Mise en Place: Classic Brownies
Mark and Jean came over for dinner last night. Seeing as we are rather house-bound these days, they were a welcome diversion. I grilled pork chops with bourbon smoked pepper, and served them with shitake ginger noodles, a salad and a Susanna Balbo Malbec. For dessert, we had these brownies with the Burnt Orange Ice Cream I made last weekend. I love chocolate and orange together!
The recipe is from Cooks Illustrated a few years ago. These brownies are moist without tasting like the under-baked glop that “fudgy” brownie mixes produce.
Ingredients
- 1 1/4 C cake flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 6 oz unsweetened chocolate, chopped fine
- 12 T unsalted butter, cut in 1” pieces
- 2 1/4 C sugar
- 4 large eggs
- 1 T vanilla extract
Directions
- Preheat oven to 325°. Line 9 x 13 pan with foil, and spray with PAM.
- Whisk to combine flour, salt and baking powder.
- Melt chocolate and butter in a double boiler over simmering water, stirring until smooth. Remove chocolate from heat and gradually whisk in sugar. Add eggs, one at a time, whisking after each addition. Whisk in vanilla. Add flour in 3 additions, folding after each addition until smooth.
- Pour into prepared pan and smooth. Bake 30-35 min until toothpick inserted comes out with moist crumbs attached.
