Double Fudge Brownie Murder (Hannah Swensen series Book 18) by Joanne Fluke Page B
Book: Double Fudge Brownie Murder (Hannah Swensen series Book 18) by Joanne Fluke
Read Free Book Online
Authors: Joanne Fluke
Ads: Link
man by the side of the road. Even though it had been an accident, she had caused someone’s death and now she had to face the consequences.
Howie glanced over at her. “Relax, Hannah. Everything will be fine. Judge Colfax isn’t a bad judge. He’s just incompetent.”
“Is that supposed to make me feel better?” Hannah couldn’t help but ask him.
“No, it’s supposed to make you laugh.” Howie turned to smile at her. “You’re taking all this too seriously, Hannah.”
“Maybe that’s because I’m the one on trial and you’re not.”
“Yup. That could account for it. Lean back and relax. This’ll all be over much sooner than you think.”
Only if you’re planning to ram your car into a bridge abutment , Hannah thought as Howie turned onto the access road that led to the highway.
DOUBLE FUDGE BROWNIES
Preheat oven to 350 degrees F., rack in the middle position.
Jo Fluke’s Note: Last year, on a book tour for Blackberry Pie Murder , I asked anyone with a really good double fudge brownie recipe to please send it to me. I was overwhelmed with all the recipes Hannah fans sent. It took months to test them and I ate brownies until I didn’t think I could ever face another rich, chocolate confection. (I also gained over 5 pounds in the process, but I had a wonderfully delicious time!)
This recipe is Hannah’s combination of elements from all those incredible brownie recipes. If you sent a recipe to me, you’ll probably recognize some element of your recipe in this one.
Thank you all for making my winter so much fun! (And also so fattening, but we won’t talk about that.)
1 and ½ cups all-purpose flour (pack it down in the cup when you measure it)
¾ cup unsweetened cocoa powder (I used Hershey’s)
½ teaspoon baking soda
½ teaspoon salt
1 cup white (granulated) sugar
1 cup brown sugar (pack it down in the cup when you measure it)
¾ cup salted butter (1 and ½ sticks, 6 ounces)
6 ounces semi-sweet chocolate (I used Bakers)
1 and ½ teaspoons vanilla extract
3 large eggs, beaten (just whip them up in a glass with a fork)
2 cups semi-sweet chocolate chips (I used Nestle)
Jo Fluke’s Note: Be careful when you buy semi-sweet chocolate baking squares. Bakers has repackaged. A box used to contain 8 ounces in one-ounce squares wrapped in white paper. The new box contains only 4 ounces and it takes 4 little squares to make one ounce.
Line a 9-inch by 13-inch cake pan with heavy duty foil. Spray the foil with Pam or another nonstick cooking spray.
Place the flour, cocoa powder, baking soda, salt, white sugar and brown sugar together in the bowl of an electric mixer. Mix on LOW speed until they are thoroughly combined.
Place the stick and a half of salted butter in a microwave-safe bowl. (I used a quart Pyrex measuring cup.)
Break the semi-sweet chocolate squares in pieces and place them on top of the butter.
Heat on HIGH in the microwave for 1 minute. and then stir with a heat-resistant rubber spatula. (If you don’t have one, you really need to buy one. They’re not expensive and they’re dishwasher safe. You’ll use it a lot!)
Take the spatula out of the bowl and return the bowl to the microwave. Heat the butter and chocolate mixture for an additional minute.
Let the bowl sit in the microwave for 1 more minute and then take it out and stir it with the heat-resistant spatula again. If you can stir it smooth, let it sit on the counter to cool for at least 5 minutes. If you can’t stir it smooth, heat it in increments of 30 seconds, letting it sit in the microwave for 1 minute after each increment, until you can stir it smooth.
Hannah’s 1 st Note: You can also do this on the stovetop over LOW heat, but make sure to stir it constantly so it won’t scorch.
Stir the vanilla into the melted butter and chocolate mixture. Let it continue to cool on the counter.
Add the eggs to your mixer bowl and beat everything together
Howie glanced over at her. “Relax, Hannah. Everything will be fine. Judge Colfax isn’t a bad judge. He’s just incompetent.”
“Is that supposed to make me feel better?” Hannah couldn’t help but ask him.
“No, it’s supposed to make you laugh.” Howie turned to smile at her. “You’re taking all this too seriously, Hannah.”
“Maybe that’s because I’m the one on trial and you’re not.”
“Yup. That could account for it. Lean back and relax. This’ll all be over much sooner than you think.”
Only if you’re planning to ram your car into a bridge abutment , Hannah thought as Howie turned onto the access road that led to the highway.
DOUBLE FUDGE BROWNIES
Preheat oven to 350 degrees F., rack in the middle position.
Jo Fluke’s Note: Last year, on a book tour for Blackberry Pie Murder , I asked anyone with a really good double fudge brownie recipe to please send it to me. I was overwhelmed with all the recipes Hannah fans sent. It took months to test them and I ate brownies until I didn’t think I could ever face another rich, chocolate confection. (I also gained over 5 pounds in the process, but I had a wonderfully delicious time!)
This recipe is Hannah’s combination of elements from all those incredible brownie recipes. If you sent a recipe to me, you’ll probably recognize some element of your recipe in this one.
Thank you all for making my winter so much fun! (And also so fattening, but we won’t talk about that.)
1 and ½ cups all-purpose flour (pack it down in the cup when you measure it)
¾ cup unsweetened cocoa powder (I used Hershey’s)
½ teaspoon baking soda
½ teaspoon salt
1 cup white (granulated) sugar
1 cup brown sugar (pack it down in the cup when you measure it)
¾ cup salted butter (1 and ½ sticks, 6 ounces)
6 ounces semi-sweet chocolate (I used Bakers)
1 and ½ teaspoons vanilla extract
3 large eggs, beaten (just whip them up in a glass with a fork)
2 cups semi-sweet chocolate chips (I used Nestle)
Jo Fluke’s Note: Be careful when you buy semi-sweet chocolate baking squares. Bakers has repackaged. A box used to contain 8 ounces in one-ounce squares wrapped in white paper. The new box contains only 4 ounces and it takes 4 little squares to make one ounce.
Line a 9-inch by 13-inch cake pan with heavy duty foil. Spray the foil with Pam or another nonstick cooking spray.
Place the flour, cocoa powder, baking soda, salt, white sugar and brown sugar together in the bowl of an electric mixer. Mix on LOW speed until they are thoroughly combined.
Place the stick and a half of salted butter in a microwave-safe bowl. (I used a quart Pyrex measuring cup.)
Break the semi-sweet chocolate squares in pieces and place them on top of the butter.
Heat on HIGH in the microwave for 1 minute. and then stir with a heat-resistant rubber spatula. (If you don’t have one, you really need to buy one. They’re not expensive and they’re dishwasher safe. You’ll use it a lot!)
Take the spatula out of the bowl and return the bowl to the microwave. Heat the butter and chocolate mixture for an additional minute.
Let the bowl sit in the microwave for 1 more minute and then take it out and stir it with the heat-resistant spatula again. If you can stir it smooth, let it sit on the counter to cool for at least 5 minutes. If you can’t stir it smooth, heat it in increments of 30 seconds, letting it sit in the microwave for 1 minute after each increment, until you can stir it smooth.
Hannah’s 1 st Note: You can also do this on the stovetop over LOW heat, but make sure to stir it constantly so it won’t scorch.
Stir the vanilla into the melted butter and chocolate mixture. Let it continue to cool on the counter.
Add the eggs to your mixer bowl and beat everything together
Similar Books
