Brownies oh Brownies

Nak kumpul resepilah tahun ni kat blog....  Resepi pertama sudah tentu my favourite Brownies.  Since tahun lepas banyak tgk bakers buat dan jual fudgy brownies maka UA8 pun gigih mencari dan mencuba buat.  Resepi ni antara resepi dalam kajian.  Very fudgy, 30% je rasa kek dan bila mengunyah lama-lama teringat kawan UA8 masa kat UPM  Mazni orang Jengka.  Bila balik dari kampung akan bagi UA8 candy kelapa atau kalau orang kelantan kata gelembung buaya.  Cuma gelembung buaya ni tak crunchy macam candy kelapa kawan UA8 tu...

Baca dengan teliti... Kalau nak cuba jangan jadi macam UA8 kali ke 4 atau 5 baru menjadi.. tu pun tak tau real taste sebenarnya.  Kawan-kawan kata sedap tu oklah... yang tak jadi pun dia orang kata sedap.

Gambar cantik tu gambar sebenar.. yang blur tu UA8 buat.

Absolute Best Brownies

Ingredients

• 6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
• 8 ounces bittersweet or semisweet chocolate, chopped
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup all-purpose flour
• 1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped

Directions

• 1. Preheat the oven to 350°F (175°C).
• 2. Line an 8-inch square pan with 2 long lengths of aluminum foil or parchment paper, positioning the sheets perpendicular to one other and allowing the excess to extend beyond the edges of the pan. Lightly butter the foil or parchment. [Editor’s Note: The original recipe calls for a 9-inch square pan, although we’ve had better success with an 8-inch pan.]
• 3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.
• 4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. [Editor’s Note: There are two crucial elements in the making of these brownies. One is throwing yourself into the making of them by stirring them “energetically,” as the recipe stipulates. The second, also spelled out in the recipe, is making certain you stir the batter thusly for a full minute. It may appear to separate a few seconds into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds–and we do mean a full 60 seconds, along the lines of “One Mississippi, two Mississippi…”–you’ll end up with a batter that’s rich, thick, satiny smooth, and glossy as can be. Therein lies the difference between dry, crumbly brownies and the world’s best brownies.] Stir in the chopped nuts.
• 5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
• 6. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)