Monday, June 27, 2011

Gooey chocolate brownie recipe

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Hubby, peeps and I have been spending a couple of days with family.  My sister was doing dinner for all of us last night and I happened to walk in while she was making dessert.

I saw this lying there and thought....

Oh, this looks like it could be a good blog post.  

Super gooey batter, with chocolate chunks.  Looks good enough to eat doesn't cover it.  Shouldn't that be a skin conditioning wrap or something?

In the pan it goes.  (Don't forget to spray first, but I find the aluminum foil optional -- I use a silicone pan.)

The finished product.  (and don't they look even more delish next to the hydrangeas?)

My sister was kind enough to share the recipe.  Enjoy!

1/3 c dutch processed cocoa
1 1/2 tsp instant espresso (optional)
1/2 c plus 2 tbsp boiling water
2 oz unsweetened chocolate, finely chopped
4 tbsp unsalted butter, melted
1/2 c plus 2 tbsp vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 c sugar
1 3/4 c unbleached all purpose flour
3/4 tsp table salt
6 oz bittersweet chocolate, cut into 1/2 inch pieces

1.  Adjust over rack to lowest position and heat to 350.  Push foil into a baking pan, pushing it into all corners and crevices.  Spray with non-stick cooking spray.
2.  Whisk cocoa, espresso, and boiling water in a large bowl until smooth.  Add unsweetened chocolate and whisk until melted.  Whisk in melter butter and oil  (don't worry if it looks curdled).  Add eggs, yolks, and vanilla.  Continue to whisk.
3.  Whisk in sugar.  Add flour and salt and mix with rubber spatula until combined.  Fold in chocolate pieces.
4.  Scrape batter into pan and bake until inserted toothpick comes out clean (or with a few crumbs).   Allow to cool 1 1/2 hours.
5.  Use foil to lift brownies out of pan.  Allow to cool another 1 hour.  Cut into squares and serve.

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