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Bite-Cha-Back Brownies


browniebaker
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Bite-Cha-Back Brownies

Here's my and my family's favorite. The combination of a large amount of chocolate, light-brown sugar, bread flour, and a little baking soda makes a thick, chewy, fudgy, and very chocolatey brownie that bites you back!

6 ounces unsweetened baking chocolate

3/4 cup unsalted butter

1-3/4 cups packed light brown sugar

3 large eggs

1 teaspoon vanilla extract

1-1/4 cups bread flour (using dip-and-sweep method of measuring)

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup toasted chopped walnuts (optional)

Position oven-rack at center of oven. Preheat oven to 350 degrees. Grease light-colored aluminum 8" square pan. Microwave chocolate and butter until melted, stirring periodically to distribute heat. Stir in sugar until no lumps remain. Stir in eggs and vanilla, just until blended. In separate bowl, whisk together flour, baking soda, and salt. Fold flour mixture into wet mixture, just until blended. Fold in walnuts (if using). Spread evenly into pan. Wrap soaking-wet Magi-Cake strips around walls of pan. Bake for 50 to 55 minutes (30 to 35 minutes if not using wet strips), just until center has risen and fallen and is firm to the touch and wooden tester inserted in center comes out with moist crumbs attached. Remove from oven. If center of cake subsides and is lower than edges, gently press edges down with spatula so that cake is level. Lightly score surface into 16 squares with plastic knife. Cool in pan to room temperature. Remove from pan. Cut into 16 squares with plastic knife. For chewier texture, let sit overnight before serving. Serve at room temperature. Makes 16 brownies.

Keywords: Brownies/Bars, Dessert, Easy

( RG597 )

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