Tuesday, April 1, 2008
I know I've been missing for a little while. Unfortunately, I've been sick for the a few days and have not had any energy to bother with anything! Am doing a little better now and have been wanting to post this brownie recipe (modified from an Alton Brown recipe found here) for a while now.
These brownies are truly a decadent delight! They use cocoa powder and have a texture that's similar to flourless chocolate cake. So, if you're looking for chewy, fudgy brownies, this is not your recipe. The end product here will be cake-like with an intense chocolate flavor. Try them and you'll be in love!
Mansi, this is the recipe for the brownies I sent you, if you were wondering! :)
Butter and flour - to prepare baking pan
Eggs - 4 large
Sugar - 1 cup
Brown sugar - 1 cup
Melted butter - 8 ounces (2 sticks)
Cocoa powder - 1 cup
Vanilla extract - 2 tsp
Instant coffee powder - 1 tsp
All purpose flour - 1/2 cup
Salt - 1/2 tsp
1. Preheat oven to 300 F. Butter and flour 8 inch square baking pan, line with parchment paper (if desired) and keep aside.
2. Attach the whisk attachment in a stand mixer. Beat the eggs at medium speed until light yellow and fluffy (about 2-3 minutes). Don't overbeat the eggs or you could wind up with a mess!
3. Add the sugars and whisk to combine. Once combined, add all of the other ingredients and whisk again for about 2-3 minutes until well combined.
4. Pour batter into prepared 8 inch square baking pan and bake at 300 F for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
5. Cool on a cooling rack for about 15 minutes, then turn out of the pan and cool completely. Cut into squares and enjoy!
Yield: about 16 brownies.
Note: Wait until the brownies have cooled to cut them, or else the cut edges won't be as sharp. I know it's hard, but try to have some patience... Or just stand next to them and start eating pieces from a corner like I did!