Brownies

Just filing recipes for recall - haven't tried any of these.

Baked Fudge Brownies

Ingredients:

• 1 1/4 cups flour
• 1 teaspoon salt
• 2 Tablespoons dark cocoa powder
• 11 ounces quality dark chocolate (60-72%), chopped coarsely
• 8 ounces butter (2 sticks), cut into 1 inch cubes
• 1 tsp instant espresso powder
• 1 ½ cups sugar
• ½ cup light brown sugar
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract

Method:

1. Preheat oven to 350 degrees.
2. Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
3. In a medium bowl, whisk together the flour, the salt, and cocoa powder.
4. Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
5. Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
6. Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
7. Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
8. Cool the brownies completely before cutting and serving.

Baked Sweet and Salty Brownies

Ingredients:

For the caramel filling:

• 1 cup sugar
• 2 tablespoons light corn syrup
• 1/4 cup water
• 1/2 cup heavy cream
• 1 teaspoon Fleur de Sel
• 1/4 cup sour cream

For the brownie:

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

Method:

1. For the caramel filling, combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350℉ or until the mixture is dark amber in color, 6 to 8 minutes. Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool.
2. For the brownie, preheat the oven to 350℉.
3. Butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature at this point.
6. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining two eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
7. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible.
8. To assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Use your offset spatula to spread the caramel evenly across the brownie layer. 
9. Put this in the fridge to let the caramel set so that it doesn't bubble up around the top layer.
10. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
11. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
12. Remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons Fleur de Sel and 1 teaspoon coarse sugar.

Cool the brownies completely before cutting and serving. Store wrapped tightly in plastic wrap for up to 4 days.

yield | 12 large brownies or 24 small brownies

"Ad Hoc" Brownies

by: Thomas Keller

(Print Friendly Version)

Ingredients:

• 3/4 cup all-purpose flour

• 1 cup unsweetened alkalized cocoa powder
 (we use valhrona)
• 3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces

• 1 teaspoon kosher salt

• 3 large eggs

• 1 3/4 cups granulated sugar

• 1/2 teaspoon vanilla paste
• 
6 ounces 61 to 64% chocolate, chopped into chip-sized pieces ( about 1 1/2 cups)
• Powdered sugar for dusting

Method:

1. Preheat the oven to 350F.
2. At Ad Hoc, they use a 9-inch square silicone mold, because it keeps the edges from overcooking; if you use a metal or glass baking pan, butter and flour it. Set aside.
3. 
Sift together the flour, cocoa powder, and salt; set aside
4. 
Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.
5. 
In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter.
6. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)

7. Spread the batter evenly in the pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary.
8. Cool in the pan until the brownie is just a bit warmer than room temperature.
 Run a knife around the edges if not using a silicone mold, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving. (The brownies can be stored in an airtight container for up to 2 days.)


King Arthur Brownies

Ingredients:

1 cup (2 sticks) butter

2 1/4 cups sugar

1 1/4 cups dutch process cocoa powder (use the best you can find, we used Valhrona)

1/2 teaspoon salt (use 1 teaspoon salt if you've used unsalted butter)

1 teaspoon baking powder

1 tablespoon vanilla extract

4 large eggs

1 1/2 cups all-purpose flour (King Arthur brand, bien sur)

2 cups (12 ounce bag) semi-sweet chocolate chips (again, the best you can find)

Method:

Pre-heat the oven to 350 F

Lightly grease a 9x13 pan

In a saucepan over low heat, melt the butter, then add the sugar and stir to combine.  Keep on low heat for a minute or two, stirring constantly to melt some of the sugar, but do not let the mix come to a boil.  The mixture will be shiny looking, but still thick with sugar granules when done.  Transfer the mix to a large mixing bowl.

Add the cocoa, salt, baking powder, and vanilla to the butter/sugar mix, and stir well.  Add the eggs and beat until smooth.  Add the flour and chocolate chips and beat until well combined.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 28-30 minutes, until a cake tester inserted into the center comes out dry.  The brownies should feel set both at the edges and in the center of the pan.

Remove from the oven and place the pan on a cooling rack.  After about 5 minutes, run a table knife around the edges of the brownies to loosen them, then let the brownies cool completely in the pan before cutting and serving.