Deep Dark Brownies

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Do you need an excuse to make brownies?

No, of course not. What kind of person needs an excuse to make delicious, deep, dark fudgy brownies?

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The best brownies are the ones that are made for no absolute reason.

For the record, brownies made to cure a killer chocolate craving are also the best.

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But, I think the brownies that your sweetheart makes you to show some tender love and affection are quite possibly unmatchable. Unless of course you’re my hubby in which case you won’t eat my brownies. Or cakes. Or pies… but I digress. 😉

Make these for someone you love: your honey, your sister, your mom, your next door neighbor, your best friend. It’s never a bad idea to spread a little love. You won’t be sorry.

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Deep Dark Brownies
Adapted from King Arthur Flour

Yields 16 brownies (depending on how large you cut them)

2/3 cup (3 ounces) Double-Dutch Dark Cocoa
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup (2 ounces) confectioners’ sugar
3/4 teaspoon salt
1 cup (4 1/4 ounces) All-Purpose Flour
1 tablespoon espresso powder
1 cup (4 ounces) toasted pecans or walnuts, diced (optional)
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butterscotch chips (optional)
3 large eggs
1/2 cup (3 1/2 ounces) vegetable oil
2 tablespoons (1 ounce) water or brewed coffee

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Lightly grease an 8 x 8″ or 9 x 9″ square pan and set aside.

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.

Bake the brownies in a preheated 350°F oven for about 35 minutes (for the 9″ pan), or 45 minutes (for the 8″ pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.

To fancy it up: melt 1/4 cup of chocolate chips and spread over brownies, allow to set. Drizzle a plate with caramel sauce or a bit of warm raspberry jam.

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