GMA Recipe: Deep-Dish Brownies

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Deep-Dish Brownies
From Food Network Kitchens, Katherine Alford
Friday, January 5, 2007

Do you use your oven for storage? Katherine Alford from the Food Network Kitchens joined Good Morning America to show you why you shouldn't be intimidated about getting in the kitchen. A new cookbook, "How To Boil Water: Life Beyond Takeout," brings you recipes that seem difficult but are actually quite fast and easy.

Prep time: 50 minutes, plus cooling time

Deep-Dish Brownies

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for the baking dish

4 ounces unsweetened chocolate

1 cup packed light brown sugar

3/4 cup white sugar

1/2 teaspoon fine salt (table salt)

1 1/2 teaspoons pure vanilla extract

4 large cold eggs

1 cup all-purpose flour

Directions

Position a rack in the lower third of the oven and heat oven to 325°F. Line an 8-x-8-inch square metal or glass baking pan with foil so it hangs over the edges by about an inch. Butter the bottom and sides of the foil-lined pan.

In a microwave-safe bowl, melt chocolate and butter in the microwave on 75 percent power for two minutes. Stir, and microwave until both are completely melted, about two minutes more. (Or put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without letting it touch the water. Stir occasionally until mixture is melted and smooth.)

Stir the sugars, salt, and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated. The batter should be thick and glossy. Add the flour and stir gently just until the flour disappears into the chocolate.

Pour batter into the prepared pan and bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, 40 to 50 minutes. (Go for a shorter time if you like your brownies on the gooey side).

Cool the brownies in the pan. Lift the brownies out of the pan, using the foil as handles. Peel off the foil and cut brownies into squares of desired size.

Upgrade Your Brownies: Add 1 cup chopped nuts just as the flour gets mixed in or ice them with the following chocolate glaze.

Makes about 24 (1 1/2 - inch squares) or 16 (2-inch) squares.

Chocolate Glaze

Ingredients

6 oz. bittersweet or semisweet chocolate

8 Tbsp. (1 stick) unsalted butter

1 Tbsp. honey

Directions

Roughly chop chocolate. Put all ingredients in a microwave-safe bowl and microwave at 75 percent power for two minutes. Whisk until fully combined, smooth, and glossy.

Recipe from the cookbook, "How to Boil Water: Life Beyond Takeout" courtesy Food Network Kitchens, copyright © 2007.