For the Love of Food

I am always on the look-out for a good brownie recipe. I have been on the look-out for years now and have never found anything really worth mentioning. Well, it looks like my search ends here.

While searching my Taste&Create partner’s blog – My Sweet and Savory- I came across a blog post of hers where she raves about a fantastic King Arthur brownies. Well, she was right. They are perfectly moist, but not dense like fudge.

These are really the perfect brownies.  And, since I always love to see what a cupcake&brownie looks like from the inside, I thought I’d share this picture with you:

I would change 1 thing and one thing only. I would not add any cinnamon for a regular batch of brownies. However, I would leave the cinnamon for a Christmas batch of brownies. With the cinnamon they taste like a special type of cookie/cake that they have here in Germany.

Ok, here is the recipe:

Ingredients:
226g Margarine, melted
496g Sugar
4 Eggs (221g)
129g Dutch Processed Cocoa Powder
1t Sea Salt
1t Baking Powder
1t Cinnamon (optional)
1t Instant Coffee Granules
1T Vanilla Extract
186g Flour
300g Dark Chocolate, diced/small chop

Directions:
Preheat oven to 177°C (350°F)

Lightly grease a square brownie pan and line a 12-muffin tin with cupcake papers, and set aside.

In a medium-sized microwave safe bowl heat up the margarine until melted (30-50 seconds). Stir in the sugar and return the bowl to the microwave and heat up another minute or two until it’s hot, but not bubbling. This is what will give you the shiny crust on top.

In a separate bowl, crack the eggs and add the cocoa powder, salt, baking powder, Instant coffee, and vanilla and then mix together. The mixture will be pretty thick, but try to get it all evenly mixed together until smooth. Then, add the mixture to the egg mixture and mix really well until silky smooth. Add the chocolate pieces and mix well. The mixture should be warm enough that the chocolate pieces only lightly melt .

Spoon the mixture into the cupcakes papers until they’re 3/4th full. Pour the rest of the mixture into the square pan.

Bake the cupcakes for 20-30 minutes or until the tops have raised and cracked. A toothpick inserted into the center may come out clean, but you may hit a pocket of chocolate and it will come out all gooey.

Bake the pan of brownies for roughly 20 minutes – it’s layered thinner than the cupcakes so it needs to bake less.

Remove to a cooling rack and let sit in the pans until completely cool. Enjoy.

The original recipe can be found here.

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