This chocolate brownie recipe is a favorite in our household. It is very moist, rich and fudgy. A perfect companion for a cup of tea or coffee. You can put walnuts on it or or dust it with icing sugar or just leave it as it is like I always do.
This recipe is from the cookbook, The Joy of Cooking by Irma Rombauer, which I've been using a lot lately.
Fudgy Brownies
Recipe from The Joy of Cooking by Irma Rombauer
1 stick unsalted butter, cut into cubes
1 cup semisweet chocolate chips
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
2 tsp espresso powder (optional)
1 tsp vanilla
3/4 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp flaky salt (optional)
Preheat the oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper so it extends over 2 sides.
Melt butter and chocolate chips stirring frequently, in a large saucepan over low heat.
Whisk in sugar and brown sugar until dissolved.
Whisk in eggs, vanilla, and espresso powder, if using, until just combined.
Stir in flour, cocoa powder, salt just until combined.
Scrape into the prepared pan. If desired, sprinkle over the top flaky sea salt.
Bake until a toothpick inserted in the center comes out moist crumbs attached, 18 to 20 minutes. Let cool completely in the pan on a rack before cutting.
Comments
Post a Comment