i’m onto my third brownie recipe. this time it’s from the sono baking company. these brownies are moist and delicious. dense and fudgy, they’ve got little bits of melted chocolate chips mixed in that give it an extra goo-iness. i’d say that the baked brownie has got more chocolate intensity (but then that’s probably highlighted by the salt and not a very good apples – to – apple comparison) and that thomas keller’s version has a bit more buttery richness. the sono brownies, however, take the prize for moistness!
well if you want to bake them at home and judge for yourself, here’s the sono version, with my adaptations an all:
(makes on 8×8 inch square pan of brownies, about 12 if cut into long rectangles)
|Cocoa powder, unsweetened||½ cup|
|Baking powder||¼ tsp|
|Baking soda||a pinch|
|Sugar||1 cup (I used about ¾ cups)|
|Corn Syrup||1 tbsp ( I substituted with honey as I have no corn syrup at home)|
|Eggs||2 large ones|
|Vanilla extract||1 tbsp|
|Semi-sweet chocolate chips||1 cup|
- Pre-heat oven to 350ºF. Butter and flower an 8×8 inch baking pan and set aside
- Whisk together flour, cocoa powder, salt, baking powder and soda in a medium sized bowl and set aside.
- Melt butter in the microwave (about 1 minute). Remove from microwave and pour into the bowl of your standmixer fitted with the paddle attachment.
- Add in sugar and honey/corn syrup. Mix together on high until smooth.
- Turn the mixer down to medium speed and Add in eggs one at a time and then vanilla until well incorporated.
- Reduce speed to lowest setting. Add in the dry ingredients and mix until some of the flour/cocoa powder is still visible.
- Turn off mixer and fold in chocolate chips.
- Transfer the batter to the baking pan and smooth the top with your spatula.
- Bake for 30 minutes and then remove from oven to cool.
- When cooled to room temperature, invert and cut into desired shapes.