Friday, March 29, 2013

Fudgey Cakey Brownies

Finding a perfect brownie recipe is like trying to find a needle in a haystack at times. Especially if you are like me and like a brownie that is both fudgey and cakey. This recipe is one where I had all the ingredients on hand for my on the whim, let's make brownies today. And it didn't disappoint! The top of the brownies have the crusty top while the rest has this perfect combination of cake and fudge-like texture. It is delicious and I do hope you give it a try. :)
See that fudgey cakey goodness. :)

Recipe from King Arthur Flour

  • 4 large eggs
  • 1 1/4 cups of Dutch process cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp espresso powder
  • 1 tbsp vanilla extract 
  • 1 cup butter, unsalted 
  • 2 1/4 cup sugar
  • 1 1/2 cups All Purpose Flour
  •  2 cups chocolate chips
  • Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.
  • Crack the four eggs into a bowl and beat them with the cocoa, salt, baking and espresso powders, and vanilla extract. Beat until smooth..
  • In a medium-size microwave safe bowl, melt the butter in thirty second increments. 
  • Add the sugar to the butter mixture. Continue to heat the butter/sugar combination just until the mixture is hot (110-120 degrees) but not bubbling. It'll be shiny when you stir it. Doing this will ensure that you will have a shiny crust on top of your brownies.
  • Add the hot butter/sugar mixture to the cocoa mixture, stirring until smooth. 
  • Add the flour to the mixture and stir until smooth. 
  • Add chocolate chips and stir in to the batter. If you want the chips to remain intact, let the batter cool for a few minutes before adding the chocolate chips. 
  • Transfer the batter into the lightly greased pan. 
  • Bake for 30 minutes, until a cake tester inserted in the center comes clean. 
  • Let cool and then cut into squares to enjoy.


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