Saturday, June 19, 2004

Deep-Dark Fudgy Brownies

These are the darkest, thickest, moistest, richest brownies you’ll ever bake!

2/3 cup Double-Dutch Dark Cocoa
1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder*
1 cup toasted pecans or walnuts, diced (optional)
1 cup semisweet chocolate chips (optional)
3 large eggs
1/2 cup vegetable oil
2 tablespoons water or brewed coffee*

*Cut the espresso powder to 2 teaspoons, and use water instead of coffee, if you’re not a mocha (coffee and chocolate) fan.

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8-inch or 9 x 9-inch square pan, smoothing the top.

Bake the brownies in a preheated 350°F oven for about 35 minutes, or 45 minutes (for an 8 x 8-inch pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. Yield: 16 rich brownies.

Copyright 2004 The Baker's Catalogue, Inc.

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