My eyes feel like they're going to bleed, because I've been on the computer so long. It's impossible to get off of here. I'm obsessed.
I'm also obsessed with brownies, and the process of making brownies, which I call Brownie Science. This is what I'm majoring in.
I like to experiment with a few things when I make brownies. There are so many factors that can change the flavor and texture. Amount of butter, chocolate, flour, beating the eggs for a long time, dissolving the sugar with the butter, how much sugar you use, etc.
I've been on the hunt for the perfect brownie for the last couple months. I'm getting close to finding the ultimate brownie, but haven't found it yet. Sadly, brownies used to be my favorite dessert item, but now I'm sick of them. At least I can provide these fabulous tips for you.
Use dark chocolate...good quality. (As Ina would say)
Use a combination of granulated and brown sugar. Beat the sugar with eggs for longer than you'd like. (As seen in the recipe)
Bake the brownies at 375 F. I don't always do this, but if you do, you get a nice crusty brownie, that has those slightly chewy edges. In the center it's really fudgy/almost undercooked.
After baking the brownies, plunge the pan in a larger pan filled with ice water. When the brownie pan has cooled off a bit, place it in the freezer.
Overall, these were very good. I wish I had put some chocolate ganache on them...that would have been delicious.
Now, I have to go organize the first college of Brownie Science. B.U. I will be the dean. You can apply if you want to, but it's going to be tough. Don't expect to graduate magna cumma laude, or anything like that.
3/4 cup unsalted butter
14 oz. coarsely chopped bittersweet chocolate (or chocolate chip chips)
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
Directions:
Preheat oven to 375 degrees F. Line an 11x8-inch baking dish/pan with foil. Coat foil with shortening/non-stick spray/butter etc.
Melt the butter in a large saucepan over medium heat. Turn heat off, and stir in chocolate, until melted. Set aside pan, to cool slightly.
In a medium sized mixing bowl, sift together flour and salt.
In a large mixing bowl, using an electric mixer on high speed, beat together eggs, granulated sugar, brown sugar, and vanilla, for 4 minutes.
Reduce mixer speed to low, and beat in melted chocolate, until combined.
Stir in flour until just combined.
Scrape batter into prepared pan, evenly. Bake at 375 degrees F, for 23-25 minutes. Plunge pan into a larger pan filled with ice water. When brownies have cooled off a bit, freeze until cold, about 1 hour. Slice into bars.
Yield: 15 brownies
Posts
Food Network Fame
Sugar Plum Tweets
Sugar Plum on Saveur
18 comments:
Yum yum YUM!!! Unfortunately my diet starts tomorrow. Boo!!! :( P x
I suppose that belonging to Brownie College would mean that I have to eat them? Not that that is a terrible thing, but I would have to do a lot of experimenting and my hips would rebel!!!
Wow, you shouldn't be just the dean, you should be chairman of the board of Brownie College.
Can I ask a small question? Don't fail me if you disagree. Is one allowed to add nuts, especially toasted yummy Pee-Can nuts to brownies or is that cause for immediate expulsion?
Polly- Booooo!
Valli- At BU, we expect all students to eat the brownies they make. Your hips will have to deal with it.
Sue- I am the dean, chairmen of the board, teacher, nurse, counselor, and track coach at BU. Are you interested in applying? You can be on the BU track team, too.
Nuts would be delicious!!! I love adding nuts to brownies, but I don't think the fam. likes them.
Pee-Cans don't belong in brownies; they belong under the bed. ;)
We had a brownie bake-off at our company picnic one year. Wish I had known you then. I always 'feel like a nut' so I put 'em in there.
I love brownies - how do I apply??
I think I need to attend - I haven't made brownies in way too long. And I have never done brown sugar in brownies - these sound tasty?
I think brownies may be at the very top of of my List of Favorite Treats. The only problem is that I can't make them without proceeding to eat half the batch - seriously. Then I go into a sugar coma that lasts for days. (This doesn't stop me from making them, of course.)
Mmm, brownies! I have this one recipe for low-fat brownies (I know, but I only make it because it's really fast) that calls for the eggs to be beaten with the sugar. It does give it a great texture.
Thanks for the comment on my blog =)
Brownies are wonderful. I wouldn't want a straight diet of brownies, but I definitely need a pan every two months or so. I love adding toasted pecans to mine. And chocolate chips.
Sign me up for Brownie U, love it!
Oh, I would definitely apply, and can only hope I have the right qualifications. I completely admire your dedication to the perfect brownie; good luck with the quest and I'll read with interest.
I am dying for a brownie now, thanks! Unfortunately, I've OD'd on the bagels I made this morning, so no brownies for me :(
You probably have made the perfect brownie many times and just don't know it because you are obsessing over them. I know this because I am the same way.
BTW, why do you put the pan in cold water and then freeze? I am assuming to stop the cooking like "shocking" with vegetables. And the freezing..to make them easier to cut??
How do I apply to B.U????? :-) You are so funny! So this may be a stupid question but is the reason you put it in the fridge to cool it off faster or does it change it chemically?
Anj- A brownie bake-off sounds fun. I want to be in one.
Deborah- First you have to take your ACT's and then you can apply.
I like using a combo of granulated and brown sugar. More flavor and moisture.
Mallow- It IS hard not to eat the whole pan. Do one a day. Or maybe two.
Christina- I saw a low-fat brownie recipe in Everyday Food, that looked good. It called for reduced-fat sour cream and applesauce.
Brilynn- Send me your application immediately. School starts on the 14th. You will need a ruler, markers, and Elmer's Glue.
Annemarie- Thanks!
Laura- Bagels sound good.
Annie- You are right on. Cooling them quickly changes the texture, and makes them more fudgy. (In my opinion)
Brandon- WHO ARE YOU??? Your profile could use some sprucing up. All I know about you, is that you've had 5 profile views.
Send me your application to B.U. including your ACT information. See above for your school supplies.
It does cool the brownies off faster, but it also changes the texture. It makes them fudgier. Basically you're stopping the cooking process faster.
that brownie college logo looks so cute! so are those brownies!
Yum.
That's all I can think of to say right now. Just yum.
Food blogging is so addictive! The search for the perfect brownie sounds like a tasty endeavour. These brownies look really good.
Post a Comment