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. Uses a loaf pan and yields 8 brownies. Loaf pan dimensions are \cunum{8_1/2}{in} by \cunum{4_1/2}{in}; if you use a \cunum{9}{in} by \cunum{5}{in} loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.\\Be careful not to overbake these brownies or they will have a very dry, cakey texture.]
\serves{2}
\preptime{45 minutes}
\cooktime{30 minutes}
\dishtype{\dessert}
\dishother{\vegetarian}

\begin{step}
	Aluminum Foil
	\cunum{8_1/2}{in} by \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
	\cutext{1/2}{cup} All-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
\method
	Whisk ingredients in medium bowl until combined.
   
   Add chocolate mixture and whisk until combined.
   
   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.

	Let brownies cool completely in pan on wire rack. Remove brownies from pan using foil sling, loosening sides with knife if needed.

	Cut brownies into 2-inch squares and serve. (Brownies can be stored at room temperature for up to 3 days.)
\end{step}