These are a rich, chewy brownie with a glossy top. They have won the blue ribbon at the county fair several times in the "unfrosted brownie" category. You can double the recipe for a 9" x 13" pan; the baking time will be a little longer (another 3-5 minutes).
Ingredients:
1/2 c. all-purpose flour
1 Tbsp. cornstarch
1 stick + 3 Tbsp. (11 Tbsp.) unsalted butter
1-1/4 c. sugar
3/4 c. unsweetened cocoa powder (I like Dutch process cocoa)
2 eggs (the eggs should be cold)
1 tsp. vanilla extract
1/2 c. chocolate chips (I use semi-sweet, but you could substitute milk chocolate)
1/4 c. semi-sweet baking bar, coarsely chopped (I use Ghirardelli)
1/2 c. chopped walnuts or pecans, toasted (opt.)
Directions:
Preheat oven to 325 degrees. Line an 8" x 8" pan with parchment paper. Sift or whisk together the all-purpose flour and cornstarch; set aside.
Using a 2-qt. or larger saucepan, melt butter. Remove from heat; add sugar and cocoa powder and stir until smooth. Add one egg at a time, mixing just until incorporated. Add vanilla and stir. Add the flour/cornstarch mixture and mix until no flour pockets remain. Fold in chocolate chips, chocolate chunks, and nuts (if using).
Spread the batter evenly in prepared pan. Bake for 20-30 minutes until set. Remove from oven and cool for 30-45 minutes before cutting and serving.
Notes:
I like fudgy brownies, so I bake them just until a toothpick inserted in the center of the pan comes out clean. Try several places -- you might hit a chocolate chip.
Personally, I don't think that brownies need any leavening. If you want, though, you could add 1/8 tsp. baking soda and 1/4 tsp. salt to the dry ingredients.
Ingredients:
1/2 c. all-purpose flour
1 Tbsp. cornstarch
1 stick + 3 Tbsp. (11 Tbsp.) unsalted butter
1-1/4 c. sugar
3/4 c. unsweetened cocoa powder (I like Dutch process cocoa)
2 eggs (the eggs should be cold)
1 tsp. vanilla extract
1/2 c. chocolate chips (I use semi-sweet, but you could substitute milk chocolate)
1/4 c. semi-sweet baking bar, coarsely chopped (I use Ghirardelli)
1/2 c. chopped walnuts or pecans, toasted (opt.)
Directions:
Preheat oven to 325 degrees. Line an 8" x 8" pan with parchment paper. Sift or whisk together the all-purpose flour and cornstarch; set aside.
Using a 2-qt. or larger saucepan, melt butter. Remove from heat; add sugar and cocoa powder and stir until smooth. Add one egg at a time, mixing just until incorporated. Add vanilla and stir. Add the flour/cornstarch mixture and mix until no flour pockets remain. Fold in chocolate chips, chocolate chunks, and nuts (if using).
Spread the batter evenly in prepared pan. Bake for 20-30 minutes until set. Remove from oven and cool for 30-45 minutes before cutting and serving.
Notes:
I like fudgy brownies, so I bake them just until a toothpick inserted in the center of the pan comes out clean. Try several places -- you might hit a chocolate chip.
Personally, I don't think that brownies need any leavening. If you want, though, you could add 1/8 tsp. baking soda and 1/4 tsp. salt to the dry ingredients.
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