Friday, April 8, 2011

Do a Good Turn Daily

Last weekend, when Alex and I had our good friends Richard and Chantal over for dinner, I let Alex pick the dessert. Ever the sophisticated palate, Alex said, "are four enough people for an ice cream sundae bar?"

So we bought some chocolate and vanilla ice cream, chocolate syrup, caramel, whipped cream, sprinkles, and my favorite, maraschino cherries. To class it up a bit I baked these seriously chocolaty, cocoa brownies. They were super simple to make and turned out all kinds of fudgy and delicious.


Cocoa Brownies (by Alton Brown)
Makes 12
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
Directions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes or until a toothpick inserted into the center of the pan comes out clean. Cool on a wire rack. Once cooled, slice into 12 brownies and serve.

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