Chocolate good.
Mar. 17th, 2009 08:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Brownies.
6 oz unsweetened baking chocolate
12 Tbsp unsalted butter
5 large eggses
2 tsp vanilla (I doubled it)
1/2 tsp salt
2 1/2 cups sugar (I used vanilla sugar)
1/3 cup light corn syrup
1 1/3 cups flour
(I added: 2 Tbsp black cocoa powder)
1 1/2 cups chopped walnuts
1 cup butterscotch chips (a free sample from the Guittard tour)
In a medium saucepan, melt the chocolate and butter together over low heat. Set aside to cool slightly. In a large mixing bowl, beat the eggses, vanilla, salt, sugar, and corn syrup together until light and fluffy. Heat the oven to 375 and grease a 9x13 pan.
Stir the flour into the chocolate/butter mixture. Fold into the egg mixture, stirring to combine. Stir in the rest. Spread the batter in the pan. Bake for 35 minutes; the top should be crisp, but an inserted toothpick will be coated with chocolate. Remove from the oven and cool for several hours before cutting into squares.
This yields a brownie that's crisp on top with a dense, intensely chocolate middle.
What worked: Pretty good brownies. The dense, intensely chocolate middle showed as advertised, but the crisp on top? Not so much. It wasn't a fail, just not crispy.
What didn't: I was low on baker's chocolate, so I made a half recipe.
Will I make it again? I'll be disguising the white chocolate chips this way for a homeowners' meeting this weekend.
6 oz unsweetened baking chocolate
12 Tbsp unsalted butter
5 large eggses
2 tsp vanilla (I doubled it)
1/2 tsp salt
2 1/2 cups sugar (I used vanilla sugar)
1/3 cup light corn syrup
1 1/3 cups flour
(I added: 2 Tbsp black cocoa powder)
1 1/2 cups chopped walnuts
1 cup butterscotch chips (a free sample from the Guittard tour)
In a medium saucepan, melt the chocolate and butter together over low heat. Set aside to cool slightly. In a large mixing bowl, beat the eggses, vanilla, salt, sugar, and corn syrup together until light and fluffy. Heat the oven to 375 and grease a 9x13 pan.
Stir the flour into the chocolate/butter mixture. Fold into the egg mixture, stirring to combine. Stir in the rest. Spread the batter in the pan. Bake for 35 minutes; the top should be crisp, but an inserted toothpick will be coated with chocolate. Remove from the oven and cool for several hours before cutting into squares.
This yields a brownie that's crisp on top with a dense, intensely chocolate middle.
What worked: Pretty good brownies. The dense, intensely chocolate middle showed as advertised, but the crisp on top? Not so much. It wasn't a fail, just not crispy.
What didn't: I was low on baker's chocolate, so I made a half recipe.
Will I make it again? I'll be disguising the white chocolate chips this way for a homeowners' meeting this weekend.
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no subject
Date: 2009-03-17 04:31 pm (UTC)no subject
Date: 2009-03-17 04:56 pm (UTC)I used some because I enjoy having ultra-black brownies, but the flavor wouldn't have been particularly different if I'd used regular unsweetened cocoa powder.
no subject
Date: 2009-03-18 02:10 am (UTC)