We had planned a while back to get together with the musketeers this past week-end. It just happened that it fell right before all this Hurricane Sandy craziness. Well, I was so excited to finally have a week-end where I didn’t have to work that I went a little nuts. I cooked and baked to my heart’s content, and even then, I think I still have more in me. I figured, I may as well make an excess of food in case we’re stuck without power and sitting around in the dark. At least we’ll have good food to eat!
I have had a serious craving for anything chocolate lately. I’ve been dreaming about making brownies or chocolate chip cookies but just haven’t had the time to. This was my perfect opportunity! I decided to make brownies because who doesn’t love fresh baked brownies on a chilly fall day? That paired with a steaming cup of cider or tea is so luxuriant!
I had gotten the Magnolia cookbook from my very good friends a couple years back and have made their brownie recipe a couple times (with a couple of modifications of my own) and I must say that these are the most delicious, fudgy, from-scratch brownies that I have come across. Don’t be daunted by making brownies from scratch, they are worth any extra effort (which is really none at all.) I hope you all stay safe in the hurricane and have plenty of sweets to munch on!
Fudge Brownies (adapted from Magnolia Bakery)
1 C all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 C unsweetened chocolate (I used Callebaut)
1 C unsalted butter
3 C sugar
6 eggs at room temperature
2 T vanilla extract
3/4 C chopped walnuts
1. Pre-heat oven to 350 degrees. Grease a 12×18 jelly roll pan and set aside.
2. in a medium saucepan, melt chocolate with butter over low heat, stirring to incorporate and melt evenly until smooth. Take off heat and set aside for 5-10 minutes.
3. Pour mixture into a large bowl. Add sugar and mix until incorporated. Add vanilla extract and mix eggs in one at a time until incorporated. Add dry ingredients and stir until just combined. Add walnuts and mix. Pour into the jelly roll pan and spread evenly.
4. Bake for 30 minutes until a toothpick inserted into the center comes out with moist crumbs (you don’t want to overbake).
5. Take out and let cool to room temperature before cutting. Enjoy!