If you like chocolate as much as I do, you’re in luck. I found a fantastic recipe for homemade brownies!
I also updated my blog bio. Micah took my picture with our Dad’s imposing black camera. He did a dazzling job, if I do say so myself. And I do. I just did. You can check out the new bio on my About Me page.
Back to the brownies – I took the recipe from The America’s Test Kitchen Family Baking Book. It has lovely photos, delightful variations, and knowledgable tips and tricks. You can buy the book on Amazon here. Unfortunately, you can’t buy the brownies on Amazon. Alas, life is cruel.
But hey. Making the brownies is a part of the fun. Even though eating them takes up a larger percentage in the pie chart of fun-ness. 😛
8 tablespoons (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped coarse
2/3 cup (3 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (7 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (2 ounces) pecans or walnuts, toasted and chopped (optional)
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and grease the foil. Melt the butter and chocolate together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until combined. Stir in the flour mixture until just incorporated.
- Scrape the batter into the prepared pan, smooth the top, and sprinkle with the toasted nuts (if using). Bake brownies until a tooth-pick inserted in the center comes out with just a few moist crumbs attached, 22 to 27 minutes, rotating the pan halfway through baking.
- Let the brownies cool completely in the pan, set on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into squares, and serve.
One of the four variations for these tasty brownies is Peanut Butter Swirl Brownies. I won’t tell you the others – you’ll just have to buy the book 😉
Peanut Butter Swirl Brownies
Drop 1/3 cup peanut butter in small dollops over the brownie batter in the baking pan, then run a butter knife through the batter to create swirls. Bake as directed.
When I made these brownies, I used the Peanut Butter variation, and it was breathtakingly delicious. I totally recommend this recipe. It was moist, rich, and oh-so-good.
A Recipe Overview
Make the chocolate mixture using the unsweetened chocolate bar and the stick of butter.
Make the dry mixture with flour, baking powder and salt.
Make the sugar mixture with sugar, eggs, and vanilla.
Combine the chocolate and sugar mixtures.
Combine the flour with the chocolate-sugar mixture.
Pour your brownie batter into the pan.
If you are making Peanut Butter Swirl Brownies, spoon 2/3 cup of peanut butter over the batter.
Using a table knife, gently swirl the peanut butter throughout the batter.
Bake, rotating the pan halfway through the baking time.
Let cool for two hours before removing from the foil and cutting.