Oct 13, 2009

Classic Fudgy Brownies

I'm sorry I've been MIA for awhile. I just got back from a month long trip to Virginia and D.C. It was in dc where I fell in love with the Dean and DeLuca brownie!!! It was so chocolately and fudgy and buttery!! What a great brownie...now here I am again, trying to find the perfect brownie. This one comes from the Art and Soul of Baking.

The verdict...this brownie is fudgy and chocolately. It would've been a wonderful brownie if the Dean and DeLuca brownie weren't always on my mind. But now, it doesn't really compare. I think I still like Alice Medrich's brownie better though. My quest will continue....till then..here's the recipe!

Classic Fudgy Brownies
From The Art & Soul of Baking

1 stick (4oz) butter, cut into 1/2 inch pieces
4 oz semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
2 oz unsweetened chocolate, finely chopped
1 cup (7oz) sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
1/2 cup (2 1/2 oz) unbleached all-purpose flour
Pinch of salt
1/2 cup (3 3/4 oz) chocolate chips or chunks (optional)
1/2 cup (2oz) nuts, chopped and toasted

1. Preheat the oven to 350F and position an oven rack in the center. Line an 8-inch square pan with foil or parchment paper across the bottom and up two of the sides, then lightly coat with unflavored or high-heat canola oil spray.

2. Boil a saucepan of water. Place butter, semisweet and unsweetened chocolate in a medium heat proof bowl. Turn off the heat and place the bowl over the saucepan. Stir occasionally with the spatula until the chocolate is melted and the mixture is smooth.

3. Remove the chocolate mixture from the heat and whisk in the sugar. Whisk in the eggs, one at a time, stirring well to incorporate each before adding the next. Stir in the vanilla extract. Whisk in the flour and salt. Continue to stir until the mixture changes from dull and broken-looking to smooth and shiny, about 1 minute. Whisk in the chocolate chips and chopped nuts, if any.

4. Scrape the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a skewer inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Transfer to a rack and cool completely.

5. Run a thin knife or flexible spatula around the edges of the pan to loosen the brownies. To remove the brownies from the pan, grasp the foil or parchment paper extending up the sides and pull gently upward. Set the brownies on a cutting surface and use a serrated knife to cut into desired sizes. To store, tightly wrap the remaining brownies (if any) or place in an airtight container. They keep well at room temperature for 2 – 3 days, or in the fridge for up to 5 days.



Template by Best Web Hosting