Directions: |
Directions:Preheat oven to 325.Put water in a pan about 1-2 inches deep. Line the bottom and sides of an 8 inch square pan with parchment paper leaving an overhang on two opposite sides. ( This helps when removing the bake brownies from the pan, once cooled). Heat water until barely simmering. Combine butter,sugar, coco powder and salt in a medium heat safe bowl.Rest bowl over simmering water (if the bottom of the bowl touches the water , remove a little water).
Stir mixture occasionally until the butter has melted and mixture is quite warm. Don't worry if it looks gritty, it will become smooth once you add the eggs and flour.
Remove the bowl from heat and set aside for 3-5 minutes until it is only warm, not hot. Stir in vanilla with a wooden spoon or spatula. Then , add eggs, one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40-50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan.
Bake 20-25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Notes: some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer fo 20-30 minutes to firm up. Cut into 16 squares. |
This recipe for Fudgy Brownies is from