Deep Dark Chocolate (8 page)
Read Deep Dark Chocolate Online
Authors: Sara Perry
makes
16 small brownies
A FUDGY BROWNIE IS NOT FUDGE. IT DOESN’T NEED
frosting, and it is never dolled up with chips and chunks. A fudgy brownie is an effortless ode to deep, dark chocolate, a two-bowl affair where the simple stir of a wooden spoon conjures up sweet dreams of warm brownie à la mode. This is a comfort brownie with an intense chocolate punch.
5 ounces premium dark chocolate, chopped
½ cup (1 stick) unsalted butter, cut into pieces
¼ cup premium unsweetened cocoa powder
Pinch of salt
2 large eggs, at room temperature
½ cup all-purpose flour
Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To make removing the finished brownies easy, line the pan lengthwise and widthwise with two 7½-by-16-inch sheets of parchment paper or aluminum foil, shiny side up, and use the overhang as handles.
Place the chocolate and butter in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth. Remove from the heat and whisk in the cocoa powder, sugar, and salt. Whisk in the eggs, and then stir in the flour until just blended. Scrape the batter into the prepared baking pan and spread evenly. Bake until a tester inserted in the center comes out with a few moist crumbs
clinging to it, about 35 minutes. Do not overbake. Transfer to a wire rack and let the brownies cool completely, then lift from the pan using the overhanging parchment. Cut into squares.
Variation
If you want to glam up your brownies, try
Good Ol’ Fudgy Brownies with Chocolate-Scented Powdered Sugar
(pictured above).
TO MAKE THE SCENTED SUGAR:
In a bowl, whisk 2 cups powdered sugar and ½ cup premium cacao nibs until blended. Place in an airtight container for several weeks. When ready to use, sift the sugar through a fine sieve to capture the nibs.
TO MAKE THE BROWNIES:
Follow the main recipe. After the brownies cool completely (or after they’re cut into squares), dust the top with chocolate-scented powdered sugar. Feel free to use the cacao nibs to bake with after the sugar is gone.
Scharffen Berger Brownies with Red-Wine Raisins and Toasted Walnuts
makes
9 medium brownies
THESE BROWNIES ARE A HAPPY MEDIUM BETWEEN FUDGY
(read “decadent”) and cakey (read “genteel”), and they’re versatile. If you want to add extra tastes by including raisins, nuts, or chocolate chips, they are the ideal brownies to experiment with. I like to use Scharffen Berger for the chocolate and the cocoa and dress the brownies up with plump, drunk raisins and lightly toasted walnuts or hazelnuts. See what you think, then have fun coming up with your own additions. Remember: For brownies to be at their best, don’t overbeat the batter.
Raisins
½ cup raisins
½ cup good, dry red wine
Brownies
5 ounces Scharffen Berger bittersweet chocolate or other premium dark chocolate, chopped
½ cup plus 2 tablespoons all-purpose flour
¼ cup Scharffen Berger unsweetened cocoa powder or other premium unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup plus 2 tablespoons unsalted butter, at room temperature
3 large eggs, at room temperature
½ teaspoon pure vanilla extract
½ cup lightly toasted walnuts, coarsely chopped
TO MAKE THE RAISINS:
At least 12 hours before making the brownies, combine the raisins and red wine in a jar with a lid. Cover, gently shake, and let the raisins soak overnight. To use, drain the raisins, but
do not get rid of the wine. Taste it! You’ll find a good use for it, such as a dessert sauce for poached fruit or a port like cordial.
TO MAKE THE BROWNIES:
Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To make removing the brownies easy, line the pan lengthwise and widthwise with two 7-by-12-inch sheets of parchment paper or aluminum foil, shiny side up, and use the overhang as handles.
Place the chocolate in a small heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let it melt completely. Stir until smooth. In a medium bowl, whisk the flour, cocoa, baking powder, and salt until well blended. Set aside.
With a stand or hand mixer set on low speed, beat the butter and sugar in a medium bowl until well blended. Beat in the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Alternately blend the dry ingredients and the melted chocolate into the egg mixture in increments. Using a rubber spatula or wooden spoon, fold in the raisins and walnuts. Stop when the ingredients are just blended. Scrape the batter into the prepared baking pan and spread evenly. Bake about 35 minutes, until a tester inserted in the center comes out clean or with a few moist crumbs clinging to it. Transfer to a wire rack and let the brownies cool completely, then lift from the pan using the overhanging parchment. Cut into squares.
I’ll Have My Cake and Eat Yours, Too
AUNT TRUDY’S IRRESISTIBLE CHOCOLATE ZUCCHINI CAKE
state fair chocolate layer cake
ONE-BITE-TO-HEAVEN CHOCOLATE YEAST CAKE
CHOCOLATE GINGERBREADWITH CACAO-NIB WHIPPED CREAM
WEDDING CUPCAKES WITH WEDDING-PARTY FROSTINGS
six tall chocolate–sour cream cupcakes
