How To Get “Fudgy” Brownies
So I’m a pretty avid baker, who revolves mostly around anything-chocolate recipes.
And I really want my stuff to come out all moist and well-done and not half-baked, and not over-cooked (or burnt).
So I found out that the whole stick-a-knife-into-cake-if-it-comes-out-clean-its-baked stuff is total and complete bull.
When the sides start peeling away from the…umm…sides, and the middle is still a bit more to be done, thats when you TAKE IT OFF THE HEAT. Because even after the removal of the baked goodness from the heat, it’ll still keep sort-of baking for a little while due to the heat. So you dont want it to get completely cooked IN the oven, because when you take it off, it’ll continue sucking in heat until its all non-fugdy, non-chewy and worst of all, dry.
Here is a recipe I found over at cooks.com; enjoy.
BAKER’S CHOCOLATE BROWNIES
Read more about it at http://www.cooks.com/rec/view/0,1910,148185-226201,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.
4 sq. Bakers unsweetened chocolate
1 1/2 stick butter
2 c. sugar
1 tsp. vanilla
1 c. all purpose flour
1 c. chopped nuts
Melt chocolate and butter stir until is completely melted. Stir sugar into the melted chocolate until well blended. Stir eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13 x 9 inch pan.
Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (Do not overbake). Cool in pan; cut into squares. Makes 24 squares.
Thats it y’all. ^_^