|
Brownie Success Tips Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling. Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
|
|
Deep Dish Fudge Brownies
3/4 c Unsifted all purpose flour
3/4 c Unsifted cake flour
1/4 ts Baking powder
1/4 ts Salt
1/2 lb (2 sticks) unsalted butter, melted and cooled
4 Squares (4 oz.) unsweetened chocolate, melted, and cooled
1 3/4 c Superfine sugar
4 Extra large eggs
2 ts Vanilla extract
Preheat the oven to 350F.
Butter and flour a 9x9x2 inch baking pan. Sift together the flours, baking
powder, and salt.
Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla
extract. Add the dry ingredients and stir to form a batter. Pour and scrape the
batter into the prepared pan. spread the batter evenly.
Bake the brownies for 30-35 minutes, or until just set. Cool the brownies
completely in the pan on a rack. Cut into 2-1/4x2-1/4 inch squares. Remove the
brownies from the pan using a metal spatula.
Store in an airtight tin.
YIELD: 16 Brownies |
|
