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Cook's Illustrated Classic Brownies




Source of Recipe


BBR


Recipe Introduction


Posted by: starshineeliz***********made these last week during her baking spree...they are really good, very deepm intense chocolate flavor that comes from the combination of the unsweetened chocolate and added sugar. Be sure to test for doneness before removing brownies from oven. If underbaked, the toothpick will have batter clinging to it, and the texture of the brownies will be gummy and dense. If overbaked, the toothpick will come out completely clean and the brownies will be dry and cakey.




List of Ingredients




1 cup pecans or walnuts, chopped medium
1 1/4 cup plain cake flour
1/2 tsp salt
3/4 tsp baking powder
6 oz unsweetened chocolate, chopped fine
12 Tbsp (1 1/2 sticks) unsalted butter, cut into six pieces
2 1/4 cups sugar
4 large eggs
1 Tbsp vanilla


Recipe



Adjust oven rack to the middle position. Heat the oven to 325 degrees. Spray a 13x9 inch baking pan with nonstick cooking spray. Fold an 18 in length of foil or parchment paper lengthwise to measure 8 inches wide. Cut a second sheet of foil to a 14 inch length.Fit the longer sheet lengthwise across the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies) Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
If using nuts, spread the nuts evenly on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to cool.

In a medium bowl, whisk the flour, salt and baking powder together until combined. Set aside.

Melt the chocolate and butter in a large heatproof bowl set over a saucepan of almost simmering water, stirring occasionally, until smooth. Alternatively, you may use a microwave by heating the butter and chocolate in a large microwave safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15 second increments. Do not let the chocolate burn. When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until thoroughly combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth and homogeneous.
Transfer the batter to the prepared pan, using a spatula, spread the batter into the corners of the pan and smooth the surface. Sprinkle the toasted nuts evenly over the batter. Bake until a toothpick or wooden skewer inserted into the center of the brownies comes out wtih a few moist crumbs attached, 30 to 35 minutes. Cool on a wire rack to room temp, about 2 hours, then remove the brownies from the pan by lifting them out using the foil overhangs. Cut the brownies into 2 inch squares and serve. Store leftovers in an airtight container at room temp for up to 3 days.