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Saturday, May 28, 2011

Sweet Treats Saturday: Fudgy Brownies

Oh yes, let there be chocolate.  These ooey, gooey, chocolate brownies were perfect for satisfying my chocolate sweet tooth.  Personally, I find it hard to top store bought boxed brownies.  They usually turn out perfect and fudgy - just the way I like it.  These brownies would rival any store-bought mix.  Another thing I like about this recipe? It makes a nice, big batch of brownies! No puny square cake pan here.  The 9 x 13 pan makes a batch perfect to bring to a school, work, or serve at a party, and they're still the perfect thickness.

Chocolate Brownies
From: Martha Stewart with my comments when necessary
1 cup coarsely chopped walnuts, (optional but I highly recommend them!)
1 cup (2 sticks) unsalted butter, plus more for pan
8 ounces best-quality unsweetened chocolate
5 large eggs
3 1/2 cups sugar
2 teaspoons instant espresso (I didn't have instant espresso on hand so I just used some really strong coffee).
1 tablespoon pure vanilla extract
1 2/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Heat oven to 350 degrees. Spread chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer nuts to a bowl to cool.
Raise oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan; set aside.
Combine chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.

Chocolate mixture
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs, sugar, and espresso at high speed, 10 minutes (you read that right.  It makes it nice and airy). Reduce speed to low, and add melted-chocolate mixture and the vanilla; beat until combined. Slowly add flour and salt; beat just until incorporated. Fold in chocolate chips and toasted walnuts. Pour the batter into the prepared pan

Chocolate chips and walnuts ready to be folded in.
Bake until edges are dry but center is still soft, about 35 minutes. Remove pan from oven, and transfer to a wire rack to cool. Cut into 3-inch squares, and store in an airtight container up to 2 days.


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