Classic Brownies

Submitted by The Giggle Box

"This is a recipe from Cook's Illustrated. These are the "perfect" brownies according to America's Test Kitchen. I haven't tried this recipe yet, so I am guessing on the cook and prep times."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 24

ingredients

• 1 1⁄4 cups cake flour
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon baking powder
• 6 ounces unsweetened chocolate, chopped fine
• 12 tablespoons unsalted butter, cut into 6 pieces
• 2 1⁄4 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup toasted pecans (optional) or 1 cup walnuts, chopped (optional)

directions

1. Preheat oven to 325°.
2. Cut 18" length foil and fold lenghtwise to 8" width.
3. Fit foil into 13x9" baking dish.
4. Make sure it is in the corners and sides of the baking dish.
5. Make sure that the foil hangs over the side.
6. Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
7. Make sure the foil hangs over the side.
8. Spray foil with cooking spray.
9. In a medium bowl, combine flour, salt, and baking powder; set aside.
10. Melt chocolate and butter in double broiler, stirring until smooth.
11. When chocolate is smooth, remove from heat and gradually whisk in sugar.
12. Add eggs one at a time, whisking after each egg.
13. Add in vanilla.
14. Add 1/3 flour mixture, fold in with rubber spatula.
15. Repeat until all flour is used and mix is smooth.
16. Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
17. Smooth the surface for even baking.
18. If using nuts, sprinkle them on top.
19. Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
20. Cool in pan on wire rack for 2 hours.
21. Remove brownies from pan by lifting foil over-hang.
22. Cut brownies into 2" squares.
23. Brownies can can be stored in an airtight container up to 3 days.

Reviews

[Odessajay]

I found this recipe in their Cooks magizine awhile back and they are oh so yummy! These are the only brownies I make now. I lent out my 13x9 inch pan and ended up making a batch in an 11x8 inch pan and the results wern't as good. By the time the center was done the outside edges ended up to overdone. I recommend using the 13x9 everytime.

 

[singthepoems]

These are pretty good all-purpose brownies. I love that the texture is moist and fudgy without being dense. For me, the chocolate flavor could be stronger; even with all that unsweetened chocolate I found these to be a little too sweet and a little weak in chocolate intensity.

 

[EllieMay6215]

The only brownies we eat at our house! I use my pampered chef large bar pan and make a double batch for cookouts. There are rarely any left over. I have also swirled in cheese cake batter and that works really well.

 

[Japanese Delight]

Yummy! GREAT chocolatey flavor and I only had 5 unsweetened chocolate squares. I also used only 1-1/2 cups sugar and for us it was plenty sweet. I checked it at 30 min and it seemed like it was still gooey/unset so I baked it for 7 min more and it turned out to be 3-4 min too long. I'll get it perfect next time at 33.5 minutes!! Also, instead of using the double broiler method to melt the chocolate and butter, I just microwaved it stirring/blending every 30 seconds until melted. It only takes about 1 min 30 seconds. Thanks for posting!!!

 

[ceci_ines]

Very Classic!!! We loved it.