Sunday, August 20, 2006
The King Arthur Flour Baker’s Companion Copyright 2003
6 ounces unsweetened baking chocolate
12 tablespoons (1 ½ sticks) unsalted butter
5 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
2 ½ cups sugar
1/3 cup light corn syrup (optional) I did add this
1 1/3 cups unbleached all-purpose flour
optional add-ins: 1 ½ cups chopped walnuts or pecans, 1 ½ cups mini marshmallows, 1 cup melted caramel, 1 cup chocolate chips I didn't add any of these
In a medium-sized saucepan, melt the chocolate and butter together over low heat. Set aside to cool slightly.
In a large mixing bowl, beat the eggs, vanilla, salt, sugar and corn syrup together until light and fluffy, which takes a few minutes.
Preheat oven to 375 degrees and lightly grease a 9x13-inch pan.
Stir the flour into the chocolate and butter mixture. Fold the chocolate batter into the egg mixture, stirring to combine. Stir in optional ingredients, if using.
Spread the batter in the pan. For and extra-glossy top, brush with 1 tablespoon milk. Bake the brownies for 35 minutes; the top should be crisp, but a toothpick inserted in the center will come out coated with chocolate. Remove the brownies from the oven, and let them cool for several hours before cutting into squares. I cooled them overnight.
Makes 2 dozen 2-inch square brownies.
Sorry for the awful picture. I thought I would get a better picture of the leftovers but they didn't last long enough. I wasn't thrilled with these myself but everyone else seemed to like them. They were good enough, but far from the ultimate brownie as far as I'm concerned. I didn't really have time to search out the best brownie recipe. I just grabbed the first one I saw.
After baking these, it looked like I had a cake in the pan. I didn't brush the top with milk so maybe that might have helped but these didn't have that crackly brownie top I'm used to. The edges burned a little but that was probably because I used a cheap, thin baking pan since I used my better glass one for something else (Pineapple Gooey Butter Cakes - they were a big hit too). I added the corn syrup mainly because I had a huge bottle of it that my husband bought when I sent him out for some in a pinch at Christmas-time. It did add chewiness to the brownies, I just wasn't sure if I liked it and they disappeared before I could better analyze them. From what I can recollect, these were right in the middle of fudgy and cakey. They were definitely very chocolately. They easily cut into neat bars too (I used a plastic knife).
I can't wait to hit the cookbooks tonight and plan next week's menu. We'll probably be eating hamburgers and hot dogs at least once a week for the next few weeks since I still have a bunch of them in the freezer.
Question of the Day: What is your idea of the perfect brownie?