Difference between revisions of "Fudgy Brownies Recipe"
From zen2
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===Ingredients:=== | ===Ingredients:=== | ||
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*5 ounces of Unsalted Butter, at room temperature | *5 ounces of Unsalted Butter, at room temperature | ||
*7 ounces of Bittersweet Chocolate, melted | *7 ounces of Bittersweet Chocolate, melted | ||
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*1 tsp of Instant Espresso Powder | *1 tsp of Instant Espresso Powder | ||
*2/3 Cup of All Purpose Flour | *2/3 Cup of All Purpose Flour | ||
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===Directions:=== | ===Directions:=== | ||
#Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper.Set aside. | #Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper.Set aside. | ||
Revision as of 05:22, 24 August 2014
Ingredients:
- 5 ounces of Unsalted Butter, at room temperature
- 7 ounces of Bittersweet Chocolate, melted
- 1 Cup of Sugar
- 2 tsp of Vanilla Extract
- ¼ tsp of Salt
- 1 Tbsp Cocoa Powder
- 2 Large Eggs
- 2 Tbsp of warm Water
- 1 tsp of Instant Espresso Powder
- 2/3 Cup of All Purpose Flour
Directions:
- Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper.Set aside.
- In a small cup mix together the warm water with the instant espresso powder, set aside.
- In a large bowl whisk together the sugar and butter until fluffy.
- Add the eggs, vanilla extract and espresso mixture.
- Beat until all is combined.
- Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
- Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
- Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.
- Cut into bars and serve!
Recipe By: Laura Vitale