Adam Ragusea Brownies
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories254.8 kcal (13%)
Total Fat11.5 g (16%)
Carbs36.2 g (14%)
Sugars27.9 g (31%)
Protein4.4 g (9%)
Sodium64.1 mg (3%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
½ cupbutter
½ cupcocoa powder
l like dutch
396gsweetened condensed milk
can
1 cuppowdered sugar
2 teaspoonsvanilla
2 teaspoonsmolasses
optional, if you're not getting good skin, try reducing or eliminating this
salt
only if you used unsalted butter, I put in about 1/4 teaspoon of Morton Kosher
1egg yolk
¾ cupall-purpose flour
1 cupchocolate chips
optional, I prefer this recipe without them
Instructions
Step 1
Get your oven heating to 325ºF, 160ºC. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan.
Step 2
Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat.
Step 3
Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle — too sticky to measure), and egg yolk. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt.
Step 4
Get the batter in the pan — don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.
