I have a deep-rooted biological need for chocolate at 3 pm on a daily basis. I think that recognizing that this is beyond my control makes it much easier to swallow (sorry – I couldn’t resist that one – uhoh I think that’s a pun on a pun – dangerous territory for sure!!)
Anyway, I think this comes from my father’s side of the family since as a kid I remember him hitting the chocolate about this time of day like clockwork. He was happy with a handful of chocolate chips or some other simple form of chocolate. But I prefer something with a little more “there” there. And probably my favorite way to indulge my chocolate requirement is a great brownie.
After much research I have found that brownie greatness is pretty subjective. Fudgy texture, cakey texture, sweetness, nuts or no-nuts, other additional ingredients, shiny top, crunchy top – these are all variations that come into play in brownies and everyone has their own favorites.
So my goal here is to show you how to achieve the brownie you want – which I hope you will be eternally grateful for (or just buy my cookbook when it comes out – either way I’ll be happy).
My version of a perfect brownie is one that is fudgy and slighty chewy, not too sweet, with a thin shiny crust on top – no nuts or anything else added in. So that’s the recipe I will start with. Then I will give you a more cakey brownie recipe which uses a different mixing technique called the “creaming” method.
As ususal I am giving you the recipes in ratio format and in traditional format. The ratio format should make it easier to remember the recipe. It should also help you understand the proportions needed to achieve a particular result.
Fudgy and Chewy Brownies:
Yield of “Suggested Amounts” is about 16 brownies
Ratio Amount Suggested Amounts Ingredient
By Weight
1 Part 8 ozs Chocolate, Bittersweet,
Cut into small pieces
1 Part 8 ozs Sugar, Granulated
1/2 Part 4 ozs Butter, Unsalted
1/2 Part 4 ozs (2) Eggs, Extra Large, lightly beaten
1/4 -1/2 Part 2 – 4 ozs Flour, All Purpose, sifted
(less flour will give fudgier texture)
x 2 tsp. Vanilla Extract, Pure
x 1/4 tsp Salt
x 1/4 tsp Baking Powder (optional if you want
a sightly less fudgy texture)
Method:
Preheat oven to 350F
Melt chocolate, sugar, and butter in a mixing bowl set over (but not touching) a pan of simmering water until fully melted but not too hot. Remove from heat and whisk in eggs, salt, and vanilla extract. Then blend in flour gently (don’t overmix).
Pour batter into a 9″ square greased baking pan (glass or aluminum). You can line the pan with parchment paper (which needs to be buttered also) for easier removal after baking.
Bake for about 35-40 minutes or until a toothpick inserted into the center comes out almost clean (if it’s clean the brownies are overbaked).
Let cool slightly then remove brownies from pan and cool on a cooling rack. Cut into desired shapes after cooling (if you can wait that long – I know I can’t!!)
Light and Cakey Brownies
Ratio Amount Suggested Amounts Ingredient
By Volume
1 Part 1 cup (2 sticks) Butter, Unsalted, Softened
1 Part 1 cup Sugar, Granulated
1 Part 1 cup Cocoa Powder
1 Part 1 cup (4) Eggs, Extra Large, lightly beaten
1 Part 1 cup Flour, All Purpose
x 1 tsp Vanilla Extract
x 1 tsp Baking Powder
x 1/4 tsp Salt
Method:
Preheat oven to 350F
Cream butter and sugar in an electric mixer until light and fluffy. Add eggs, salt, and vanilla and blend until combined. Add flour (sifted with baking powder) and mix gently by hand until just combined (don’t overmix).
Pour batter into a 9″ square greased baking pan (glass or aluminum). You can line the pan with parchment paper (which needs to be buttered also) for easier removal after baking.
Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly then remove brownies from pan and cool on a cooling rack. Cut into desired shapes after cooling.
