Monday, March 9, 2009
Fudge Brownies with Peppermint Patties
courtesy of King Arthur Flour
1 cup (2 sticks) unsalted butter
2 1/4 cups (15 3/4 oz) sugar
4 large eggs
1 1/4 cups (3 3/4 oz) Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups (6 1/4 oz) King Arthur Unbleached All-Purpose Flour
2 cups (12 oz) chocolate chips
1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2) In a medium-sized microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
6) Spoon the batter into a lightly greased 9" x 13" pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Note: If making peppermint patty brownies, reduce or omit the amount of chocolate chips, spoon half of the brownie batter into the pan, layer about 20 small peppermint patties on top, leaving some space between the peppermint patties and the side of the pan. Cover with remaining brownie batter and bake as instructed.
Labels: Cookies and Bars