Thursday, February 10, 2011


For a long time, I have been looking for the perfect brownie recipe.  My mom always made great brownies, but try as I might, I could never replicate them.  As basic a bar cookie as  you can find, for whatever reason  I could not make a tasty brownie.  I had finally given up and decided to make my brownies from a box.  Then, oddly enough, my grandma gave me an old issue of Cooking Illustrated.  Lo and behold, these was a whole discussion on brownies.  I had never read Cooking Illustrated before and I was so pleased with the discussion regarding the pitfalls of making brownies.  I decided to try their recipe with fantastic results and just a tiny bit of modification.  This brownie is the perfect union of fudgy and cakey.  The cake flour makes the brownie not too dense, yet the melted chocolate gives it a ton of flavor.  The best part?  The fact that this recipe makes a 9x13 pan of these beauties, lots of deliciousness to go around.
Brownies* adapted from Cooking Illustrated
6 ounces bittersweet chocolate, melted (I used 70% cacao Trader Joe's Pound Plus Bar)
1 1/2 sticks (12 ounces) butter, melted
2 cups granulated sugar
1 teaspoon vanilla
3/4 teaspoon baking powder
4 eggs
1 1/4 cups cake flour

Melt the butter and chocolate together in a heatproof bowl in the microwave.  Add the sugar and mix well.  Add eggs one at a time fully mixed in.  Add vanilla.  Mix in baking powder and cake flour.  Pour into a well greased 9x13 pan.  Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.  Allow to cool.

*The original recipe calls for a little more sugar and salt.  I reduced the sugar and don't add the salt.  I find that the brownies are delicious anyway.  I also typically omit the nuts that are called for in the original because I share my goodies with lots of picky eaters :)

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