The Best Brownie Recipe Ever!
If you want to reduce your stress your family, here is the best brownie recipe ever! It is sure to warm anyone’s heart and win you lots of love and affection. It’s not exactly a fat free one though, of course, that’s why it tastes to good.
You can serve it with vanilla ice cream, whipped cream, or just as is. Make sure you let it cool a little though. I’m always kind of amused by watching how food disappears when it is set out during a family gathering or football game. This one is almost guaranteed to vanish right before your eyes.
Ok, here is the best brownie recipe ever!
1¼ hours 30 min prep
1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt (1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups king arther unbleached all-purpose flour
2 cups chocolate chips
1/2-3/4 cup chopped pecans (or favorite) (optional)
- Preheat oven to 350 degrees.
- lightly grease a 9×13 pan.
- In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
- Return the mixture to the heat or microwave briefly, just until it’s hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Transfer the mix to a mixing bowl.
- Stir in the cocoa, salt, baking powder, and vanilla.
- Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
- Spoon the batter into the prepared pan.
- Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
The brownies should feel set both around the edges and in the center. - Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
- Cool completely before cutting and serving.
January 17th, 2008 at 12:11 pm
For the biscuits:
2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk
Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.
For the gravy:
½ pound ground breakfast sausage.
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste
Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.
A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.
January 18th, 2008 at 1:22 am
Heavenly Hot Chocolate Souffle´
Sugar for Sprinkling
4oz plain chocolate chopped (dark is best)
2oz unsalted butter
4 eggs, separated
2 tblspn orange or raspberry liqueur
1/4 tspn cream of tartar
2 tbsp sugar
icing sugar for dusting
Preheat oven to 475ºf. Generously butter the bottom and sides of a 1 &3/4 pt souffle´dish & refrifdgate 5 minutes then re-butter. Lightly sprinkle bottom & sides with sugar and shake out excess (I just use cooking spray & no sugar!) but butter it if you wanted the sugar sprinkle to stick.
In saucepan over low heat,melt the chocolate and butter, stirring frequently until smooth. Remove from heat, beat in egg yolks and liqueur. Set aside to cool, stirring occasionally.
With electric mixer, beat egg whites and cream of tartar until stiff peaks form. Sprinkle sugar over and continue beating 1 minute, until sugar is incorporated and whites are glossy.
Fold one quarter of the beaten whites into the cooled chocolate mixture to lighten, then fold in the remaining whites. Do not over work mixture; it is better to have a few streaks of white than deflate the mix. Pour into the prepared dish.
Place on baking sheet and bake 5 minutes. Reduce temp’ to 425º and bake 10-12 minutes longer. Top of souffle´should be set but should jiggle when moved, it should remain soft in the center.
I serve with double cream or good quality vanilla ice-cream.
A Delightfully Decluttered Day to You!
Kind Regards
Suzy Scullin
~the Decor Doc~
Creating Order and Beauty in your Life and Home
decordoc@declutterate.org
http://www.declutterate.org