Brownies
1 hour – makes 24
1 cup pecans or walnuts, chopped medium (optional)
1 ¼ cups (5 oz) plain cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 ½ sticks) unsalted butter, cut into six pieces
2 ¼ cups (15 ¾ oz) sugar
4 large eggs
1 tablespoon vanilla extract
1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Fold an 18-inch length of foil or parchment paper lengthwise to measure 8 inches wide. Cut a second sheet of foil to a 14-inch length. Fit the longer sheet lengthwise across the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet.
2. If using nuts, spread the nuts evenly, on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. In a medium bowl, whisk the flour, salt, and baking powder together until combined; set aside.
4. Melt the chocolate and butter in a large heatproof bowl set over a saucepan of almost-simmering water, stirring occasionally, until smooth. When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until thoroughly combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth and homogeneous.
5. Transfer the batter to the prepared pan; using a spatula, spread the batter into the corners of the pan and smooth the surface. (If using, sprinkle the toasted nuts evenly over the batter.) Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan by lifting them out using the foil overhangs. Cut the brownies and serve. (Store leftovers in an airtight container at room temperature for up to 3 days)
Note: Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
from the new best recipe
1 cup pecans or walnuts, chopped medium (optional)
1 ¼ cups (5 oz) plain cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 ½ sticks) unsalted butter, cut into six pieces
2 ¼ cups (15 ¾ oz) sugar
4 large eggs
1 tablespoon vanilla extract
1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Fold an 18-inch length of foil or parchment paper lengthwise to measure 8 inches wide. Cut a second sheet of foil to a 14-inch length. Fit the longer sheet lengthwise across the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet.
2. If using nuts, spread the nuts evenly, on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. In a medium bowl, whisk the flour, salt, and baking powder together until combined; set aside.
4. Melt the chocolate and butter in a large heatproof bowl set over a saucepan of almost-simmering water, stirring occasionally, until smooth. When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until thoroughly combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth and homogeneous.
5. Transfer the batter to the prepared pan; using a spatula, spread the batter into the corners of the pan and smooth the surface. (If using, sprinkle the toasted nuts evenly over the batter.) Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan by lifting them out using the foil overhangs. Cut the brownies and serve. (Store leftovers in an airtight container at room temperature for up to 3 days)
Note: Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
from the new best recipe
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