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Ultimate Chocolate Brownies
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Brief Description
WSJ published what they consider the best brownie ever -- "It's all about the chocolate"
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Main Ingredient
flour
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Category: Desserts
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
http://www.wsj.com/articles/recipe-ultimate-chocolate-brownies-1473351040?tesla=y
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Tags:
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Notes:
—Adapted from “There’s Always Room for Chocolate” by Naomi Josepher, Jon Payson and Georgia Freedman (Rizzoli)
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Posted By: wsjrecipes
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Posted On: Oct 30, 2016
Number of Servings:
Ingredients:
- 2 cups - cake flour
- 3/4 cups - unsweetened Dutch-process cocoa powder
- 2 teaspoons - baking powder
- 8 - extra-large eggs
- 1 tablespoons - vanilla extract
- 1/2 teaspoons - salt
- 12 ounces - dark chocolate preferably Belcolade 60% cacao, coarsely chopped
- 2 cups - unsalted butter cut into pieces
- 3 3/4 cups - granulated sugar
- - Vegetable oil spray
Directions:
1. Preheat oven to 350 degrees. Coat bottom and sides of a 12-by-16-inch baking pan with vegetable oil spray. Line bottom with parchment paper, then spray parchment.
2. Sift flour, cocoa powder and baking powder into a large bowl. In a medium bowl, vigorously whisk eggs, vanilla and salt until combined.
3. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water in double boiler to a steady simmer. Place chocolate and butter in bowl of double boiler, and cook, stirring to prevent chocolate from burning, until melted. (Alternatively, microwave them together in 30-second intervals, stirring after each interval, until melted.) Whisk chocolate and butter briskly until combined.
4. Place sugar in a large bowl, then pour melted chocolate mixture over top. Whisk to combine. Add half of flour mixture to chocolate, whisking gently. Repeat with remaining flour mixture. Add egg mixture to bowl. Use a rubber spatula to carefully fold all ingredients together, scraping down sides and bottom of bowl, until combined.
5. Pour batter into prepared sheet pan. If there are streaks of egg visible on top of batter, use spatula to smooth them into batter using a circular motion. Smooth top with a small offset spatula or a rubber spatula.
6. Bake brownies until batter has risen a bit, crust is even and slightly bubbling, and edges are starting to dry out and break, 40 minutes. Remove from oven and let cool completely in pan, on a wire rack, before serving.
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