Tuesday, February 1, 2011

Unforgiving Brownie Gasm

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For the past few days I have been craving for something chocolate. Something very, VERY chocolate. I tried to fill that void with desserts and chocolate snacks but it didn't work. It haunted me day and night. Nothing seemed to fit. I became withdrawn. I stopped talking to people. I stopped shaving. I wandered the streets with my arms and legs swaying left to right like a zombie. Every night i lay in bed muffling "chocolateee...." And then Eric Cartman appeared in my dream and said "why don't you have a brownie" and VOILA, ALL WAS CLEAR AGAIN. This is it my hombres....this is.....THE CURE!

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The sinfully unbelievably rich, intensely charming brownie. If it were a man he would have all the women in the world.

Classic Brownie, the ONE CURE FOR ALL
From Smitten Kitchen

71g/2.5 oz (½ + 1/8 cup) cake flour
¼ tsp salt
¼ + 1/8 tsp baking powder
3 oz unsweetened chocolate, chopped fine (Hershey’s comes in slabs of 4oz)
85g (6 tbsp/ ½+1/4 sticks) unsalted butter, cut into three equal pieces
1 1/8 cups sugar*
2 eggs
1/2 tbsp vanilla extract

Shift oven rack to middle position and preheat oven to 163 degrees celcius (325 fahrenheit). A 8X8 inch square pan is used. Ready 2 pieces of aluminium foil measuring 45cm. We want to get them to 20cm length wise, so fold them in half. Fold remaining few centimeter in until we get 20cm.

Fit one foil into pan, pushing it into corners and up the side of pans and let any excess overhang. Repeat the same for the other foil, setting it perpendicular to the first one this time. Spray foil-lined pan with nonstick cooking spray or grease with butter. (Pictures below)

In a medium bowl, whisk cake flour, baking powder and salt; set aside.

Melt chopped chocolate and butter in a large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternately, use the microwave method. Its best to let butter soften at room temperature before using this method. Heat chocolate and butter in a large heatproof bowl on high for 45 seconds**. The mixture has to become smooth. Stir and heat for 30 seconds more if necessary. Stir again, and if necessary, repeat in 15-second increments; do not let chocolate burn). When chocolate mixture is completely smooth, gradually whisk in sugar.

Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three separate additions, folding with a spatula until batter is completely smooth and homogenous.

Transfer batter to pan; using spatula, spread batter into corners and smooth surface. Bake until tester inserted into center comes out with a few moist crumbs attached, 15-20 minutes. Cool with baking pan on wire rack to room temperature for about 2 hours. Remove brownies by lifting aluminum foil, cut and serve. Store leftovers (as if) in airtight containers for up to 3 days or in the freezer for a longer period of time.

*1 1/8 cup sugar is needed, I used ¼ cup and halved it on the weighing scale.

** My butter softened at room temperature for a long time before I popped it into the microwave with the chocolate and only 45-50 seconds of heating was needed.

Note: The original recipe used a 9X13 baking pan while i used an 8X8. I hope the recipe measurements is still clear. Just times 2 of everything if needed. As for a 9X13 baking pan, the aluminium foil works the same for length wise, but for width wise, cut a 36 cm length and fold it till it is 30.5cm and fit perpendicular to the first foil.

Layering of the foil

First layer
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Second layer perpendicular to first
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1 comment:

  1. Chocolate is often the answer for things!
    Why the double layer of foil though? If you had a piece big enough would a single layer be fine?

    Troy @ www.BestTiramisu.com

    ReplyDelete