46
Soft and fudgy, these brownies are a chocoholic’s delight.
delicious
brownies
Preheat oven to 350°F (180°C). Lightly coat three 9-inch
(23 cm) square pans with cooking spray or melted
butter. Place butter and both chocolates in a medium
saucepan and melt over low heat. Remove from heat;
cool to lukewarm – about 15 to 20 minutes. Place flour,
baking powder and salt in a small bowl and stir; reserve.
Place the sugars and eggs in the Cuisinart
®
mixing bowl.
Insert the flat mixing paddle. Turn to speed 1 and mix
for 30 seconds, then increase to speed 4 for 1½ to
2 minutes until very thick and pale caramel in color.
Reduce to speed 1 and add the melted chocolate/
butter mixture and vanilla while mixing. Mix until
completely blended, about 1 minute; stop and scrape
bowl. Sprinkle the flour mixture evenly over the choco-
late mixture. Press Fold to blend in the flour, about 10 to
15 times. Add the chocolate morsels and nuts to the
bowl and press Fold until just blended in. Pour into
prepared pan and spread evenly. Bake in the preheated
350°F (180°C) oven until a cake tester inserted into the
centre comes out with a few moist crumbs attached and
top cracks in places, about 30 minutes – do not over-
bake. Place the pan on a wire rack to cool. (May be
made 1 day ahead. Cover with foil and let stand at room
temperature.)
Cut brownies into squares to serve.
Note: You may change the brownies by omitting the
chocolate morsels and nuts and substituting 3 to 4
cups (750 ml to 1 L) of any of the following: chocolate
covered raisins or cranberries, chocolate covered
peanuts, mini candy “bites.”
cooking spray or
melted
butter
550 ml
2¼ cups (4½ sticks) unsalted
butter, cut into pieces
510 g
18 ounces semisweet
chocolate,
chopped
85 g
3 ounces unsweetened
chocolate,
chopped
500 ml
2 cups unbleached,
all-purpose
flour
11 ml
2¼ teaspoons baking powder
3.75 ml ¾ teaspoon salt
280 ml
1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
granulated
sugar
280 ml
1
1
/
8
cups (1 cup [250 ml] +
2 tablespoons [15 ml])
firmly packed brown sugar
6 large
eggs
45 ml
3 teaspoons pure
vanilla
extract
375 ml
1½ cup semisweet
chocolate
morsels
375 ml
1½ cup chopped walnuts
or pecans, toasted
Makes three 9-inch (23 cm) square pans of brownies
