Engagement Brownies
Source of Recipe
The Bake Sale Cookbook
List of Ingredients
BROWNIES:
5 tablespoons unsalted butter
6 ounces semisweet or bittersweet chocolate
2 eggs, room temperature
3/4 cup sugar
2 teaspoons vanilla
2/3 cup flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
GLAZE:
1 1/2 teaspoons unsalted butter, room temperature
1 tablespoon light corn syrup
1/3 cup powdered sugar
3 tablespoons water or prepared coffee
3 ounces unsweetened chocolate
1 teaspoon vanillaRecipe
Note: you can add nuts, M&Ms, sprinkles, chopped candy or anything else right after you add the glaze. Preheat oven to 350ºF. Lightly grease and line a 8x8 inch pan with parchment paper, allowing enough to overhang to lift up the brownies. To make the brownies: Place the butter and chocolate in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Off heat, stir until smooth. Set aside to cool to room temperature.
Place the eggs, sugar and vanilla in the bowl of a mixer fitted with a whisk attachment, and beat until lemon colored and thick. Add the flour, cocoa powder, baking powder, and salt, mixing until just incorporated. Scrape down the sides of the bowl, add the cooled chocolate mixture, and mix until just combined. Pour into the prepared pan, smooth down with a knife, and transfer to the oven. Bake until he top is crackly and a tester comes out with a bit of crumb, about 20-25 minutes. Be careful not to overcook. Cool in the pan slightly and then carefully remove as a whole.
To make the glaze: Place the butter, corn syrup, sugar and water in a small saucepan and bring to a boil over medium heat. Lower the heat to very low, add the chocolate and vanilla, and stir until smooth and glossy. Set aside to cool to room temperature. After the brownies have cooled, spread with the glaze. Cut into 12-16 bars. Can glaze while in pan if want.
|
Â
Â
Â
|
member logon
