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Friday, February 23, 2018

One-bowl Brownies

We're still searching for our favorite brownie and I found a recipe in this month's issue of Cook's Country that has made it into our top five. (This recipe is so appealing it is showing up in other cooking blogs, too.) It has substantial chocolaty flavor and, if stored in the refrigerator, it has the chewiness Betsy and I like. There are a number of variations such as Nutella or mint brownies. Check the magazine out from your local library to find them.

Next time Betsy and I get together we plan a side by side test of brownies (might be harder on us than you'd think). Maybe this one will win!



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One-bowl Brownies


Source:  February/March issue of Cook's Country
Yields one 9X13 pan

In parentheses are amounts I used for an altitude of almost 5000 feet.

1/2 c plus 2 T boiling water, measured after boiling
2 oz. unsweetened chocolate, chopped finely
1/3 c Dutch-processed cocoa
2 1/2 c sugar (for altitude subtract 3 T)
1/2 c plus 2 T vegetable oil
2 large eggs pus 2 large egg yolks (for altitude have them at room temperature)
4 T unsalted butter, melted
2 teas vanilla extract
1 3/4 c flour (for altitude add 2 T)
3/4 teas salt
6 oz bittersweet chocolate, cut into 1/2 inch pieces or 1 c chocolate chips

Place oven rack to lowest position and preheat oven to 350F. Prepare 9X13 baking pan by lining with foil. (See note below.) Coat foil with oil spray.

In a large bowl whisk the boiling water, unsweetened chocolate, and cocoa, stirring until the chocolate is melted. Add the sugar, oil, melted butter, eggs and yolks, vanilla and salt; stir until combined. Add the flour and stir until just incorporated. Mix in the chocolate chunks or chips. 

Place the batter in pan. Bake 30-35 minutes, rotating halfway through baking time and test with a toothpick. There can be a few crumbs attached. Remove the brownies from the oven and place the pan on a rack. Let cool for 1 1/2 hours. Using the foil as a sling, lift the brownies from the pan and place on the rack for an additional hour, until they are completely cool. Cut and serve. If you are looking for some chewiness, keep them in the refrigerator until you eat them. 


Note: 

Cooks' Country suggests placing two perpendicular pieces of foil so all sides are covered but these brownies didn't rise so much that the pan needed full coverage. I managed with one piece being  careful to press it fully into the corners. My pan is sufficiently covered up the sides but if you have a wider pan you may want to try folding two long pieces of foil so one is 13 inches wide and one is 9 inches long. Then lay them across each other so all sides of the pan are covered.

For an efficient hint when lining with one sheet of foil see this page.

4 comments:

  1. Why don't you invite other people to that brownie tasting event????

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    Replies
    1. It would be fun to do together. I'll let you know when we do it and see if it can work out.

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  2. made these....they are pretty yummy! a square pan only lasted 24 hours between the two of us! Thanks!

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    Replies
    1. I hope you made two square pans and froze the other so you have more.

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