|
| |
 |
|
home |
recipes |
cooking classes |
|
| |
|
|
|
Dark Fudgy Brownies |
|
| |
|
|
Dark Fudgy Brownies
Makes 20 brownies
Per Brownie:
84 calories ! ; 3 G fat (1 G sat, 0 G mono);
13 MG cholesterol; 15 G carbohydrate;
2 G protein; 0 G fiber; 19 MG sodium; 25 MG
potassium
¾ cup all-purpose flour
2/3 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder
3 ounces semisweet or bittersweet chocolate,
coarsely chopped,
plus 2 12 ounces chopped into mini chip-size
pieces, divided
1 ½ tablespoons butter or canola oil
¼ cup granulated sugar
1 ½ tablespoons light corn syrup blended with 3
tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted nuts (optional)
Position rack in center of oven; preheat to 350°F.
|
|
| |
| |
| |
| |
| |
|
Line an 8-inch square
baking pan with foil, letting it overhang on two
opposing sides.
Coat with cooking spray.
Sift flour, confectioners; sugar and cocoa together
into a small bowl.
Combine the 3 ounces coarsely chopped chocolate and
butter (or oil) in a heavy
medium saucepan; place over the lowest heat,
stirring, until just melted and smooth,
being very careful not to overheat.
Remove from the heat and stir in granulated sugar,
corn syrup mixture, vanilla and
salt until the sugar dissolves.
Vigorously stir in egg until smoothly incorporated.
Gently stir in the dry ingredients.
Fold in the nuts (if using) and the remaining 2 ½
ounces chopped chocolate
just until well blended.
Scrape the batter into the pan, spreading evenly.
Bake until almost firm and a toothpick inserted in
the center comes out with
some moist batter on it, 20 to 24 minutes.
Cool completely on a wire rack, about 2 ½ hours.
Using the overhanging foil as handles, lift the
brownie slab from the pan.
Peel off the foil, set the slab on a cutting board.
Trim off any dry edges.
Mark and then cut the slab crosswise into fifths
and lengthwise into fourths,
wiping the blade between cuts.
|
|
| |
| |
| |
| |
| |
| |
|
|
| |
powered by
copyright 2007 |
|
|
|
