One Bowl Brownies
This recipe is copied from a great country cookbook that I refer to often when I'm looking for good, simple, or hearty. This one is from the 1997 Look and Cook Cookbook from Foresters Falls Women's Institute in Foresters Falls, Ontario Canada.
This recipe is copied from a great country cookbook that I refer to often when I'm looking for good, simple, or hearty. This one is from the 1997 Look and Cook Cookbook from Foresters Falls Women's Institute in Foresters Falls, Ontario Canada.
- Carbohydrate 346.892881174585 g
- Cholesterol 157.06862628 mg
- Fat 95.5511491411341 g
- Fiber 9.22919673757942 g
- Protein 26.246552905643 g
- Saturated Fat 49.3278614151095 g
- Serving Size 1 1 Serving (809g)
- Sodium 1135.48287791754 mg
- Sugar 337.663684437005 g
- Trans Fat 6.12283954513907 g
- Calories 2308 calories
Step-by-step
- Melt butter and shortening in an 8x8 inch pan.
- Add cocoa, stirring until blended.
- Cool.
- Beat in vanilla and sugar.
- Add eggs, one at a time, beating well after each addition.
- Sift flour and salt and add to batter, mixing well.
- Add nuts and spread evenly in pan.
- Bake at 325 degrees C for 30 to 35 minutes.
Overbeating the eggs introduces excess air into dense batters, transforming a fudgy square into a dry, cakey rectangle. Developing a rich chocolate base relies entirely on fat temperature control before the eggs enter the mixing vessel. Melt the butter and shortening together gently, then stir the cocoa into the warm fats so the solids bloom evenly without scorching. Allow this mixture to cool to room temperature before incorporating the sugar and vanilla, which prevents the eggs from cooking prematurely upon contact.
Adding the eggs sequentially rather than simultaneously ensures proper emulsification. Beat vigorously after each single addition until the batter thickens and turns glossy, which builds the structural integrity necessary for a moist crumb without requiring chemical leaveners. Sift the flour and salt through a mesh strainer to eliminate lumps and distribute the sodium evenly throughout the batter. Bake the mixture in an 8x8 inch metal pan at 325 degrees for thirty to thirty-five minutes, watching for edges that pull slightly from the sides and a toothpick inserted into the center that emerges with a few moist crumbs attached.
Substitutions alter texture in predictable ways when ratios remain balanced. Exchanging the chopped nuts for an equal volume of semi-sweet chocolate chips maintains the dry-to-wet ratio while introducing pockets of molten sweetness as the squares cool.
