step-by-step brownies from scratch.
|super Midnight Brownies!|
We want brownies but don't feel like leaving the house. So we find a fabulous recipe on the internets, and fortune smiles on us. All of the ingredients are in the kitchen; clearly, God wants us to have these brownies.
- 8- 1 ounce squares of unsweetened chocolate
- 1 cup butter
- 5 eggs
- 3 cups sugar
- 1 tablespoon vanilla
- 1-1/2 cups flour
- 1 teaspoon salt
- 2-1/2 cups chopped pecans or walnuts, toasted
(We eliminated the nuts. Erling does not like nuts in desserts)
Preparation: preheat oven to 375 degrees F. [with a convection oven, this translates into 350 degrees] and grease a 9 x 13" pan
|melting the butter and baking chocolate|
Melt chocolate and butter in a saucepan over low heat; set aside.
Beat eggs, sugar and vanilla at high speed for 10 minutes.
The mixture will be fluffy and have peaks. it's worth having a kitchenaid for this step, even a very old one like mine.
|This Kitchenaid - how can anyone live without this thing?|
Blend in flour and salt, and the chocolate mixture, until just mixed. Pour into prepared pan.
|tip: lightly "drop" the pan a few times to coax the bubbles out of the batter.|
Bake for 35-40 minutes. it's a good idea to check after about 25 minutes, to make sure the brownies are not over-baked.
|how long must we wait?|
|pineapple hotpads. so?|
Cool before eating!
well, my love, i actually do enjoy some nuts in some desserts, but i prefer brownies whose warm semiliquid chocolatiness is unsullied by the taste or coarseness of nuts, especially, as is common, the somewhat acrimonious members of the family juglandaceae.ReplyDelete
In simple language.......those were the best brownies Ive ever eaten in my life!ReplyDelete
Lynne, I'm making these tonight for our small superbowl gathering--they look too good to miss!ReplyDelete