Brownies from the box are chewy and chocolatey,
just like a good brownie should be.
But, if you have ever craved a
brownie and didn’t have the aforethought
to buy a box, you’ve probably
tried to make due with whatever
ingredients you have in your baking cabinet.
It happens.
The homemade brownie recipes we’ve tried
— until now — have fallen short, way short. And
we have resolved to never be without a boxed
brownie mix again. The lesson we’ve learned is that melted chocolate brownies
don’t cut it.
When compared to
brownies made with cocoa,
the flavor and texture is far
from what we’ve grown to
expect from a brownie.
Some recipes use an
assortment of chocolates,
including cocoa powder and
varying intensities of chocolate
bars. But we settled on
a simple recipe because why
go through a bunch of work
when the boxed mixes are
perfectly good.
This recipe, originally
from Alice Medrich’s cookbook
“Bittersweet,” produces
a deep, dark, fudgy,
chewy chocolate brownie. It
has a nice, sort of flaky top
like a brownie should.
They don’t rise much so
they are dense, almost like
a piece of dark chocolate
fudge.
And you most certainly
need a glass of milk to enjoy
them properly.
Our only fear is that the
intense flavor might make
the boxed brownies seem a
little bland in comparison.
Here’s the recipe, plus
a bonus recipe for making
the brownies into a showstopping
dessert.
FUDGY COCOA BROWNIES
10 tablespoons butter
1¼ cups sugar
¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
½ teaspoon salt
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
1. Position a rack in the lower third of the oven and preheat
the oven to 325 degrees. Line the bottom and sides of an
8×8-inch square baking pan with parchment paper or foil,
leaving an overhang on two opposite sides. Lightly grease
with cooking spray and set aside.
2. Combine the butter, sugar, cocoa and salt in a medium microwave-
safe bowl. Microwave for one minute intervals, stirring in
between, until the butter is melted and the mixture is smooth. Set
the mixture aside until it cools slightly, still warm to the touch but
not hot. It will look gritty but it will become smooth once the other
ingredients are added.
3. Stir in the vanilla. Add the eggs one at a time, stirring vigorously after
each one. When the batter looks thick, shiny and well blended, add
the flour and stir until you cannot see it any longer, then beat vigorously
for 40 strokes with a wooden spoon or a rubber spatula. Spread
evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist
with batter, 20 to 25 minutes. Let cool completely on a rack. After the
brownies are cooled completely, try putting them in the refrigerator. It
makes them cut easier. Lift up the ends of the parchment or foil liner and
transfer the brownies to a cutting board to cut.
— adapted from Mel’s Kitchen Cafe, originally from Alice Medrich’s
Bittersweet
FROZEN BROWNIE SUNDAE
1 brownie recipe for a 9 x 13-inch pan
½ gallon vanilla ice cream, softened
1½ cups salted peanuts
For the Topping:
2 cups powdered sugar
1 cup evaporated milk
? cup semisweet chocolate chips
½ cup unsalted butter
1 teaspoon vanilla extract
1. Prepare the brownies as
directed and allow to cool
completely.
2. Spread the vanilla ice cream
over the cooled brownies,
then sprinkle the peanuts
evenly over the ice cream.
Place in the freezer until the
ice cream is completely firm,
at least 2 hours.
3. Meanwhile, make the topping.
Combine the powdered sugar,
evaporated milk, chocolate
chips and butter in a medium
saucepan over medium-high
heat. Bring the mixture to a
boil and cook for 8 minutes,
stirring constantly. Remove
from the heat and stir in the
vanilla extract. Allow to cool
for 30 minutes.
4. When ready, pour the chocolate
topping evenly over the ice
cream and peanuts. Return to
the freezer for at least 2 hours,
or until firm. Let sit at room
temperature for 5 to 10 minutes
before slicing and serving.
— adapted from
The Culinary Couple
Food
It's apple season again, one of the few times of the year I'm sorry I live in the city, without a car. If only I lived near an orchard, I'd pick my own apples and be happy.
Word has it that OK+ (in excess of 3.2) Budweiser is coming to a liquor store near you.
