Out-Of-This-World Brownies

I’ve done it!!  I thought that there would never be a cake recipe or brownie recipe from scratch that is better than a box.  Well, I found a brownie recipe that is worthy.  (Still looking for that fine moist cake.)  The best thing is that it is easy and fast.  The recipe is from a book called Desserts By the Yard by Sherry Yard.  A friend got it for me from Avila Valley Barn.  It’s a really fun recipe book.

3/4 C. plus 2 Tbs. all-purpose flour

1/4 tsp. salt

4 oz. (1 stick) unsalted butter chopped

1 ounce unsweetened chocolate finely chopped

7 ounces bittersweet chocolate finely chopped

2 large eggs

1 C. sugar

Preheat oven to 350.  Grease a square baking pan.  Sift flour and salt together.  Melt the butter, unsweetened chocolate and bittersweet chocolate in a micorwave-safe bowl at 50% power for about 2-3 min.  Stir until mixture is smooth.  Allow to cool until warm – about 90 degrees.  In the bowl of a stand mixer or with a hand mixer beat together the eggs and sugar until fluffy.  Using a whisk, gently beat in the butter and chocolate.  Fold in the flour.  Scrape the batter into the pan and place in the oven.  Bake for 25 min until slightly firm to the touch and a crust has formed on top.  A toothpick will not come out clean.  Allow to cool.

Notes on ingredients:  I have made this recipe twice.  The first time I mixed semisweet and milk chocolate chips together in place of the bittersweet chocolate and the second time I used only milk chocolate chips.  The brownies came out great both times.  The recipe recommends Michel Cluizel Noir Infini 99% as the unswetened chocolate and Scharffen Berger as the bittersweet chocolate.  I have not tried either of these options.  Let me know if you do!

Note on folding:  If you do not know how to fold something into a batter:  Pour flour mixture into the bowl.  With a large spoon cut horizontally through the batter, scooping a big scoop off the bottom and drape it over the center of the flour mixture.  Turn the bowl 90 degrees and repeat until the flour is all mixed into the batter.  Folding helps the mixture not become tough and allows the fluffy nature of the batter created from the eggs and sugar to be retained.

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