Brownie Classic Mama's JustLike

Submitted by DendoBendo

"These are not flat like candy bars or fluffy like a piece of cake. Very full chocolate flavor brought about using baker's unsweetened chocolate. "Neither fudgy or cakey but with a nice chew". That's how the recipe read in a magazine that published it from Cook's Illustrated (Erika Bruce). I tried it exactly as printed, then adjusted a couple things. Now they taste and chew as described and MY photo looks very much like their photo. Excellent for folks wanting a great texture and nice grownup chocolate flavor."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Yields: 28 brownies
• Serves: 14

ingredients

• 3⁄4 cup coarsely chopped walnuts
• 1 1⁄4 cups cake flour
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon baking powder
• 6 ounces unsweetened chocolate, broken up to melt
• 12 tablespoons butter, cut up to melt
• 2 1⁄4 cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract

directions

1. Place oven rack so 13 x 9 pan will sit in middle of oven.
2. Temp: 330 degrees.
3. 18" foil folded lengthwise to 8" wide - push into pan bottom long way.
4. 14" foil 12" wide - place into pan bottom across width.
5. The overhang acts as handles to remove entire baked brownie after cooling. Coat foil with nonstick cooking spray (this method works great by the way).
6. Spread the WALNUTS on a cookie sheet and roast for about 8 minutes. Set aside.
7. In small mixing bowl whisk together FLOUR, SALT, BAKING POWDER.
8. Set aside.
9. In large bowl melt CHOCOLATE and BUTTER in a sauce pan of near boiling water (on stove simmering). If butter is right out of refrigerator this is 10 minutes or so.
10. Stir this occasionally until smooth.
11. Remove hot bowl from sauce pan and gradually whisk in SUGAR.
12. Add EGGS one at a time whisking EACH in thoroughly.
13. Whisk in VANILLA.
14. With a rubber spatula, add one third of the FLOUR MIXTURE at a time folding in fully each time. I add the WALNUTS as the last third becomes blended.
15. Transfer into baking pan on top of oiled foil strips, smooth out.
16. BAKE at 330 degrees for 35 minutes. If toothpick pushed into center comes out with a couple crumbs, it's done. My oven requires 40 minutes.
17. Cool to room temperature (2 hours) and lift out with foil "handles". Cut into 2" squares and serve. That's what original directions say.
18. Tip: After cool, I lift whole "cake" to break it loose (doesn't take much at all) and leave it in dish. Put a cutting board on top and flip the whole thing. Now, on cutting board peel foil off and put back baking dish back on and flip back. NOW, cut it up. Baking dish is a serving dish with easily removed 2" brownies!
19. Tip2: After cooling for a little while I put it on my granite top and move it every ten minutes. When I want a brownie quicker, this helps that pesky room temperature thing quite a bit.
20. Sorry laminate counter top guys. Don't ruin your counters with hot stuff.