Adapted Pam Anderson Brownies With Shiny Crackly Flaky Tops by cooksgirl

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Adapted Pam Anderson Brownies With Shiny Crackly Flaky Tops
Submitted by cooksgirl on September 27, 2004 at 12:47 pm

DESCRIPTION
Adapted Pam Anderson Brownies with shiny crackly flaky tops

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This recipe is from Pam Anderson's cookbook, The Perfect Recipe. It's titled "Fudgy Chewy Cakey Brownies". The ingredients are hers and the mixing technique is mine. Following her instructions gives you a great brownie with a great flavor. Following my instructions gives you a great brownie with a great flavor AND a shiny/flaky/crackly top!!

10 TBSP butter
1 1/4 cups sugar (8 3/4 oz)
3 large eggs
2 tsp vanilla
4 oz semi-sweet chocolate
2 oz unsweetened chocolate
2/3 cup flour (3 1/4 oz)
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350. Line an 11x7 pan with foil and spray with Pam. Melt butter in microwave on high for 1 minute. Put melted butter, sugar, eggs and vanilla in mixer bowl and beat on low until combined, about 30 seconds. Increase to speed 6 and beat for 5 minutes.

While the eggs/sugar/butter/vanilla are beating, melt chocolates in microwave. Set aside until egg mixture is done. Stop mixer and scrape down bowl and add melted chocolate. Mix on low until fully combined. Stop mixer and scrape down bowl. Add the dry ingredients and mix on low until combined, about 20 seconds. Increase to speed 4 until batter comes together and is smooth, about 30 seconds.

Scrape bowl with rubber spatula to make sure there's nothing on the bottom of the bowl and then pour into prepared pan. Smooth top and place in oven. Bake for about 30 minutes until top is shiny and glossy and toothpick comes out with fudgy crumbs.

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