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The World’s Best Brownies Recipe

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This recipe for The World’s Best Brownies, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Pillsbury
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz unsalted butter (2 sticks)
3 ounces (2/3 cup) unbleached flour
2 cups sugar
4 large eggs room temp (take out about I hour before using)
½ teaspoon pure vanilla extract
2 ½ ounces or (¾) cup coca powder
½ teaspoon baking powder
½ teaspoon table salt
Tawny Port Wine
Heavy Cream

6 oz of simisweet chocolate squares

Directions:
Directions:
Start here first)
Port soaked dried cherries ½ cup (I used 1 cup)
Tawny port wine ½ cup
Boil port wine until reduced by half, take off heat and add the cherries, let cool before you add to brownie mixture, I do this night before I make the brownies.
Preheat oven 350
Rich, Fudgy Brownies

(Start here first)
Port soaked dried cherries ½ cup (I used 1 cup)
Tawny port wine ½ cup
Boil port wine until reduced by half, take off heat and add the cherries, let cool before you add to brownie mixture, I do this night before I make the brownies.

Then…..
8 oz unsalted butter (2 sticks)
3 ounces (2/3 cup) unbleached flour
2 cups sugar
4 large eggs room temp (take out about I hour before using)
½ teaspoon pure vanilla extract
2 ½ ounces or (¾) cup coca powder
½ teaspoon baking powder
½ teaspoon table salt

Melt butter in large pot on top of stove, remove from heat and add sugar
Followed by the eggs one at a time
Stir in the flour and vanilla, salt and baking powder
Stir until the batter is smooth
Pour in a greased and floured pan or parchment line pan I like the parchment better much easier to get out and no scratches in your pan
Bake about 40 minutes at 350º or until a tooth pick comes out with crumbs clinging to it and till a little wet looking
Let the brownies cool completely in the pan

For the topping
½ cup tawny port wine
½ cup heavy cream
6 ounces semisweet chocolate squares, chopped coarsely
Bring the port wine to a boil, reduce to about 2 tablespoons
pour in a small bowl and clean the pot, add the cream bring to a boil and stir often as to not let stick on bottom, remove from heat, add the wine and chocolate pieces, let the chocolate melt then stir until well blended, cover with plastic wrap and let cool completely before you ice the brownies.

º

Number Of Servings:
Number Of Servings:
24-36
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Make often, everyone will fall in love with these brownies!!!
You can change up the with nuts and other dried fruits.

 

 

 

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