Better Than the Box Brownies

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I know.  There are a plethora of brownie recipes on this website.  But until I find the perfect one, the search continues.  I found this one when both the Pie and I had meetings on the same day (which meant we had to change out of our pyjamas and actually go to work).  The Pie’s boss (and his family) had been complaining for a while that there had been no baked goods delivered, and my boss was doing the same.  So I whipped up a double batch of these in the hopes that they would shut up for a while be pleased.  These are more adult brownies, as they’re not as sweet as some recipes that use melted chocolate.

Start by preheating your oven to 325°F and line a 8″ x 8″ baking pan with parchment paper such that you end up with two handles out the sides.

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Find a heat-proof bowl and dump in 10 tablespoons butter (1/2 cup plus 2 tablespoons), 1 1/4 cup granulated sugar, and 3/4 cup plus 2 tablespoons unsweetened cocoa powder.

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Set the bowl over a pot of barely simmering water and let the butter melt until the whole thing is a gooey, grainy mess.

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Remove from the heat and allow it to cool so it’s just warm to the touch.  Add in, one at a time, 2 cold eggs (if the mixture was hot you’d cook the eggs and that would be bad).

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Add in as well 1 teaspoon vanilla and beat the whole thing for a little bit until it’s nice and smooth.

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Now you’ll want to stir in 1/2 cup all purpose flour.  Stir that in really well, until it’s totally combined.  Scrape down the sides of the bowl.

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Continue to beat the batter until it’s smooth and glossy again.  This is very thick batter for brownies, so don’t be shocked if it takes you a bit of effort.

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Now, if you want, you can tip in 2/3 cup nuts of your choice.  The recipe calls for chopped walnuts, but I find them too bitter so I used pecans.

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Pour the batter into your parchment-ed pan.

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You’ll have to put some effort into smoothing it into the corners.

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Bake for 20-25 minutes, until the centre is completely set, and a toothpick inserted comes out clean.  Some people making this recipe had to cook it for an additional ten minutes but mine was done after twenty (I’m using a convection oven).  Let it cool completely on a wire rack before lifting out and cutting into small pieces. I don’t have any pictures of the cut up brownies for you because I forgot and by the time I remembered they’d already been eaten.  Sorry!

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Bookmark Brownies

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This recipe comes from a laminated bookmark I received as part of a promotional package from Chatelaine magazine.  While I was not so struck by this unsolicited mail that I wished to subscribe to the magazine, I kept the bookmark because the brownie recipe on it was gluten free with an interesting twist.  Actually this is a lie.  As soon as I’d typed in the ingredient list into this entry, I threw it out.  And was annoyed that it was unrecyclable.

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Below is the original recipe for one pan of brownies.  I tripled this because I was baking for work, so ignore my photos involving massive amounts of baking materials.

First, separate 4 eggs, and bring the whites to room temperature.

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Preheat your oven to 350°F and line an 8″ square pan with parchment paper, letting the paper hang over the sides of the pan (you’re going to use these as handles later, see?).

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In a large bowl, whisk together 2 1/2 cups icing sugar with 2 cups ground almonds (I used almond meal), 2/3 cup unsweetened cocoa powder, and a pinch of salt.

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Add to that your egg whites and 2 teaspoons vanilla and mix well.

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Pour that thick loveliness into the prepared pan.  And by thick I mean that this stuff will suck you into oblivion if you’re not careful.

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Bake for 40-45 minutes, until the top is shiny and crusty and a cake tester inserted into the centre comes out mostly clean.

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Use the parchment handles to carefully lift the brownie out of the pan (you don’t want it to suddenly sag and break in half, for instance) and set the brownies on a rack to cool completely.

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What this recipe doesn’t tell you (because I guess the bookmark was too small) is that these things are next to impossible to cut cleanly.  I thought mine weren’t cooked enough and ended up putting them back in the oven for another fifteen minutes and they were still ridiculous, sticking to the knife and crumbling everywhere.  Warm, cold, didn’t matter.  Crumbles all over the place.

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But they tasted like brownies.  So that’s that.

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