everything to entertain: Fudgy, Chewy, Cakey Brownies

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Fudgy, Chewy, Cakey Brownies

Monday, March 19, 2012

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Oh ya...that's what I'm talking about. Sometimes nothing will satisfy the sweet tooth besides a good, classic, chewy brownie. I admit, usually when I make brownies they are from a box. I'm always happy with the end result and they are easy to make. Then, I came across this recipe. I was intrigued. I love Pamela Anderson (not that one). She is so talented and has never steered me wrong. I have to tell you, I love these brownies. They are everything their name says they are. Fudgy, chewy and cakey...oh, and they are delicious.

Melt chocolate and butter in a bowl over simmering water.

Then whisk in sugar and vanilla, eggs and dry ingredients. Stir until mixture is glossy.

I added chopped milk chocolate. I thought it would add some sweetness to the brownies.

Mix in chocolate or nuts and stir to combine.

Prepare 8x8 inch baking pan. I used parchment paper and sprayed it with Pam.

Pour mixture into baking pan and cook for 35-45 minutes.

Perfection. Let cool for 5 minutes and lift out of pan.

I need my willpower to kick in. Smells divine.

Sprinkle with powdered sugar, if desired.

Inhale the chocolaty aroma. Smile.

Let cool thoroughly; then cut into perfect fudgy, chewy squares of heaven. Take a big bite and smile again. Perfection on a plate. You're welcome.

Fudgy, Chewy, Cakey Brownies

*Pamela Anderson

Note: If you wait until toothpick inserted comes out clean, they're overcooked. you wand fudgy crumbs.

2/3 cup flour

1/2 tsp salt

1/2 tsp baking powder

2 ounces unsweetened chocolate

4 ounces bittersweet or semisweet chocolate

10 Tbs (1 stick plus 2 tablespoons) unsalted butter

1 1/4 cups sugar

2 tsp vanilla extract

3 eggs

optional: 3/4 cups toasted walnuts, pecans, macadamia nuts, peanuts or chopped chocolate

Preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Spray and 8 inch baking pan with cooking spray. Fit a sheet of foil or parchment paper in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl aver a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.