If you've been following my blog , you know that before baby I enjoyed cooking. Now that I"m expecting a little new person, my love for the kitchen has changed to be a love for baking. In fact, I think I mentioned all the baked things I ate in a given weekend a few weeks back?
Well, my latest bake fest began when my neighbor showed up with a grocery bag full of lemons from their lemon trees. I started out making lemonade, but then realized I could bake nice lemony goodness, too! That's when I baked the lemon pound cakes, and then the lemon squares. After those were gone, I made more lemonade, again and again. I still have lemons! and this at a time when this girl loves citrus, so the timing couldn't be better.
After the lemon fest, my taste buds asked for something rich and chocolatey. I remembered a recipe for brownies in one of my Cook's Illustrated...they claimed to be an "adult" brownie...and no, they don't have pornographic or illicit content. They are less sweet, and more rich. Just what the little one is asking for.
So within the past week, I've made the following recipe twice. Once as a thank you to my neighbor for all the lemons (yes, I kept half a dozen for our tasting pleasure), and then I made them again to take to a dinner party at a friend's house. They were a hit both times, and I think possibly the best brownies I've ever had. So without further ado, here's the recipe.
CLASSIC BROWNIES
MAKES TWENTY-FOUR 2-INCH SQUARE BROWNIES
From
Cook’s Illustrated
Be sure the test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
1 Cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ Cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 ½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ Cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18 inch length foil and fold lengthwise to 8-inch wide. Fit foil into length of 13 by 9 baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pain with non-stick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15 second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes (Andrea’s note: it usually takes my brownies about 45-50 minutes to achieve the right doneness). Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature up to 3 days.)
No comments:
Post a Comment