Wish you all a happy & blessed new year!! I know its a bit late, but as the saying goes, its better to be late than never :). Hope you all had a wonderful Xmas & New Year.
This is my first post in the new year, so I thought of posting something sweet. This recipe is from Martha Stewart’s Baking Handbook, which my husband gifted me sometime back. This brownie is dense, fudgy and ful of deep chocolate flaovor. So this is for all the chocoholics out there :)
Here goes the recipe :
- Unsalted butter – 1 stick (1/2 cup) plus more for pan
- Bittersweet chocolate – 8 ounces (220gm approx), coarsely chopped
- Sugar – 1 1/2 cups
- Eggs – 4 large
- Vanilla extract – 1 tsp
- All purpose flour – 3/4 cup
- Salt – 1/2 tsp
Preheat the oven to 350 F (180 degree). Butter an 8 inch square baking pan. Line the pan with parchment paper, leaving a 1 inch overhang on two sides. Set aside, Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. remove bowl from heat;let cool to room temperature, 10 to 15 minutes.
Stir sugar into cooled chocolate mixture until combined. whisk in eggs one at a time, whisking until smooth after each addition. whisk in vanilla. Gently fold in flour and salt. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted in the centre comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
It can be kept in an airtight container at room temperature for upto 3 days.
Recipe source: Martha Stewart’s Baking Handbook