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