Friday, February 20, 2009

Supernatural Brownies


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I've been terribly sick this last week which has seriously slowed down my baking. Which stinks. So yesterday my mom took pity on me and helped me make these brownies, a recipe I originally found though David Lebovitz' website.

I'm not sure I'd classify them as "supernatural" but they were dang good. Much more fudgy and chewy than the last brownies I made. You're supposed to let these sit overnight before eating them. But it's almost impossible to get my family not to devour them in the first 10 minutes. So only about a quarter made it through the night. Which is a shame because they were a lot better the second day.

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Did you know that brownies were created in the US?

Culinary historians have traced the first cake “brownie” to the 1906 edition of The Boston Cooking-School Cook Book, edited by Fannie Merritt Farmer. This recipe is an early, less rich and chocolaty version of the brownie we know today, utilizing two squares of melted Baker’s chocolate. You can read more about that here.

supernatural brownies
the crust is gorgeous!

Supernatural Brownies

2 sticks (1/2 pound) unsalted butter

8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces

4 large eggs

1/2 teaspoon salt

1 cup granulated sugar

1 cup firmly packed dark brown sugar

2 teaspoons vanilla extract

1 cup all-purpose flour

One 13x9x2-inch pan, buttered and lined with buttered parchment or foil

1. Set the rack in the middle of the oven and preheat to 350 degrees.

2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.

3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.

4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.

5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.


14 comments:

  1. I love that top crust you have. That's my favourite part!

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  2. yeah, I love the crust. I even took a picture of it:

    http://flickr.com/photos/honeyandjam/3293951608/

    it's so pretty.

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  3. I love brownie recipes that use 8 ounces of chocolate and lots of eggs because it makes the brownie rich and thick. Leaving them overnight makes them super moist toO! I am trying to be a brownie connesieur! Can you tell? I made Alice Meidrich's bittersweet brownies and they have a similiar ingredient list... I think I will try this one out, but maybe with a little coffee added in?

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  4. Coffee sounds like a great addition. I might try that out.

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  5. Looks beautifully delicious! Isn't it so hard waiting a whole day to eat brownies when your house smells SO GOOD while baking them?? I find most things like brownies, blondies, and even buttery cookies/cupcakes taste much better the next day. You?

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  6. You're pictures are everything I wish I could do. Fabulous! Seriously!

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  7. Stephanie: They are definitely better the day after. I wish I could wait more often! haha.

    Cupcake: (I don't know your name! I'm sorry! I'm Hannah, nice to meet you by the way. haha) Thank you! That means a lot. : )

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  8. Love them!
    I make these often, and even blogged about them a while ago. But like you, they start teasing me the instant I take them out of the oven. So, letting these brownies sit overnight is never an option around here.

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  9. Oh! Those look soooo good! Your recipe sounds very similar to the fabulous one that been in our family forever, except that we use cocoa instead of unsweetened chocolate squares. I'd like to try using the squares though so I'm going to use yours today for a treat to go along with our movie tonight. =)

    My goodness! I just realized that your recipe doesn't show any baking powder! Hmmm...I'm sure that makes a difference. I'll probably just use ours and substitute the squares instead of cocoa. We'll see how it turns out!

    Cheers!!

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  10. They look wonderful, but I would have to add walnuts...to me a brownie isn't a brownie without a few nuts.

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  11. I made these brownies a little while ago, too, and I am all in agreement that they're quite supernatural. So gooey and rich with chocolaty flavor.

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  12. YUM, that crust does look outstanding. Yeah, I don't see a pan of those lasting at my house either.

    Hope you're feeling better!
    ~ingrid

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    besos,lynn

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