Brownies

Sune FoodGeek Sourdough Brownies

Ingredients:

• • 225g (2 sticks) Butter.

  • 250g dark chocolate.

  • 45g cocoa powder

  • 5g salt

  • 10g vanilla extract

  • 2 eggs

  • 300g powdered sugar

  • 200g sourdough discard

  • 65g AP flour

  • Optional: Chocolate chips

Method:

• 1. Heat oven to 350 fan

  2. Melt butter & chocolate in microwave, intermittent stirring

  3. Stir in sifted cocoa powder, salt, vanilla extract

  4. Stir in eggs one at a time.

  5. Add sugar.

  6. Add sourdough discard

  7. Fold in flour (& choc chips if using)

  8. Put into 9x9 inch pan lined with paper, tap on counter to spread out

  9. Bake 30 mins.

Babish ATK

• • 45g cocoa powder

  • 1 tsp espresso powder

  • 65g / 1 row unsweetened chocolate, chopped

  • 135g boiling water

  • 113g butter 

  • 113g vegetable oil

  • 2 large eggs plus 2 egg yolks

  • 1 cap vanilla extract

  • 550g granulated sugar

  • 230g all purpose flour

• 180g / 3 rows bittersweet chocolate, chopped

  1. Preheat oven to 350

  2. Prepare your baking dish by lining with aluminum foil or parchment paper and greasing with cooking spray.

  3. In a large bowl, combine cocoa powder, espresso powder, chopped unsweetened chocolate, and boiling water. Stir to combine and get everything melted.

  4. While still warm, add butter and stir until melted. Add vegetable oil and stir again.

  5. Once the mixture has cooled, add the eggs and egg yolks and stir to combine.

  6. Add vanilla extract and whisk, then add granulated sugar and stir to combine.

  7. Next, add flour. Mix it thoroughly and then add the chopped bittersweet chocolate. Stir to combine one last time.

  8. Pour batter into prepared pan. Bake at 350°F for 30-35 minutes, until a tester comes out clean-ish, or temp 165F internal

  9. Let brownies cool for one hour in the pan. 

  10. Remove them from pan using parchment or foil. Serve and enjoy! 

Rescaled and adapted ATK chewy brownies

• • 1 oz cocoa powder (dutch processed)

  • 2 oz boiling water

  • 2 oz melted butter

  • 1 oz canola oil

  • 1 egg

  • 1 egg yolk

  • 1 tbs vanilla extract

  • 8 oz sugar

  • 4.5 oz flour

  • 1/2 tsp salt

  • 4 oz chocolate chips

INSTRUCTIONS

• 1. Adjust oven rack to lowest position and heat oven to 350 degrees.

  2. Line a metal 8x8 pan with a foil sling, spray with oil. (using glass may cause over-baking, remove after 10 minutes of cooling)

  3. Whisk cocoa and boiling water together.

  4. Add melted butter and oil, whisk (mixture may split, ignore)

  5. Add egg, yolk, vanilla, whisk until smooth.

  6. Add sugar and salt, whisk until sugar dissolves.

  7. Fold in flour

  8. Fold in chocolate chips.

  9. Bake until toothpick comes out with just a few moist crumbs. (25 minutes??)

  10. Cool for 1.5 hours, use foil overhang to remove from pan. Cool another hour on a rack.

Recipe: The Best Brownies of Your Life

Summary: From dessert guru Alice Medrich by way of Food52.

Ingredients

• 5 oz unsalted butter

• 10 oz sugar

• 3.5 oz unsweetened cocoa powder (natural or Dutch-process)

• 1/4 teaspoon salt

• 1/2 teaspoon pure vanilla extract

• 2 cold large eggs

• 2.5 oz all-purpose flour

Instructions

1. Preheat the oven to 325.

2. Spray an 8 X 8 baking pan with cooking spray, then line it with parchment paper so the parchment hangs over the sides (this way you can lift the brownies right out). Spray the parchment too.

3. Combine the butter, sugar, cocoa and salt in a medium metal bowl and fit the bowl on top of a pot of simmering water.

4. Stir, watching the butter; if it’s not melting quickly enough, turn up the heat. Keep stirring until the butter’s all melted and you have a paste.

5. Stick your finger into the paste and when it’s hot enough that you’re like “ow,” remove the bowl from the pot and allow it to cool a bit.

6. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

7. Add the flour and stir until it disappears, then beat vigorously for 40 strokes with a wooden spoon (I suppose this develops the gluten a bit and helps give those brownies structure? Just a guess).

8. Spread evenly in your lined pan. (At this point, you can sprinkle the batter with flaky Maldon sea salt, if you’re into that kind of thing.)

9. Bake until a cake tester comes out mostly clean, 20 to 25 minutes. Let cool on a rack.

10. Lift up the parchment on to a cutting board and cut the brownies into squares.

11. Food52 says 16 or 25 squares; I say, “Bigger brownies are better” so make 9 big brownies.

Salty, Deep-Dark Chocolate Brownies

Adapted from Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery by Agatha Kulaga and Erin Patinkin

In addition to the black cocoa powder, the original recipe calls for “natural” cocoa powder, which is cocoa powder that hasn’t been alkalized. If you’re not sure, look at the ingredients; if there is no alkalizing ingredient added (such as potassium bromate or carbonate), it’s likely to be natural cocoa powder. Supermarket brands in the United States are usually natural cocoa, although bean-to-bar makers ScharffenBerger and Askinosie, make natural cocoa powder as well.

I’ve not seen natural (non-alkalized) cocoa powder in Europe, but since there is no leavening in the recipe, I am pretty certain you could make it with Dutch process cocoa powder. (But like I said, I’m not wont to recommend something without trying it first. But I’m reasonably sure that would work.) For more about cocoa powder, check out my Cocoa Powder FAQs.

In that vein, since black cocoa is not likely something you’ll come across outside of the U.S. (and it’s not so easy to find in the U.S. either – I’ve listed some sources at the end of the recipe), you could try the recipe out using 1 1/4 cups (125g) total of cocoa powder, the darkest you can find. Valrhona is a very good brand of dark cocoa powder.

• 1 cup (8 ounces, 225g) unsalted butter, cubed (plus additional, for greasing the pan)

• 1 cup (100g) natural unsweetened cocoa powder

• 1/4 cup (25g) black cocoa (sometimes called "dark" cocoa powder)

• 1/2 cup (70g) flour

• 2 teaspoons instant espresso powder

• 3/4 teaspoon salt

• 4 large eggs, at room temperature

• 3/4 cup (150g) granulated sugar

• 3/4 cup, packed (170g) dark brown sugar

• Flaky sea salt, such as fleur de sel or Maldon, for finishing

1. Preheat the oven to 350ºF (180ºC).

2. Prepare an 8-inch (20cm) square pan or 9 x 13-inch (22x33cm) pan by lining it with aluminum foil, greasing it with melted butter or nonstick spray.

3. Melt the butter in a saucepan. Set aside until tepid.

4. Sift together the natural cocoa powder, black cocoa powder, flour, espresso powder, and 3/4 teaspoon of salt in a large bowl. (Cocoa powder tends to “dust up” when sifting, and using a large bowl helps contain the mess.)

5. In a separate small bowl, whisk together the eggs, granulated sugar, and brown sugar.

6. Stir half of the egg mixture into the cocoa powder, then stir in the melted butter. Then stir in the remaining egg mixture.

7. If the mixture isn’t smooth, give it a couple of vigorous stirs with a whisk, although don’t overdo it.

8. Scrape the batter into the prepared pan, smooth the top, and sprinkle liberally with flaky sea salt.

9. Baked the brownies just until the center feels almost set, but not quite. I found in either size pan they will take about 25 minutes, although best to start checking them at the 20 minute mark.

10. Once done, remove from the oven and let cool completely in the pan. The salt on the top tends to absorb into the batter during baking, yet you can still taste little sparks of it in the brownies. If you wish, you can sprinkle them again with a bit more salt, before serving.

Storage: The brownies can be made up to five days in advance and stored in an airtight container. Like most baked goods, they’re best eaten within a couple of days. Then can also be frozen for up to two months, if well-wrapped.

Black cocoa powder is available at King Arthur Flour (which ships internationally), Savory Spice Shop, Chocolate Man, and Amazon.

Chocolate Brownies

• • http://www.101cookbooks.com/archives/chocolate-cherry-brownies-recipe.html

  • http://www.cookingchanneltv.com/recipes/nigella-lawson/triple-chocolate-brownies-recipe/index.html

    • br p810

  • http://www.thecookbookchronicles.com/blog/?p=3428

  • http://www.seriouseats.com/recipes/2012/05/mark-bittmans-brownie-recipe.html

  • https://www.bbcgoodfood.com/recipes/10036/the-ultimate-makeover-chocolate-brownies (with Mayo)