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Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Wednesday, July 6, 2016

Chocolate Brownies

Delicious chocolatey brownies . . . made from scratch! I usually have at least one box of Duncan Hines brownie mix in the pantry at all times (not only are they super easy to prepare, but they travel really well!) I've tried out several different brownie recipes in my day, but I must say, I've never made traditional chocolate brownies from scratch. (I can't believe it, but it's true!) Because I'm usually short on time, I just doctor up the boxed brownies...But not this time. Make sure you've got some milk handy ~ you're definitely gonna need it ~ these are SUPER rich!
{ Prep Time: 20 mins / Difficulty: Relatively Easy / Yields: }

1/3 cup cocoa powder
1/2 cup + 2 Tbsp boiling water
2 oz unsweetened chocolate, finely chopped
4 Tbsp (1/2 stick) butter, melted
1/4 cup vegetable oil + 2 Tbsp
1/4 cup unsweetened applesauce
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2" pieces
butter flavored cooking spray

1. Adjust oven rack to the lowest position and preheat oven to 350 degrees. Tightly line a glass baking dish with foil, (all the way up and over the edges) then spray with cooking spray. Set aside.
2. Whisk the cocoa powder and *boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter, oil and applesauce. (The mixture may look curdled.) Add the eggs, yolks and vanilla and continue whisking until mixture is smooth. Whisk in the sugar until it's fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the bittersweet chocolate pieces.
3. Scrape the batter into your prepared pan and bake until a toothpick inserted in the center comes out clean, about 30-35 mins. Transfer to a wire rack and cool for 10 mins. Remove from pan to avoid overbaking.
4. Using the foil overhand, lift brownies from pan. Return brownies to the wire rack and let cool completely, about an hour. Cut into 2" squares. Brownies can be stored in an airtight container at room temperature for up to 4 days.

* NOTE: For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out desired amount. *

Recipe adapted from The Best of America's Test Kitchen 2011 magazine

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