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Fudgy, Chewy, Cakey Brownies
This is the recipe I turn to when I’m looking for a crowd-pleasing dessert that’s super easy to make. It’s from a really good, basic cookbook, The Perfect Recipe by Pam Anderson. The hardest part, and this is true for most baking, is knowing when to pull the pan from the oven. As a general baking rule, I always start testing for doneness at least 5 or 10 minutes before the recipe suggests.
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Fudgy, Chewy, Cakey Brownies (from The Perfect Recipe)
Ingredients:
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
vegetable cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons)
unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts
1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.
3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.
4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.
5. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.
Makes 16 brownies.
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