Cook’s Illustrated Classic Brownies
- 1 cup 4 oz pecans or walnuts chopped
- 1 ¼ cup cake flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 5 oz unsweetened chocolate chopped *(their recipe calls for 6 oz)
- 12 Tablespoons butter
- 2 ¼ cups sugar
- 4 large eggs
- 1 Tablespoon vanilla
Preheat oven to 325. Line the inside of a 9×13 pan with foil. Push in to corners and up sides of pan, fold any excess over the outside of pan. Spray with Pam.
If using nuts, spread on baking sheet and bake 5-8 minutes.
Whisk to combine flour, salt and baking powder in bowl.
Melt chocolate and butter in large heatproof bowl, or in double boiler. I use my gas range on the lowest setting. Remove from heat when butter and chocolate are melted. Gradually whisk in sugar. Let cool a bit. Add eggs, one at a time. Whisk in vanilla. Add flour mixture in three additions. Fold in. Make sure not to over mix.
Transfer mixture into prepared pan. Sprinkle nuts on top. Bake until toothpick inserted comes out with a few moist crumbs attached. 25-35 minutes. When cooled, lift brownies out of pan by foil. Flatten out overhang foil and cut.
-Cooks magazine did a whole write up on making the perfect brownie in March/ April 2004. They analyzed everything that goes in to making the perfect brownie-from the type of flour (cake flour yields a softer texture), to the baking of the nuts, and placing them on top, instead of inside the batter, to ensure the nuts were still crunchy, and not soggy. This is one of my all time favorite brownie recipes.
Ben and Jerry’s Hot Fudge Sauce
- 4 oz unsweetened chocolate
- 1/2 cup butter
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup whipping cream
Melt the chocolate and butter stirring frequently in the top of a double boiler over simmering water. Add the cocoa and whisk until dissolved.
Using a large spoon, gradually stir in the sugar. The mixture will have the consistency of wet sand. Cook, stirring occasionally over simmering water for about 20 minutes. Check the water level in the double boiler if necessary, replenish if needed.
Gradually stir in the milk and cream and keep stirring until completely blended. Use whisk to get any lumps out. Continue cooking over low heat for about 1 hour. The fudge is ready when completely smooth and all of the sugar is dissolved.
Store any leftovers in refrigerator.