I have a very sad story. Last Tuesday my hard drive died; as in it froze, burnt out, stopped working and ceased to exist. Then because the last time I used Time Machine to back-up my computer was March 16th, I lost two weeks worth of data, including 5 recipes worth of photos. Needless to say I was stressed. But in the time between my hard drive dying, getting a new one on, re-installing OS X and restoring my hard drive I decided I need to bake.
If you have been reading my blog, you would know that I love Mollie Katzen's "The New Moosewood Cookbook." Her entrees are some of my favorite I have ever made, but I haven't made too many of her desserts. I usually prefer to develop my own. But these brownies, oh, they are amazing. I think the last time I made them was two years ago when I was living out in New Mexico working at Philmont and I felt it was time to make them again. These brownies are incredibly fluffy, while still being dense and fudgey, and the crumb has a wonderful texture. To enhance them even further I added some chocolate chips and ground cinnamon (it adds an incredible depth to chocolate).
Moosewood's Fudgey Brownies
Adapted from The New Moosewood Cookbook
- 2 sticks of butter, softened
- 5 oz of baking chocolate
- 1 ¾ cups light brown sugar, packed
- 5 eggs
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp cinnamon
- 1 ½ cups chocolate chips
- Let soften 2 sticks of butter (don't melt it)
- Melt the 5 oz. baking chocolate with a doubler boiler. Let cool.
- Cream the butter with 1 3/4 cups (packed) light brown sugar and 5 eggs until light and fluffy. Add 1 1/2 tsp. pure vanilla extract. Beat in the melted, cooled chocolate. Stir in flour, 1 tsp of cinnamon and 1 ½ cups of semisweet chocolate until just combined.
- Spread into a buttered 9x13" baking pan. Bake 20-30 minutes (mine took more like 40 minutes, but once again, I have a student housing oven) at 350 degrees.
- Cut immediately after removing from the oven and wait about 10 minutes until serving.