[Sca-cooks] Brownie Recipe II

Martha Sieting osermart at msu.edu
Tue Oct 6 07:52:29 PDT 2009

Also these from King Arthur Flour, if you want a bigger pan.



/Makes about 28 brownies/
>From King Arthur Flour 

1 cup (8 ounces) unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
4 large eggs
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (12 ounce bag) semisweet chocolate chips 

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it?s hot, but not bubbling; it?ll become shiny looking as you as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3. Transfer to a mixing bowl. Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating until smooth; then add the flour and chips, beating until well combined. /The batter will be very thick, sticky and heavy. /Spoon the batter into the prepared pan.
4. Bake the brownies for 28-30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges and in the center.
5. Remove them from the oven, and after 5 minutes, loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving. 

More information about the Sca-cooks mailing list