I always have a problem with brownie recipes. If i were to tell the truth, i would say that i am not yet satisfied with any brownie recipe that i have made so far. I never knew it could be so difficult to make a fudgy dense brownie that has a crackly crust and gooey interior but was still neatly sliceable and made without eggs.
I'm going to try three brownie recipes during this week and use up all the brownies at work i think. Or maybe freeze them and use them at home where we have many brownie/chocolate fanatics among the family. These are the three recipes that i'm going to try:
The first are from Subhashini's Fond bites - i might need to halve this for the trial.
I'm going to try three brownie recipes during this week and use up all the brownies at work i think. Or maybe freeze them and use them at home where we have many brownie/chocolate fanatics among the family. These are the three recipes that i'm going to try:
The first are from Subhashini's Fond bites - i might need to halve this for the trial.
Really Rich Brownies
Ingredients
- • 3/4 cup ( 150 gms) unsalted butter, cut into small pieces
- • 360 gms dark or bittersweet chocolate, chopped
- • 1 cup firmly packed brown sugar
- • 1/2 cup granulated white sugar
- • 3 eggs lightly beaten
- • 2 teaspoons pure vanilla extract
- • 1 cup (130 gms) all-purpose flour
- • 1/2 cup milk
- • 1/2 cup walnuts, toasted and broken
- • 1/4 cup milk chocolate chips
Instructions
- Preheat oven to 180 degree C. Line 10 inch square cake pan with aluminium foil and leave an overhang to pull out the baked brownie later.
- Melt the chocolate and butter in a heavy bottomed sauce pan until smooth. Add the sugars into the melted chocolate. Mix the sugars well until blended, it won’t get fully dissolved anyway.
- Now add the eggs, vanilla extract, flour and milk and mix well until blended. Do not over mix. Add the walnuts and chocolate chips and mix just until incorporated.
- Pour the batter in the prepared pan. Bake in the pre-heated oven for 25 to 30 minutes until a tester comes out nearly clean. It should be still gooey inside. If left to over-bake the brownies will become dry.
- Once done, remove from oven and let cool in the pan for 10 minutes. Invert and then cool the brownies completely on wire racks. Once cool they are ready to be eaten, but they are great to eat while warm too. You can also decorate the brownies
Ingredients:
Unsalted butter, chopped - 141 grams / 10 tablespoons/ 1 1/4 sticks/ 5 ounces
Sugar - 280 grams /1 1/4 cups / 9 7/8 ounces ( I have measured 1 1/4 in my cup)
Unsweetened Cocoa powder , natural or Dutch-process - 82 grams / 3/4 cup plus 2 tablespoons / 2 7/8 ounces
Pure vanilla extract - 1/2 teaspoon
Cold Eggs - 2, large (refer note)
All-purpose flour - 66 grams / 1/2 cup / 2 3/8 ounces
Walnut or pecan pieces - 2/3 cup (optional, I did not use)
Salt - 1/4 teaspoon ( I omitted this)
Procedure : Preheat the oven to 160 degrees C / 325°F . Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt (if using) in a medium sized microwave safe bowl and microwave on HIGH power for one minute, then 30 seconds each time, stirring in between ( Or place all of these in a heatproof bowl and set the bowl in a wide skillet of barely simmering water) Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet or microwave and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret says Deb — it should smoothen out once the eggs and flour are added. Note: Mine was not completely smooth even after adding the eggs and flour. See the picture above.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with a wooden spoon or a rubber spatula. I used a wooden spoon. This is some amount of effort as the batter will be quite thick, don't tell me I did not warn you! Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, mine took about 40 minutes. Check yours at 30 minutes, bake longer if needed. Let cool completely on a rack. I left my pan on the rack for quite some time, then left it in the fridge, covered with clingfilm overnight. I was determined to get cleaner cuts this time, kids away helped!
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. These are quite rich, my suggestion - make it 25 pieces.
