Monday, August 4, 2008

Ooey Gooey Fudgy Brownies



Rich fudgy brownies may well be on top of everyone's comfort food list. I bet it is one of the very first bars beginner bakers learn how to make. And with good reason. It is quite simple to prepare and can be done without the aid of a mixer.

There are a few tips I can share to achieve fudgy and moist brownies. One, line your baking pan with aluminum foil so you can easily lift the brownie off the pan for easier cutting. Two, use a wooden spoon to mix your brownies so you don't incorporate too much air.

Next tip is it is always to better underbake a little than overbake so watch that clock! There's possibly nothing worse than dry crumbly brownies. Lastly, cut brownies into bars only when it is cool and if you have it use a plastic disposable knife for clean slices.


Fudge Brownies


1 cup sifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine
3/4 cup Dutch-processed cocoa powder (for darker color)
1/2 cup refined sugar
1 1/2 cups brown sugar
2 large eggs, slightly beaten
3 tablespoons light corn syrup (for moist, chewy brownies)
1 cup chopped nuts (optional)

1. Preheat oven to 350°F. Line 9" x 9" pan with aluminum foil. Grease pan with butter.
2. Sift flour and baking soda in a bowl. Set aside.
3. Over low heat or in a microwave, melt butter.
4. Stir in cocoa powder and set aside to cool.
5. To cooled chocolate mixture, add sugars, syrup and eggs. Beat till just mixed.
6. Stir in flour mixture and mix till flour is just incorporated (Don't overmix.).
7. Pour into prepared pan and top with nuts.
8. Bake at 350°F for 40 to 45 minutes.
9. Cool in pan then cut into squares.

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