Monday, August 8, 2011

Brownies


Our two year anniversary is coming up. Can you believe it? Two years! That's 8% of my life! And when you put two years into perspective in percentages.. it doesn't seem very significant.. oops.
But two years! In those two years, I've probably baked 2 million cookies, a thousand cupcakes, and 40 quick-breads. But do you know how many batches of homemade brownies I've baked in that time? Um, none. Until now.
Dense, fudgy, fab. I can't believe I didn't do this sooner!

Brownies
  • 1 stick unsalted butter, cut into 4 pieces
  • 3 ounces unsweetened chocolate, finely chopped
  • 1 cup sugar
  • pinch of salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup cake flour*, sifted
  1. Preheat an oven to 350 degrees. Lightly grease an 8" square baking dish, preferably glass.
  2. Combine the butter and unsweetened chocolate in a microwaveable bowl. Microwave for 30 seconds,stir, then microwave an additional 15 seconds, stir until completely melted.
  3. With a wooden spoon, stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended.
  4. Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 30 minutes (longer if using a metal pan). Do not overbake. 
  5. Allow to cool completely before cutting.
* Do you ever have cake flour on hand..? I don't.
1 cup cake flour = 1 cup all-purpose flour minus two tablespoons of the flour, plus 2 tablespoons cornstarch.
So for 3/4 cup cake flour called for in this recipe, measure out 3/4 cup of all purpose flour, then take out 1 1/2 tablespoons of it, and replace that with 1 1/2 tablespoons of cornstarch.  

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