Brownie workbook

I like a certain kind of brownie, so I am in the process of perfection.  here my draft for today.

Chewy Brownies

Chewy Brownies Recipe
    




Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out. This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.


  • 16 oz. (16Tbs.) unsalted butter; more for the pan
  • 4 tablespoons Hershey's special dark cocoa
  • 6 tablespoons coconut oil
  • 3 cups sugar
  • Scant 1/4 tsp. salt
  • 4 tsp. vanilla extract ( pure Danncy's Mexican vanilla)
  • 4 large eggs, at room temperature
  • 2 cup flour
TIP:
The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.

Position an oven rack on the middle rung. Heat the oven to 335F. Butter an 9x13 inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

melt the butter and chocolate and coconut oil in microwave. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutesSet the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

nutrition information (per serving): 
Size : per brownie; Calories (kcal): 200; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 6; Protein (g): protein g 3; Monounsaturated Fat (g):3; Carbohydrates (g): carbs g 27; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 1;


Tweaked from: http://www.finecooking.com/recipes/chewy_brownies.aspx#ixzz3OSCHlXSp 

Comments: Mexican vanilla is awesome. A little too oily, cut back next time. Obviously used ingredients I have/and or want to get rid of, prefer a little cakier brownie to this version....cut back on oil next time.

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