Wednesday, June 15, 2011

Regan Daly's Really REALLY Fudgy Brownies

The very last girl left a couple of hours ago and now the dorms are eerily quiet and empty. It's at once both peaceful and sad but I suppose life must go on and now I'm faced with the intimidation that is packing up an entire room! Instead, I'm blogging :) The girls' last hurrah was this past Sunday evening and I was asked to bake brownies to contribute to the dessert table. Seeing as this would be the last time they would enjoy my baked goods, I happily obliged. It was settled that I'd make three pans of brownies so I thought that I would flavor two of the three pans but in the end I just left them all plain and it was good I did. As for the recipe itself, I decided to give a new recipe a try that being the Really REALLY Fudgy Brownie from Regan Daly's In The Sweet Kitchen. A quick glance through the recipe told me that it was very, very similar to the Baked recipe and so I knew this was a guaranteed success. So I got to work. The pictures below indicate a triple batch and yes, I was actually covered with chocolate by the end but it was all worth it. These brownies turned out perfectly crackly, fudgy and well, heavenly. The perfect way to end a great year.

Really REALLY Fudgy Brownies
slightly adapted from In the Sweet Kitchen

1 1/4 cups flour
3 tbsp Dutch process cocoa powder
1/8 tsp salt
10 ounces bittersweet chocolate
1 cup plus 2 tbsp butter or margarine
4 eggs
2 1/3 cups sugar
1 1/2 tsp vanilla

Preheat your oven to 350. Line a 9x13 inch pan with parchment paper. Grease and set aside.
Place all of the dry ingredients in a large bowl. Whisk to blend and set aside.
Melt together the chocolate and margarine. When completely melted, set aside to cool slightly.
Place the eggs in the bowl of your stand mixer or have ready a hand mixer.
Begin beating the eggs and gradually pour in the sugar.
When all of the sugar is incorporated, pour in the melted chocolate mixture. Blend thoroughly.
Carefully fold in the dry ingredients in three installments.
Pour into the prepared pan and bake for 35 minutes. Do NOT over-bake. 
Remove from the oven and cool completely before slicing. Chill in the fridge for an even denser, fudgier, more heavenly brownie. 

1 comment:

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Greetings from Italy

Marlow