Today is Eddie's birthday, so for dinner I'm taking him to Shame on the Moon restaurant in Rancho Mirage. Not wanting to eat too late -- we try to finish eating and having dessert by 8:00 p.m. -- I made a six o'clock reservation; so I guess we'll be eating with the seniors tonight. After about 8:00 the clientele becomes decidedly more "diverse." We'll probably have a dessert with dinner, so instead of making a cake, I found this recipe by Nick Malgieri which has been sitting on my computer for a few years. 'Bout time I tried it out. Here's a blurb that came along with the recipe:
"This past spring, the International Association of Culinary Professionals (IACP) handed out their prestigious IACP/Julia Child Cookbook Awards. The book, Chocolate: From Simple Cookies to Extravagant Showstoppers by master baker Nick Malgieri, won in the best baking book category. This beautiful book is full of great chocolate recipes, including this one, which Nick tells me is one of his favorites."
This was supereasy to throw together. Our digital scale has finally found a new home in the garbage can, so I guess we'll be forced to buy a new one. We both are leaning to the old-style scale with a dial that seems to be more reliable.
Here's the recipe.
Makes about twenty-four 2-inch brownies
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
From: Chocolate:From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri