Sunday, September 7, 2014

One pot fudgy brownies

Are you tired of dirtying several bowls and pans when you bake?  I am. It aggravates me when recipes require 2-3 bowls, 5 spatulas and countless dirty dishes. Then the drying dishware clutters my counters and drives me bonkers. Fewer dishes and an uncluttered kitchen counter = Happy Eva!

I've already shared my favorite brownies with you, which happens to be a one pot recipe. Here is another one that I came across in case you don't want to chop up chocolate and dirty up a knife.

I doubled this recipe and baked these brownies for one of my husband's work meetings. He brought 20 of these to his meeting and said that people ate them like hawks. Those who did not receive a brownie were visibly upset. He had a meeting with the same group the next day, and many asked if he had brought another baked good to share. Nope, sorry folks.

I did save a brownie for myself, and while they were a solid brownie, they still don't compare to the salted fudge brownies that I have fallen in love with. But, because they are a one pot recipe and don't require me to chop chocolate, I'll probably make it again. Just note that the 40 minutes baking time was too much for my preference - the tops felt too dry and overdone, but the middles were still slightly fudgy. If you are fudgy brownie fan, I recommend cutting down on the bake time.

One pot fudgy brownies
  • 1 and 1/2 sticks butter (12 TBSP)
  • 1 and 3/4 sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
Directions
Preheat your oven to 350 degrees F.

Generously grease or line a standard 8"x8" or 9"x9" square baking pan and set aside.

In a medium saucepan, melt the butter over medium heat.

Once the butter has fully melted, take the saucepan off the heat and stir in the sugar, vanilla and salt. Mix well.

Add the eggs one at a time and mix well until the eggs are fully incorporated.

Then add the cocoa powder and flour and mix until no streaks remain.  Transfer the batter to your prepared baking pan and smooth the top with a spatula.

Bake in your preheated 40-45 minutes or until a toothpick inserted in the center comes up with moist crumbs. Do not overbake these. I baked mine for 40 minutes and they seemed too dry, so I would recommend checking after 30-35 minutes.

Allow the brownies to cool completely before cutting and serving. If desired, you can include several add-ins to jazz these up (nuts, caramel, dried cherries, etc.). Store the brownies in an airtight container at room temperature or in the refrigerator. They will keep for several days. Brownies can also be frozen and thawed.

Yield: One 8"x8" pan; about 12-16 brownies

Source: Rachael Ray Magazine, May 2014 issue

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