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
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 :)