Monday, July 26, 2010

Best and Most Chocolately Brownies Ever

This is the second time I've made these. They are perfectly good and I need to make them more often! I need to learn to always keep a stash of chocolate in my pantry!

This recipe is from Cooks Illustrated:

5 ounces semisweet chocolate, chopped
2 ounce unsweetened chocolate, chopped
1 stick unsalted butter
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray.

In a medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with a wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes. Cool pan on wire rack.

I baked the brownies in my new white enamelware pan with royal blue edging. I got it at an auction - with 2 other pans - and love them! They remind me of the French blue and white kitchen I hope to have someday.

Here are the other two pans. The top one is also in good condition but the larger on the bottom has to large chips in it so it can't be used for too many food-related projects. But I really love the vintage feel of them!

1 comment:

  1. These look great! I love Cook's Illustrated...their receipes always turn out great.