doone shortbread cookies (40)
2 bags milk-chocolate chips 12oz ea.
1. combine caramels with water in small pan, melt over low heat.
2. place the cookies side by side on ungreased cookie sheet.
3. spoon a dab of caramel onto each cookie, then place all the cookies
  in the refrigerator until the caramel firms up.
4. in the meantime, melt chocolate chips in double boiler or microwave
  heating 1 min on high, stir, then 1 more min.
5. remove the cookies from frig. resting each cookie on a fork, dip
  into chocolate. tap the fork on side to knock away excess chocolate. place
  on wax paper and cool at room temp. this will take several hours but the
  bars will set the best this way. putting in the refrigerator for 30 min will
  speed up the process.
gwanny2three
17 years ago
Oh Connie those sound so good! I'm going to have to try them....I like good and easy!
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paula_pa
17 years ago
I'm going to have to make those too Connie. With Nick being allergic to peanuts, there aren't many candy bars he can eat.

I made Brownie Buttons as a Valentine's Treat.

Recipe of the Day - Monday, Feb. 9th

Comments (3)

nodakgal

gwanny2three

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