Saturday, October 16, 2010
This week I bought a new brownie pan, because I was using a glass pan and I read that the heat from glass can cause over baking. Now I have an explanation for why my brownies edges were always a lot dryer than the middle. Needless to say I was very excited to try the new pan, but I had to find a recipe. I saw the chewy brownie on Brown Eyed Baker and is originally from Cook's Illustrated. I've never really made a chewy brownie, I prefer mine fudgy. You may ask yourself, what on earth is she talking about? A brownie is a brownie - what is the difference? here is my answer: a chewy brownie is very moist and dense, but not gooey like the fudgy brownie.
I thought these brownies were excellent, especially due to the added chocolate chunks. Next time I might add even more. Though my sister said she prefers my under baked brownies (translation: fudgy), I thought it was a nice change. They tasted even better the day after. My verdict? delicious brownies BUT still number two in my book.
NOTE: If you go the Cook's Illustrated website and look up chewy brownies they have a video of how to line the pan and take the brownies out.
Chewy Brownies Recipe
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
4 tablespoons (1/2 stick) unsalted butter , melted
1/2 cu plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes (I baked them for 25). Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.