Tuesday, March 18, 2014

Good Housekeeping's Fudgy Brownies

We were browsing through a half priced book store where I snapped a couple of pictures of recipes from cupcake and brownie cook books. That's where I got this recipe. 

These were some pretty good brownies, and I was amazed to hear my brother say they were the best brownies he ever eaten. He's been on a diet for the past few months though (haha). I think these would be the best brownies ever if I added about 1/3 cup cocoa powder to deepen the chocolate flavor and then maybe add some mini chocolate chips to make them sweeter and richer (to balance the cocoa). 

Though If you love bittersweet chocolate, these are the brownies for you. The flavor of the ghiradelli chocolate that I used really shines through. These are really good the next day as they get chewier.  

Good Housekeeping's Fudgy Brownies
Yield: 24 brownies

1 ¼ cups all-purpose flour
½ teaspoon salt
¾ cup butter or margarine (1 ½ sticks)
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
2 cups sugar
1 tablespoon vanilla extract
5 large eggs, beaten

Preheat oven to 350˚F. Grease 13” by 9” baking pan with shortening or butter.

In small bowl, with wire whisk, stir flour and salt.

In heavy 4-quart saucepan, melt butter and unsweetened and semisweet chocolates over low heat, stirring frequently, until smooth. Remove from heat.

With wooden spoon, stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture into chocolate mixture just until blended. Spread batter evenly in prepared pan.

Bake until toothpick inserted 2 inch from edge comes out clean, about 30 minutes. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Makes 24 brownies.

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