Sunday, February 9, 2014

Uber Sucky Weather + Corningware = Decadently Fudgy Brownies

I will admit, I wrote a ENORMOUSLY long post complaining about 20 Degree Weather, 45mph winds, -13 wind chill, snow drifts, freezing rain, solid sheets of ice 1/2 inch thick... But I deleted it, cause in the end, it sounded like the ramblings of a spoiled child.

Thus it comes down to this...

I am annoyed because I am trapped in my house and the weather uber-sucks.  Chocolate makes everything better, so I am makin' brownies.   Theobromine shall lead me to my happy place.

Much better...   Short and sweet, and directly to the point.

Decadently Fudgy Brownies

7 oz 70% bittersweet Chocolate, chopped
6 oz unsalted Butter (12 TB)
3 large Eggs
3/4 cup Sugar
1/4 cup Brown Sugar
1/2 tsp Vanilla Extract
1/4 tsp Salt
3/4 cup All-Purpose Flour
1 cup White Chocolate Chips

Corningware 8x8 inch Brownie Pan (P-322)
Corningware 1 3/4 quart Saucepan (P-1 3/4-B)
Corningware Detachable Handle (P-10-HG)

Preheat the oven to 350F degrees.
Spray your 8x8 inch Brownie Pan (P-322) with Olive oil or other releasing agent of your choice (like Pam)

Lay a small piece of parchment in the bottom of the pan (it doesn't even have to cover the whole bottom of the pan) and set the pan aside.

Place your 1 3/4 quart Saucepan (P-1 3/4-B) on the stove over medium flame and attache the handle (P-10-HG).

Place the butter in the P-1 3/4-B Saucepan and allow it to melt.

Add the chopped Chocolate and stir until it is about half way melted, then remove from the flame ans set aside.

In a medium sized bowl (2 1/2 quart) combine the Eggs, Sugar, Brown Sugar, Vanilla and Salt.

Beat with a whisk until well combined.

By now, your Chocolate should have finished melting with the Butter and everything should be completely smooth.

Slowly pour the Chocolate/Butter mixture into the Egg/Sugar mixture while whisking constantly.

Continue beating until everything is nice and smooth, with a few bubbles.

Add the Flour and whisk until well combined.

Add the White Chocolate chips (or any other chip you prefer) and fold them into the batter.

Pour the batter into the prepared 8x8 inch Brownie Pan (P-322).

Smooth the batter with a spatula, making sure to push the batter into the corners.

Bake in the oven for 30-35 minutes, turning at 15 minutes, or until the top is shiny and mottled looking.

Remove from the oven and let cool for at least 20 minutes before sliding a spatula around the edges of the pan.

Place a rack over the top and flip the pan over and peel off the parchment.

Lay another rack over the bottom of the brownies.....

And flip them back over so the shiny mottled side is facing up, again.

Allow to cool for an additional 20 minutes before attempting to cut...

These are really fudgy and if you cut them to early it will be REALLY messy.

All I have to say is that Calgon ain't got nothin' on a good Brownie.

Where is your Corningware??

1 comment:

  1. I never thought to add white chocolate chips... Can't wait to try!


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