Randi’s Magic Brownies
Source of Recipe
Posted by eGullet’s calipoutine on her blog: 2girlsinthekitchen.blogspot.com
Recipe Introduction
These were some of the richest, most moist brownies I have ever tasted. Mike, Jessica and I just sat around moaning. Randi (calipoutine) says: “If you're on the fence about brownies, or you really love brownies, this is the recipe for you. I was in Ann Arbor for a few days this week and of course I had to visit Zingerman's. I then remembered that I had the recipe in an old issue of Midwest Living Magazine. I dug it out yesterday along with some unsweetened Callebaut. Try these, you won't be disappointed.” I couldn’t get Callebaut, so I used 71% Valrhona. They puff up so tall and get a really crackly crust on top (some of it actually broke off as I was cutting them) – due to that long beating of the eggs and sugar. As I said, these are incredibly moist – almost like a fudge cake, rather than a traditional brownie. My notes are in brackets [ ], Randi’s in parentheses.
List of Ingredients
13 T. butter (no substitutes)
6.5 oz. unsweetened chocolate, chopped
1.5 C. sifted cake flour (I used white Lily)
3/4 t. baking powder (most brownie recipes have no leavening in them, maybe this is why they were so good)
1/2 t. salt
4 eggs
2 C. sugar
1 1/4 t. vanilla
1 jar of dulche de leche
Recipe
Grease a 9 x 13 pan [and line with parchment paper]. Melt butter and chocolate together over low heat [I microwaved it]. Set aside.
In small bowl, stir together flour, baking powder and salt. In large mixing bowl (I used my KA), beat eggs and sugar for 5 min. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture, beat again. Pour in pan. Dollop dulche de leche on top and swirl in with a knife. Bake in 325F oven for 30 minutes (I used convection) [It took me 50 minutes]. Cool in pan on wire rack.
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