Tuesday, February 19, 2013

Chocolate Brownies

My most favorite dessert is the brownie. I love their rich and dense chocolate texture. I was first introduced to brownies during my Undergrad days. My friends and I often visited a coffee shop next to our college. I hate coffee, but at that time cold coffee was quite the fab! We also had the brownies, which when zapped in the microwave for 10 seconds, tasted like molten lava cakes! I fell for these square pieces of heaven on my first bite!
I love baking brownies for 2 reasons. One, It is very hard to mess up a brownie recipe. Two, everyone loves brownies!
This is my go to recipe for brownies! Thank you www.browneyedbaker.com for this wonderful recipe.
Hershey's Baking chocolate.
Melting the chocolate with butter oven a pan of simmering water.
So I hope you give this recipe a try and share the baked goodies with your friends. They will love you for it.

Chocolate Brownies:
Yeild: 24 Brownies

1¼ cups - Plain flour
1 teaspoon - Salt
2 tablespoons - Cocoa powder
11 ounces - Baking chocolate, coarsely chopped (i used Hershey's Baking Chocolate Bar)
1 cup - Unsalted butter, cut into 1-inch pieces
1 teaspoon - Instant Coffee powder (I used Bru Coffee)
1½ cups - Sugar
½ cup - Packed light brown sugar
5 eggs - At room temperature
2 teaspoons - Vanilla extract
  1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch baking pan. Line the pan with parchment paper.
  2. In a bowl, whisk the flour, salt, and cocoa powder together.
  3. Put the chocolate, butter and instant coffee powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. 
  4. Let the mixture cool to room temperature.
  5. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula or a wooden spoon (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
  8. Store at room temperature in an airtight container for upto 3-4 days.
  9. Refrigerate up to 2 weeks. While serving, heat in microwave for 10-15 seconds, and top it with vanilla ice cream and chocolate sauce.
  10. For freezing, cut into squares and store in individual bags, and store in the freeze for up to a month. Thaw overnight in the refrigerator and serve warm.

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