Thursday, April 5, 2007

Perfect Brownies

I scratched the Heath Bar Brownies (apologies WisdomWeasel...will these do?) in favor of THE PERFECT Brownie.
Here's the recipe:

The Perfect Brownie

2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 oz. bittersweet (I used semi-sweet) chocolate
2 oz. unsweetened chocolate
10 tablespoons unsalted butter
1 1/4 cups sugar
2 teaspoons pure vanilla extract
3 large eggs
3/4 cups walnuts or pecans (optional)

Preheat oven to 325 degrees.
Spray an 8 x 8 baking pan with cooking spray.
Whisk the flour, salt and baking powder in a small bowl and set aside.

Melt the chocolates and butter in a medium bowl over a pan of simmering water or a double boiler. Remove from heat and mix in the sugar and vanilla. Add the eggs one at a time, fully incorporating each egg before adding the next. Continue to whisk until the mixture is completely smooth and glossy. Add the dry ingredients (and nuts, if you're using them) until just incorporated.

Pour the batter into the pan, smoothing out the top. Bake until a toothpick inserted into the center comes out with wet crumbs (about 35-45 minutes).

Cool teh brownies in the pan on a wire rack for 5 minutes, and then turn out of pan. Cool completely before cutting.

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