Friday, October 5, 2012

The Baked brownie

I don't bake brownies often because I've always had the trouble with getting the texture that I like. I've either ended up with way-too-cakey brownies or a hot fudge mess.

I've been eyeing on this recipe for months. I haven't been able to do so because

1. I always run out of good quality chocolate.... My family eats them up.

2. The recipe is very rich and indulgent, not to be made regularly (unless if you have an extremely high metabolism but I would still probably not recommend it hehe)! This recipe calls for five eggs. *here comes the bad type of cholesterol, aka LDL * 

But enough about how this recipe is not so good for health, let's talk about how your tastebuds will feel.

Apparently Baked is superb, renowned for their cookies, granola and of course brownies. According to Oprah, it is one of her favourite brownies, and when something gets Oprah-fied, that something becomes real famous (companies that sponsor her giveaways, Dr.Phil, Rachael Ray, Dr Oz etc).

The Baked brownie writes that their version is 'one part fudgey, one part cakey, and all parts chocolate' which I can agree on and I like that kind of texture! It's so terrible, that it's so good, if that even makes sense. I had to refrain myself from eating so many squares. Mmm chocolate-y aroma.

I added some white chocolate chips and I might even add some walnuts next time. Would probably reduce the sugar even further (I already reduced it from the recipe when I made it) next time and omit the salt. I'm not too sure why I didn't get a thin,crackly top. I have a suspicion that it was because of the reduction of sugar. I always tend to reduce sugar in recipes I follow. White sugar helps crisp things up, but in all honesty, I don't mind whether it has a crackly top or not. It may not look that great in pictures, but the main purpose for me is to EAT THEM. And to fatten people. 

Funny anecdote, my friends were over and then they were like "HOW COME YOU'RE NOT EATING? YOU ALWAYS FEED US BUT YOU NEVER EAT? " and my dad was saying "All of you are like her guinea pigs!" and I can totally agree with that, because the fact is, I bake so often but I give the treats away. But, I do eat my baked goods, I swear! Just in secrecy. And just not all of it because my waistline would expand in no time.

I ate possibly 2 or 3 or maybe even 4 squares of these with a scoop of coffee ice cream. I went for a 6 km run later in the day... But I doubt that would've completely burned off the brownies :P 

I got this recipe from Brown eyed Baker who adapted it from Baked: New frontiers in Baking

The Baked brownie
1¼ cups all-purpose flour
1 teaspoon salt *I would omit it for personal preference
2 tablespoons dark unsweetened cocoa powder
11 ounces (312 grams) dark chocolate, coarsely chopped
1 cup (8 ounces or 227 grams) unsalted butter, cut into cubes
1 teaspoon instant espresso powder 
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
3 tablespoons of white chocolate chips (optional. add more or less if desired.)
*I would probably reduce to 1 cup and 1/4 cup light brown sugar next time.I used 1¼ granulated sugar and 1/4 cup brown sugar but I think that it could be even slightly less sweeter. Some people may disagree with the change in sugar, but personally, I like to cut the sugar down. 

1. Preheat the oven to 350 degrees F or 180 Celsius degrees. Butter the sides and bottom of a 9×13-inch (23 cm by 33 cm) glass or light-coloured baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. 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.
4. 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.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the centre of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the centre of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7 . Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. You can also wrap it and store in the freezer.

Fudgey gooey-ness

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