I have made so, so many different batches of brownies
Okay….let’s just say I stopped counting on 17. CRAZY!! See I have been on a mission to find a great brownie. I loved the Duncan Hines box ~ yep I did well they changed their formula. I even wrote them countless times about this THEY just did not give a rip! So, I have tried many wonderful brownies, I have. I did really like Thomas Keller’s but oh dear me they cost a lot with all that high quality chocolate in them, but hey for a fancy evening we’ll see and I am sure that will be fine. I wanted one that was like the box kind, a good balance not to sweet, not to gooey I wanted chewy really chewy some tooth to it! I just never could find it, Cooks Illustrated, Gourmet, Bon Appetit….cookbooks. Just ask the boys I made a zillion no kidding but hey we love em !! We do ! None measured up to what I wanted and you know we all have different ideas right! Well in my little world these ROCK!!
1/2 cup butter, soften
3 oz. semi-sweet chocolate, chopped
1 cup sugar + 2 tablespoon
3 large eggs
1/2 teaspoon instant espresso powder
2 teaspoons vanilla
1/2 teaspoon salt
1 cup bread flour
3 tablespoon dark cocoa powder
2 cups walnuts
Bake in a parchment paper covered baking pan.
Bake at 350 for 20 minutes
Melt one tablespoon of the butter add the chocolate and let melt. Let cool and set aside. Cream remaining butter with sugar until light and fluffy, add one egg at the time until each is incorporated. Add espresso, salt and vanilla to the butter mixture. Sift the flour and cocoa together and then add to butter mixture once all combined add your walnuts and mix. Place in prepared pan and bake until done. Cool ~ slice and enjoy!!
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Traditional Brownies — powered by ehow