Yes, I know. Brownies aren’t cookies. But this is what happens when your oldest asks for brownies for his birthday dessert, and his birthday happens to be on Christmas Day.
I love
this Martha Stewart brownie recipe – I’ve been making it for years. It’s even
better with toasted walnuts.
Fudgy
Double Chocolate Brownies (Martha Stewart)
1 stick unsalted butter, cut into
large pieces
6 ounces bittersweet chocolate,
chopped (I use bittersweet disks)
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup,
plus 2 tablespoons all-purpose flour
1 cup toasted walnuts, roughly
chopped
Directions
1. Preheat oven to 350 degrees. Line an 8-inch
square baking pan with parchment, leaving a slight overhang on all sides. Melt
butter and chocolate in a double boiler or a heatproof bowl set over a pot of
simmering water, stirring until smooth. Remove from heat and whisk in sugar.
Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in
flour until combined. Fold in toasted walnuts.
2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.
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