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David Daily
2025-01-10 11:53:39 -06:00
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recipes/FudgyBrownies42.tex
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\recipe[Made these for Alissa's 28th birthday and they were delicious!]{Fudgy Brownies}[From America's Test Kitchen Cooking for Two, page 388. Uses a loaf pan and yields 8 brownies. Loaf pan dimensions are \cunum{8_1/2}{in} by \cunum{4_1/2}{in}; if you use a \cunum{9}{in} by \cunum{5}{in} loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.\\Be careful not to overbake these brownies or they will have a very dry, cakey texture.]
\serves{2}
\recipe[Made these for Alissa's 28th birthday and they were delicious!]{Fudgy Brownies}[From America's Test Kitchen Cooking for Two, page 388. Loaf pan recommended for this is \cunum{8_1/2}{in}$\times$\cunum{4_1/2}{in}; if you use a \cunum{9}{in}$\times$\cunum{5}{in} loaf pan, start checking for doneness 5 minutes earlier than advised.\\Preheat oven to \cunum{350}{F}/\cunum[F=C]{350}{F}]
\serves{8}
\preptime{45 minutes}
\cooktime{30 minutes}
\dishtype{\dessert}
\dishother{\vegetarian}
\begin{step}
Aluminum Foil
\cunum{8_1/2}{in} by \cunum{4_1/2}{in} Loaf pan
\cunum{8_1/2}{in}$\times$\cunum{4_1/2}{in} loaf pan
Mold release/Butter/Pam spray
\vspace{0.75em} % just to add some separation in this case, instructions kinda run into the ingredients list, especially at smaller page size
\method
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\end{step}
\begin{step}
\cunum{3.5}{oz} / \cunum[oz=g]{3.5}{oz} Semisweet chocolate, chopped (chocolate chips work too)
\cunum{3.5}{oz}/\cunum[oz=g]{3.5}{oz} semisweet chocolate, chopped (chocolate chips work too)
1 stick/\cutext{1/4}{cup} unsalted butter, cut into pieces
\cutext{1}{EL} unsweetened cocoa powder
\method
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\end{step}
\begin{step}
\cutext{1/2}{cup} \plus \cutext{2}{EL} Sugar (\cunum{4_1/2}{oz} / \cunum[oz=g]{4.5}{oz})
\cutext{1/2}{cup} \plus \cutext{2}{EL} sugar (\cunum{4_1/2}{oz}/ \cunum[oz=g]{4.5}{oz})
1 large egg \plus 1 large egg yolk
\cutext{1}{TL} Vanilla Extract
\cutext{1/4}{TL} Salt
\cutext{1/2}{cup} All-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
\cutext{1}{TL} vanilla extract
\cutext{1/4}{TL} salt
\method
Whisk ingredients in medium bowl until combined.
Add chocolate mixture and whisk until combined.
Stir in flour with rubber spatula until \textit{just} combined.
\end{step}
\begin{step}
\cutext{1/2}{cup} all-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
\method
Stir in flour with rubber spatula until \textit{just} combined.
Transfer batter to prepared pan; spread batter into corners of pan and make the surface smooth.
Bake until toothpick comes out with a few moist crumbs attached, 24 -- 30 minutes, rotating half way through baking.
Bake until toothpick comes out with a few moist crumbs attached, 24 -- 30 minutes, rotating half way through baking. Be careful not to overbake these brownies or they will have a very dry, cakey texture.
Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil sling, loosening sides with knife if needed.
Cut brownies into 2-inch squares and serve. (Brownies can be stored at room temperature for up to 3 days.)
\end{step}
Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil sling, loosening sides with knife if needed.\\Brownies can be stored at room temperature for up to 3 days.
\end{step}