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Cakey Brownies

Source of Recipe

Browniebaker at egullet.org


Recipe Introduction

This is a firm cake-type brownie. It is a little dry and would be improved with frosting, I think. I made it with Baker’s chocolate because that is what I had on hand, but I want to try making it again with a good quality chocolate. She suggests using baking straps and cooking for 50 – 55 minutes. I don’t have them, so I only baked for about 30 minutes.

List of Ingredients

6 oz. unsweetened baking chocolate
3/4 c. unsalted butter
1 3/4 c. packed light brown sugar
3 large eggs
1 t. vanilla
1 1/4 c. bread flour
1/4 t. baking soda
1/4 t. salt
3/4 c. toasted chopped walnuts (optional)



Recipe

Position oven rack at center of oven. Preheat oven to 350 degrees.

Microwave chocolate and butter until melted, stirring periodically. Stir in sugar until no lumps remain. Stir in eggs and vanilla, just until blended. In a separate bowl, whisk together flour, baking soda, and salt. Fold flour mixture into wet mixture, just until blended. Fold in walnuts (if using).

Spread into 8” square pan and bake for 30 - 35 minutes, just until center has risen and fallen and is firm to the touch and cake tester inserted in center comes out with moist crumbs attached. Remove from oven. If center of cake subsides and is lower than edges, gently press edges down with spatula so that cake is level. Lightly score surface into 16 squares with a plastic knife. Cool in pan to room temperature. Remove from pan. Cut into 16 squares with plastic knife (I think a pizza cutter works well for this). For chewier texture, let sit overnight before serving.

Makes 16 brownies.