Wednesday, September 21, 2011

Kitchen Adventures: Brownies

Last week blondies, this week brownies.
Chewy, Fudgy Triple Chocolate Brownies
Recipe from Baking Illustrated

5 ounces semisweet or bittersweet chocolate
2 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter, cut into tablespoons
3 tablespoons cocoa powder
3 large eggs
1.25 cups (8.75 ounces) sugar
2 teaspoons vanilla extract
1 cup (5 ounces) unbleached all purpose flour
Preheat the oven to 350°F.
Take a roughly 16" long piece of foil and fold it in half lengthwise. Lay it down in the baking pan like so:
Take another piece of foil big enough to line the entire pan.
Give the foil a quick spray with a trusty can of baking spray.
Set a medium pot full over water over heat and bring to a simmer.
While waiting for the water to simmer, combine the semisweet chocolate, unsweetened chocolate and butter in a medium heatproof bowl.
When the water is up to temperature, place the bowl in the pot as show below. It's really just cheap way to do a double boiler.
While the chocolate-butter mixture is heating up, measure out the cocoa powder into a small bowl.
Set the small bowl aside.
Whisk the chocolate-butter mixture until everything is thoroughly melted.
Pour in the cocoa powder.
Whisk in the powder until the mixture is smooth. Set aside to cool.
While the chocolate is cooling, measure out the flour into a small bowl.
Then combine the eggs, sugar and salt in a large bowl.  Whisk them until combined.
Add in the flour and mix until just combined.
Pour the mixture into the prepared pan and bake for 35-40 minutes. The brownies are done when an inserted toothpick comes out with a few fudgy looking crumbs.
Allow the brownies to cool to room temperature. Or cut off a piece and eat it with ice cream!

How do you prefer your brownies? Cakey or fudgey? Let me know down below! :)