merstarr
Senior Cook
- Joined
- Aug 31, 2004
- Messages
- 188
What's your most decadent, rich, deep chocolatey, FROM SCRATCH brownie recipe?
Here are two of mine.
The first one is unusually, extremely, excessively, gooey/fudgy - the chocolate/espresso taste is extraordinary. The only downside is the presentation - they're not too attractive due to the tanish color of the cream cheese/espresso mixture against the dark brown chocolate brownie mixture. But, hey, as long as you keep them for yourselves, family and very close friends, they're so good, no one will care!
The second one is more traditional - very fudgy, but not gooey. I use 1 1/2 cups of sugar instead of the listed 2 cups for a less sweet, deeper chocolate taste. Sometimes I top it with semi-sweet chocolate chips as soon as I remove the pan from the oven, then let it sit until chips start to melt, then spread them over the top - very delicious.
ESPRESSO SWIRL BROWNIES
From the author: "Adult Brownies. A jolt of strong espresso flavor, barely sweetened, makes a suave creamy complement to bittersweet bars. The moist gooey espresso mixture is more luxurious in contrast with a slightly cakier brownie."
INGREDIENTS:
8 tablespoons unsalted butter
4 ounces unsweetened chocolate (chopped)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 cup all-purpose flour
1 tablespoon instant coffee or espresso powder (I used espresso and strongly recommend it)
1 tablespoon water (I used hot water)
8 ounces cream cheese, softened (softened to room temperature)
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg
Equipment:
9-inch square pan, (I used an 8x8 pan, lightly buttered), lined across the bottom and up 2 opposite sides with parchment paper or foil.
DIRECTIONS:
Preheat the oven to 325 degrees. Position a rack in the lower third of the oven.
Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water. Stir frequently until mixture is melted and smooth.
Remove the top of the double boiler (or the bowl) from the heat. Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring until each is incorporated before adding the next. Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Spread all but 1/2 cup of the batter in the prepared pan. Set aside.
Combine the coffee (espresso) powder with the water. Set aside. Mix the cream cheese with the sugar and vanilla until smooth. Stir in the egg and the coffee mixture until well blended. Spread the cream cheese mixture over the batter in the pan. Spoon dollops of reserved brownie batter on top. Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
Bake for 20 to 25 minutes, or until the brownies just begin to pull away from the sides of the pan. (I did about 45-50 minutes, (in 8x8 pan), until the center was set, ie, stopped jiggling when shaken). Cool on a rack. Refrigerate and chill thoroughly before cutting, about 2 hours. (I chilled overnight).
Slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the parchment or foil liner and transfer the brownies to a cutting board. Cut into 16 squares. May be stored, airtight, in the refrigerator for 4 to 5 days.
© 1999 by Alice Medrich
Edited by Meryl
BAKER'S CHOCOLATE ONE BOWL BROWNIES (With Cream Cheese Variation)
(Haven't tried the Cream Cheese Variation yet).
4 squares (4 oz) Baker's unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 c sugar (I use 1 1/2 cups)
3 eggs
1 tsp vanilla
1 c flour
1 c chopped nuts, optional (I omit them)
(can also add 2-4 oz semisweet chocolate, coarsely chopped OR 2-4 oz (1/3-2/3 cup) semisweet chocolate chips, optional)
DIRECTIONS:
Preheat oven to 350 F *(see note below).
Grease a 13x9 pan (or an 8x8 pan) OR line with foil and grease foil. (Note: I use an 8x8 pan - the recipe calls for a 13x9 inch pan, but an 8x8 makes thicker brownies).
Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. (I use a double boiler). Stir until chocolate is completely melted.
Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour, then nuts and chocolate chips, if using. Spread in prepared pan.
4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE! Cool in pan; cut into squares.
Makes 24 fudgy brownies.
*Note: When using glass baking dish, (or dark pan), bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.
Variation:
Cream Cheese Brownies
Use 4 eggs in place of 3 in brownie recipe
8 oz cream cheese
1/3 c sugar
1 egg
2 tbsp flour
Mix brownies as directed above, using 4 eggs in place of 3.
Pour batter in prepared pan.
Mix cream cheese, sugar, egg and flour. Beat until well mixed.
Spread over brownie batter, then swirl with a knife to marbleize.
