| Chef's
Note: Awesome brownies. |
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Adapted
from Cook's Illustrated, April 2004, p. 25
Makes 24 2-inch square brownies
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| Ingredients |
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1 cup (4
ounces) pecans or walnuts, chopped (optional) |
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1 ¼
cups (5 ounces) cake flour |
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½
teaspoon salt |
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¾
teaspoon baking powder |
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6 ounces
unsweetened chocolate, chopped fine |
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12 tablespoons
(1 ½ sticks) unsalted butter, cut into six 1-inch pieces |
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2 ¼
cups (15 ¾ ounces) sugar |
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4 large
eggs |
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1 tablespoon
vanilla extract |
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| Instructions |
| 1. |
Adjust oven
rack to middle position; heat oven to 325 degrees. Cut 18-inch length
foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by
9-inch baking dish, pushing it into corners and up sides of pan; allow
excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide
foil, fold lengthwise to 12-inch width; fit into width of baking pan in
same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick
cooking spray. |
| 2. |
If using
nuts, spread nuts evenly on rimmed baking sheet and toast in oven until
fragrant, 5 to 8 minutes. Set aside to cool. |
| 3. |
Whisk to
combine flour, salt, and baking powder in medium bowl; set aside. |
| 4. |
Melt chocolate
and butter in large heatproof bowl set over saucepan of almost-simmering
water. |
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