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Thanksgiving (Part Two)

October 31, 2010

So this is the second part in my Thanksgiving series. I guess since I did the Pumpkin Ice-Cream first, I should write about the brownies that accompanied the ice-cream. I found this recipe on Brown Eyed Baker who wrote about them here. She got the recipe from the Baked: New Frontiers in Baking Cookbook by Matt Lewis, and Renato Poliafito. Apparently there is a big hooplah about these brownies, but I had never heard of them until now. The description about the brownies had me mouth watering though:

With 11 ounces of chocolate, additional dark cocoa powder, lots of butter and sugar, and 5 eggs, you don’t need me to tell you that these babies are R-I-C-H. And I say that with every ounce of goodness. This is quite possibly the most perfect brownie. Now, if you like cakey brownies you won’t think so. But if you like honest-to-goodness, rich and dense brownies, you will have found your Eden when you bite into these.
– Michelle, Brown Eyed Baker, 2010.

A brownie recipe with 11 ounces of chocolate? How could I not try this? And so, I decided that these would be the perfect dessert to make up for last year’s Pumpkin Blondies (which were very yummy, but people were not adventurous eaters). My boyfriend’s father seems to be a chocoholic, and I thought this would have all the perfect chocolate-ly goodness you could want.

The Baked Brownie by Matt Lewis, and Renato Poliafito
From Brown Eyed Baker

Makes 24 brownies

Ingredients:

  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate, coarsely chopped
  • 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract

Directions:

1. Butter a 9×13-inch glass or light-colored baking pan and line with parchment paper. Preheat oven to 350F.
2. In a medium bowl, whisk the  cocoa powder, flour, and salt together.
3. Put the  butter, instant espresso powder, and chocolate in a large bowl on top of a saucepan of simmering water. Stir occasionally, until the mixture is smooth and completely melted. Turn off the heat, but do not remove the sauce pan from the burner. Add the granulated and brown sugars to the mixture. Whisk until combined and then remove the bowl which should now be at room temperature.
4. Add 3 eggs to the mixture and whisk until the eggs are combined. Then add the remaining two eggs and repeat the process. Stir in the vanilla until is has been incorporated into the mixture. Make sure not to over beat or the brownies will become cake-y instead of fudgy.
5. Add the flour mixture from step one slowly over the chocolate mixture. Fold the flour mixture (using a rubber spatula) into the chocolate until only a little of the flour mixture remains.
6. Pour the batter into the  pan and make sure to smoothen the top of the mixture. Place into the center of the oven for 30 minutes, and rotate the pan halfway through the baking time. Bake until a toothpick comes out with a few moist crumbs. Cool down the brownies, then remove from the pan using the parchment paper. Cut into squares and serve.

These brownies tasted really good. My only complaint would be that it was supposed to only take 35 minutes to bake, but it took a MUCH longer time than that (more like an hour…). Maybe I did something wrong, I’m not sure, but they took forever to bake. However, they were really worth the wait, and accompanied with the pumpkin ice-cream they tasted like rich decadent chocolate clouds. They were delicious. I really enjoyed that they were fudgy instead of cakey. Just be careful to not overbeat the brownies, or they will turn out cakey instead (which is okay if that’s what you like!).

Anyways, these brownies were amazing. Definitely give them a try!

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