More Brownies...Better Brownies

07.09.2008

More brownies, yes - MORE BROWNIES!!! Seems as though every second post is another version of a brownie. Possibly because they are fantastic, chocolatey, and delicious - but also seriously unparalleled in the dessert category! Plus they are versatile, why - well, can you tell me another food that equals a brownie in lusciousness, and chocolate pleasure that can easily constitute an entire breakfast, quick snack, hurried-indullgent lunch, sweet super and obviously fabulous dessert? No. Didn’t think so. And all in one day? Nope. I stand convinced that the brownie rules out all!!!

Well, here we are yet another reincarnation of a brownie - though these guys stand true to form, they are fudgy, dense, rich and wonderful. Oh Martha, how you toy with my brownie fixation. Yep, the Stewart does it again. I had nearly given up, my last homemade batch failed, down right terrible. They were FAR too cake-y, and dried out after a few days (I suppose the mere fact that they stayed around for longer than a day and a half ruled out any standing in my brownie books!). So, I was convinced that brownies were better left to Betty Crocker. That is, until I saw these... so straight away I went and dug out the cocoa powder and got stuck in. Oh, were they worth it!

I was so convinced that I had to find the ULTIMATE brownie recipe, one which casts a shadow on all others, that makes them quake in their little tin pans, that I went on a search. I tried this one - a very nice brownie, though not quite chocolatey enough, and this one - close runner up, already tried these - too cakey, and well, these ones don’t count because they’re blondies. You see, my brownie search is never-ending (thankfully?). So I was super happy to have found these delights - oh yes, Martha - your brownies are a good thing.

Sorry for that ûber-lame Martha-ism... it just came over me, very unexpected.

But, nevertheless the brownies are delish!

Double Chocolate Brownies

adapted from Martha Stewart’s Cookies and, my inspiration, Bake or Break

6 Tbsp butter, unsalted

6 oz semi-sweet chocolate, chopped

1/4 cup cocoa powder, I got my hands on Brazilian Black Cocoa!

3/4 cup flour

1/4 tsp baking powder

1/4 tsp salt

1 cup sugar

2 eggs

2 tsp pure vanilla

Preheat oven to 350℉. Prepare an 8” square pan with butter and parchment, for easy removal - and admittedly, that feeling of successfully emulating a pastry chef!! (well... at least that is why I do it)

Melt, either in a bain marie or carefully in the microwave, butter, chocolate and cocoa powder. Set aside and let this cool while you continue.

Sift together the flour, baking powder and salt. In another bowl combine the sugar, eggs and vanilla and beat until pale and has doubled in volume - roughly 3 to 4 minutes. Quickly, but thoroughly, fold the chocolate mixture into the egg/sugar foam. Once combined, on low speed add the flour mixture and stir just until combined.

Pour batter into prepared baking pan, making sure to even out the top. Bake for 30 minutes if you want that super fudgy brownie, or otherwise 35 minutes will do the trick. To test the brownie use a toothpick and when inserted and removed the toothpick should have moist crumbs clinging to the sides - though not to be confused with molten chocolate goo (a good sign the brownie is raw - best left in the oven for a little while longer. I know temptation is horrible - but just wait a little longer, maybe leave the kitchen for a while - that helps sometimes...) Once the brownie is adequately baked let it cool in the pan either completely or at least for 15 minutes. Because this makes a VERY fudgy, gooey, delicious brownie I found that it cut best once totally cooled - otherwise it will sort of come apart, or rather won’t give that perfectly smooth cut edge. Basically cut at your own discretion.

Oh fabulous!!

Anybody have one of these?? Anybody want one? I am dying for one - edge pieces are by FAR the best!! Don’t you agree?