About this blog

I am Amy, but here on the web I go by A.J. Dub. And hey, I like to craft!
Sometimes things turn out well so I will share with you how I did it.
Sometimes they don't turn out well and I will share that with you too!

Tuesday, December 4, 2012

Tasty Tuesday: Fudgy Brownies

Friday night, my son asked me to make brownies for movie night. I had not yet found the perfect brownie recipe. I still really like Betty Crocker boxed brownies! (I know some of you are cringing.)

But now, even though they are a tad pricey to make, and calorie intense, and make enough to feed an army, I bring you a truly fabulous brownie. My ENTIRE family of 6 all agreed these are the best homemade brownie we have had yet.





Fudgy Chocolate Brownies by Nikki Elkins for the Martha Stewart Show

Ingredients
Makes about 48 2-inch brownies
•    Nonstick cooking spray
•    6 ounces unsweetened best-quality chocolate, chopped
•    2 1/4 cups (4 1/2 sticks) unsalted butter, cut into pieces
•    1 1/2 cups all-purpose flour
•    1 1/2 (12-ounce) bags mini semisweet chocolate chips
•    6 large eggs, room temperature
•    3 cups sugar
•    1 1/2 tablespoons pure vanilla extract
•    1 1/2 teaspoons coarse salt

Directions
1.    Preheat oven to 350 degrees. Spray a 13-by-18-by-1-inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
2.    Melt unsweetened chocolate and butter in a heatproof bowl set over (but not touching) simmering water; remove from heat and let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
3.    In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
4.    Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 28 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
5.    Transfer brownies to a wire rack to cool. Transfer cooled brownies to refrigerator; chill at least 2 hours. Invert chilled brownies to remove from pan and peel off parchment paper. Reinvert brownies and trim edges. Cut as desired. Brownies will keep, wrapped in plastic wrap and refrigerated, up to 7 days. Brownies may be frozen for up to 3 months.
From The Martha Stewart Show, February 2011

Read more at Marthastewart.com: Fudgy Chocolate Brownies - Martha Stewart Recipes

 I am sure any neighbor would love a few of these added to a holiday goodie plate!

 

Check out Tuesday at the Table hosted by Debbie!
* Edit to add a half recipe.

Fudgy Chocolate Brownies (halved)

Ingredients
Makes about 48 2-inch brownies
•    Nonstick cooking spray

•    3 ounces unsweetened best-quality chocolate, chopped
•    1 1/8 cups (2 1/4 sticks) unsalted butter, cut into pieces


•    3/4 cups all-purpose flour
•    3/4 (12-ounce) bag mini semisweet chocolate chips


•    3 large eggs, room temperature
•    1.5 cups sugar
•    2 1/4 teaspoons pure vanilla extract
•    3/4 teaspoons coarse salt


Directions
1.    Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
2.    Melt unsweetened chocolate and butter in a heatproof bowl set over (but not touching) simmering water; remove from heat and let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
3.    In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
4.    Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 32 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
5.    Transfer brownies to a wire rack to cool. Transfer cooled brownies to refrigerator; chill at least 2 hours. Invert chilled brownies to remove from pan and peel off parchment paper. Reinvert brownies and trim edges. Cut as desired. Brownies will keep, wrapped in plastic wrap and refrigerated, up to 7 days. Brownies may be frozen for up to 3 months.
From The Martha Stewart Show, February 2011

Read more at Marthastewart.com: Fudgy Chocolate Brownies - Martha Stewart Recipes

 
 

2 comments:

  1. oh wow! A whole jelly roll pan of brownies, I'm there!

    ReplyDelete
  2. awesome! I also have a favorite packaged brownie - Ghirardelli. So I understand the quest - so cool you found a recipe you can live with!!

    ReplyDelete