Saturday, September 24, 2011

Delicious Brownies courtesy of King Arthur Flour

After trying and failing repeatedly to get a good brownie recipe to turn out, I finally googled "Best Brownie Recipe." I was pleasantly surprised to discover there actually was a recipe titled as such, and proceeded to try it out. Yep. Best brownies EVER! 
I do want to point out that in the last stage I added some oil, because the first round that I made came out a little dry. Approximately 1/3 cup oil. 

King Arthur Flour: the Best Fudge Brownie Ever
1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt ( 1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups king arther unbleached all-purpose flour
2 cups chocolate chips
1/2-3/4 cup chopped pecans ( or favorite) (optional)

1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13 pan.
3. In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the
sugar and stir to combine.
4. Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become
shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the
sugar, which will yield a shiny top crust on your brownies.
5. Transfer the mix to a mixing bowl.
6. Stir in the cocoa, salt, baking powder, and vanilla.
7. Add the eggs, beating till smooth; then add the flour and chips and nuts if using. Beat until well
combined. (*Add 1/3 cup of oil to batter & stir until smooth).
8. Spoon the batter into the prepared pan.
9. Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or
with just a few crumbs clinging to it.
10. The brownies should feel set both around the edges and in the center.
11. Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.
    12. Cool completely before cutting and serving.

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