08
Jun
09

Lots and lots of brownies

Whew!  It’s been a long time since I updated this blog.  I was in Peru hiking the Incan trail to Machu Picchu, and there were no ovens there 🙂  We did have some excellent food there, all in the $3-$10 price range… not as cheap and delicious and Taiwan’s street food, but not bad at all.  One of my friends even had Peru’s specialty, grilled guinea pig, but I had to pass…  I did eat llama though!

Anyway, no rest for the weary, as I wanted to prepare a dessert for a potluck the week I returned.  I initially settled on some s’mores brownies that I saw on Joy the Baker, but they ended up a bit gooier and messier than I expected.  I did appreciate only needing to use and clean one bowl, but the amount of cocoa powder was ridonkulous (1 full cup?  I hardly use half that much in entire cakes).  I personally find brownies that are made with melted high quality chocolate tastier than just using straight up cocoa powder, but perhaps it also depends on the quality of your cocoa powder.  Still, if I had to make either of these batches again, I’d choose Dorie’s chipster brownies in a flash 🙂  I’ve included the chipster brownie recipe again for ease of reading.

Smores brownies

S'mores brownies

chipster brownies

chipster brownies

I then made another set of brownies (this time the chipster brownies I made on Thanksgiving, and they were much more manageable.  Both sets of brownies were good, but the s’mores brownies had to be eaten with a fork because they were difficult to separate by hand.  Still quite good, especially with a nice scoop of ice cream!

I made a few changes to the chipster brownies: I baked the brownie layer for about 7 minutes before adding the cookie layer.  I then covered the brownies with aluminum foil after 30 minutes so that the cookie layer wouldn’t brown too much.

S’mores Brownies
from Weevalicious Recipes and Joy the Baker

Ingredients

  • 1 1/2 cups (3 sticks) butter, melted
  • 3 cups white sugar
  • 3 teaspoons vanilla extract
  • 4 eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp salt
  • 1 cup graham cracker, roughly crushed with your hands
  • 12 big marshmallows

Directions
1. Preheat oven to 350 degrees F. Grease or line a 9×13 inch pan.
2. In a large bowl, blend melted butter, sugar and vanilla until combined. Beat in eggs one at a time until combined.
3. Add the flour, cocoa, and salt and mix until smooth.
4. Fold in your crushed/chopped graham crackers. Spread the batter into the prepared pan. Place the 12 marshmallows in rows on top of the batter.  (I actually placed about 15-16, place as many as you want!)

In go the graham crackers

In go the graham crackers

5. Bake for 30-35 minutes, or until brownies begin to pull away from the sides of the pan (I baked mine for 40 minutes). Let brownies cool completely, then cut into squares.  (Perhaps baking for longer would have allowed my brownies to set, but I suspect some baking powder would have helped as well)

Chipster-Topped Brownies
from: Dorie Greenspan

For the brownie layer:

  • 6 oz bittersweet chocolate, coarsely chopped  – I used 9 oz total
  • 3 oz unsweetened chocolate, coarsely chopped  – I skipped this
  • 2 sticks (8 oz) unsalted butter, cut into chunks
  • 1 2/3 cups sugar
  • 4 large eggs
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 cup all purpose flour
  • 1 cup walnuts, coarsely chopped (I only used 1/2 cup this time)

For the cookie layer:

  • 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
  • 3/4 cup brown sugar, packed
  • 2/3 cup sugar
  • 1 large egg yolk
  • 1 large egg
  • 1 tsp vanilla
  • 6 oz bittersweet chocolate, chopped or 1 cup of chocolate chips

Directions

1.  Center a rack in the oven and preheat the oven to 350 degrees. Butter 9×13 inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.
2.  To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.
3.  Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high seed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix int eh melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the better. Using the spatula, old in the walnuts, and scrape the better into the prepared pan.  Bake for about 5-10 minutes, then set on a cooling rack while preparing the cookie layer.

brownie ingredients

brownie ingredients

4.  To make the cookie dough: Whisk together the flour, baking sold and salt. Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

Add the cookie layer

Add the cookie layer

5.  Bake for 40-45 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate.  Cover with aluminum foil about 30 minutes in to prevent too much browning in the cookie layer.   Transfer the pan to a rack and cool to room temperature.
6.  When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars.

mmm gooey cross section :)

mmm gooey cross section 🙂

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1 Response to “Lots and lots of brownies”


  1. 1 Patrick
    June 12, 2009 at 11:31 am

    damn so good


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