Tuesday, April 22, 2008

Ultimate Brownies

I am about to share with you my favorite brownies these are so good and I mean so good.........Definatly follow the recipe and directions each step the way it is written make such a differnce in the outcome I tried one just to add the flour instead of sifting and wow what a difference. They take a touch of time but I Promise they are so worth it and you will be so pleased to finally eat them and share them (well you should share, but that is up to you) Always a great hit at the house they would be great for bake sales or church potluck too!

Enjoy!

Super Moist Brownies

Makes 30 1.5 x 2 inch bars

Prep
9x13x2 inch baking pan line with foil/butter
Oven temp 350
Baking time 26 to 28 minutes

Easy Recipe

INDGREDIENTS:

1 cup unsalted butter
10 oz fine quality bitter or semisweet chocolate (lindt is wonderful so is Ghirardelli )
2 1/2 oz unsweetened chocolate,coarsley chopped
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoon Pure Vanilla Extract (use 2 1/2 id using imitaion extract)
1/2 teaspoon salt (I personally use Sea Salt)
1 1/4 cups all purpose flour Spooned in and leveled

1 1/2 cups medium chopped toasted pecans or walnuts

1) Postion the rack in the middle of the oven. Heat to 350 Line baking dish with foil and butter the foil

2)Place the butter and chopped chcolates in medium bowl and set it over a pot of simmering water (Bowl should not touch water) Heat until the chocolates are almost melted,then remove the bowl from pot and stir till smooth

3)In Large mixing bowl Whisk the eggs to blend, then add the sugar in steady stream. Blend the vanilla,then add the chocolate mixture along with the salt and mix well.

4)Place the flour in a large strainer. Sift it over the chocolate mixture in thre and four additions folding with rubber spatula after each addition (yes do it this way it makes such a wonderful difference then pouring in the flour) Fold in the nuts.

5)Pour the batter into the pan,spreading evenly and into corners. Bake for 26 to 28 minutes insert the toothpick into the center of the brownie should com eout slightly moist, with a few crumbs on the toothpick do not over bake

6)Cool the brownies in the pan for atleast 2 hours (YES it is worth the wait) They cut better this way even better if rested over night (I can't even make it over night though lol) Lift the brownies from the pan and place on large cutting board Pull down the sides of foil, and cut into 1 1/2 x 2 inch bars using long thin knife

Storage: Store in airtight container layered between stript of wax paper, for up to 5 days. They may also be frozen

Enjoy

These are soooooo good at night with a scoop of ice cream over top ............Enjoy

Have a beautiful day
Annette

3 comments:

NeNe said...

Sooo good! I can't wait to try them.

Karen said...

Annettte, Sounds so good, I need to go get baking! Thanks so much for the recipe! Karen from P&R

rockriverstitches said...

Annette, Thank you for posting this recipe!! Can't wait to make them! I'm always looking for new brownie recipes.

Hugs, Tammy