Baked Brownies

Do not let the typical appearance of this brownie fool you. These are SERIOUSLY delicious brownies. With 11 ounces of melted chocolate, how could they not be? Now, I've never really met a brownie that I didn't like, but these ones are so good that I have to cut up and freeze half of the batch (after we devour the first half) so that I won't eat a half a pan of brownies by myself while the kids are at school!

Enjoy!


Baked Brownies (adapted from Baked: New Frontiers in Baking)

1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I leave this out)
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a 9x13" baking pan (I use Pam spray). In a medium bowl, whisk together the flour, salt, and cocoa powder.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. (I just put the butter and chocolate in a glass bowl and microwave. Just be sure to not overdo it. It sometimes looks like it needs more time but when you stir it the rest of the chocolate will melt. As soon as the mixture is melted, I whisk in the sugars).

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared baking pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Will keep at room temperature for up to 3 days when tightly covered with plastic wrap. I like to individually wrap and then freeze (it helps my willpower and they're also great right from the freezer!).


PS - If you're looking for a good baking chocolate, this is what I like to use. The price and quality are both great. Merckens Bittersweet Chocolate

Fudge Sauce

Here is a delicious homemade hot fudge sauce. It's good warm or cold. We love it on ice cream!

Fudge Sauce

2 cups sugar
4 tablespoons cocoa
4 tablespoons butter
1 can evaporated milk
2 teaspoons vanilla

Stir sugar and cocoa in saucepan over low heat for 2-3 minutes (this helps to avoid lumps in your sauce). Add butter and evaporated milk and bring to a boil, stirring constantly. Boil for 2 minutes or until sauce is at desired thickness. (Sauce will thicken more once it sits in your refrigerator). Remove from heat and add vanilla. Stir for a few minutes. Refrigerate. Warm for serving, if desired.

Chocolate Muffins

I found this recipe at the King Arthur Flour website. Those people know how to bake! I absolutely LOVE anything that is chocolate, so this had to be tried right away. I made a few modifications to my muffins: I added some whole wheat flour and raspberries (because I love raspberries with chocolate) and I left out the espresso powder. The original recipe can be found here: Chocolate Breakfast Muffins . And my version is below. Hope you enjoy them!

Chocolate Muffins (adapted from a King Arthur Flour recipe)

2/3 cup (2 ounces) Dutch-process cocoa
1 cup (4 ounces) whole wheat flour
3/4 cup (3.25 ounces) all purpose flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 eggs
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted
1 cup mashed raspberries (fresh or frozen), optional

Preheat the oven to 400°F. Line a standard muffin pan with paper or spray muffin tins with nonstick cooking spray.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the butter, eggs, milk, vanilla and vinegar. Add the wet ingredients to the dry ingredients, stirring to blend; then gently stir in the mashed raspberries, if desired.

Scoop the batter into the prepared muffin tin (about 2/3 full). Bake the muffins for 18-20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. Makes about 18 small muffins.