PieSusan
Washing Up
This recipe is based on Nick Malgieri's Supernatural Brownies.
Ingredients:
2 sticks sweet butter
8 ounces bittersweet chocolate (I love to use Ghirardelli)
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar (make sure there are no lumps--use a freshly opened box)
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups walnut or pecan pieces, optional (as I am allergic, I do not often use them)
Directions.
Grease a 13-by 9-by 2-inch pan with extra butter than the recipe calls for, then line the pan with buttered parchment. Preheat your oven to 350 degrees. You will be placing these brownies to bake in the middle of your oven so adjust your rack accordingly.
Melt the butter and chocolate together being careful not to burn the chocolate. This can be done in a double boiler. Set aside.
In a large mixing bowl, whisk the four eggs together. Then, whisk in the salt, the granulalted sugar, the brown sugar and the vanilla extract. It is very important that there are no sugar lumps at this point. Stir in the melted butter and chocolate, and then lightly fold in flour. You do not want to create gluten here, these are a rich, moist fudgy brownie and are not cakelike. You just want to ensure that there are no lumps of flour in your batter. If you are using the nuts, fold those in last.
Spread the brownie mixture evenly into the pan. Bake the brownies for roughly 45 minutes. The brownie top will create a shiny crust and the batter will be moist but firm. Cool the brownies in the pan on a rack. When cool, you can wrap them in platic and keep them at room temperature or refrigerate them until the next day. Chocolate desserts always taste better after they have aged a day.
Remove the brownies from the pan and have them right side up. Trim the hard edges and reserve for another purpose. Cut them into 24 equal sized squares. I like to dust them before serving with powdered sugar if I am not serving them a la mode with hot fudge sauce.
Ingredients:
2 sticks sweet butter
8 ounces bittersweet chocolate (I love to use Ghirardelli)
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar (make sure there are no lumps--use a freshly opened box)
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups walnut or pecan pieces, optional (as I am allergic, I do not often use them)
Directions.
Grease a 13-by 9-by 2-inch pan with extra butter than the recipe calls for, then line the pan with buttered parchment. Preheat your oven to 350 degrees. You will be placing these brownies to bake in the middle of your oven so adjust your rack accordingly.
Melt the butter and chocolate together being careful not to burn the chocolate. This can be done in a double boiler. Set aside.
In a large mixing bowl, whisk the four eggs together. Then, whisk in the salt, the granulalted sugar, the brown sugar and the vanilla extract. It is very important that there are no sugar lumps at this point. Stir in the melted butter and chocolate, and then lightly fold in flour. You do not want to create gluten here, these are a rich, moist fudgy brownie and are not cakelike. You just want to ensure that there are no lumps of flour in your batter. If you are using the nuts, fold those in last.
Spread the brownie mixture evenly into the pan. Bake the brownies for roughly 45 minutes. The brownie top will create a shiny crust and the batter will be moist but firm. Cool the brownies in the pan on a rack. When cool, you can wrap them in platic and keep them at room temperature or refrigerate them until the next day. Chocolate desserts always taste better after they have aged a day.
Remove the brownies from the pan and have them right side up. Trim the hard edges and reserve for another purpose. Cut them into 24 equal sized squares. I like to dust them before serving with powdered sugar if I am not serving them a la mode with hot fudge sauce.
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