Wednesday, March 27, 2013

The Perfect Brownie

I've done it. I've mastered the perfect brownie.  Cakey and chewey at the same time. If you've made brownies before, you know that this is a serious accomplishment.

The Perfect Brownies 
1/2 C. unsalted butter
1 C. white sugar
2 eggs
1 tsp vanilla extract
1/3 C. unsweetened cocoa powder
1/2 C. all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 C. Heath Toffee Bits

3 T butter, softened
3 T unsweetened cocoa powder
1 T Agave Nectar
1 tsp vanilla extract
1 C. confectioners' sugar

  1. Preheat oven to 350 degrees F. Grease an 8x8 square glass dish.
  2. In a saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. {here's where you have to pay attention to what you are doing} Beat until the dry ingredients are fully incorporated, and then about 5 seconds more. NO MORE.  If you over beat the mixture the brownies will be come cakey because the egg starts to froth.
  3.  Spread batter into prepared pan.
  4. Bake in preheated oven for 25 minutes.
  5. To make frosting beat 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon agave nectar, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
  6. Top with toffee bits and let cool completely before cutting. 

1 comment:

  1. This is seriously a real feat to find the perfect brownie! Toffee bits? I die.


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