Sunday, December 02, 2007

Cocoa Brownies

I was originally going to make some chocolate pastries today but then I realized that the dough needed to be chilled overnight, and I would have had to start it yesterday. So I quickly found this recipe from Alton Brown, which uses everyday pantry items (no special ingredients) to make some very rich brownies.

It's generally known that there are two kinds of brownie lovers: those who like them fudgy, and those who like them cakey. I, personally, enjoy a happy medium but I will eat any kind of brownie without complaints. If you are someone who enjoys the cakey kinds of brownies, this is the recipe for you. It is very cake-like. It is also very rich.

We both like them a lot and plan to take them in lunches this week. I would make these again if I didn't have any baking chocolate on hand or if I wanted to make an easy dessert. One note is that it took about an hour to cook through, even though the recipe says 45 minutes.

Another tip: Instead of dusting the pan with flour, I dust it with cocoa powder. That way, the outside of the brownies isn't whitish if there is any residual flour after baking.


Cocoa Brownies
Recipe by Alton Brown

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Yield: 16 brownies

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