Although this pregnancy feels like it is going so slow, my days and months are flying by. It seems like just yesterday I was posting my September Secret Recipe Club post. As the norm, I got my assigned secret blog at the beginning of the month. I spent the last few weeks perusing potential recipes all for today's reveal post.
This month I had food.baby.life. I had fun reading her blog and learning about her life with baby. I am keeping a pretty open mind about what my expectations will be once our baby comes but I love sneaking a peak at others' experiences.
Susan loves baking, having the occasional indulgence of sweet treats and has a hobby of collecting cookbooks and kitchen gadgets.
As was looking for a recipe I was so close to making this cinnamon raisin bread but at the last minute I decided I
I didn't have a mini loaf pan so I multiplied the original recipe to fit a 9x9 inch brownie pan. This may not have been the best idea as that basically quadrupled the amount of available brownies. These were so yummy and it was hard not to eat the whole pan at once. They heat up really nicely though so it was like a fresh brownie each time if I popped it into the microwave for about 30 seconds.
Best Ever Brownie
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake dessert chocolate brownies
Ingredients (serves 9)
- 1 1/4 cups sifted all-purpose flour
- 1 teaspoon salt
- 2 sticks (8 ounces) unsalted butter
- 6 ounces dark chocolate
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
Center a rack in the oven and preheat the oven to 350 degrees.
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring until the chocolate is almost smooth. Remove from heat and continue stirring until the chocolate is completely melted into the butter.
Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. Little by little, pour half the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are pale, thick, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost completely incorporated, gently fold in the dry ingredients.
Pour and scrape the batter into an unbuttered 9-inch square glass or ceramic pan. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. The top should be just barely set and center still gooey. Cool the brownies in the pan on a rack. Cut into bars and serve.
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