DOUBLE CHOCOLATE BROWNIES
This recipe is from PJ Hanel at King Arthur Flour Company. She published it in February 2009 and positively GURARANTEES them.! In her words, "Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked." Be sure to read her comments below.

Needless to say, these brownies are perfect for pot lucks, picnics, barbecues, tailgate parties, and most any other event you can thinnk of. They're the only ones I make, mainly because thay're the only brownies Trainman will eat!

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
1) Preheat the oven to 350F. Lightly grease a 9" x 13" pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110F to 120F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Yields two dozen 2" brownies.

COMMENTS:
When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.

Nutrition Facts - Serving Size 1 brownie (63g); Servings Per Batch 24
Calories 260 Calories; Total Fat 17g ; Trans Fat 0g ; Cholesterol 55mg ; Sodium 130mg ; Total Carbohydrate 36g ; Dietary Fiber 2g ; Sugars 27g ; Protein 3g
(The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.)

Copyright 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved