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Recipe: Epicurious Best Cocoa Brownies

Another version of brownies called Bangor Brownies from the UK - Image via Wikipedia

From Denny: Epicurious is such a great resource online! I've been following them off and on for years now. This is a recipe from 2003 with over 250 reviews.

Second in this week's series on brownie recipes... I'm always looking for easy method recipes that involve chocolate for the beginner cook. Sometimes, I just want fast and easy minus the preservatives when I don't have much time to bake but am craving something wonderfully chocolate; brownies are usually a fast fix. I'm after that intense perfect chocolate taste! :)


Yield: Makes 16 large or 25 smaller brownies

Note from Epicurious: Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Ingredients:

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Directions:

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note:

Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

From Denny: Here's an interesting twist on baking this reviewer tried: I use epicurious a lot but had to become a member just now for the sole purpose of reviewing this recipe. Three words that may change your life: coarse sea salt. I sprinkled large coarse crystals of sea salt on top of the batter prior to baking. This could also probably be done right when they come out of the oven. Words cannot describe how delicious they are. My boyfriend and I are both currently intoxicated with these brownies.

by gardengnome from Boston, MA on 07/26/09

From a reader in the UK who gives a substitute take on this as well as the equivalent temperature to bake: Will definitely make these again. I agree with another reviewer - the 'crackly' crust really only appeared when the brownies were cut but it did appear a bit, and the brownies were fantastically chewy and chocolatey. Baked for 20 minutes at 160 degrees Centrigrade (the equivalent of the Farenheit temperature listed in the reipce) in a fan oven. Spot on. I had run out of real unsalted butter so I used half 'slightly salted 'spreadable'' butter* (and reduced the salt) and I only had supermarket 'own brand' cocoa, but the brownies were still excellent. I look forward to making them with all real butter and better quality chocolate, but I'm thrilled to find a good chocolatey recipe I can make from a couple of eggs and not much else: Actual chocolate doesn't stay in my storecupboard for long ;-) * in the UK we have 'spreadable' butter which comes in containers like margarine and is butter with a little bit of added oil to make it easy to spread straight from the fridge. The brand I buy is slightly salted.

by justinepow from Edinburgh, Scotland on 07/07/09

Recipe: Fresh Peach Ice Cream

Image by karlo via Flickr

From Denny: It's been too hot to run the computer today so am late getting out my posts. Was able to get out a few this morning and the rest had to wait until it got cooler. Will be glad when fall comes! :)

In this heat all I think about are cooling foods - and ice cream sure is a treat! Enjoy this wonderful recipe as he gives lots of tips in this recipe. It's as if he is standing next to you, walking you through the recipe.

Fresh Peach Ice Cream

From: Ray Sonnier of Baton Rouge, Louisiana

Yield: 1 gallon. This is rich but good!

Ingredients:

2-1/4 cups sugar

3/4 teaspoon salt

1-1/2 Tablespoons flour

6 extra large eggs

3 cups whole milk

2 cups half-and-half

1 (13-ounce) can evaporated milk

1-3/4 cups heavy whipping cream

1 teaspoon vanilla

3 cups chopped fresh or frozen peaches

1 cup sugar

Directions:


1. In mixer, combine sugar, salt and flour. Add eggs, one at a time, beating after each addition. Blend well. Add milk, half-and-half and evaporated milk. Blend well.

2. Boil water to add to outer pan of double boiler. Add custard to inner pot. Heat water to boiling and stir custard as it heats up until thickened. Stir often with whisk to prevent lumps. Add whipping cream and vanilla, stir and cool in cool water in sink. Stir periodically to prevent skimming.

3. Use 3 cups of fruit. Peel and cut peaches into small pieces in a bowl. Add 1 cup sugar and microwave for about 2-1/2 minutes. Skip the microwaving if fruit is very ripe, but I would let fruit and sugar sit for about 1 hour.

4. Pour custard and fruit into freezer container with paddles inserted. Refrigerate or cool in ice water for several hours if possible.

5. Freeze until firm.

Note: This recipe works well in a 4-quart ice cream freezer. I adapted this recipe as best I could remember for a smaller freezer — my mother had a 1-1/2-gallon freezer.

Recipe: Dennys Decadent Brownies

From Denny: This is my personal brownie recipe I developed over the years of trying different kinds. We like more of a cake brownie in this house as opposed to the gooey kind, though you really can just undercook anything to get that consistency.

Unfortunately, any time you undercook flour for that gooey consistency you are creating something that isn't digested well, and, well, goes straight to fat in the body. Who wants to put on fat easily? No one is that answer! But I still love my chocolate and brownies, so a cake brownie is a (somewhat) healthier idea. :)

This recipe is quick and easy, as fast as pulling out a mix with preservatives, so why not control what goes into your chocolate food?

Dennys Decadent Cake Brownies

Yield: 16 (2-inch) squares

Ingredients:

3 squares unsweetened chocolate

1/3 cup unsalted butter

1 cup sugar

2 large AA eggs

1 teaspoon vanilla

½ teaspoon baking powder

½ teaspoon salt

¾ cup all-purpose flour

¼ cup sour cream

(You can use full fat sour cream or the lite version we use in this recipe that is 50% less fat. Don't use no fat version as you need some of the oil to make the recipe work right.)

½ cup semi-sweet chocolate chips

½ cup chopped pecans (or left whole and placed on top instead on in the batter)


Directions:

Preheat oven to 350° F. and grease an 8”x8”x2” square pan.

Melt chocolate and butter carefully in a double boiler over simmering hot water. If you are adept at melting in the microwave without burning the chocolate, this is a faster method – just make sure you stop it every 10 seconds or so to stir, otherwise the chocolate will either burn or separate.

Add sugar, then eggs one at a time. Add vanilla. Sift together the flour, baking powder and salt. Add the flour mixture, stirring well to incorporate. (Brownie dough is best mixed by hand as it becomes stiff dough.)

Add sour cream and stir just until incorporated; don’t over mix. Add chocolate chips and pecans – unless you want to place pecans, whole or chopped, on top.

Bake at 350° F. for 20 – 23 minutes, checking for doneness by inserting a toothpick in the center of the pan. Some people like their brownies under cooked and others more so, your preference.

Frosting

In Louisiana, in lieu of frosting we like to sprinkle powdered sugar over everything: beignets (donuts), cakes, cookies, anything chocolate, especially brownies.

If you prefer a thin easy frosting here is a favorite.

Chocolate Glaze

Ingredients:

1 square unsweetened chocolate

2 Tablespoons unsalted butter

½ cup powdered sugar

½ teaspoon vanilla

A few Tablespoons hot water

Directions:

Melt the chocolate and butter in a double boiler or microwave, stirring well. When smooth, now remove from the heat and add the sugar, making a thick paste. Add the vanilla. Add hot water a little at a time until you have a spreadable consistency. Keep adding hot water 1 teaspoon at a time until you reach your desired level – thinner works better and spreads on faster. How much hot water you use will depend upon what time of year you are making this frosting because of the humidity in the air. Enjoy!

Recipe: Chocolate Revel Bars

Our regular chocolate chip cookie recipe made into a bar cookie version - Image by rachel is coconut&lime via Flickr

From Denny: This week is dedicated to brownie recipes! Yay!

Looking through one of my "elderly" cookbook finds from a book fair I was struck by how much cooking and baking has changed in the past 30 years or so. As we learn more about nutrition the recipes change. As new products, good or bad for us, come onto the market, the recipes of that time period reflect it. Usually, I look for timeless recipes where the ingredients will be easy to acquire and simple.

During the 1960's and 1970's making "bar" cookies (a type of brownie in our minds today) was most popular mainly because it saved time from forming the cookie dough, just bake and cut into serving sizes was faster. Women were entering the work force then and needed to speed up their recipes as they only had so much time in a day. (Sound familiar?)

I chose this recipe for today as I'm always thinking of how to use up something out of the pantry, like sweetened condensed milk, that I bought for last Thanksgiving holiday and never got around to using it for anything. Do you suffer from those pantry extras too? Well, this recipe looked like a tasty idea to meet my needs. It might even end up on this Thanksgiving's table! :)

Note: You can substitute half of the butter here for canola oil. If you make it all canola oil it will lose that buttery flavor. Well, at least the oats are a healthy addition! :)

There wasn't a good enough photo provided for this recipe - that's the only thing about older cookbooks, it was before quality digital photography that gives clear photos. Just imagine a triple layer brownie with the oatmeal crust, a layer of dark chocolate goodness and then dots of oatmeal crust on the top, almost like a miniature chocolate pie idea cut into bars!

Chocolate Revel Bars

From: Better Homes and Gardens All-Time Favorite Cake & Cookie Recipes, published 1980

Yield: 48 (2-inch) squares

Ingredients:

3 cups quick-cooking rolled oats

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup unsalted butter (can substitute margarine)

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups semi-sweet chocolate chips

1 (14 ounce) can (1 1/4 cups) sweetened condensed milk

2 Tablespoons butter (can substitute margarine)

1/2 cup chopped walnuts or pecans

2 teaspoons vanilla


Directions:

Stir together oats, flour, baking soda, and 1 teaspoon salt. In mixer bowl beat 1 cup butter or margarine on medium speed of electric mixer for 30 seconds.

Add brown sugar and beat till fluffy. Add eggs and 2 teaspoons vanilla; beat well. Add dry ingredients to to beaten mixture and beat till well blended.

In heavy saucepan heat together chocolate pieces, sweetened condensed milk, 2 Tablespoon butter or margarine and 1/2 teaspoon salt over low heat, stirring till smooth. Remove from heat. Stir in nuts and 2 more teaspoons vanilla.

Pat 2/3 of the oat mixture into bottom of an ungreased 15"x10"x1" baking pan, saving enough to spread on top too. Spread with chocolate mixture. Dot with remaining oat mixture.

Bake in 350 degree F. oven for 25 to 30 minutes or till done when toothpick inserted in center comes out clean, no dough sticking to it. Cool on wire rack. Cut into bars.


Thanks for visiting! Happy Baking today!



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