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Thursday, March 21, 2013

Brownie Bites

The original, sea-level recipe. At my altitude the brownies sunk. Recommendations for adjustments are below. I love that cooking brownies in a muffin tin gives you all edges!


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Brownie Bites


Source: The America's Test Kitchen Quick Family Cookbook
Makes 12 brownies

8 T unsalted butter
3 oz unsweetened chocolate, chopped
1 c (7 oz) sugar
2 large eggs, lightly beaten
1 teas vanilla extract
1/2 teas baking powder
1/4 teas salt
2/3 c (3 1/3 oz) all-purpose flour
1/2 c pecans or walnuts, toasted and chopped

Microwave butter and chocolate together in bowl, stirring occasionally, until melted and smooth, about 2 minutes; let mixture cool slightly.

In large bowl, whisk sugar, eggs, vanilla, baking powder, and salt together. Whisk in melted chocolate mixture until combined. Gently stir in flour with rubber spatula until just incorporated.

Portion batter evenly into greased 12-cup muffin tin and sprinkle with nuts. Bake brownies 18-20 minutes at 350F, rotating pan halfway through baking. Let brownies cool slightly in pan before removing.

Note from Colette about altitude adjustments:

For this recipe at 4300-4500 feet, increase the flour by 2 T, decrease the sugar by 2 T. For elevations of 5000 ft do the same but also decrease the baking powder by 1/8 teas. This is not a foolproof formula for every recipe--but it keeps these brownies from falling.

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