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Sunday, 13 March 2011

Martha Stewart's Brownies

Martha Stewart's Brownies
The next recipe I decided to try was Martha Stewart's. I figured that her recipe was a very classic American recipe. The brownies were chewy and had that lovely cracked top.

The recipe had a low flour content, no leavening and the butter was melted rather than creamed, so the brownies were dense and fudgy in the middle. There was a high sugar content so they were also chewy at the edges.

Another interesting part to this recipe is that it includes instant espresso. Personally I did not like how strong the coffee flavour came across  when the brownies were cooked as it detracted from the chocolate flavour.

 Martha Stewart's Recipe
Martha Stewart's Brownies

Makes 16 large brownies
225g butter
225g dark chocolate
5 large eggs
700g sugar
2 teaspoon instant espresso powder
185g plain flour
1/2 teaspoon salt

  • Preheat the oven to C200. Line and grease a 9 x 13 inch and set aside.
  • In a double boiler over a pan of simmering melt the chocolate and butter together. Stir with a rubber spatula until smooth. Set aside.
  • In the bowl of an electric mixer fitted with a whisk attachment, beat the eggs, sugar and espresso at a high speed for 10 minutes.
  • Reduce to a low speed and pour in the melted chocolate and butter. Mix until combined. 
  • Slowly add the flour and salt; and beat until just combined.
  • Pour the mixture into the prepared tine and put in the oven on a middle shelf. Cook for 30 minutes until the edges are dry and the middle is still soft.
  • Cool and then cut into 16 squares.  

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