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the appetizer:

Dessert secrets are revealed in Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, including recipes for The Baked Brownie, Sour Cherry Slump, and Sweet and Salty Cake.

I Love Desserts

 

The Baked Brownie

Yield: 24 brownies

Baked Brownie

 

The Baked Brownie is a beautiful thing. It has won the hearts and minds of many people, it's been featured on the pages of a magazine as a favorite thing, and it was awarded best brownie honors by the folks at America's Test Kitchen and the Today show. Our brownie owes a lot to our friend and superstar pastry chef Lesli Heffler-Flick. She created the original ultimate brownie for us. It is dense, chocolatey, and slightly fudgy, and we are forever grateful to her for letting us adapt her recipe.

Baked Note
A great brownie is easy to make, but here are a few pointers: (1) Use a dark unsweetened cocoa powder like Valrhona. A pale, lightcolored cocoa does not have enough depth. (2) Make sure your eggs are at room temperature, and do not overbeat them into the batter. (3) Check your brownies often as they bake. An even slightly overbaked brownie is not a Baked Brownie.

  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder
  • 1-1/2 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

 
  • from:
    Baked: New Frontiers in Baking
  • by Matt Lewis and Renato Poliafito
  • Photographs by Tina Rupp
  • Stewart, Tabori & Chang 2008
  • $29.95 US $32.95 CAN
  • 35 color illustrations, 224 pages
  • ISBN: 1584797215
  • ISBN-13: 978-1-58479-721O
  • Recipe reprinted by permission.

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Baked: New Frontiers in Baking

 
 
 
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This page created April 2009


 


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