| Easy Decadent Brownies |
| Easy Decadent Brownies |
From "Ask DIY Anything"
episode DADA-212 |
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For chocolate lovers, there are few treats as satisfying as a deep, rich, dark chocolate brownie. And while a storebought mix may seem like the only quick and easy way to make brownies at home, culinary expert Margie Potts shares a recipe for a better, tastier (and easy) brownie in this episode. With just eight basic ingredients, a few utensils and a single pot, you're ready to get started ....
Ingredients:2 oz. unsweetened chocolate, broken into pieces
6 oz. semi-sweet chocolate, broken into pieces
1 cup unsalted butter (2 sticks)
1-1/4 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. salt Steps:
- Melt the chocolate pieces with the butter over low heat in a large saucepan. Be careful not to overcook -- this will scorch the chocolate.
- Once the mixture has melted, remove from heat and allow to cool slightly. Stir in the sugar with a wooden spoon or spatula. (To avoid adding too much air to the batter, don't over-mix.)
- Beat in eggs, one at a time.
- Stir in vanilla.
- Measure out the flour. For best results, "fluff up" the flour before measuring (Potts uses a wooden chop stick for this purpose), then level it off in the measuring cup. Fluffing the flour keeps it from being packed too tightly. Stir the flour into the mixture using the same wooden spoon or spatula.
- Stir in the salt, blending well.
- Line a 13"x9" pan with aluminum foil (parchment may also be used). This has two benefits: first, it allows the whole batch of brownies to be removed from the pan at once, which makes it easy to cut nice, full-size brownies. Secondly, it makes clean-up a snap -- after baking, the pan appears practically untouched!
- Fold mixture into the prepared pan.
- Before moving the brownies into the oven for baking, consider adding some toppings. Chopped nuts are one good option; just pour them on top of the batter, and they'll toast while the brownies bake. Other tasty choices: toffee bits, mini chocolate chips and pecan chips (for a praline topping). A kid-favorite choice: coarsely chopped pieces of snack-size candy bars poured over the batter. **For complete details, see variations directions below.**
- Bake the brownies in a 350-degree oven for 25-35 minutes, taking care not to over-bake. To test for doneness, insert a cake tester or wooden toothpick in the center of the pan. When it comes out with fudgey crumbs, the brownies are perfect. Let them cool in the pan on a rack, then lift out the foil or paper, cut and enjoy.
Cut and serve or store in an airtight container. Variations:
- Nuts: Top brownie batter with 1 cup of chopped nuts -- either macadamia, pecans, walnuts, or other nuts of choice. On top of the batter, the nuts will toast in the oven ... resulting in divine flavor and a beautiful presentation!
- Toffee: Top brownie batter with 1/3-1/2 cup each of chopped pecans, mini chocolate chips, and Heath Bar toffee chips.
- Candy Bar: Top brownie batter with coarsely chopped snack size Reese's cups, M&Ms or other snack candy bar of choice.
- Extra Chips: Top brownie batter with coarsely chopped, flavored chocolate chips ... like raspberry or mint.
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