Just this week, I got together with two new friends I've been so blessed to meet through my new job. The school year's been taxing on all of us because we're all in new positions. But we've almost made it all the way through the year, one of the girls is newly engaged, and well, we just want to have some wine, plenty of laughs, and a bunch of fun!
The bride-to-be is a huge fan of brownies, so naturally, I volunteered to bring some. I jumped on the blog to find my favorite recipe and YIKES! That picture! I immediately knew it wouldn't do a single day longer. A recipe this great with such a terrible picture? No, no, no.
But now, I've taken a better picture and reminded y'all of one of my classic go-to recipes. Oh yeah...and eaten brownies with new friends. Life is good.
Classic Brownies
from Cook's Illustrated
Ingredients:
1 c. (4 oz.) pecans or walnuts, chopped
1 1/4 c. (5 oz.) cake flour
1/2 tsp. salt
3/4 tsp. baking powder
6 oz. unsweetened chocolate, chopped fine
12 TBSP (1 1/2 sticks) unsalted butter, cut into 1-in. pieces
2 1/4 c. (15 3/4 oz.) sugar
4 large eggs
1 TBSP vanilla extract
Directions:
1. Adjust oven rack to the middle and preheat to 325° F. Cut two lengths of foil and fold to neatly line pan with edges overhanging. Spray foil with baking spray. For a picture, click to my original post.
2. If using nuts, spread them evenly on a rimmed baking sheet and toast until fragrant, 5-8 minutes. Set aside to cool.
3. In a double boiler, melt chocolate and butter until smooth. When completely smooth, remove bowl from double boiler and gradually whisk in sugar. Add eggs, one at a time, whisking after each addition until smooth and thoroughly combined. Whisk in vanilla.
4. Meanwhile, whisk together the flour, salt, and baking soda in a medium bowl. Set aside.
5. Add flour mixture in three additions, folding in with a rubber spatula until batter is smooth and even in color. Transfer the batter to the prepared pan and spread into the corners of the pan. If using nuts, sprinkle them over the batter.
6. Bake brownies until a toothpick inserted in the center comes out with a few moist crumbs attached, 30-35 minutes. Cool on a wire rack in the pan, up to two hours. Remove brownies by lifting foil overhang at the corners. Cut brownies into 2-in. squares. Store leftovers in an airtight container at room temperature, up to 3 days.
Yield: 24 brownies
The bride-to-be is a huge fan of brownies, so naturally, I volunteered to bring some. I jumped on the blog to find my favorite recipe and YIKES! That picture! I immediately knew it wouldn't do a single day longer. A recipe this great with such a terrible picture? No, no, no.
But now, I've taken a better picture and reminded y'all of one of my classic go-to recipes. Oh yeah...and eaten brownies with new friends. Life is good.
Classic Brownies
from Cook's Illustrated
Ingredients:
1 c. (4 oz.) pecans or walnuts, chopped
1 1/4 c. (5 oz.) cake flour
1/2 tsp. salt
3/4 tsp. baking powder
6 oz. unsweetened chocolate, chopped fine
12 TBSP (1 1/2 sticks) unsalted butter, cut into 1-in. pieces
2 1/4 c. (15 3/4 oz.) sugar
4 large eggs
1 TBSP vanilla extract
Directions:
1. Adjust oven rack to the middle and preheat to 325° F. Cut two lengths of foil and fold to neatly line pan with edges overhanging. Spray foil with baking spray. For a picture, click to my original post.
2. If using nuts, spread them evenly on a rimmed baking sheet and toast until fragrant, 5-8 minutes. Set aside to cool.
3. In a double boiler, melt chocolate and butter until smooth. When completely smooth, remove bowl from double boiler and gradually whisk in sugar. Add eggs, one at a time, whisking after each addition until smooth and thoroughly combined. Whisk in vanilla.
4. Meanwhile, whisk together the flour, salt, and baking soda in a medium bowl. Set aside.
5. Add flour mixture in three additions, folding in with a rubber spatula until batter is smooth and even in color. Transfer the batter to the prepared pan and spread into the corners of the pan. If using nuts, sprinkle them over the batter.
6. Bake brownies until a toothpick inserted in the center comes out with a few moist crumbs attached, 30-35 minutes. Cool on a wire rack in the pan, up to two hours. Remove brownies by lifting foil overhang at the corners. Cut brownies into 2-in. squares. Store leftovers in an airtight container at room temperature, up to 3 days.
Yield: 24 brownies