Monday, September 27, 2010

Ready for Fall: Fudgey Chocolate Maple Brownies

You may have noticed that I haven't posted here for awhile. Unfortunately, studying for the bar exam, taking the bar exam, and traveling to relieve the stress of the bar exam took up quite a bit of time. We got back just in time for fall. Fall is my favorite season. I love feeling the air turn colder, and watching the leaves change color. Fall is also a wonderful time for rich, warm desserts made with flavors like pumpkin and maple. I was definitely in the mood for chocolate, but I wanted to slightly alter the traditional brownie, so I added some maple extract. Maple extract is sometimes hard to find, but it is usually carried at Williams-Sonoma.

Fudgey Chocolate Maple Brownies
adapted from Julie Rosso and Sheila Lukins' Brownie recipe in The Silver Palate Cookbook

1 cup (2 sticks) butter
3/4 cup unbleached all-purpose flour, plus extra for flouring the pan
4 ounces unsweetened chocolate (I used ghiradelli)
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
3/4 teaspoon maple extract (or more to taste)

Preheat the oven to 350 degrees farenheit. Grease and flour a 8x8 square pan.

Melt butter and chocolate slowly in a small saucepan on low heat. When melted, set aside to cool at room temperature.

Beat eggs and sugar in mixed until thick and lemon-colored. Next add the vanilla and maple extracts. Fold chocolate mixture into eggs and sugar and mix thoroughly. Pour flour into mixture and mix until just combined.

Pour into prepared pan and bake until center is just set. Be careful not to overbake. Allow brownies to cool for 30 minutes before cutting into bars. ((post by emily))

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