Chocolate Fudge Brownies with Candied
Walnuts & Bourbon Caramel
INGREDIENTS:
4
1
1
1
1
2
1
2
large eggs
1/4 cups cocoa powder
teaspoon baking powder
tablespoon vanilla extract
cup (2 Sticks) Softened Unsalted Butter
1/4 cup Sugar
1/2 cup All Purpose Flour
cups Chocolate Chips
PREPARATION METHOD:
dessert
Preheat the oven to 350°F. Lightly grease a 9” x 13” pan.
Crack the 4 eggs into a bowl, and beat them at medium speed with
the cocoa, salt, baking powder, and vanilla for about 1 minute, or until
smooth. You can do this while you are melting your butter (next step).
In a medium-sized microwave-safe bowl, or in a saucepan set over low
heat, melt the butter, add the sugar and stir to combine. Continue to heat
(or microwave) briefly, just until the mixture is hot (about 110°F to 120°F),
but not bubbling; it will become shiny looking as you stir it. Heating
the mixture to this point will dissolve more of the sugar, which will help
produce a shiny top crust on your brownies. Add the hot butter/sugar
mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour and chips, stirring until smooth. Again, adding the chips
helps produce a shiny top crust. Spoon the batter into a lightly greased
9” x 13” pan.
Bake the brownies for 28 to 32 minutes, until a toothpick inserted into
the center comes out clean, or with just a few moist crumbs clinging to
it. The brownies should feel set on the edges, and the center should look
moist. Remove them from the oven and cool on a rack before cutting and
serving.