For some reason, I’ve always been a cookie person. They’re easy to make, you can throw just about anything into them, and you don’t have to fuss too much over them once you put them in the oven. Somehow, brownies have always struck me as incredibly complicated and intimidating. I think it’s more my fear of over-baking them in the oven and having a dry, sticky mess of brown rather than beautiful squares of deliciousness that you find at BAKED. After reading an article that my lovely father sent me about the great brownie debate, I think my fear has deminished. You really just have to know what type of brownies you want – cakey, fudgy, gooey, etc. As long as you keep an eye on them in the oven and use top quality ingredients, I’ve discovered that it’s difficult to go wrong.
I decided on fudgy ones, because I figured they would be good to pair with a scoop of ice cream. They were actually incredibly easy to make – I didn’t even have to break out the mixmaster, I just hand mixed everything. I baked them for about 38 minutes and that seemed like good timing for a rich fudgy texture. With fudgy brownies, I think it’s hard to go wrong, because even if they are under-baked, they’ll still be thick and gooey and of course – fudgy. When melting the butter, make sure you use a large enough pot, because you’ll add all the ingredients to it. I nearly had a small catastrophe when my mixture almost came pouring over the sides of the pot. I brought them up to my brothers for dessert with two pints of ice cream. Yum Yum 🙂
RICH FUDGY BROWNIES
(Adapted from Finecooking.com)
- 1 cup unsalted butter; more softened butter for the pan
- 2/3 cup unbleached all-purpose flour; more for the pan
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 tsp. pure vanilla extract
- 3/4 cup unsweetened natural cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. table salt
1) Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.
2) Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute.
3) Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly.
5) Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.
6) Cut into 16 squares. Keep the brownies at room temperature, well wrapped.