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A new brownie recipe

I made Ellen’s brownies this weekend and they were quite good. The recipe makes a rich and fudgy brownie with a nice edge. I made a few minor adjustments to the recipe; I added salt and espresso powder as I believe both enhance the chocolate flavor and I reduced the vanilla, because one whole tablespoon seems like a lot. Try it for yourself and enjoy!

Ellen’s Brownies


6 ounces unsweetened baking chocolate
2 sticks (1 cup) salted butter, softened
4 large eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup all purpose flour

1 teaspoon of salt

2 teaspoons of instant espresso powder
6 ounces semisweet chocolate chips (about 1 cup)
 

Preheat oven to 300F.  Grease an 8-by-8 baking pan


Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted.  Remove from heat and stir until smooth.  You could also combine the chocolate and butter in a microwave-safe bowl and microwave at low-med power until the chocolate is melted. Add instant espresso powder to the chocolate mixture.

 

In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color -- about 5 minutes.  Add sugar and salt and blend on low until thoroughly combined.

 

Add vanilla and melted chocolate to the egg and sugar mixture.  Blend on low speed until smooth.  Add the flour and mix thoroughly. Pour batter into greased pan.  Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.  Bake on the center rack on oven for 45 to 55 minutes.  The batter should be set and a toothpick inserted into the center should come out with moist crumbs.  Do not overbake.

Cool to room temperature.  Cover and refrigerate for at least 1 hour.

Cut and serve chilled.

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