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Killer brownies
CHOW’s Intense Brownies
Total Time: 45 minutes Active Time: 15 minutes Makes: 16 brownies
All the ingredients
should be at room temperature before begining. These brownies will last
three days in an airtight container. We make this recipe using 60%
bittersweet chocolate, but for more intensity, feel free to use a
chocolate with a higher percentage of cocoa (not unsweetened).
6 ounces bittersweet chocolate (not unsweetened)
8 tablespoons (1 stick) unsalted butter
2 large eggs
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon brewed espresso
3/4 teaspoon salt
1 cup all purpose flour
Preheat oven to 350ºF and place the rack in the middle of the oven. Line an 8-by-8 inch glass baking dish with aluminum foil.
In
a medium saucepan over medium-low heat, stir the chocolate and butter
together just until melted. Remove and set aside to cool to room
temperature.
Mix together the eggs, sugar, cocoa powder,
vanilla extract, espresso, and salt. Add the cooled chocolate and mix
well. Fold the flour into the batter just until incorporated.
Turn
the batter into the baking dish and bake until a tester comes out
clean, about 25 to 30 minutes. Place on a wire rack and cool completely
before cutting.
-Recipe by Aida Mollenkamp from CHOW November/December 2005
Posted By Max La Riviere-Hedrick On 8th December 2005 @ 16:50 | Filed under Web exclusives
Article printed from CHOW: http://www.chowmag.com URL to article: http://www.chowmag.com/2005/12/08/chows-intense-brownies/
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