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Nov. 22nd, 2016 01:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Ultimate Chocolate Brownies.
1 cup flour
3/8 cup unsweetened Dutch-process cocoa powder
1 tsp baking powder
4 extra-large eggses
1 1/2 tsp vanilla
1/4 tsp salt
6 oz dark chocolate, preferably Belcolade 60%, coarsely chopped
1 cup unsalted butter, cut into pieces
1 7/8 cup sugar
Heat oven to 350. Coat bottom and sides of an 8x8" pan with spray oil. Line the bottom with parchment and spray the parchment.
Sift flour, cocoa powder, and baking powder into a bowl. In a medium bowl, vigorously whisk eggses, vanilla, and salt until combined.
Bring water to a simmer in the lower part of a double boiler. Place chocolate and butter in the top part and cook, stirring to prevent scorching, until melted. Whisk briskly until combined. Place the sugar in a large bowl and pour the chocolate mixture on top. Whisk to combine. Add half of the flour mixture, whisking gently. Repeat with second half. Add egg mixture to bowl. Carefully fold ingredients together with a rubber spatula until combined.
Pour into pan, smoothing top. Bake for 40 minutes, until the batter has risen, the crust is even and slightly bubbling, and the edges are starting to dry out and break. Remove from oven and cool completely in the pan on a wire rack before serving.
What worked: They were brownies. This was supposed to be the ultimate cross between fudgey and cakey brownies, which sounded awesome. Apparently different brands of chocolate behave differently, due to different fat content and processing methods. So if you find a brand that produces the outcome you like, stick with it. Belcolade is very difficult to find on this coast. I used Ghiradelli but I might try again with Guittard.
What didn't: I found them too sweet (walnuts would have helped). More importantly, the center didn't bake and collapsed as it cooled, forming a thick but gooey blob. To quote Sandra Boynton: "Failed brownies can be used as ice cream topping." While we could cut and eat the edge pieces, the center four worked pretty well on vanilla ice cream - the over-sweetness was balanced there.
Will I make it again? Meh, maybe. I didn't find them better than more-standard recipes and this created a lot of dirty dishes, as well as not baking all the way through.
1 cup flour
3/8 cup unsweetened Dutch-process cocoa powder
1 tsp baking powder
4 extra-large eggses
1 1/2 tsp vanilla
1/4 tsp salt
6 oz dark chocolate, preferably Belcolade 60%, coarsely chopped
1 cup unsalted butter, cut into pieces
1 7/8 cup sugar
Heat oven to 350. Coat bottom and sides of an 8x8" pan with spray oil. Line the bottom with parchment and spray the parchment.
Sift flour, cocoa powder, and baking powder into a bowl. In a medium bowl, vigorously whisk eggses, vanilla, and salt until combined.
Bring water to a simmer in the lower part of a double boiler. Place chocolate and butter in the top part and cook, stirring to prevent scorching, until melted. Whisk briskly until combined. Place the sugar in a large bowl and pour the chocolate mixture on top. Whisk to combine. Add half of the flour mixture, whisking gently. Repeat with second half. Add egg mixture to bowl. Carefully fold ingredients together with a rubber spatula until combined.
Pour into pan, smoothing top. Bake for 40 minutes, until the batter has risen, the crust is even and slightly bubbling, and the edges are starting to dry out and break. Remove from oven and cool completely in the pan on a wire rack before serving.
What worked: They were brownies. This was supposed to be the ultimate cross between fudgey and cakey brownies, which sounded awesome. Apparently different brands of chocolate behave differently, due to different fat content and processing methods. So if you find a brand that produces the outcome you like, stick with it. Belcolade is very difficult to find on this coast. I used Ghiradelli but I might try again with Guittard.
What didn't: I found them too sweet (walnuts would have helped). More importantly, the center didn't bake and collapsed as it cooled, forming a thick but gooey blob. To quote Sandra Boynton: "Failed brownies can be used as ice cream topping." While we could cut and eat the edge pieces, the center four worked pretty well on vanilla ice cream - the over-sweetness was balanced there.
Will I make it again? Meh, maybe. I didn't find them better than more-standard recipes and this created a lot of dirty dishes, as well as not baking all the way through.
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Date: 2016-11-23 12:18 am (UTC)no subject
Date: 2016-11-23 02:58 pm (UTC)no subject
Date: 2016-11-23 07:33 pm (UTC)4 oz chocolate melted with 1/2 c butter (I use the microwave). Set aside to cool. Beat 1c sugar with 2 eggs until light and fluffy. Add 1/4 tsp salt and 1/2 tsp vanilla. Stir to combine. Add the chocolate mixture, stir. Add 1/2 c flour and optionally, 1/2-3/4 cup chopped nuts. Stir until you can't see flour.
Press evenly into 8x8 pan (parchment on the bottom) then bake for 20?-30? minutes at 350F.
(My oven is badly off and I've been compensating for a while) These, though, I've been making for 20 years.