My New Brownie - December 20, 2009
Okay, these aren't "my" new brownies but rather Judy Rosenberg's from Rosie's Bakery. This is from her Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book. You might recall my earlier blog post about her brownie recipe from her first book that I was in such raptures about. This is another recipe she had come up with. I tried it out and it turned out pretty well but I might have to give props to the first recipe over this one. This one isn't bad but to my jaded taste buds, the other one was a bit better. In any case, these are moist, rich and fudgy so you can't really go wrong with either recipe. Just don't forget to use the "good chocolate".
My coworker, Mitali, tipped me off to Cost Plus World Market's chocolate and I've been using their 99% cacao chocolate for my unsweetened baking chocolate needs. 3 ounces for $1.99 isn't bad. It's not as cheap as the Baker's unsweetened chocolate that you can find at any grocery and which will do in a pinch but investing in good chocolate is always a good idea, especially in a recipe like this where chocolate has such a starring role.
6 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 cup all-purpose flour
½ cup chopped walnuts (optional)
1. Preheat oven to 350˚F. Lightly grease a 9-inch square pan with butter or vegetable oil or line the bottom with parchment paper.
2. Melt the chocolate and butter together in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.
3. Place the sugar in a medium-size mixing bowl, and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.
4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until the mixture is velvety, about 15 seconds more. Scrape the bowl.
5. Add the flour on low speed, and mix for 20 seconds, stopping the mixer once to scrape the bowl. Finish the mixing by hand, being certain to incorporate any flour at the bottom of the bowl. Stir in the nuts, if using.
6. Spread the batter evenly in the prepared pan.
7. Bake the brownies on the middle rack of the oven just until the center has risen to the level of the sides and a tested inserted in the center comes out with moist crumbs, about 35 minutes.
8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies into 2 ¼-inch squares with a sharp knife.
9. Leave the brownies in the pan, at room temperature, covered, for up to 2 days. After that, layer them in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious cold or at room temperature.
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 cup all-purpose flour
½ cup chopped walnuts (optional)
1. Preheat oven to 350˚F. Lightly grease a 9-inch square pan with butter or vegetable oil or line the bottom with parchment paper.
2. Melt the chocolate and butter together in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.
3. Place the sugar in a medium-size mixing bowl, and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.
4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until the mixture is velvety, about 15 seconds more. Scrape the bowl.
5. Add the flour on low speed, and mix for 20 seconds, stopping the mixer once to scrape the bowl. Finish the mixing by hand, being certain to incorporate any flour at the bottom of the bowl. Stir in the nuts, if using.
6. Spread the batter evenly in the prepared pan.
7. Bake the brownies on the middle rack of the oven just until the center has risen to the level of the sides and a tested inserted in the center comes out with moist crumbs, about 35 minutes.
8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies into 2 ¼-inch squares with a sharp knife.
9. Leave the brownies in the pan, at room temperature, covered, for up to 2 days. After that, layer them in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious cold or at room temperature.
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