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

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

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