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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Chewy Brownies
Thank you so much for typing it up!
zipporah wrote: > I couldn't find the recipe online... but here it is (not word for word > as I'm too lazy) > > Yield: 12 brownies (one 8x8 pan - although I doubled the rec and did a > 9x13 as I had 4 egg whites left over from something else) > > whisk together: > 3/4 cup AP flour > 1 1/2 tbsp cocoa powder > 1/4 tsp baking soda > 1/4 tsp salt > > melt, stirring constantly, over very low heat (use a big pan so you can > stir in the dry ingred. later): > 4 oz. semisweet or bittersweet chocolate, coarsely chopped (I used very > good brand semisweet chips, because that's what I keep on hand) > 2 tsp corn/canola oil > > remove from heat and stir in until well combined: > 1/2 cup packed light brown sugar > 1/4 cup sugar > 2 tbsp light corn syrup (I only had dark - worked dandy) > 1 tbsp water > 2 tsp vanilla > > add and stir until sugar dissolved: > 2 egg whites > > stir flour mixture into chocolate mixture until well blended and smooth. > > scrape batter into pan, spreading to edges. Bake until center is almost > firm when lightly pressed and a toothpick inserted in center comes out > clean, but still moist and fudgy at the bottom (20-25 min). Cool in pan. > > It suggested lining the pan with foil and greasing the foil so that you > could use that as a handle to remove the brownies for cutting. I went > ahead and did it, and it certainly makes for some easy cleanup on the > pan - although I plunked the cut brownies back into my 9x13 pan, since > it has a handy cover. > > > I think I baked for 22 min and the brownies were done through rather > than still a little gooey, but they taste phenomenal and they're still > very chewy. |
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