Fudgy Brownies

Anytime I have something that doesn’t work out the way I expect it to, I’m on a mission to find a better recipe. I have cooked a few recipes out of Melissa Clark’s book, In the Kitchen with A Good Appetite and already have some favorites.  She doesn’t have many desserts in the book but her description of her brownies sounded tempting, fudgy and very moist with a sprinkle of Maldon salt.  Her exact words were “these brownies will change your life”.  Well I was in, and made a batch to hopefully share with a friend for her birthday.

I think the challenge with brownies is figuring out when are they done.  She suggested taking them out of the oven “when the edges just begin to pull away from the sides of the pan and the top is set and shiny”.  I decided to just trust her and I didn’t even care what the toothpick looked like. Mine were shiny and starting to pull away from the pan at 25 minutes.

Ingredients

• 18 tablespoons butter
• 3 ounces dark chocolate, chopped
• 1 ½ cups flour
• ½ teaspoon salt
• ⅛ teaspoon cayenne
• ½ cup plus 1 tablespoon cocoa powder
• 2 ½ cups sugar
• 3 eggs, lightly beaten
• 1 tablespoon vanilla
• Maldon salt

Instructions

1. Preheat oven to 350º. Line a 9 X 13 baking pan with parchment.
2. Place the chopped chocolate and butter in a microwave safe bowl and microwave on medium power until melted and smooth, stirring every 30 seconds for about 2 minutes.
3. In a separate bowl, whisk together flour, salt, and cayenne.
4. Place the melted chocolate in a large bowl and whisk in the cocoa powder and sugar. Add eggs and vanilla and whisk until smooth. Gently fold in the flour mixture, mixing just until combined.
5. ................................

for full recipes please see : www.butterandbaggage.com

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