Posted by: A Part of the Solution | February 15, 2012

Brownies My Way

The fussy farm manager isn’t into ‘fudgy brownies’. He’s not a  fan of moist, mushy textured foods in general. So the farm brownie recipe is not for an ultra-fudgy brownie. However, I myself have more regard for a rich brownie than a cakey one. My brownies strike a texture note which satisfies us both. My recipe is based on the classic Joy of Cooking brownie. In some editions, it is known as Brownie I. In others, Brownies Cockaigne. And also, Classic Brownies.

As is my wont, I substitute ingredients pretty freely when I’m making these brownies. In addition, I add ingredients pretty freely. Eventually, my recipe departs in some permanent manner from the original. But they’re still darned good brownies; maybe even better than the originals–depending on your taste in additive ingredients.

Brownies My Way

11 TBSP, 5.5 oz, unsalted butter cut into smallish cubes (.5cm/sq)

1 1/2 oz semi-sweet, or bittersweet, chocolate morsels

9 TBSP, 1.7 oz, cocoa (Dutch process is desirable but not required)

2 cups, 13.5 oz, vanilla sugar–or regular, but go out and buy the vanilla bean and store it in a sack of sugar for a couple weeks. You’ll thank me.

2 tsp vanilla extract

4 large eggs

1 cup, 5 oz, all purpose flour

pinch of salt

1 cup, 4 oz, toasted nuts (your choice) coarsely chopped–pecan and walnut are favorites, but they’re not the only solution

(1/2 cup chocolate morsels, semi or bittersweet–optional)

Preheat the oven to 350° F. Line a 9″X13″ pan with an aluminum foil sling (enough length in the foil so’s you can lift it readily from the pan). Grease the foil well. In a medium saucepan over low heat, stirring often, melt the chocolate morsels, butter and cocoa together. Watch that the cocoa doesn’t start burning and sticking to the bottom of the pan before the butter is melted enough to protect it. When everything in the pan is a smooth, thick, liquid mass, remove the pan from the heat.

Stir in the vanilla sugar thoroughly. Add the eggs, one at a time, combining each egg completely before stirring in the next. Whisk the flour and salt together, then stir them in briefly–the flour should NOT be completely incorporated. Add the nuts next. Stir to distribute them through the batter, but don’t overwork your brownies. Pour the batter into your prepared pan. Spread it gently into corners and smooth the top as you work.

Bake for 30 minutes. Remove and allow to cool completely on a wire rack (about 2 hours) before lifting the sling from the pan, peeling back the foil and slicing. Yeah, right. Or just fall on the brownies like wolves while they’re still hot enough to singe off your taste buds.

Truly Tropical Brownies

Substitute 9.5 TBSP coconut oil for the butter

Use toasted cashews or macadamias for the nuts

Add 1 cup, 2.5 oz, mixed, unsweetened coconut flakes and shredded coconut

Mexican Stand-Off Brownies

Heat the butter in the pan until bubbling. Add 1/4 tsp ground cayenne, 1/2 tsp ground cinnamon. Allow to cook until fragrant (about 30 seconds). Now add the chocolates and proceed as above.

Use toasted almonds for the nuts.

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Responses

  1. *singing*

    “AH…sweet mystery of life at last I’ve found you…..”

    • Yup. In all modesty (I found a little when I was sweeping up), they’re just awfully, awfully good.

  2. I do like this recipe! Thanks for the inspiration! 🙂

    • You’re so welcome. It works every time, and it works without any hassle


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