|Zingerman's Brownie Clone |
Author: Cookie Madness
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Brownies like the ones from Zingerman's in Michigan
- 13 tablespoons (190 grams) unsalted butter
- 6.5 oz unsweetened chocolate, chopped
- 1 1/2 cups sifted cake flour or sifted all-purpose
- 3/4 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 4 large eggs
- 2 cups sugar (380 grams)
- 1 1/4 teaspoons vanilla
- 1 cup chopped nuts or dark chocolate chips
- Preheat oven to 325 degrees F. Line a 13×9 inch metal pan with nonstick foil.
- In a heavy small saucepan, heat the butter over medium heat. When halfway melted, reduce heat to low and add chocolate; stir until melted and smooth. Set aside.
- Sift together flour, baking powder and salt onto a sheet of paper or into a bowl.
- Beat eggs and sugar with an electric mixer on high speed for 5 minutes or until light yellow and fluffy, scraping side of the bowl occasionally. Add slightly cooled (it will still be a little warm) chocolate mixture and vanilla to egg mixture. Beat on low speed or by hand until combined. Add flour mixture; beat on low speed or stir by hand until combined, scraping sides of bowl. Stir in nuts (if using) or chocolate chips.
- Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
- To freeze, let cool completely, wrap tightly in foil without cutting. Freeze until needed.
I usually make these sifted cake flour.1 1/2 cups sifted cake flour weighs about 5.3 oz. Unsifted weighs 6 oz. I used to use 6 oz unsifted, but I now use sifted so the weight is 5.3 oz. If using all-purpose flour, your best bet is to weigh out 5.3 ounces or stir the flour well and measure 1 1/4 cups.
Recipe by Cookie Madness at http://www.cookiemadness.net/2008/04/dont-cry-for-me-argentina-im-making-brownies/