(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


America's Test Kitchen Live!
by Cook's Illustrated, John Burgoyne, Daniel J. Van Ackere, Carl Tremblay

Makes 24 brownies

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

1 cup pecans or walnuts, chopped medium (optional)
1/4 cups (5 ounces) plain cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line a 13 by 9-inch baking pan with two pieces of foil. Spray the foil-lined pan with nonstick cooking spray.

2. If using nuts, spread the nuts evenly on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. In a medium bowl, whisk the flour, salt, and baking powder together until combined; set aside.

4. Melt the chocolate and butter in a large heatproof bowl set over a saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in a microwave, heat the butter and chocolate in a large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again and, if necessary, repeat in 15-second increments; do not let the chocolate burn.) When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until thoroughly combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth and homogeneous.

5. Transfer the batter to the prepared pan; using a spatula, spread the batter into the corners of the pan and smooth the surface. Sprinkle the toasted nuts (if using) evenly over the batter. Bake until a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan by lifting them out using the foil overhangs. Cut the brownies into 2-inch squares and serve. (Store leftovers in an airtight container at room temperature up to 3 days.)

desserts cookies


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages