{"id":203,"date":"2017-05-15T06:28:33","date_gmt":"2017-05-15T06:28:33","guid":{"rendered":"http:\/\/www.rarelyprofound.com\/?p=203"},"modified":"2022-09-13T06:28:05","modified_gmt":"2022-09-13T06:28:05","slug":"brownies","status":"publish","type":"post","link":"https:\/\/www.rarelyprofound.com\/?p=203","title":{"rendered":"Fudge Brownies"},"content":{"rendered":"<div id=\"pl-203\"  class=\"panel-layout\" ><div id=\"pg-203-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-203-0-0\"  class=\"panel-grid-cell panel-grid-cell-mobile-last\" ><div id=\"panel-203-0-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div class=\"panel-widget-style panel-widget-style-for-203-0-0-0\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<img loading=\"lazy\" class=\"alignnone size-medium wp-image-204\" src=\"http:\/\/www.rarelyprofound.com\/wp-content\/uploads\/2022\/09\/fudge-brownies.jpg\" alt=\"\" width=\"595\" height=\"595\" \/>\n<span style=\"color: #000000;\">These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise.<\/span><\/div>\n<\/div><\/div><\/div><\/div><div id=\"pgc-203-0-1\"  class=\"panel-grid-cell panel-grid-cell-empty\" ><\/div><\/div><div id=\"pg-203-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-203-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-203-1-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"1\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><strong>Ingredients:<\/strong><\/h6>\n<ul>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">4 large eggs<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 1\/4 cups (106g) Dutch-process cocoa<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 teaspoon salt<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 teaspoon baking powder<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 teaspoon espresso powder, optional for enhanced flavor<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 tablespoon King Arthur Pure Vanilla Extract<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">16 tablespoons (227g) unsalted butter<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">2 1\/4 cups (447g) granulated sugar<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 1\/2 cups (180g) King Arthur Unbleached All-Purpose Flour<\/span><\/li>\n \t<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">2 cups (340g) chocolate chips<\/span><\/li>\n<\/ul><\/div>\n<\/div><\/div><\/div><div id=\"pgc-203-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-203-1-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"2\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><span style=\"color: #000000;\"><strong>Directions:<\/strong><\/span><\/h6>\n<p><span style=\"color: #000000;\">1. Preheat the oven to 350\u00b0F. Lightly grease a 9\" x 13\" pan. If you plan to turn the whole sheet of brownies out of the pan at once, grease the pan, line it with parchment, and grease the parchment.<\/span><\/p>\n<p><span style=\"color: #000000;\">2. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step).<\/span><\/p>\n<p><span style=\"color: #000000;\">3. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110\u00b0F to 120\u00b0F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.<\/span><\/p>\n<p><span style=\"color: #000000;\">4. Add the hot butter\/sugar mixture to the egg\/cocoa mixture, stirring until smooth.<\/span><\/p>\n<p><span style=\"color: #000000;\">5. Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.<\/span><\/p>\n<p><span style=\"color: #000000;\">6. Spoon the batter into a lightly greased 9\" x 13\" pan.<\/span><\/p>\n<p><span style=\"color: #000000;\">7. Bake the brownies for 28 to 32 minutes, until the edges feel set, and the center should look very moist, but not uncooked. When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.<\/span><\/p>\n<p><span style=\"color: #000000;\">8. Remove them from the oven and cool on a rack before cutting and serving.<\/span><\/p>\n<p><span style=\"color: #000000;\">9. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.<\/span><\/p>\n<div style=\"background: #4cae4c; padding: 14px;\"><span style=\"color: #fff;\"> <strong>Note:<\/strong><\/span><span style=\"color: #fff; padding: 14px;\">This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.<\/span><\/div>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>These brownies combine a fudge brownie&#8217;s ultra-moist texture with a subtle cake-like rise. Ingredients: 4 large eggs 1 1\/4 cups (106g) Dutch-process cocoa 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder,&hellip; <a class=\"read-more-link\" href=\"https:\/\/www.rarelyprofound.com\/?p=203\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/203"}],"collection":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=203"}],"version-history":[{"count":51,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions"}],"predecessor-version":[{"id":395,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions\/395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/media\/393"}],"wp:attachment":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}