Monday, February 16, 2009

Brownies . . . Is there anything better?

I made these brownies this week. I am always on the look out for homemade brownies that are as fudgy as the mix kind and these are the BEST brownies ever - really (except for my friend Amanda - you are still the brownie queen). I posted them on my other blog this week. Anyway, my husband absolutely loves these and he isn't the biggest fan of desserts (weird I know). And I know what you are going to say, yes, Gretchen, you put 1 cup of butter and over 2 cups of sugar in anything and it will taste good. Well, live a little and enjoy these brownies - just don't eat the whole pan and have a salad before and a big glass of water afterwards to make yourself feel better.

Thanks King Arthur!
Fudge Brownies

Directions

1) Preheat the oven to 350°F. 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 (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

For more kitchen tips and recipes please check out Kitchen Tip Tuesday at Tammy’s recipes and Tempt My Tummy Tuesday at Blessed with Grace.

6 comments:

Jason and Amanda said...

Thanks for still calling me the Brownie Queen...it is the love that I put into them that makes them taste ohh so good! LOL! It's the secret that makes them ohh so good....I tell you, I kill you (j/k)!

Heidi Stone said...

I will have to try these. So far, I have just stuck w/ the box mixes because - hey, they're cheaper and they taste better!

Brenda said...

Love homemade brownies!

Gabrielle said...

Oooh, excellent! This recipe looks great!!!

Lisa@BlessedwithGrace said...

Thanks for the recipe. I was planning on making brownies, this weekend. YUM!

Brenda said...

Can you buy the espresso powder anywhere locally? I've looked in local grocery stores with no luck.