Saturday, July 19, 2014

Chocolate Fudge Brownies

Chocolate Fudge Brownies - made July 7, 2014 from Recipe Girl
Did I mention one of my nieces is in New York City for part of the summer? She's having the time of her life and I enviously track her tumblr blog with all the fantastic experiences she's having, including, but not limited to, all the glorious food NYC offers. My last trip to the Big Apple was solely to go there to eat so you can imagine the nice shade of pea-green envy I turn when I see her food pictures. Yes, she takes pictures of her food too - she's my niece, after all. Those genes run true.
But, despite her ice cream forays at Big Gay Ice Cream, food from Koreatown, and my relentless urging for her to have a burger at the Shake Shack, I still sent her a small care package of brownies. My sister had gone to visit her and thought my niece might be a lil homesick (awwww) and would welcome a care package. Say no more, I was on it.
I hadn't made a nutella crunch version of brownies in awhile so thought I'd trip down memory lane by trying a new brownie recipe from Recipe Girl because I needed something for the nutella crunch mixture to sit on. Plus these mail well.
The original recipe calls for the brownies to be glazed so I've left that down below if you want that version. If you want the version pictured, omit the glaze and use the nutella crunch topping recipe found here. For an 8-inch pan, I only used half the topping recipe. Be generous with the Rice Krispies if you like a lot of crunch (I do). This remains my favorite topping for brownies and a nice way to dress them up.
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 cup packed brown sugar
1/2 cup granulated white sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

2/3 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
4 to 5 teaspoons hot water (or more, as needed)
  1. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with foil and spray lightly with nonstick spray.
  2. Prepare the brownies:In a medium bowl, whisk together the flour, baking powder and salt. Melt the butter and chocolate together in a pan set on top of a pot of simmering water. Remove from heat. Whisk the sugars into the mixture. Then whisk in the eggs, yolk and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.
  3. Pour the batter into the prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted into the center of the brownie comes out with moist crumbs. Remove from the oven and cool completely before adding the glaze (or the nutella crunch topping).
  4. Prepare the glaze: In a small bowl, combine the powdered sugar, cocoa and vanilla. Whisk in 4 teaspoons of hot water, then add more water- 1 teaspoon at a time- until you reach a desired glaze consistency. You want to be able to pour it on the brownies.
  5. Use the parchment paper to move the brownies from the pan to a cutting board. Pour the glaze on top of the brownies, and use the bottom of a spoon to gently spread it to the edges. Let the glaze set before cutting.

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