Ok, so I just realised that in an effort to make good 'blog-worthy' stuff and to challenge myself, I've been ignoring the classics, the things that are a hit no matter what! All my friends keep requesting things like chocolate cake and brownies, and I only bake things like various pies, beignets, and other things they haven't even heard of! Personally too, I'd much rather bake things that involve my favorite sight in the world, melted chocolate!!
Ofcourse, you don't want to do this!
And if at all you do, just pick the spoon out, and put it into the sink. Or if you're like me, you could take a break from the baking, and enjoy the chocolate.
I decided to make probably my favorite dessert of all time, brownies!! I am strictly of the fudgy gooey, while slight chewy camp. I don't like them to be like uncooked batter, [though I wouldn't mind eating a few of those], and I absolutely HATE cakey brownies. This brownie, in my opinion is the perfect combination of fudginess and gooeyness. It's decadently rich, and one small bite fills all your senses. You will not be able to stop at one, that's for sure. The recipe [slightly modified] is from a bakery in NY that I've been dying to go to, and whose cookbook I absolutely love!! <3
And here's a method I always use to ease removal of brownies. It's pretty common a thing to do, and makes things sooo much easier! Just line the pan with parchment paper/foil leaving a little overhang on all 4 sides, like this -
If you're wondering how that helps, once the brownies are done, just ease out the sides, and holding the edges, you can take the entire thing out, like so -
Adapted from The Sweeter Side of Amy's Bread
10 oz semisweet chocolate
3 oz. unsweetened chocolate
3/4 cup [1 1/2 stick, 170 g] butter
1 cup [240 g] granulated sugar
3 large eggs
1 tbsp vanilla extract/ a vanilla bean
1/2 cup + 1 tbsp [67.5 g] flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt - Omit if using salted butter, like I did
1 1/2 cups semisweet chocolate chips [optional]
1 3/4 cups chopped walnuts [optional]
- Preheat oven to 350 F [180 C]. Grease and line a 9x13 pan. To ease removal and cutting of brownies, leave a little overhang, as shown in the picture.
- Melt the semisweet chocolate, unsweetened chocolate and butter in a double boiler, or microwave. Allow to cool to room temperature.
- In the meanwhile, combine together the eggs, sugar and vanilla. Do not overbeat!
- Once chocolate is cooled, add in the egg mixture. Stir to combine. I always use a wooden spoon/spatula to make brownies, rather than a mixer.
- Sift together the flour, baking powder, and baking soda, and add to the chocolate mixture. Stir just well enough to combine, making sure you get right to the bottom of the pan. Stir in nuts and chocolate, if using. I love adding a layer of chips to the very top as well, which is what I've done.
- Bake for 35 minutes, or until a toothpick inserted has crumbs sticking to it, rather than wet batter. The center will remain soft. Do not overbake! Cool completely in pan.
- Using the overhang of parchment/foil, gently lift the brownies off the pan. I find refrigerating these brownies makes cutting way easier. Either way, cut into squares, using a tool like this will make cutting a breeze.
Using these to celebrate Divya's blogoversary :)