Recipes for the Web

Barrington Software Incorporated

Rich Cocoa Brownies

Use cake flour for a brownie with an ultra-smooth texture, or all-purpose for one with just a hint of

crumb. Yields 16 brownies.

6 oz. (12 Tbs.) unsalted butter

2/3 cup natural or Dutch-processed cocoa

1-1/4 cups sugar

1/4 tsp. salt

1 tsp. vanilla extract

3 eggs

2-2/3 oz. (2/3 cup) cake flour or 2-1/2 oz. (1/2 cup) all-purpose flour

1/2 cup chopped pecans or walnuts (optional)

Heat the oven to 350ºF and grease a 9x9-inch pan. In a 2-qt. saucepan, melt the butter, allowing it

to get quite hot. Take the pan from the heat and whisk in the cocoa. Let the mixture cool

completely. Whisk the sugar, salt, and vanilla into the cooled cocoa mixture. Add all the eggs at

once and whisk again to combine. With a rubber spatula, fold in the flour just until incorporated.

Fold in the nuts. Spread the batter in the pan and bake until a toothpick comes out moist and

gooey but not wet, 18 to 20 min. Be careful not to overbake the brownies, as they'll toughen. Allow

them to cool completely before cutting.

From Fine Cooking

http://www.cooken.com

info@barringtonsoftware.com