One of my classmates was my hero last week for a couple of reasons. She was given the option to choose what we would be enjoying this week. Brownies...she's not a cake person. And anything chocolate. Off I went in search of the perfect brownie recipe. And Pinterest came to my rescue again.
The recipe looked easy enough and it said prep time was 30 minutes. IF YOU HAVE ALL INGREDIENTS NEEDED!!! I thought I had dark chocolate baking squares. They were semi-sweet. And my eggs weren't room temperature. Off to the store I went. Mixing, melting, whisking, folding, and not over mixing were the things I had in store. After melting the first few ingredients together, I stuck my finger in it to check the temperature. Then put said finger in my mouth...EEEWWWWW! Unsweetened chocolate and butter. I had to wash that taste away and quick!
I moved through the recipe and decided to do bite-sized brownies instead of the pan version. Once they were out and cooled I tried one, of course. Ummm, yeah. I wasn't sure how it was all going to work out. To complicate things, I tried a new chocolate frosting recipe. Not too sure about that one. Once it all came together, of so fabulous!!!!
Yield: 24 brownies
Prep Time: 30 minutes | Bake Time : 30 minutes
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Frosting recipe...I can't seem to find it again. It contained cocoa powder, flour, sugar, milk, butter and semi-sweet chocolate chips. It's pretty creamy and way buttery. And there was some sifting that was supposed to happen, yeah right. I over mixed it on the stove and it was super thick. Then I didn't let it cool enough. I always have fun in my kitchen! If I find it, I'll post it.
My changes:
add 2 tsbp flour (for altitude)
add 1/3 chopped walnuts
no parchment paper
scoop into mini muffin pan
bake for 10-12 minutes
makes 58ish brownie bites
mmmmm, brownie bites
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