Skip to main content

Fudgy Brownies with a Crunchy Shell

So I was experimenting with another recipe from The America's Test Kitchen Family Baking Book.  It ended up tasty enough that I was asked for the recipe. These brownies ended up fudgy in the middle with a kind of crunchy shell on top. I ended up with this:

Stacey's Fudgy Brownie with Crunchy Shell Ingredients
4 oz semi-sweet 62% Scharffen Berger chocolate
2 oz unsweetened 99% Scharffen Berger chocolate
8 tbs (1 stick) unsalted organic butter
1/3c unsweetened cocoa powder, organic (Dagoba)
1 1/2c granulated sugar, organic
3 eggs, organic
2 tsp vanilla extract
3/4 tsp salt
1c flour, organic
3/4c milk chocolate chips (Guittard)

9x9" baking pan

Adjust oven rack to higher middle position and preheat to 350F.  Line a 9x9" baking pan with foil and grease it - leave enough foil on the edges so that you can use it to lift the brownies out later.  I used olive oil, but you can use butter or any other type of oil you like.

Put the chocolate (not the chips), butter, cocoa powder and butter into a glass mixing bowl (I like the Pyrex mixing bowls) and microwave at 30 second intervals for 1-3 minutes, stirring in between until all the chocolate is melted.  You don't want the chocolate to get too hot because you need to add the eggs later and you don't want them to cook accidentally.  I tried not to let it get above 110F.

Add the sugar, eggs, vanilla and salt to the chocolate mixture and stir it all in.  Fold in the flour and then the milk chocolate chips.  I was using bread flour because I wanted to see what would happen, but if you do this, don't overmix because you'll create too much gluten.  Mix until just combined and there are no more flour lumps.

Spread the mixture into the bottom of the greased pan and bake for 35-40 minutes, rotating once at the halfway point.  The original recipe says if a toothpick is inserted it should come out with a few crumbs, but this recipe has such a crunchy shell, I'm not sure if this would end up happening.

Using the extra foil at the edges once it's cool enough to handle, pull up the brownies out of the pan and allow them to further cool on a rack.

I cut into them while they were still warm.




Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

Cottage Cheese Pancakes

My son (currently 2 years old) loves pancakes.  Protein, not so much.  I tried to get a bit more protein in his carbs. Ingredients  (organic, if possible) 3/4 cup whole wheat flour 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 3 eggs 1 cup cottage cheese 1 teaspoon vanilla extract 2 tbs milk butter, oil or oil spray Mix dry ingredients. Mix wet ingredients and then fold into dry ingredients mixing as little as possible (keeps the pancakes tender). Heat a pan and grease with butter. My son likes small pancakes (so I use about 1-2 teaspoons at a time), but you can make full size pancakes if you wish. It usually takes a minute or two before you can turn them over, or you can look for small bubbles at the edges of the pancakes before flipping. Remove when golden brown. If you want to substitute white flour, you'll have to add more flour (maybe 3-4 extra tablespoons) unless you like thin pancakes. Also, I usually make a big batch o

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha