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Aug 10 / JW

Gooey Fudge Brownies


adapted from David Lebovitz’s recipe

I had to make brownies for work the other day, and I decided to make 2 varieties. I definitely wanted to make my salted caramel brownies, but I needed something else too, and I came across this recipe from David Lebovitz. I knew I couldn’t go wrong, and that definitely turned out to be true. With not much flour, these brownies are rich and chocolatey and less dense than a lot of other brownies. I encourage you to add it to your baking repertoire.

First, spray your baking dish with non stick spray, and then line with baking paper(parchment), so that it hangs off the ends and the sides,for easy removal of the brownies later.

Next, chop your chocolate, and melt  the chocolate and butter in a double boiler. Remove from the heat and add vanilla, then sugar, then egg. Sift in your flour and stir until the batter starts to come away from the bowl. Add your “mix ins”- I’m using chocolate chips and toasted walnuts, but add whatever your faves are.

Carefully pour your batter into the baking dish and bake for about 30 minutes at 180C, or until the center is just set.

Makes 12-16 brownies. Here’s the Recipe:

85g  Butter

225g Semi Sweet chocolate(at least 70% cocoa)

3/4 C Sugar

1tsp Vanilla Extract

2 Eggs

1/4 C Flour

1 C  Nuts, Chips, etc

-Preheat oven to 180C. Line a pan with baking paper so that it hangs off the ends and sides.

-Melt chocolate and butter in double boiler. Remove from heat and add vanilla, sugar, and then egg. Sift in the flour and mix until it starts to pull away from the sides of the bowl. Add nuts and chocolate chips and stir. Bake for 30 minutes. Makes 12-16 brownies.

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