Monday, 15 August 2011
Moosewood Mondays: Fudge Brownies
The Moosewood Collective has come out with a few brownie recipes over the years, but I love this one for its simplicity. Few ingredients, pure flavour, and slightly underbaked for an exceptionally moist and fudgey confection.
I threw in a tablespoon of espresso powder while creaming the butter. I find it adds a lovely rich flavour complement to the chocolate. It is optional, but I highly recommend it!
Moosewood Fudge Brownies
from Moosewood Restaurant Cooks at Home
online recipe sourced and adapted from uncorked.org
½ cup butter
3 squares (1 ounce each) unsweetened chocolate
1 cup lightly packed brown sugar
½ teaspoon pure vanilla extract
2 large eggs
½ cup unbleached white flour
*1 Tbsp instant espresso powder
Preheat the oven to 350°F. Butter an 8- or 9-inch square baking pan, and/or line with parchment paper.
In a large pot melt butter and chocolate together, stirring occasionally (and espresso powder, if using).
While they melt, assemble the rest of the ingredients (beat the eggs with fork in separate bowl if mixing by hand).
When butter and chocolate are melted, remove from heat and add brown sugar and vanilla. Beat by hand or with a mixer.
Add the eggs, beat well after each addition. Stir in the flour and mix until thoroughly blended
Pour batter into the pan and bake for about 20 minutes, until brownies just begin to pull away from the sides of the pan. For more cake-like brownies, bake an additional five minutes.
Crumbs freeze well and can be eaten without defrosting.