Saturday, 08 December 2012
I was working on this Decadent Brownies recipe at the fundraiser session at the South Arm Cooking Club for Seniors. This recipe surely needs some muscle power as stirring the thick batter was quite tiring. But you will be rewarded with a decadent dessert.
- 1 1/4 cups unsalted butter
- 2 1/2 cups granulated sugar
- 1 1/2 cups best quality cocoa
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 eggs
- 1 cup flour
- 1/2 cup chocolate chips
P/S: we substituted 1 cup chopped nuts with 1/2 cup extra chocolate chips due to concern of nut allergies for the fundraiser sale.Directions
Combine butter, sugar, cocoa and salt in a heavy pot (cast-iron works well). Simmer over low heat until butter melts and mixture is hot. Remove from heat. Stir in vanilla with a wooden spoon. Add eggs, one at a time, stirring vigorously after each other. When batter is thick, shiny and well-blended, add flour, a little at a time, stirring (about 40 times) until you cannot see flour anymore. Stir in chocolate chips and nuts if using.
Line a 9 x 13 pan with parchment paper. Spread into pan evenly. Bake in a 325F preheated oven for 35 minutes (300F for 25 minutes in a convection oven) or until a tooth pick inserted in the center comes out slightly moist.
Let cool completely before slicing.
Do you have a "go-to" brownie recipe? What ingredients are must haves in your brownies?