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| Callebaut chocolate |
Friday was a rough day at work. Nothing spectacularly bad happened, just a lot of little annoying things that made me decide that I needed to bake something to feel better.
So, I decided to make Zingerman's Magic Brownies. These brownies are legendary in these parts. They are incredibly dense with just the right amount of cakeyness. Perfection.
The recipe turned out well, though I will probably use cake flour rather than all purpose flour next time. The texture seemed a tiny bit off (I could have also overmixed the batter). Definitely a keeper.
from Midwest Living
6.5 oz butter (13 T)
6.5 oz unsweetened chocolate
1.5 C cake or all purpose flour
3/4 t baking powder
1/2 t salt
4 eggs
2 C sugar
1.25 t vanilla
1 C coarse chopped walnuts, toasted
1. Grease a 13x9x2 inch baking pan. Preheat oven to 325.
2. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring, till chocolate is melted and smooth; set aside to cool.
3. In a small bowl sift together flour, baking powder and salt.
4. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till light yellow and fluffy, scraping side of the bowl occasionally.
5. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture; beat on low speed until combined, scraping sides of bowl. Stir in walnuts.
6. Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
