Tuesday, July 6, 2010
4th of July Brownies
For my birthday recently, my mom got me a hand mixer (which we really needed- we found that out when we tried to whip eggs into peaks with a spoon...) and an awesome baking cookbook: Baking From My Home to Yours, by Dorie Greenspan. I immediately started perusing the recipes for something I could make. This cookbook has all kinds of recipes for cookies, cakes, pies, brownies, scones, muffins, breads, etc.
When my mother in law asked me to bring brownies to our 4th of July celebration in Columbus, I immediately went to my new cookbook and decided to make Classic Brownies.
They were super easy to make, and turned out delicious!
5 tablespoons unsalted butter, cut into 5 pieces
4 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder (optional, but really good)
1/4-1/2 teaspoon salt (according to taste)
1/3 cup all-purpose flour
1 cup chopped walnuts
Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring in the espresso, if you're using it, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped walnuts.
Scrape the batter into the pan and smooth the top with a spatula.
Bake the brownies 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool the brownies to room temperature.
When the brownies are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.