The best delicious Michael's Fudge Brownies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Michael's Fudge Brownies recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Michael's Fudge Brownies.
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3/4 c All purpose flour (4 ounces)
1/2 c Plus
1/2 tb Unsweetened cocoa powder
1/4 ts Salt
1/4 ts Baking powder
5 tb Butter or margarine
1 1/4 c Sugar
1 lg Egg
2 lg Egg whites
1 ts Vanilla extract
1 ts Instant espresso powder or
-coffee powder dissolved in:
1 ts Water
BAKERS’ DOZEN, ALICE MEDRICH SHOW #BD1A46
Position the rack in the lower third of the oven and preheat to 350 degrees
F (or 325 F if you are using a glass pan). Spray the pan lightly with
vegetable oil spray.
Whisk together the flour, cocoa powder, salt, and baking powder, and set
aside.
Melt the butter in a medium saucepan. Off heat, stir in the sugar until
combined (texture will remain sandy). Add the egg, egg whites, vanilla, and
dissolved espresso powder. Beat with a wooden spoon or rubber spatula about
forty strokes, scraping the sides of the pan as necessary. Add the dry
ingredients and beat for another 40 strokes, or just until completely
mixed.
Scrape the mixture into the prepared pan and spread evenly. Bake for 20 to
25 minutes, or until a toothpick inserted into the center comes out a
little gooey. Cool in the pan on a rack. Cut into 16 squares. Brownies may
be stored, well wrapped, for about 2 days at room temperature or frozen for
up to 2 months.
NUTRITIONAL INFORMATION PER BROWNIE: 134 calories, 4.6 grams fat (29
percent calories from fat); 2.2 grams protein; 22.8 grams
Yields
1 Servings
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