Monday, June 20, 2011

Fudgy Fudge Brownies

So yesterday was Father's Day (in case you live on another planet and didn't know) and being the good wife that I am I decided to make my husband and father of my child his favorite meal.  Beans and cornbread.  In the 5 years we've been married, I have not once made it for him. I'm not exactly sure why. I guess it's because I'm not a huge fan.  And while the beans turned out pretty good (the cornbread recipe I found was dry and lacked lots of flavor,) the dessert was definitely the star of the show.  My hubby's all time favorite sweet thing, besides myself of course, is brownies.  He will take a brownie over just about anything. So I found a recipe and went to town and oh my gosh ya'll, this was the best brownie recipe ever.  It is not for the faint at heart though. You absolutely must love chocolate.  I don't just mean like it a lot, I mean mouthing drooling at the thought of it.
But enough with the talk, on with the show

Get 2 sticks (yes 1/2pd) of butter all nice and warm on the stove

Once melted, add the sugar and cook till nice and toasty (but not boiling)

Transfer the butter/sugar mixture to a bowl and add the cocoa. After wiping the drool from your mouth, add the salt, baking powder, and vanilla. 

mix, mix, mix

Add the eggs, one at a time...

and then the flour and chocolate chips.  Yes, chocolate chips. I told you it was cocoa heaven.

 After it's all mixed, pour into a greased pan, and try not to lick the spoon....yeah right!

Bake for 28-30 Minutes
Take out and dust with powdered sugar

The recipe(from the back of a King Arthur bag of flour):

  • 1 cup (8 oz) butter
  • 2¼ cups sugar (I used only 2 cups and it was plenty sweet)
  • 1¼ cups Dutch-process cocoa
  • ½ tsp salt or increase to 1 tsp if using unsalted butter
  • 1 tsp baking powder
  • 1 Tbsp vanilla
  • 4 large eggs
  • 1½ cups (6¼ ounces) King Arthur All Purpose Flour
  • 2 cups (12 oz bag) chocolate chips
  • Preheat oven to 350ยบ. Lightly grease a 9×13 pan.
  • In a medium sized microwave safe bowl or in a saucepan set over low heat, melt the butter, then add sugar and stir to combine. Return the mixture to the heat (or microwave) briefly just until 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. Transfer mixture to a mixing bowl.
  • Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add flour and chips, beating till well combined. Spoon batter into prepared pan.
  • Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remove the pan from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving. Yields 2 dozen brownies.

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