1 1/4
1/2
3/4
|
c
t
t
|
flour
salt
baking powder
|
whisk togeather in bowl, reserve
|
6
12
|
oz
T
|
baker's chocolate
butter
|
chop chocolate fine, butter in pieces
melt in double boiler, stir 'til smooth
|
2 1/4
|
c
|
sugar
|
whisk in gradually
|
4
|
ea
|
eggs
|
whisk in one at a time 'til combined
|
1
|
T
|
vanilla
|
whisk in, combining all thoroughly
|
- add flour mix in three batches, folding each in with rubber spatula
until mixture is smooth and homogeneous
|
1
|
c
|
chopped nuts (optional)
|
spread evenly on baking sheet and
toast in 325 deg oven 5-8 min, until
fragrant
|
- line a 9x13 in baking pan with parchment paper
- pour in the batter, using spatula to make it smooth into all the corners
- if using nuts, sprinkle them evenly over the top
- bake 30-35 min at 325 deg, until toothpick inserted into center comes
out with few moist crumbs attached
- if toothpick has batter attached, brownies will be dense and gummy
- if toothpick comes out clean, brownies will be dry and cakey
|
- to microwave chocolate/butter, heat on high for 45 sec; stir and heat
for 30 sec more and stir again; repeat in 15 sec steps as req, do not let
chocolate burn
|