Once
you’ve had a fudgy molten brownie, you will wonder why you haven't been
eating them all your life! I mean who wouldn’t want to bite into a
fudge brownie and have thick, smooth, warm chocolate slowly ooze
out? You’ll wonder why all brownies aren’t made this way. The secret is
to take the brownies out of the oven when they don’t seem quite done.
They’ll continue to cook and as they cool the fudge centers will stay
moist and fudgy.
Hot Molten Fudge Brownies
1 cup all-purpose four
¾ cup cocoa
¾ cup brown sugar
1 1/3 cups sugar
¾ cup plus 1 teaspoon unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
3 large eggs
1 cup good quality chocolate, chopped into chunks
Preheat
the oven to 325 degrees. Line an 8 x 8 baking pan with parchment
paper, allowing the paper to hang over sides to use as handles for
lifting out brownies later.
Place
the flour, cocoa, both of the sugars, butter, vanilla and eggs in a
large bowl. Using a wooden spoon or spatula, mix batter until smooth.
Add the chopped chocolate and continue to stir until smooth. Spread the
batter into the baking pan and smooth the top until level.
Bake
for 50-60 minutes until the brownies are set on top. Allow to cool in
the pan for 5 minutes before slicing into squares and serving warm. Top with vanilla ice cream for a real treat!
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