Tuesday, February 1, 2011

Brownie Bake-off: Fudgie Brownies

Well, the Bon Appetit brownie recipe was a huge hit!  My goodness, some of the tasters said it was the best brownie they ever ate!   This brownie recipe is for people who love fudgie brownies.

What makes the recipe different is the browning of the butter for nuttiness, and very little flour, only 1/3 cup plus a tablespoon.  The result is a very fudgy brownie.

I like that it uses basic kitchen ingredients.  I had everything on hand and didn't have to make a run to the grocery store.  I used pecans because I prefer them; the recipe called for walnuts.

I would not classify this as an easy recipe, so be sure to read through all the steps before you begin. 

Bon Appetit Browned Butter Brownies
February, 2011

non-stick spray
10 T. unsalted butter, cut into pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
generous 1/4 t. salt
1 t. vanilla extract
2 t. water
2 large eggs, chilled
1/3 cup plus 1 tablespoon flour
1 cup pecans

Preheat oven to 325 degrees.  Line a 8 x 8 x 2 inch square metal pan with foil, pressing it firmly against the sides and in the corners, and leaving 2 inches overhanging.  Coat the foil with non-stick spray.

Get everything ready in advance, pre-measure the ingredients or you will be very stressed.

Use a large enough saucepan for all of the ingredients.  Melt butter over medium heat. 

Continue cooking until it stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. 

Remove from heat; immediately add sugar, cocoa, 2 t. water, vanilla, and 1/4 t. salt.  Stir to blend.

Let cool for 5 minutes.

Mixture will still be hot.  Add eggs to hot mixture 1 at a time,

beating vigorously after each addition. 

When the mixture looks thick and shiny, add flour and stir until well blended.  Beat vigorously 60 strokes.

Stir in nuts.

Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean, about 25 minutes.

Cool in pan on rack.  Using foil overhand, lift brownies from pan.

Cut into 4 strips, cut each stirip crosswies into 4 brownies.  Makes a total of 16 brownies.

Next up in the batter's box is the Barefoot Contessa brownie recipe.


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