BB Monday: Thomas Keller’s Brownies

BB Monday: Thomas Keller’s Brownies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 16. One portion of this dish contains roughly 4g of protein, 25g of fat, and a total of 383 calories. For 49 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 241 person were glad they tried this recipe. A mixture of unsalted butter, semi sweet chocolate chips, unsweetened cocoa powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a cheap recipe for fans of American food. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by Crunchy Creamy Sweet. Overall, this recipe earns a not so super spoonacular score of 27%. Thomas Keller’s Anchovy Dressing, Thomas Keller’s Sugar Cookies, and Thomas Keller’s Pork Tenderloin are very similar to this recipe.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Butter and flour a 9" square baking pan. Set asidePreheat your oven to 350 degrees F.Melt half the butter and pour into a small mixing bowl. Let cool to room temperature. Add the remaining butter and whisk until creamy and there is just few bits of butter left.In a large mixing bowl of your stand mixer, beat together eggs and sugar until pale and thick. Mix in vanilla extract. Alternating with butter, add the dry ingredients in 3 parts ( dry, butter, dry, butter, dry, butter ).Stir in chocolate chips. At this point the batter can be covered and refrigerated for up to a week.When ready to bake, spread the batter in prepared pan. The batter will be thick. Smooth the top with a spatula. Bake 40to 45 minutes, until the toothpick test shows only few crumbs.Cool in pan to room temperature.Dust with powdered sugar and cut into squares.

 

Step by step:

1. Butter and flour a 9" square baking pan. Set aside

2. Preheat your oven to 350 degrees F.Melt half the butter and pour into a small mixing bowl.

3. Let cool to room temperature.

4. Add the remaining butter and whisk until creamy and there is just few bits of butter left.In a large mixing bowl of your stand mixer, beat together eggs and sugar until pale and thick.

5. Mix in vanilla extract. Alternating with butter, add the dry ingredients in 3 parts ( dry, butter, dry, butter, dry, butter ).Stir in chocolate chips. At this point the batter can be covered and refrigerated for up to a week.When ready to bake, spread the batter in prepared pan. The batter will be thick. Smooth the top with a spatula.

6. Bake 40to 45 minutes, until the toothpick test shows only few crumbs.Cool in pan to room temperature.Dust with powdered sugar and cut into squares.

Nutrition Information:

covered percent of daily need