recipe-book/recipes/FudgyBrownies42.tex

\recipe[Made these for Alissa's 28th birthday and they were delicious!]{Fudgy Brownies}[From America's Test Kitchen Cooking for Two, page 388. Loaf pan recommended for this is \cunum{8_1/2}{in}$\times$\cunum{4_1/2}{in}; if you use a \cunum{9}{in}$\times$\cunum{5}{in} loaf pan, start checking for doneness 5 minutes earlier than advised.\\Preheat oven to \cunum{350}{F}/\cunum[F=C]{350}{F}]
\serves{8}
\preptime{45 minutes}
\cooktime{30 minutes}

\begin{step}
	Aluminum Foil
	\cunum{8_1/2}{in}$\times$\cunum{4_1/2}{in} loaf pan
	Mold release/Butter/Pam spray
   \vspace{0.75em}   %  just to add some separation in this case, instructions kinda run into the ingredients list, especially at smaller page size
\method
	Make foil sling for loaf pan by folding 2 long sheets of aluminum foil; first sheet should be \cunum{8_1/2}{in} wide and second sheet should be \cunum{4_1/2}{in} wide. Lay sheets of foil in pan perpendicular to each other, \textbf{with an inch of foil hanging over sides of pan to grab later}, smoothing foil flush to pan. Grease foil.
\end{step}

\begin{step}
	\cunum{3.5}{oz}/\cunum[oz=g]{3.5}{oz} semisweet chocolate, chopped (chocolate chips work too)
	1 stick/\cutext{1/4}{cup} unsalted butter, cut into pieces
	\cutext{1}{EL} unsweetened cocoa powder
\method
	Microwave in a bowl at 50\% power (melt function @ \cunum{8}{oz} also works), stirring occasionally until melted and smooth. Let cool slightly.
\end{step}

\begin{step}
	\cutext{1/2}{cup} \plus \cutext{2}{EL} sugar (\cunum{4_1/2}{oz}/ \cunum[oz=g]{4.5}{oz})
	1 large egg \plus 1 large egg yolk
	\cutext{1}{TL} vanilla extract
	\cutext{1/4}{TL} salt
\method
	Whisk ingredients in medium bowl until combined.
   
   Add chocolate mixture and whisk until combined.
\end{step}

\begin{step}
	\cutext{1/2}{cup} all-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
\method
	Stir in flour with rubber spatula until \textit{just} combined.

	Transfer batter to prepared pan; spread batter into corners of pan and make the surface smooth.

	Bake until toothpick comes out with a few moist crumbs attached, 24 -- 30 minutes, rotating half way through baking. Be careful not to overbake these brownies or they will have a very dry, cakey texture.

	Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil sling, loosening sides with knife if needed.\\Brownies can be stored at room temperature for up to 3 days.
\end{step}