Saturday, November 22, 2008

Fantastic Fudgy Brownies

So…. I got a new toy.

KitchenAid Professional Series 600

What better way to break in that bad boy, than with a batch of brownies! I like my brownies fudgy not cakey. So I spent some time searching and searching for a recipe. I had heard lots of good stuff about Ina Garten’s Outrageous Brownies, but for one thing I only had 2 sticks of butter, and for another, I’m not putting 1lb of butter and 6 eggs in my brownies! Ahhh! I have pants to fit into people!

Then I remembered one of my favorite recipe searches, Cooking Light. It’s a great resource. I found this recipe, and it had lots of good reviews. I had all the ingredients (sort of, I substituted butter for margarine, & Ghirardelli 60% Cacao Bittersweet for unsweetened chocolate). I have to say, I wasn’t sure if a Cooking Light recipe could really give me the fudgy chocolate flavor I really was craving. Plus, the method for making these brownies seemed a little unorthodox.

The verdict, these brownies weren’t good. They were freaking fantastic! They were moist & fudgy, with deep intense chocolate flavors. This will be my brownie recipe from now on. Oh my gosh. They were so well loved, I only had one left once it came time to take a picture! Even if you have your basic, no fail recipe, I BEG of you, give these a try. You will NOT be disappointed!


Fudgy Chocolate Brownies

adapted from Cooking Light


5 tablespoons stick margarine (I subbed unsalted butter)
1 ounce unsweetened chocolate (I subbed Ghirardelli 60% Cacao Bittersweet)
2/3 cup Dutch process or unsweetened cocoa (I used Hershey's Special Dark Cocoa)
1 1/2 cups sugar
3 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
Cooking spray


Preheat oven to 325°.

Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar, and cook 1 minute (mixture will almost form a ball and be difficult to stir). Remove pan from heat; cool slightly. Gradually add warm chocolate mixture to egg whites and egg, stirring with a whisk until well-blended. Combine flour and baking powder; add flour mixture to chocolate mixture, stirring well.

Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325° for 25-30 minutes (do not overbake). Cool on a wire rack.

Calories: 132; Fat: 4.3g (sat 1.3g,mono 1.6g,poly 1g); Protein: 2.5g; Carbohydrate: 21.7g; Fiber: 0.2g; Cholesterol: 11mg; Iron: 0.9mg; Sodium: 46mg; Calcium: 16mg

I’m submitting this to Joelen’s Tasty Tools Roundup. I noticed the month of May was highlighting stand or hand mixers. What better post to submit than this one? I still use my KA stand mixer very often! It especially comes in super handy when making marshmallows or meringue buttercreams. Be sure to check out previous Tasty Tools Roundups, as well as Joelen’s other fun food events on her website!

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