Brownies

Friday, February 10, 2012


Here is that brownie recipe I mentioned. This recipe comes from Martha Stewart's Baking Handbook. These brownies are everything you want from a brownie; rich, chocolatey, dense, chewy and totally satisfying. Years ago I searched for the perfect brownies - ones that didn't just taste like flourless chocolate cake but rather ones that tasted like the best version of chewy underbaked boxed brownies. Once I tried this recipe I was hooked and have probably made these brownies forty times since (and I'm not exaggerating). These are great for birthdays, potlucks, Valentine's Day (wink, wink), to put in the mail to someone away at school, you name it - that is what these brownies are for. They are especially wonderful pity brownies. Pity brownies? What are pity brownies, you ask? They are brownies that you make for yourself when you feel sorry for yourself. You make brownies, you eat brownies and then you feel better. So either way, Valentine or no Valentine, these brownies are perfect for Valentine's Day.

The key to making these brownies is to make sure you use really good quality bittersweet chocolate - not semisweet and not unsweetened. Ideally something between 62 and 68% percent cocoa. (My favorite kind of baking chocolate is Guittard.) Sometimes I even add a half cup of semisweet chocolate chips to this recipe. It certainly doesn't need it, but it doesn't hurt either. Also, these brownies are best when made a little under baked (time will depend on your oven) and they are especially good with a scoop of vanilla ice cream. Enjoy!



Brownies

Makes 24

These chocolate brownies are the perfect brownie – rich, chocolaty and just the right amount of gooey. It took years of testing different recipes before I found the “perfect” one. This recipe comes from the Baking Handbook, by Martha Stewart.


8 ounces bittersweet chocolate (62-68%), chopped
1 stick unsalted butter, chopped
1 1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon salt


Preheat the oven to 350 degrees F. Grease a 9 by 9 inch baking dish with butter.

Melt the chopped chocolate and the butter together in a double boiler or in the microwave. Be careful not to over heat and burn the chocolate. Let cool slightly.

Add the sugar to the cooled chocolate and butter mixture and stir until combined. Add the 4 eggs, one at a time mixing until combined after each addition. Add in the vanilla extract. Sift the flour and salt over the chocolate mixture and gently fold the dry ingredients into the wet ingredients. Pour the batter into the greased pan and bake for approximately 40 minutes. Let the brownies cool completely before cutting. These brownies can be made a day ahead of time, but cut the brownies the day you plan to serve them.


Variation: Add a half-cup of semisweet chocolate chips for an extra chocolate surprise.

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