Perfect Brownies 2/3 cup all-purpose flour 1/2 tsp salt 1/2 tsp baking powder 4 oz bittersweet or semisweet chocolate 2 oz unsweetened chocolate 10 tbsp (1 stick plus 2 tbsp) butter 1-1/4 cups sugar 2 tsp pure vanilla extract 3 large eggs 3/4 cup chopped walnuts, pecans, macadamia nuts or pecans toasted, optional Preheat the oven to 325 degrees and set a rack in the lower middle level. Grease or spray an 8-inch square baking pan with nonstick cooking spray. Fit a 16-by-8-inch piece of aluminum foil in the pan and up two sides. This makes it easy to lift the cooked brownie out of the pan. Grease or spray the foil with nonstick cooking spray. In a small bowl, whisk the flour, salt and baking powder together. Set aside. Melt the chocolates and butter in a medium bowl, over simmering water or in a double boiler. You can also melt them in a microwave. Whisk in the sugar and vanilla. Whisk in the eggs one at a time, fully incorporating each one before adding the next. Continue to whisk until the mixture is completely smooth and glossy. Add the dry ingredients and whisk until just incorporated. Stir in the nuts, if using. Pour the batter into the prepared pan, smoothing the top. Bake until a cake tester or toothpick, inserted in the center, comes out with wet crumbs, 35 to 45 minutes. Important: If the toothpick comes out clean, the brownies are overcooked. Cool the brownies on a wire rack in the pan, for five minutes. Use the foil handles to pull the one big brownie out of the pan and turn it out upside down on the rack to cool, at least three hours. Cut into sixteen squares and serve.
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
