lunes, 4 de julio de 2011

Best in the world? Hmmm – not quite – but these brownies were amazing. The texture was perfectly chewy and fudgy, and the combination of chocolates really made them special. Would I make them again? Unequivocally yes!
My only complaint was that they were too thin. I do prefer them thicker – and in order to achieve that l would use a smaller pan next time, maybe a 9″ x 9″ square pan.
As is customary for me, I left out the nuts, and added a tablespoon of coffee powder to give them a flavor punch – in the hopes that my brownie-loving nephew would give these the same two thumbs up that he gave to Ina’s Outrageous Brownies.
And while he didn’t think these were worthy of 2 thumbs up, he did admit that they were very, very good.  Just not in the same league as Ina’s.
The Brownie That Started It All – adapted from Sara Brook
Vegetable oil cooking spray
8 ounces (2 sticks) butter
2 cups sugar
4 eggs, beaten
1 tbs. instant coffee powder (optional)
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon salt
5 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees F. Spray a 13 by 9-inch pan with vegetable oil spray.
In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, coffee powder, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates.
Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.


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