Brownies from scratch
Source: Katie Snyder
1. Adjust oven rack to middle position and heat oven to 325 degrees.
2. Spray a 13x9 inch baking pan with nonstick cooking spray.
3. Fold an 18 inch length of foil or parchment paper lengthwise to measure 9 inches wide. Cut a second sheet of foil to a 14 inch length. Fit the longer sheet lengthwise across the bottom of the greased pan, pushing it into the corners and up the sides of the pan. Fit the second sheet in the pan in the same manner perpendicular to the first sheet. Spray the sheets with non-stick cooking spray.
4. If using nuts, spread the nuts evenly on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to cool.
5. In a medium bowl, whisk the flour, salt, and baking powder together until combined; set aside.
6. Melt the chocolate and butter in a large heatproof bowl set over a saucepan of almost simmering water, stirring occasionally until smooth (Alternatively, in a microwave, heat the butter and chocolate in a large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-secon increments; do not let the chocolate burn).
7. When chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until thoroughly combined.
8. Whisk in the vanilla.
9. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth and homogeneous.
10. Transfer the batter to the prepared pan using a spatula to spread the batter into the corners of the pan and smooth the surface.
11. Sprinkle the toasted nuts (if using) evenly over the batter.
12. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 35 minutes.
13. Cool on wire rack to room temperature, about 2 hours.
14. Remove brownies from pan by lifting them out using the foil overhangs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 246 | ||
Calories from Fat: 185 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 352.7mg | 109 % | |
Sodium 122.5mg | 4 % | |
Potassium 203.3mg | 5 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.3g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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