Saturday, December 31, 2011

Butter Brownies
Luckily, this is one of those recipes where you probably have everything in house with the exception of maybe one ingredient. I got this recipe out of my local paper. The baker is also a local blogger come to find out and the recipe is found here.

1 cup (140 g) all purpose flour 
1/2 tsp baking powder 
1/4 tsp salt 
6 oz white chocolate chips
5 tablespoons unsalted butter 
1/2 cup sugar 
1 egg
1 tsp almond extract 

Preheat your oven to 300°F and put parchment paper in your 8x8 square baking dish.   

In a small bowl, stir together the flour, baking powder, and salt, set aside.

In a sauce pan over low heat, add the chocolate, butter & sugar, stir together until melted. Remove from heat & allow to cook slightly. 

Meanwhile, in a large bowl, place the egg & extract & whisk together. Slowly whisk in the cooled chocolate mixture into the egg mixture.  Then, add the flour mixture and continue whisking until combined. 

Using an off set spatula or similar, spread the batter evenly & place in the oven.  Bake for 25-30 minutes or until a toothpick comes out clean.  Allow them to cool for at least 1 hour.  Then remove from dish & cut into bars.
**The first time I made these they were kind of dry and cakey. LC looked at the recipe and made some changes. So if you see things a little different compared to her original recipe, that's why. He said it was too much egg, and that cooking on a lower temperature would make them less dry. After taking his advice, they came out much better. They were an easy bake especially if you're in a hurry because most of the ingredients are in your pantry. The only thing we lacked was the white chocolate.  
**Also, if you are used to making box brownies, these have a much thicker consistency. I didn't know that brownies from scratch were like that, but now you do too!

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