BITTERSWEET CHOCOLATE BROWNIES - MACRINA BAKERY
These brownies are dense, yet cloud-like-fudgy in the center and crunchy on the outside. Eggs make these brownies light and soufflé-like, chocolate makes them dense, and the minimal amount of flour (2 tablespoons) makes them fudgy.
Provided by swissms
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
- Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
- Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
- With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
- Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.
BITTERSWEET BEACHSIDE BROWNIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
- In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
- Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.
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