Resolution Recipe for this week
Nov. 1st, 2005 10:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerFudgey Brownies
1 cup unsalted butter (2 sticks)
2 1/4 cups sugar
1 1/4 cups cocoa powder
1 tsp salt
1 tsp baking powder
1 tbsp vanilla
4 eggses
1 1/2 cups flour
1 cup (6 oz) chocolate chips
1 tsp espresso powder
1 cups chopped walnuts or pecans
Melt the butter in a large saucepan over low heat. Add sugar and stir to combine. Return to heat and stir until hot but not bubbling (about 120 degrees, it will appear shiny; dissolving the sugar will help produce a shiny top crust)
Stir in cocoa, salt, baking powder, and vanilla. Whisk in the eggses, stirring until smooth, then flour, chocolate chips, espresso if using, and nuts. Stir again until smooth. Spoon into a lightly greased 9x13 pan. Bake at 350 for 30 minutes. Cool completely before cutting.
What worked: Tasty. People seemed to like them - we brought a pan to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
aimeric's party and none home.
What didn't: The recipe claims that these are fudgey (the wife's preference) as well as cakey (mine). I found them solidly on the fudgey side. Well, "solidly" isn't the right word here. Also, they really mean it when they say to cool completely before cutting.
Many chocolate recipes claim that a smidge of finely ground coffee enhances the chocolate flavor without adding any coffee taste. The wife doesn't like coffee at all, so I need to test without telling her ahead of time...
Will I make it again? I might. They were well received. Also, it might be fun to make them with King Arthur's black cocoa powder.
1 cup unsalted butter (2 sticks)
2 1/4 cups sugar
1 1/4 cups cocoa powder
1 tsp salt
1 tsp baking powder
1 tbsp vanilla
4 eggses
1 1/2 cups flour
1 cup (6 oz) chocolate chips
1 tsp espresso powder
1 cups chopped walnuts or pecans
Melt the butter in a large saucepan over low heat. Add sugar and stir to combine. Return to heat and stir until hot but not bubbling (about 120 degrees, it will appear shiny; dissolving the sugar will help produce a shiny top crust)
Stir in cocoa, salt, baking powder, and vanilla. Whisk in the eggses, stirring until smooth, then flour, chocolate chips, espresso if using, and nuts. Stir again until smooth. Spoon into a lightly greased 9x13 pan. Bake at 350 for 30 minutes. Cool completely before cutting.
What worked: Tasty. People seemed to like them - we brought a pan to
aimeric's party and none home. What didn't: The recipe claims that these are fudgey (the wife's preference) as well as cakey (mine). I found them solidly on the fudgey side. Well, "solidly" isn't the right word here. Also, they really mean it when they say to cool completely before cutting.
Many chocolate recipes claim that a smidge of finely ground coffee enhances the chocolate flavor without adding any coffee taste. The wife doesn't like coffee at all, so I need to test without telling her ahead of time...
Will I make it again? I might. They were well received. Also, it might be fun to make them with King Arthur's black cocoa powder.