Bake 40 minutes.
Edited from Baker's Chocolate
Here are two of mine.
The first one is unusually, extremely, excessively, gooey/fudgy - the chocolate/espresso taste is extraordinary. The only downside is the presentation - they're not too attractive due to the tanish color of the cream cheese/espresso mixture against the dark brown chocolate brownie mixture. But, hey, as long as you keep them for yourselves, family and very close friends, they're so good, no one will care!
The second one is more traditional - very fudgy, but not gooey. I use 1 1/2 cups of sugar instead of the listed 2 cups for a less sweet, deeper chocolate taste. Sometimes I top it with semi-sweet chocolate chips as soon as I remove the pan from the oven, then let it sit until chips start to melt, then spread them over the top - very delicious.
ESPRESSO SWIRL BROWNIES
From the author: "Adult Brownies. A jolt of strong espresso flavor, barely sweetened, makes a suave creamy complement to bittersweet bars. The moist gooey espresso mixture is more luxurious in contrast with a slightly cakier brownie."
INGREDIENTS:
8 tablespoons unsalted butter
4 ounces unsweetened chocolate (chopped)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 cup all-purpose flour
1 tablespoon instant coffee or espresso powder (I used espresso and strongly recommend it)
1 tablespoon water (I used hot water)
8 ounces cream cheese, softened (softened to room temperature)
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg
Equipment:
9-inch square pan, (I used an 8x8 pan, lightly buttered), lined across the bottom and up 2 opposite sides with parchment paper or foil.
DIRECTIONS:
Preheat the oven to 325 degrees. Position a rack in the lower third of the oven.
Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water. Stir frequently until mixture is melted and smooth.
Remove the top of the double boiler (or the bowl) from the heat. Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring until each is incorporated before adding the next. Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Spread all but 1/2 cup of the batter in the prepared pan. Set aside.
Combine the coffee (espresso) powder with the water. Set aside. Mix the cream cheese with the sugar and vanilla until smooth. Stir in the egg and the coffee mixture until well blended. Spread the cream cheese mixture over the batter in the pan. Spoon dollops of reserved brownie batter on top. Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
Bake for 20 to 25 minutes, or until the brownies just begin to pull away from the sides of the pan. (I did about 45-50 minutes, (in 8x8 pan), until the center was set, ie, stopped jiggling when shaken). Cool on a rack. Refrigerate and chill thoroughly before cutting, about 2 hours. (I chilled overnight).
Slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the parchment or foil liner and transfer the brownies to a cutting board. Cut into 16 squares. May be stored, airtight, in the refrigerator for 4 to 5 days.
© 1999 by Alice Medrich
Edited by Meryl
BAKER'S CHOCOLATE ONE BOWL BROWNIES (With Cream Cheese Variation)
(Haven't tried the Cream Cheese Variation yet).
4 squares (4 oz) Baker's unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 c sugar (I use 1 1/2 cups)
3 eggs
1 tsp vanilla
1 c flour
1 c chopped nuts, optional (I omit them)
(can also add 2-4 oz semisweet chocolate, coarsely chopped OR 2-4 oz (1/3-2/3 cup) semisweet chocolate chips, optional)
DIRECTIONS:
Preheat oven to 350 F *(see note below).
Grease a 13x9 pan (or an 8x8 pan) OR line with foil and grease foil. (Note: I use an 8x8 pan - the recipe calls for a 13x9 inch pan, but an 8x8 makes thicker brownies).
Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. (I use a double boiler). Stir until chocolate is completely melted.
Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour, then nuts and chocolate chips, if using. Spread in prepared pan.
4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE! Cool in pan; cut into squares.
Makes 24 fudgy brownies.
*Note: When using glass baking dish, (or dark pan), bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.
Variation:
Cream Cheese Brownies
Use 4 eggs in place of 3 in brownie recipe
8 oz cream cheese
1/3 c sugar
1 egg
2 tbsp flour
Mix brownies as directed above, using 4 eggs in place of 3.
Pour batter in prepared pan.
Mix cream cheese, sugar, egg and flour. Beat until well mixed.
Spread over brownie batter, then swirl with a knife to marbleize.
Bake 40 minutes.
Edited from Baker's Chocolate
