Fudgy Chocolate Brownies

Wednesday, October 26, 2011



Everything tastes bland when I am sick especially with a diet consisting mainly of soup and congee.  My taste buds are craving for chocolate and lots of it.  



I wanted something quick and simple so I made a batch of brownies.  





These chocolate brownies are dense, fudgy, and full of chocolate goodness.  



If you like your brownies cakey, this is not the recipe.  They taste amazing while still warm and paired with a glass of milk.  





This is the perfect pick-me-up!







Fudgy Chocolate Brownies

1 stick of butter and more for dusting the pan (you can replace this with applesauce for a healthier alternative)
8 oz bittersweet chocolate (I used Ghiradelli)
1 ½ cups sugar
3 large eggs
½ tbsp vanilla extract
¾ cup all purpose flour
¾ cup cocoa powder
½ tsp salt
Powdered sugar for dusting
Fresh raspberries for garnish

1. Preheat the oven to 350˚F.
2. Butter a 9-inch square baking pan and line with parchment paper, leaving a 1-inch overhang on two sides.
3. Place the butter and chocolate in a large heatproof bowl set over simmering water.  Stir frequently until the chocolate and butter are melted.
4. Remove the bowl from heat and let it cool for 10 minutes.
5. Stir sugar into the chocolate mixture.
6. Whisk in one egg at a time.
7. Add the vanilla.
8. Shift the cocoa powder, flour, and salt into the chocolate mixture and whisk until everything is well blended.
9. Pour the batter in the pan and bake for 35-45 minutes.  When you insert a toothpick in the center, it should come out clean with only a few moist crumbs sticking to it.
10. Let it cool until the brownie is just a bit warmer than room temperature.
11. Run a knife around the edges of the pan and use the parchment paper to lift the brownie of of the pan.
12. Cut the brownie into the size that you prefer, dust with powdered sugar and garnish with fresh raspberries before serving.

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