Melt Your Mouth
Monday, February 8th, 2010Melt Your Mouth
Crusty with gooey melt in your mouth chocolate brownie?
What makes a brownie crusty on the outside, and gooey fudgey.. melt-in-your-mouth in the inside?
More butter? less flour? no electric mixeR?
Some brownies call for cocoa powder while some call for unsweetened baking chocolate. I have found that using unsweetened baking chocolate results in a better brownie (just as you have described). Brown sugar may seem like a weird ingredient in brownies, but trust me.. it makes them moist and perfect fudgy. It is very important that you don’t overbake them. I always check brownies 1-2 minutes before the lowest baking time on the recipe to see if they are done. This is my absolute favorite recipe. I don’t even use this frosting recipe. If I do frost them, I use a chocolate cream cheese frosting instead. I hope you like them!
Ultimate Brownies
4 (1 ounce) unsweetened chocolate squares
1/2 cup butter or margarine
1 cup sugar
1 cup firmly packed brown sugar
3 eggs, beaten
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 cup chopped walnuts
FROSTING
2 (1 ounce) unsweetened chocolate squares
2 teaspoons butter or margarine
1/3 cup evaporated milk
2 1/2 cups powdered sugar
–Preheat oven to 325 degrees. Melt chocolate and butter together in large bowl (I do this in the microwave). Add sugars; mix well. Add eggs and vanilla, mix well. Add flour and salt; stir until blended. Add walnuts. Pour into greased 13×9 pan; bake 25 minutes. Let cool.
Frosting: Melt chocolate and butter together. Stir in milk. Add powdered sugar. Beat for 3 minutes or until smooth. Frost slighty cooled brownies (I like to frost brownies while they are still warm so the frosting melts slightly even though most recipes say to let the brownies cool completely.)
Enjoy!
candyman – melt in your mouth