Double Chocolate Brownies - - - from Real Simple magazine
Hands on time: 20 min
Total time: 3 hours (includes cooling)
Makes 16 brownies
1/2 cup (1 stick) unsalted butter, plus more for the pan
3/4 cup all-purpose flour, spooned and leveled*
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 oz semisweet chocolate, chopped (I bought Ghirardelli)
1 cup of sugar
2 large eggs
1 teaspoon pure vanilla extract
1. Heat oven to 350. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment
2. In a medium bowl, whisk together the flour, cocoa, baking powder and salt; set aside
3. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, vanilla until smooth.
4. Add the flour mixture and mix until combined (do not over-mix)
5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Let cool completely in the pan.
6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows)
Peanut butter cup brownies
Make the above brownies according to the recipe, but at the end of step 4 fold in 1 1/2 cups chopped mini peanut butter cups (about 20). Makes 16.
White Chocolate and Peppermint Brownies (what I made)
Make the above brownies according to the recipe. When cool, melt 6 oz chopped white chocolate (again, I used Ghiradelli) with 1 teaspoon canola oil and spread on top of the brownies. Sprinkle with 1/3 cup chopped peppermint candies; let set before cutting into squares. Makes 16.
*measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife
Hands on time: 20 min
Total time: 3 hours (includes cooling)
Makes 16 brownies
1/2 cup (1 stick) unsalted butter, plus more for the pan
3/4 cup all-purpose flour, spooned and leveled*
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 oz semisweet chocolate, chopped (I bought Ghirardelli)
1 cup of sugar
2 large eggs
1 teaspoon pure vanilla extract
1. Heat oven to 350. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment
2. In a medium bowl, whisk together the flour, cocoa, baking powder and salt; set aside
3. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, vanilla until smooth.
4. Add the flour mixture and mix until combined (do not over-mix)
5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Let cool completely in the pan.
6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows)
Peanut butter cup brownies
Make the above brownies according to the recipe, but at the end of step 4 fold in 1 1/2 cups chopped mini peanut butter cups (about 20). Makes 16.
White Chocolate and Peppermint Brownies (what I made)
Make the above brownies according to the recipe. When cool, melt 6 oz chopped white chocolate (again, I used Ghiradelli) with 1 teaspoon canola oil and spread on top of the brownies. Sprinkle with 1/3 cup chopped peppermint candies; let set before cutting into squares. Makes 16.
*measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife
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