Sunday, October 22, 2006

New Favorite Brownie Recipe

Yesterday I downloaded a brownie recipe from a link on a Food & Wine newsletter. It sounded so good, I decided to make them right away. Wow! Were they ever good! The brownie was on the dense side, and the glaze was not too thick, nice and glossy, and not too sweet, having been made with bittersweet chocolate. This is a total winner and will be made many times in the future. The only thing I'd do different from the as-written recipe is to melt the chocolate-butter mixture in the beginning and the glaze ingredients over a double boiler, just to ensure that it doesn't burn over direct heat. Other than that, this is a straight forward brownie mixture, very little rise in the dough as there is no leavener such as baking powder or baking soda. After cooling in the pan, the warm glaze is poured over top, allowed to sit at room temperature for half an hour and then chilled another half an hour. We were watching the clock so we could have one right away. We were not disappointed: not too sweet, a nice dense texture and perfect with a cold glass of milk. These would probably not be pleasing if you're of the cakey brownie school, but otherwise totally yummy. They can sit, covered, at room temperature for up to a week, but come on, do you think they'll last that long? I don't think so.

Here's the recipe, adapted from Food & Wine May 2005.



1 stick (4 ounces) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 large eggs
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder

4 ounces bittersweet chocolate, coarsely chopped
5 tablespoons unsalted butter
1 tablespoon light corn syrup
Pinch of salt

1. Make the brownies: Preheat the oven to 350° and butter an 8-inch square baking pan. In a medium saucepan, combine the butter and unsweetened chocolate and cook over low heat, stirring frequently, until melted. Transfer to a medium bowl and let cool for 5 minutes. Using a whisk, beat in the sugar, vanilla and salt. Add the eggs and whisk until smooth. Add the flour and cocoa and whisk until smooth.
2. Scrape the batter into the prepared pan and bake for about 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer the brownies to a wire rack and let cool completely.
3. Make the glaze: In a small saucepan, combine the bittersweet chocolate, butter, corn syrup and salt and cook over low heat, stirring frequently, just until the chocolate is melted. Pour the warm glaze over the brownies and let cool at room temperature for 30 minutes, until set. Refrigerate until firm, about 30 minutes.
4. Run a knife around the edge of the pan and carefully transfer the entire brownie to a cutting board. Cut the brownie into 16 squares and serve.
MAKE AHEAD The brownies can be stored in an airtight container at room temperature for up to 1 week.

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