Saturday, December 13, 2014

Big Batch Brownies

I'm always trying new brownie recipes. Often I'm disappointed but sometimes I'm not. I'm a little on the fence about this one. The taste is delicious but the removal from the pan was a bit of a challenge.  What attracted me to this recipe was that it was a large batch. Often brownie recipes are in 8x8 pans not 9x13. This was a 9x13er.

Chewy Brownies (Adapted from America's Test Kitchen)

4 T butter (1/2 stick)
1/3 c cocoa
1 1/2 t instant espresso
1/2 c + 2T boiling water
2 oz unsweetened chocolate, chopped
1/2 c + 2T canola oil
3 eggs
2 t vanilla
1 t chocolate extract
2 1/2 c sugar
1 3/4 c flour
3/4 t salt
6 oz bittersweet chocolate chips

Line a 13x9 pan with aluminum foil. The easiest way to do this is form fit a piece to the outside of the pan and then fit it inside. Grease the foil and set aside.
Melt the butter in a bowl. Whisk in the cocoa, espresso, and boiling water. Add the unsweetened chocolate and whisk until chocolate is melted. Add the oil. Add the eggs, vanilla, chocolate extract until smooth. Whisk in the sugar until thoroughly incorporated. Add the flour and salt with a spatula until combined. Fold in the chocolate chips. Place the batter in the pan and bake at 350 for 30-35 minutes; until a toothpick inserted comes out with a few moist crumbs attached. Cool for 1 1/2 hours. Removed foil sleeve from pan and cool for about 1 hour. Cut into squares.
I used this "unsweetened" chocolate:

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