Fudge Brownies

I had kind of an off baking day the other day. I just wasn’t paying attention and my pumpkin pie totally failed. It was bad…it made me sad…and angry. I needed to redeem myself…with chocolate. I love chocolate. Chocolate usually makes everything feel better. And when chocolate comes in the form of brownies, even better. This recipe comes from Alice Medrich, who is the queen of all things cocoa. I didn’t make the rules, she just is.  Anyway, this was my first time trying one of her recipes and the brownies came out so fudgey and gooey and delicious. I did make one addition though and that was to add 1 tsp of corn syrup. According to Shirlely O. Corriher in BakeWise, corn syrup makes chocolate look satiny and glossy.

A little piece of interest when making brownies with cocoa instead of melted chocolate is that because cocoa lacks much of the cocoa butter of chocolate, you need to melt butter with the cocoa. Also, when making brownies with cocoa, more sugar is needed because cocoa lacks the added sugar of already sweetened chocolate. One of the reasons why these brownies are so fudgey is the minimal amount of flour.

Anyway, the recipe is as follows:

Ingredients:

10 tablespoons unsalted butter
1 1/4 cups  sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1 tsp corn syrup

Directions:

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with foil, leaving some overhang to create handles.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a double boiler. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. Stir in the corn syrup. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon.

Bake until a toothpick plunged into the center emerges slightly moist with batter, about 35 minutes, but check after 25. Let cool completely on a rack.

Lift up the ends of the  foil liner, and transfer the brownies to a cutting board.

Have fun:)

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