Friday, May 2, 2008
In King Arthur Flour's Cookie Companion cookbook, they give you options. If you're looking for a chocolate chip cookie, choose between The Essential Chewy Chocolate Chip Cookie or the Classic Crunchy Chocolate Chip Cookie. I personally would always prefer chewy over crunchy, but I have plenty of crunchy friends who aren't from Berkeley. With brownies, choose between fudgy and cakey. Honestly, you can't go wrong with brownies, but since we're nitpicking here and we are in the auspicious position to have exactly what we want, I made Fudgy Brownies. The name couldn't be more spot on. Fudgy with a capital F!!!!
Recipe from The King Arthur Flour Cookie Companion
Yields two dozen 2-inch brownies
3/4 cup (1 1/2 sticks, 6 oz.) unsalted butter
2 cups (14 oz.) sugar
1 cup (3 oz.) Dutch process cocoa powder
1 tsp. salt
1/2 tsp. baking powder
1 Tbsp. vanilla extract
3 large eggs
1 cup (4 1/4 oz.) unbleached all-purpose flour
1 cup (4 oz.) chopped walnuts or pecans (optional)
1 cup (6 oz.) chocolate chips (optional)
Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan.
In a medium-sized microwave-safe bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (110 to 120 degrees F), but not bubbling; it will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stiring until smooth, then add the flour and nuts and chips, again stirring until smooth. Spoon the batter into the prepared pan.
Bake the brownies for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it. The edges of the brownies should be set, but the center still soft. Remove the brownies from the oven and cool on a rack before cutting and serving.