New modeling shot 2013


New modeling shot 2013

Made Raspberry Brownies for dessert this evening :)

3/4 cup butter
12 oz bittersweet chocolate, coarsely chopped
4 oz semisweet chocolate, coarsely chopped
3/4 cup + 2 tbsp flour
5 large eggs
2 cups brown sugar
1/2 tsp salt
1 tsp vanilla
2 cups nuts, optional for topping
2 pints fresh raspberries

Preheat oven to 350°F. Line a 9x13-inch baking pan with foil and grease the foil.

Place the chocolate and butter in a microwaveable bowl and microwave in 30 second intervals, stirring after each session until the mixture is combined and smooth. Set aside.

In a mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat the mixture on high speed until it thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface (4 to 5 minutes).

Using a rubber spatula, fold the cooled chocolate mixture into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so the air that’s been incorporated into the eggs does not deflate.

Pour the batter into the prepared dish and smooth the top with a spatula. If you are using nuts, sprinkle them across the batter. Bake until the top looks slightly cracked and feels soft to the touch, about 35 minutes. Let cool completely on a wire rack.

#ThrowbackThursday Shooting the cover for a snowmobile calendar

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