Wednesday, 7 December 2011

Fudgy Brownies

Just a quick update, I'm supposed to be studying right now. I'm in Toronto for the week just to get a break from Kingston. I made these brownies yesterday cause Chris's grandma and Uncle are coming up from Sudbury.

I've always forgotten to write down my brownie recipes after I make them, so they turn out different every time. I felt such pressure this time...what if I mess up? I didn't though, and it was probably the best brownies I've made yet. Here is the recipe before I forget again.

5 oz of unsweetened chocolate
2 sticks butter
2 cups sugar
3/4 cup cocoa
4 eggs
1 tsp vanilla
1/2 tsp salt
3/4 cup flour







I finally found the secret to that crispy exterior that you only get from packaged brownie mix. I thought it was oil at first, but it's actually the temperature of your oven. Almost all the recipes I've seen so far (99% but don't quote me on that) tell you to preheat your oven to 350. Mine baked at 375 and it was perfect.

Melt the butter and the chocolate over simmering water until it becomes silky and smooth. Take it off the heat and add in the sugar ans sift in the cocoa powder. Stir vigorously with a wooden spoon because you might get lumps at first from the cocoa. Add in the eggs one at a time until all are incorporated. Add the vanilla and salt and stir until well combined. Add in the flour and stir just until everything is incorporated.

I used a 8x8 inch pan and the brownies were thicker than I would have preferred. Use a 9x13 inch if you want a thinner layer of brownies. Butter the dish and line with parchment paper. Pour in the batter and smooth it out with your wooden spoon or spatula. If you are using the 8x8 dish, bake for 35 minutes. For the 9x13 dish, bake for 25 minutes.


It was crispy on the outside and fudgy in the center. SO good!

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