Fudge Brownies
Last week I received some specialty baking items from King Arthur Flour. One is Dutch process cocoa powder and the other is espresso powder. Dutch process cocoa is made from cacao beans that have been washed with potassium carbonate before they are processed. Since the washing removes their acidity, Dutch process will not react with baking soda. That's an important detail in something like a quick bread that relies on the chemical reaction between baking soda and an acid to create the air that will make the bubbles that will make the rise...in the house that Jack built. Wasn't that a children's story? Anyway, it's Monday and I didn't get much sleep last night. To cut to the chase, I decided to make brownies.
Since the cocoa and espresso powder came from King Arthur Flour, I chose a recipe from their website. Here's the cast!
The cocoa powder is mixed with the eggs, salt, baking powder, vanilla extract and espresso powder. The espresso is optional but it does help to heighten the chocolate flavor. The final product doesn't taste of coffee at all.
Since there isn't much liquid, the mixture is heavy and pasty. I forgot myself and tasted it. No sugar, lots of cocoa. Yeah, that wasn't tasty.
While I was making the cocoa batter, butter and sugar were heated until the butter melts and the sugar begins to dissolve into it.
The mixture should be hot, but not be allowed to boil. The texture was sort of Cream of Wheat-ish.
The hot butter and sugar mixture was incorporated into the cocoa batter.
Look at how rich and dark that is!
The flour and chocolate chips were added and mixed until just incorporated.
Into a greased 9x13 pan and into a 350F oven for about 32 minutes--just till the toothpick comes out clean. A few moist crumbs on the toothpick are ok!
Big thumb's up from the guys! The brownies were just the way my family likes them--fudgy and chewy without being cakey. Amber said they were rich and moist and Aiden had a slice for his afternoon snack. Let's just say I thought we were going to share the slice but he had other ideas!
Here's the promised link!
Fudge Brownies
Ingredient recommendations:
Since the cocoa and espresso powder came from King Arthur Flour, I chose a recipe from their website. Here's the cast!
The cocoa powder is mixed with the eggs, salt, baking powder, vanilla extract and espresso powder. The espresso is optional but it does help to heighten the chocolate flavor. The final product doesn't taste of coffee at all.
Since there isn't much liquid, the mixture is heavy and pasty. I forgot myself and tasted it. No sugar, lots of cocoa. Yeah, that wasn't tasty.
While I was making the cocoa batter, butter and sugar were heated until the butter melts and the sugar begins to dissolve into it.
The mixture should be hot, but not be allowed to boil. The texture was sort of Cream of Wheat-ish.
The hot butter and sugar mixture was incorporated into the cocoa batter.
Look at how rich and dark that is!
The flour and chocolate chips were added and mixed until just incorporated.
Into a greased 9x13 pan and into a 350F oven for about 32 minutes--just till the toothpick comes out clean. A few moist crumbs on the toothpick are ok!
Big thumb's up from the guys! The brownies were just the way my family likes them--fudgy and chewy without being cakey. Amber said they were rich and moist and Aiden had a slice for his afternoon snack. Let's just say I thought we were going to share the slice but he had other ideas!
Fudge Brownies
Ingredient recommendations:
Purchase from: King Arthur Flour
Purchase from: King Arthur Flour
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