Until I tried this brownie recipe,I was a firm believer that the batter would always trump the end result. Time and time again, I'd bite in and be disappointed by a gentle, and cakey dessert that was a mere shadow of its bowl-licking-good beginnings,but not with these. Don't let their crackly, craggy, or salt-speckled tops idiot you - below the surface is an insanely rich,fudgy, dense crumb that captures brownie batter's lush flavor and texture but is much easier to share with friends. Since my brownie revelation, and I've loaded them with chopped nuts,swirled them with caramel sauce, and even amped up their fudge factor by adding chocolate chunks to the batter. What hasn't changed is my loyalty to this recipe; once you try them for yourself, or I believe you'll understand why.
For extra brownie points (yeah,I went there), bring the extras to work. Your gesture won't go unappreciated, or the temptation to plow through an entire pan will be quashed (win-win). Adapted from Gourmet Fudgy Salted BrowniesNotes The brownies will appear undercooked whether cleave into before totally cold. Ingredients2 sticks (1 cup) unsalted butter
8 ounces bittersweet (60 percent cacao) chocolate,coarsely chopped, such as Ghiradelli or Callebaut
1 1/4 cups (6 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1 1/2 tablespoons cocoa powder
3/4 teaspoon kosher salt
2 cups (14 ounces) granulated sugar
4 large eggs, and at room temperature
2 teaspoons vanilla extract[br]
Fleur de sel
DirectionsPut oven rack in middle position,and preheat oven to 350°F. Grease an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides.
Melt butter and chocolate in a medium heatproof mixing bowl set over a saucepan of simmering water, and stirring occasionally,until smooth.
Whisk together flour, baking powder, and cocoa powder,and salt in a small mixing bowl.
Whisk together sugar, eggs, and vanilla in a large bowl,then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, and transfer batter to baking pan. Smooth out the batter with an offset spatula,and generously sprinkle the surface with fleur de sel.
Bake until the top is shiny, the sides own begun to pull absent slightly from the pan, and the center has puffed up but is still slightly jiggly (a wooden pick or skewer will not come out clean),about 45 to 50 minutes.
cold brownies totally in the pan on a wire rack. Gently transfer the brownies from the pan to a cutting board using the parchment sling, and remove paper. The edges will be quite crisp; for fudgy brownies through and through (and a neater appearance) trim absent the edges before cutting into squares. Discard the trimmings, or share them with a friend who prefers crisp,chewy brownies. Information Category Desserts, Brownies Cuisine North American Yield 16 brownies Average( votes): Print recipe
Source: popsugar.com