The Ultimate Brownie
These are lovely brownies.. my favorite brownie mix, but there are a few tricks to ensure they are 5 star brownies.
I originally chose this recipe one random night because " SEVEN eggs? THREE sticks of butter? This is gonna be good!"
1; They taste a LOT better the next day, so make them ahead of time. I was actually pretty ticked off the 1st time I made them "these aren't all that special, what a waste of time!
2; put them in a 13 x 9 pan, more to share and a bit thinner. It took me 40 mins. to cook it. To see if it's fully cooked, test an area that is one inch from the edge of pan not in the middle. Don't over cook.
These are *fudgy* brownies.
What I deviated from with the suggestions from other people;
I used 6 xl eggs. use 7 if you have medium eggs.
I used 1/2 vanilla and 1/2 almond extract
After melting butter, I put in 3 generous spoon fulls of the cocoa in it, and cooled off the pan a bit before adding sugar. I added it about 1 cup at a time to get it really mixed up and then transferred to a bowl. You want to use a heavy duty whisk for mixing in the eggs, 1 at a time. I put the flour, remaining cocoa and salt into the sifter, stirred it up a bit, and sifted it directly into the batter making a medium/light coating on top, stirred in, rinse-repeat until it's all mixed in. Def. use tinfoil. It won't be horrible if you don't, but easier to cut up if you do.
If you don't like an intense chocolate experience, these brownies aren't for you.
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Feb. 3, 2013