Cooking Countdown: Ebony & Ivory Brownies

Chocolate. Fudge. Brownies.
Need I say more?

I could write a longer post, but you'd just skip it to get to the recipe anyhow, so I'll get right on down to business.

Oh, did I mention... they're laced (with white chocolate, of course!)

Ebony & Ivory Brownies
an original recipe by Allison Sklar

what you'll need
• 1 cup (8 oz) butter
• 2 ¼ cups sugar
• 1 ¼ cups cocoa
• 1 teaspoon baking powder
• 2 tablespoons vanilla extract
• 4 eggs
• 1 1/2 cup (unbleached) all purpose flour
• 1 pkg chocolate chips, any variety (I prefer white!)

how to do it
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch pan. (I lined mine with parchment).
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chocolate chips, stirring until combined. Spoon the batter into the prepared pan.
Bake the brownies for 25 minutes. The tops will be shiny, and though a cake tester or toothpick inserted into the center may come out all fudgey - they're ready!
Cool completely - which will allow them to harden into a fudge - then cut and serve.
Eat and thoroughly enjoy!


Post a Comment