This was the final thing that went into the care package I sent out last weekend. It's also from Cook's Country Chocolate Desserts because I'm like a kid with a new toy when I get a new baking book. It's all I want to play with and make recipes from. The picture in the booklet led me to try these because the browneis looked so dark and fudgy. I added a layer of dulce de leche in the middle to jazz it up a bit. This was a dark chocolate brownie so I thought the dulce de leche would give it a nice sweetness contrast. For the most part, it worked. The brownies were dark chocolate fudgy goodness and would probably have been fine as is if you want an indulgent chocolate treat. The dulce de leche also worked although I would probably use half the amount next time so it's more a ribbon of sweetness than a competing layer. It made slicing a little messy. Fortunately the dulce de leche layer was in the middle rather than on top so it was still doable to packaged them up in plastic wrap (2 squares to a package) and put them in the care package.
5 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons cocoa
3 large eggs
3 large eggs
1 ¼ cups (8 ¾ ounces) sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup (5 ounces) all-purpose flour
1. Adjust
oven rack to lower-middle position and heat oven to 350°F. Spray 8-inch square baking pan with vegetable
oil spray. Make foil sling by folding 2
long sheets of aluminum foil so that they are as wide as the pan. Lay sheets of foil in pan perpendicular to
one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan,
smoothing foil flush to pan. Spray foil
with vegetable oil spray.
2. In
medium heatproof bowl set over pan of almost-simmering water, melt chocolates
and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
3. Whisk
together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15
seconds. Whisk warm chocolate mixture
into egg mixture; then stir in flour with wooden spoon until just
combined. Pour mixture into prepared
pan, spread into corners, and level surface with rubber spatula; bake until
slightly puffed and toothpick inserted in center comes out with small amount of
sticky crumbs clinging to it, 35 to 40 minutes.
Let cool on wire rack to room temperature, about 2 hours, then remove
brownies from pan using foil handles.
Cut into 1-inch squares and serve.
Do not cut brownies until ready to serve; brownies can be wrapped in
plastic and refrigerated for up to 5 days.
Oh how I want one if these! Is it wrong to have one for lunch? With a glass of milk of course. Stopping by from This Chick Cooks.
ReplyDeleteSo decadent! You have the best brownies.
ReplyDeleteFantastic.... ohhhh... my poor diet..
ReplyDeleteMy goodness...I want one! These are sinful! Thanks for sharing them on Crazy Sweet Tuesday. :)
ReplyDeleteThey look sooooooooooo good! Thanks for sharing.
ReplyDelete