Brown Sugar Brownies
Source of Recipe
The Ultimate Brownie Book
Recipe Introduction
"As we tested brownies, these became the model for the others; sweet and rich, dense without being heavy, yet very chocolaty = a halfway point int he cake vs. fudge battle that plagues most brownie connoisseurs. Redolent of the mnolasses that's in the brown sugar, these brownies stand up wellto heavier icings."
List of Ingredients
1 cup flour, plus additional for the pan
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temp (plus more for pan)
5 ounces unsweetened chocolate, chopped
2 cups packed dark brown sugar
3 large eggs, at room temperature
2 tsp vanilla extractRecipe
1. Position the rack in the lower third of the oven. Preheat the ovent o 350 degrees. Butter and flour a 9x13 inch baking dish and set it aside.
2. In a medium bowl, whisk the flour, baking powder and salt until well combined. Set aside.
3. Place the butter and chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away fromt he heat, until the butter and chocolate are completely melted. Transfer the mixture to a large bowl and allow to cool for 10 minutes.
4. Beat the brown sugar into the melted chocolate witha whisk or with an electric mixer at medium speed. Continue beating until the mixture is smooth and silky, about 6 minutes by hand or 3 minutes with a mixer. bEat in the eggs and vanilla just until incorporated.
5. With a wooden spoon or rubber spatula, stir int he flour mixture just until combined. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
6. Bake for 35 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. sEt the pan on a wire rack to cool for at least 30 minutes.
7. Cut the brownies into 24 pieces while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 3 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.
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To vary this recipe:
Whisk one of the following flavorings into the flour mixture- 1 1/2 tsp ground cinnamon; 1 1/2 tsp grated orange zest; 1 tsp ground ginger; 1 tsp pure chile powder
and/or Add one of the following flavorings with the vanilla: 2 tsp bourbon; 1 tsp banana extract; 1 tsp butter flavoring; 1 tsp maple extract; 1 tsp raspberry extract; 1 tsp rum extract
and/or Stir in 1/2 cup of any of the following mix-ins, or 1/2 cup any combination of the following mix-ins with the flour mixture: chopped banana chips; candied chestnuts; chopped Heath bars; chopped toasted chickpeas; chopped Twix bars; dried cranberries; dried currants; mini marshmallows; white chocolate chips
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