*The best and ugliest brownies ever*

We made “the best brownie ever” today….
Maggie’s host family came over today and we made brownies. Guyane, is a little 12 year old with a sweet tooth for all things chocolate, so we made brownies, duh.
I searched the internet for different recipes that I thought would be the most delicious. I wanted something classic I love the idea of cherries, marshmallow or nuts but I wanted something simple and at the heart of the brownie. Which to me is chocolate.
Then I found a recipe that America’s Test Kitchen, The Today Show, and Oprah’s O Magazine had all said were delicious. I thought to myself-that’s it! If there is one thing Oprah knows it is food-I don’t mean that as a jab, really. I think the reason that these brownies are so delicious is that they are not quite fudge but not quite cake like and they toe the line perfectly. They were so fun to make and the first time this Armenian family had had brownies. They turned out real ugly because we put them into star baking sheets and when we attempted to take them out they just feel apart. It was no problem we piled all the pieces on a plate and ate with spoons while drinking coffee. These brownies are totally yum and totally easy to make. Get your bake on!

The recipe if from Baked: New Frontiers In Baking

I love the cover of this book.

As a side note this looks like a really great cook book. Fun, unique and delicious..all things I am into.

little hands make little pieces 

I found the recipe for these yummy brownies at Tender Crumbs

THE BAKED BROWNIE
from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito
Yield: 24 brownies
Baked Note: A great brownie is easy to make, but you have to be aware of several factors. 1. Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth. 2. Make sure your eggs are room temperature and do not overbeat them into the batter, and 3. Make sure you check your brownies often while baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
1 1/4 cups flour
1 teaspoon salt
2 Tablespoons dark cocoa powder
11 ounces quality dark chocolate (60-72%), chopped coarsely
8 ounces butter (2 sticks), cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.

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