Monday, August 9, 2010

Straight Up Chocolaty Goodness Brownies

I wanted to bake something Sunday night without having to make a trip to the grocery (it was raining and I was lazy). So, I perused my ever expanding binder of recipes I want to try and found one from an old Martha Stewart Living for 'Double-Chocolate Brownies'. They seemed easy enough and I've still not found an acceptable substitute for boxed mix brownies so I decided to give this recipe a try. In the past I have found that from scratch brownies I've tried were either too grainy (from soo much sugar), too cakey (probably too many eggs), or too crunchy (too much crust on the top). This recipe turned out excellent! I switched out the regular cocoa for Hershey's Special Dark Cocoa (as always) and I think it made it even more chocolaty. Here's a couple pics I've managed to snap in between scarfing the brownies:


1 stick unsalted butter, cut into large pieces
6 oz semi-sweet chocolate, chopped
1 1/2c sugar
3 lg eggs
1/4c unsweetened special dark cocoa powder
1/2 t salt
1/2c + 2T flour

Preheat oven to 325F. Grease 8x8in square pan. Melt butter and chocolate in double boiler, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time until combined. Whisk in cocoa and salt. Fold in flour until just combined. Pour batter into pan. Bake about 35-40 minutes. Let cool. Or, let cool slightly and then serve warm with ice cream, yum! Enjoy!

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