Wednesday, May 1, 2013

Perfect Chocolate Brownies

When I saw this recipe on Our Best Bites blog a couple of weeks ago, I thought that it looked pretty similar to the America's Test Kitchen version of brownie. After comparing recipes, I realized that there are similarities but this recipe is less fussy. I had a great time making these and the smells that came from the oven were amazing! These brownies tasted good after they cooled on the first day, but allowing them to sit overnight is when the magic really happens and they are amazing the second day.

Perfect Chocolate Brownies
recipe adapted from Our Best Bites, who adapted it from others

Brownie yumminess!
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons cocoa powder (Dutch Processed is best)
12 ounces dark chocolate, roughly chopped (I used Ghiradelli semi-sweet baking chocolate)
1 cup unsalted butter, cut into 1 inch chunks
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
5 eggs, at room temperature (you can leave them out, or let them sit in warm water until you need them)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Butter or grease a 9x13 inch pan.

In a medium bowl, whisk together flour, salt and cocoa powder, just until combined.

So pretty!
Place the butter and chopped chocolate into a microwave safe bowl. Place in the microwave for 30 to 60 seconds. When it comes out, stir it, you want the chocolate mixture to become perfectly smooth, so if it needs to go in the microwave for a bit longer, than continue to microwave in 30 second intervals. Chocolate is kind of tricky, so be super careful with this step!

When the chocolate is smooth add the brown and granulated sugars and whisk. You want to incorporate these into the chocolate and cool off the mixture at the same time. Mine never got completely smooth, but they still turned out great! 

Add 3 eggs, and whisk into the chocolate. Then add the remaining 2 eggs, and the vanilla, and whisk until you don't see any more yellow yolks. Be careful not to overmix! 

Sprinkle the dry ingredients onto the chocolate and gently fold them together with a rubber spatula. Don't over mix! It's okay to still see some flour streaks.

Pour into your prepared pan and smooth out with your spatula. Bake for 25 to 35 minutes, this will depend on your oven, mine took around 33 minutes, so start checking at 25 and if they're not done you can add a couple more minutes until they are done. Check by sticking a toothpick into the center, if it comes out wet with batter it needs more time, but if it comes out with a few crumbs sticking to it, then the brownies are done.

Make sure to cool completely, the flavor of your brownies depends on this! Cut into squares and serve.

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