Posted by: NoCtrlZ | 2011/02/01

“Baked” Brownies

These Brownies are from the boys down at Baked. They were voted America’s Best Brownie, and they are delicious. I have to say, however, that I have since then had nicer Brownies at Harry’s Restaurant in Exeter. They wouldn’t give me the recipe, for obvious reasons, so I need to do some more experimenting I think! However, these Brownies are still great. Best served slightly warm with ice cream.

Since I don’t yet own the Baked: New Frontiers in Baking, I took this recipe from David Lebovitz’s adapted one.

Makes a 9 x 13″ pan (this is a lot of Brownies!)

Ingredients:

  • 11 ounces (315g) Bittersweet or Semisweet Chocolate (60-75% cacao), chopped
  • 8 ounces (215g) Unsalted Butter, cubed
  • 1 1/4 cup (175g) Plain Flour
  • 1 tsp salt
  • 2 tbsp Unsweetened Cocoa Powder
  • 1 1/2 cups (300g) Granulated Sugar
  • 1/2 cup (120g) Packed Dark Brown Sugar (Muscavado)
  • 5 large eggs, at room temperature
  • 1 tsp Vanilla Extract

Method:

  1. Preheat the oven to 175°C. Line the inside of a 9 x 13″, or similar sized baking pan, with foil. Butter or spray lightly with cooking spray.
  2. In a large bowl set over a pan of simmering water, melt the chocolate and butter.
  3. In a small bowl, whisk together the flour, salt, and cocoa powder.
  4. Once the chocolate is melted and smooth, over the heat, whisk in both sugars. Remove from heat and whisk in three of the eggs completely, then whisk in the other two, along with the vanilla extract.
  5. Sprinkle the flour mixture over the top and, using a spatula, gently fold in the dry ingredients until just combined; there might be just a trace of the flour in places. Do not overmix.
  6. Scrape the mixture into the prepared pan and bake for 30 minutes, until a skewer inserted into the center comes out with just a few moist crumbs attached.

Tips:

  1. Like most brownie recipes, it’s best to err on the side of underbaked than over.
  2. Believe it or not, these Brownies really do taste better the next day, if you can wait that long!

Serving & storage: Once cool, wrap the brownies well. Store in an air-tight container for a few days. They can also be wrapped and frozen for a few months.

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