Unsalted butter, chopped - 141 grams / 10 tablespoons/ 1 1/4 sticks/ 5 ounces
Sugar - 280 grams /1 1/4 cups / 9 7/8 ounces ( I have measured 1 1/4 in my cup)
Unsweetened Cocoa powder , natural or Dutch-process - 82 grams / 3/4 cup plus 2 tablespoons / 2 7/8 ounces
Pure vanilla extract - 1/2 teaspoon
Cold Eggs - 2, large (refer note)
All-purpose flour - 66 grams / 1/2 cup / 2 3/8 ounces
Walnut or pecan pieces - 2/3 cup (optional, I did not use)
Salt - 1/4 teaspoon ( I omitted this)
Procedure : Preheat the oven to 160 degrees C / 325°F . Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt (if using) in a medium sized microwave safe bowl and microwave on HIGH power for one minute, then 30 seconds each time, stirring in between ( Or place all of these in a heatproof bowl and set the bowl in a wide skillet of barely simmering water) Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet or microwave and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret says Deb — it should smoothen out once the eggs and flour are added. Note: Mine was not completely smooth even after adding the eggs and flour. See the picture above.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with a wooden spoon or a rubber spatula. I used a wooden spoon. This is some amount of effort as the batter will be quite thick, don't tell me I did not warn you! Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, mine took about 40 minutes. Check yours at 30 minutes, bake longer if needed. Let cool completely on a rack. I left my pan on the rack for quite some time, then left it in the fridge, covered with clingfilm overnight. I was determined to get cleaner cuts this time, kids away helped!
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. These are quite rich, my suggestion - make it 25 pieces.
Ingredients:
1/2 cup butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
pinch of salt
1/4 tsp baking powder
1 Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper.
2 Place a medium heatproof bowl over a pan of simmering water. Place butter in the bowl and let it melt. Remove the bowl from the simmering water and stir in the sugar. It will appear grainy at this point.
3Whisk in eggs, one after the other and add the vanilla essence before adding the flour. Mix in cocoa, flour, salt and baking powder until no trace of flour is left, using a wooden spoon. Spread batter into prepared pan.
4 Bake in preheated oven for 30 minutes. Do not overcook. When you find that the edges have gone slightly dry and the top is cracked, you know its cooked.
5 Cool on a wire rack. Cut into squares at room temperature and top with walnut (I sprinkled some brown sugar on top). Store in an airtight container.
Edited to add - I have now made Subhashini's recipe and it came out great when i replaced the eggs with two flax eggs. I got a beautiful crackly crust for the first ever time and a gooey interior. I was also able to slice it well. But this is a really rich brownie and an indulgence. This is not something that you sell at a shop but something you might by as a gooey indulgence or as a treat you serve after you have guests home for a special meal. It would be great served along with icecream and hot chocolate sauce although it does not really need it. It does need to be stored in the fridge and you are going to have sticky hands when you eat it without a spoon - all things that go against this being a simple snack but things which make it a rich indulgent treat.
2 Place a medium heatproof bowl over a pan of simmering water. Place butter in the bowl and let it melt. Remove the bowl from the simmering water and stir in the sugar. It will appear grainy at this point.
3Whisk in eggs, one after the other and add the vanilla essence before adding the flour. Mix in cocoa, flour, salt and baking powder until no trace of flour is left, using a wooden spoon. Spread batter into prepared pan.
4 Bake in preheated oven for 30 minutes. Do not overcook. When you find that the edges have gone slightly dry and the top is cracked, you know its cooked.
5 Cool on a wire rack. Cut into squares at room temperature and top with walnut (I sprinkled some brown sugar on top). Store in an airtight container.
Edited to add - I have now made Subhashini's recipe and it came out great when i replaced the eggs with two flax eggs. I got a beautiful crackly crust for the first ever time and a gooey interior. I was also able to slice it well. But this is a really rich brownie and an indulgence. This is not something that you sell at a shop but something you might by as a gooey indulgence or as a treat you serve after you have guests home for a special meal. It would be great served along with icecream and hot chocolate sauce although it does not really need it. It does need to be stored in the fridge and you are going to have sticky hands when you eat it without a spoon - all things that go against this being a simple snack but things which make it a rich indulgent treat.
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