Tuesday, 5 June 2012

Fudgy Brownies 2.0

The brownies were too good that I had to make its own individual post. I also made some into those little muffin tins then filled them with peanut butter.

For some reason I really like the flakey, crackled looking skin on brownies. If it doesn't look that way I just assume it's cakey. For a long time I've been on the hunt for a homemade recipe that has the crackled look, and for a long time I thought it could only be achieved from the boxed stuff. A few months ago I thought I had discovered the secret: what I thought to be a hot oven. It was still a good recipe but now I realize it's got nothing to do with the temperature.


2 Cups semi-sweet chocolate
1 cup unsalted butter
6 eggs
3 cups sugar
1 1/4 cup flour
2 tsp espresso powder
1/4 cup cocoa
1/5 tsp baking powder
3/4 tsp salt

1. Met the chocolate and butter in the microwave
2. In the mean time, whisk together the eggs and sugar
3. Combine the chocolate and butter with the sugar and eggs. Add espresso powder, cocoa powder, flour, baking powder, and salt.
4. Whisk until just combined.
5. Pour into a baking dish lined buttered, lined with parchment paper, and floured.
6. Bake in a 350 degrees F oven for 35-40 minutes. 

Using a small ice cream scoop, fill small, individual muffin tins with the batter. Fill it only half way because it will rise a lot. Bake for 15-20 minutes and let it cool. The brownie should sink down in the middle. Microwave a cup of peanut butter until it's liquidy and smooth. Fill each brownie with peanut butter and sprinkle with chocolate chips.

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