Sunday, April 20, 2008

Brownies from Scratch, Take 2

A couple of months ago, I made some brownies from scratch. They tasted pretty good, but they were really flat and I wasn't able to get the flourless brownies to rise properly.

Today I tried a recipe that included a bit of flour, but not a lot. It rose beautifully, and was really easy to make. Of course, it's not a brownie for me without chocolate chips in it, so I included a couple of handfuls of those. The only downfall was they were a bit dry and powdery tasting. It tasted a bit overwhelmingly of the cocoa powder. I don't mind them, but would prefer if they didn't taste so powdery. I might actually try these a gain with baking chocolate to see if they taste better.

The Real McCoy Brownies

6 oz (12 tbsp) butter
2/3 cup cocoa
1¼ cups sugar
½ teaspoon salt
1 tsp vanilla
3 eggs
2/3 cup cake flour or ½ cup all-purpose flour
½ cup nuts, chopped or semi-sweet chocolate chips (optional)

  1. Melt butter, while hot whip in cocoa.
  2. Allow to cool.
  3. Preheat oven to 350°F.
  4. Whisk in sugar, salt, and vanilla.
  5. Add all the eggs at once, and whisk until smooth and fluffy.
  6. Fold in flour (and nuts, or chocolate chips) until just incorporated.
  7. Transfer to floured, parchment paper lined 9x9" pan.
  8. Bake for 20 minutes. A toothpick inserted should not come out clean, but the batter that clings to the toothpick should be dry.
  9. Allow to cool, the enjoy!


Made by Lena