Brownie Baking Linx and Recipe!
Here's a good brownie recipe I found lately. Makes brownies like a flourless chocolate cake, but brownie-like.
Mmm.BROWNIESyields fifteen 3-by-4-inch browniesAdapted from Nancy Silverton's Pastries from the La Brea Bakery.
Ingredients3 sticks (12 ounces) unsalted butter
1 pound bittersweet chocolate
3 1/2 cups granulated sugar
6 extra large eggs
1 tablespoon pure vanilla extract
3/4 teaspoon kosher salt
3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
Unsweetened cocoa powder for dusting, optional
Procedure
1. With rack in middle position, preheat oven to 325°F. Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
2. Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes. Shake pan halfway through baking to ensure the nuts toast evenly.
3. In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.
4. Raise oven temperature to 350°F. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike, 3 to 5 minutes.
5. Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
6. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
7. Before serving, slice into 3-by-four-inch squares. If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
linx---but no recipes!
The Brownie Initiative.
It is pretty neat when someone is making a different brownie recipe every week. I like the overall variety and good photos of every recipe.
http://mblog.lib.umich.edu/kbalbrownie/
This website has Scroggin! a trampers tradition!
and Hokey Pokey--which is really caramel--or toffee.
Still worth a look-see
http://www.azmetro.com/nzrecipe.html#scroggin
Mmm.BROWNIESyields fifteen 3-by-4-inch browniesAdapted from Nancy Silverton's Pastries from the La Brea Bakery.
Ingredients3 sticks (12 ounces) unsalted butter
1 pound bittersweet chocolate
3 1/2 cups granulated sugar
6 extra large eggs
1 tablespoon pure vanilla extract
3/4 teaspoon kosher salt
3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
Unsweetened cocoa powder for dusting, optional
Procedure
1. With rack in middle position, preheat oven to 325°F. Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
2. Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes. Shake pan halfway through baking to ensure the nuts toast evenly.
3. In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.
4. Raise oven temperature to 350°F. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike, 3 to 5 minutes.
5. Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
6. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
7. Before serving, slice into 3-by-four-inch squares. If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
linx---but no recipes!
The Brownie Initiative.
It is pretty neat when someone is making a different brownie recipe every week. I like the overall variety and good photos of every recipe.
http://mblog.lib.umich.edu/kbalbrownie/
This website has Scroggin! a trampers tradition!
and Hokey Pokey--which is really caramel--or toffee.
Still worth a look-see
http://www.azmetro.com/nzrecipe.html#scroggin
posted by meggoo at 9:54 AM
2 Comments:
The problem with that site is that they don't list the recipes! So you have to get the book! Ug. I can't find that book here in New Zealand, so I can only dream about the taste. If you find the book and make any of the recipes, maybe post em here for your sister to make.
ok?
ok.
Here's a good brownie recipe I found lately. Makes brownies like a flourless chocolate cake, but brownie-like. Mmm.
BROWNIES
yields fifteen 3-by-4-inch brownies
Adapted from Nancy Silverton's Pastries from the La Brea Bakery.
Ingredients
3 sticks (12 ounces) unsalted butter
1 pound bittersweet chocolate
3 1/2 cups granulated sugar
6 extra large eggs
1 tablespoon pure vanilla extract
3/4 teaspoon kosher salt
3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
Unsweetened cocoa powder for dusting, optional
Procedure
1. With rack in middle position, preheat oven to 325°F. Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
2. Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes. Shake pan halfway through baking to ensure the nuts toast evenly.
3. In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.
4. Raise oven temperature to 350°F. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike, 3 to 5 minutes.
5. Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
6. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
7. Before serving, slice into 3-by-four-inch squares. If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
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