What follows is the recipe the Brownie Expert (BH Ginger) says is the best. Her opinion carries weight as the Brownie is her all time favorite food. Before this recipe I used a different one which made a double batch, using a double broiler on a stove to melt the chocolates, two kinds of chocolate, all kinds of directions, it took a long time, about 1.5 hours. This new one I can get it in the oven in 12 minutes from start to finish.
I use the best unsweetened chocolate (100% cacao) brand I can find locally which coincidentally is Ghirardelli and imported French butter. GG love walnuts so thats the nut I use.
Please don't discount trying it when you see nuking (Microwaving) the chocolate, like I did which stopped me at first from trying this recipe.
12 minutes and I can say "from scratch
(I think these are Barb's words, she's my kind of GAL )
Notes: First Place, Plain Brownies, 1997 Minnesota State Fair. Adapted from recipe in Cook's Illustrated magazine, March/April 1994. Please note that I do use real chocolate, unsalted butter and cake flour. If you do not, don't complain to me about it."
Barb Schaller's Famous Orgasmic Chocolate Brownies
1 cup unsalted butter
4 ounces unsweetened baking chocolate
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
(GG does not like almond extract use an extra vanilla) ((I thought it was better with the Almond but what do I know))
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Move oven rack to center and preheat oven to 350 F. Line a 9x13” metal baking pan with parchment paper.
In microwave oven, on medium-high power, melt butter and chocolate in 2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk.
Mix in vanilla and almond. Stir in nuts, if using them. Combine cake flour, baking powder, and salt and fold into chocolate.
Spread batter in 9x13” pan lined with baking parchment and bake in preheated oven at 350F for about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs on it, but not wet batter.
Cool pan on wire rack for 15 minutes before removing (if you wish) brownies from pan.
***One last BIG suggestion. We like crusty ends on all our brownies. G-d and all the angles in heaven decided to reward people who love brownies and had man invent this THIS
Try it you'l love it.
Didn't someone say "Huh what's in a name" I'll allude to, there are side benefits to making these brownies[Moderator's Note: Permission to post recipe received from author Barb Schaller]
Edited by heidih, 11 October 2009 - 01:20 PM.
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