A Real Brownie Brownie Recipe
|1 1/4 c||plain cake flour|
|1/2 tsp||table salt|
|3/4 tsp||baking powder|
|2 oz||unsweetened baking chocolate bar (100% cacao), chopped fine|
|4 oz||good bittersweet, 70%, dark chocolate bar, chopped fine|
|12 Tbsp||butter, unsalted (1 1/2 sticks, softened)|
|2 1/4 c||sugar|
|4||extra large eggs|
|1 Tbsp||good pure vanilla extract|
|1 c||pecans or walnuts, chopped medium|
Pinched by andtwo, and 84 more.
- Grocery List
DirectionsAdjust oven to middle rack & preheat to 325*.
Spray a 13x9" baking dish with non-stick cooking spray or fit foil in baking dish, allowing excess to overhang, and spray foil with non-stick cooking spray.Whisk to combine flour, salt, and baking powder in medium bowl; set aside.In microwave-safe bowl, melt chocolate & softened butter on 50% power for 1 minute. Stir well, then continue at 50% power, 15 second increments, stirring well before repeating. Do not let chocolate burn. It will continue to melt, while stirring.When chocolate is completely smooth, gradually whisk in sugar, add eggs, one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth.Transfer batter to prepared pan; using spatula, spread batter evenly & into corners of pan.
Sprinkle the nuts(if using)on top of batter.
Bake until toothpick comes out with a few moist crumbs attached, 30-35 minutes(under-baked, batter is clinging to toothpick, over-baked, toothpick comes out clean.)Cool on wire rack for 2 hours and cut in baking dish or remove brownies, if using foil, by lifting foil overhang.
Store leftovers in airtight container.