Perfectly Fudgy Brownies
I’ve sure been in a blogging slump. Not sure exactly why, but I know we all go through that. It’s certainly not because I haven’t been baking. Got that part down. I just haven’t been motivated to sit down and write. But I’ve really wanted to get these brownies written down because they were very good—and my new camera arrived and I think the photos of the brownies are great, just basic, but they look good! ;) I have much more to learn about my camera and photography in general though. On to the brownies--
I was intrigued by this brownie recipe I ran across on Cooking.com, which is actually a brownie from Eating Well Magazine. First of all, it is called Dark Fudgy Brownies, but I’ve chosen to call them Perfectly Fudgy Brownies because the recipe actually gives you the option of using regular cocoa or dark cocoa and I’ve made them trying both and my favorite are the ones I made with the regular cocoa. Call them what you will, they really are of a perfect fudgy texture, but brownie-like in every way. You can get the original brownie recipe on the two links, but I’ll give you the recipe as I made them. I thought it interesting that the recipe gave you an option of using butter or oil when each would make a difference. I used butter and since I liked these so much they way I made them, I doubt I’ll try them with oil instead.
Another thing that caught my curiosity to try the brownies was that they have powdered sugar and a little corn syrup and I wanted to see if that made a difference to other typically fudgy brownies. If you’re intrigued and interested, too, I think you should give these brownies a try. They were certainly eaten rather quickly at our house.
Perfectly Fudgy Brownies, by Katrina, Baking and Boys!, adapted from Eating Well Magazine
3/4 cup (90 grams) all purpose flour
2/3 cup (73 grams) powdered sugar
3 tablespoons (15 grams) natural cocoa powder
3 ounces dark chocolate, coarsely chopped, plus 2 1/2 ounces dark chocolate, chopped (divided use)
1 1/2 tablespoons (3/4 ounce) unsalted butter
1/4 cup (50 grams) granulated sugar
1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/2 cup toasted, chopped walnuts (optional)
Preheat oven to 350 degrees. Line an 8x8 baking pan with foil with the edges overhanging on the sides. Spray lightly with cooking spray.
Combine together in a medium sized bowl the flour, powdered sugar and cocoa powder. Stir with a whisk to sift. Set aside. Combine the 3 ounces of chocolate and the butter in a medium saucepan over low heat and stir just until melted and smooth. Remove from the heat and stir in the granulated sugar, corn syrup mixture, vanilla and salt until well combined. Add the egg and stir quickly until it is well incorporated. Fold in the dry ingredients and combine well, then add the walnuts and remaining chocolate just until blended. Pour the batter into the pan and spread evenly.
Bake for 22-24 minutes until a toothpick inserted in the center comes out mostly clean. Let cool completely on a wire rack for at least 2 hours. Remove the brownies from the pan and peel off the foil. Cut into squares.
Dark Fudgy Brownies (They look similar!)
These are the brownies I made exactly the same as the recipe above, but I used a dark cocoa. These were almost just as good, I just liked the ones with natural cocoa a little bit better. That said, Kevin decided he preferred the dark cocoa brownies. I would certainly make these again.