it has been my habit to open the refrigerator and tingnan kung ano meron. surprisingly, may natira pa pala na vanilla ice cream na binili namin 2 weeks ago. bigla kong naisip, "masarap ito sa mainit na brownies".
you will need...
- 1/2 cup (1 stick) unsalted butter plus more for pan
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
how to...
- Preheat oven to 350 degrees F (176 degrees C).
- Butter an 8-inch square baking pan or heatproof glass dish. Line with parchment paper leaving a 1-inch overhang on 2 sides. Set aside.
- Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
- Stir sugar into cooled chocolate mixture until combined.
- Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
- Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
- Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
Read more at Marthastewart.com: Fudgy Chocolate Brownies - Martha Stewart Recipes
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