The Road To Heaven is Paved With Brownies!

Who doesn't like Brownies??

I am always on the search for the perfect brownie. You remember, don't you? Like when you were a kid......a little crunchy layer on the top, rich cocoa flavor and ooey-gooey chocolate on the inside.  I just may have found the best brownie recipe in the world! Joanne Chang, author of the best-selling book, Flour, has a kick-ass brownie recipe. Seriously. It's a brownie from the past.....like the way brownies are supposed to be.  I purchased Joanne's cookbook about a month ago and I've slept with it under my pillow ever since.

INTENSE CHOCOLATE BROWNIES

5 1/2 ounces unsweetened chocolate, chopped

2 1/2 ounces bittersweet chocolate (62 to 70 percent cacao), chopped

3/4 cup plus 2 tablespoons (1 and 3/4 sticks) unsalted butter, melted

5 eggs

2 cups sugar

1 and 1/4 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

Position a rack in the center of the oven and heat the oven to 325 degrees. Butter and flour a 9 by 13 inch baking pan.

Place the unsweetened chocolate and bittersweet chocolate in a medium heatproof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until completely melted and smooth. Remove from heat and whisk in the butter until well  mixed. Let cool slightly.

Place the eggs in a stand mixer with the whip attachment (or use a handheld mixer). On low speed, slowly beat in the sugar for about one minute total or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.

In a medium bowl, sift together the flour, baking powder, and salt. Using the spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. (If the bowl you used for the egg-chocolate mixture is too small for folding, transfer the mixture to a larger bowl and then fold in the flour mixture.) Scrape the batter into the prepared pan and spread in an even layer with the spatula (the batter will be thick).

Bake for 30 to 35 minutes (but check every few minutes starting at 20 minutes to make sure the brownies don't overbake) or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. If the knife comes out with the liquid batter on it, the brownies need more time in the oven; if the knife comes out with nothing on it, the brownies are probably a bit overbaked and no longer fudgy, but they will still be delicious. Let cook in the pan for at least 2 hours, or until completely cool. (Because these are so moist, they need time to cool and firm up enough to cut.)

You are going to start your journey to heaven with fresh unsalted butter,

....and good quality chopped chocolate.

You've already met my boyfriend...

Scharffen Berger right?

Fresh eggs,

Sugar,

Baking Powder,

...a little sifting....

Mixing together.....

Please keep in mind that there will be an excessive amount of

salivation by this time....

....not to mention a ridiculous amount of "spatula licking".....

...but it is SOOOOOOO worth it.

You must trust me on this.



When the brownies come out of the oven, you will have to physically restrain yourself from throwing yourself on top of them. But you mustn't disturb them.  Why? Because Joanne Chang said so, that's why. You have to let them cool completely before taking that first decadent bite.

Unless your self-control is tied up in the closet and you can't stand the suspense and just have to "take a peek". Just a teensy one.

Are you seeing this??  This is what makes this brownie recipe unique.  And in my opinion....perfect. The batter is thick and rich....you have to spread it manually into the pan. During the baking process, the batter rises up twice as high, so when you take the brownies from the oven, they will appear to be huge....almost threatening to explode from the pan. While they are cooling is when the magic happens. The brownies sink. The entire pan will compress , leaving the crust crispy, but the inside is moist and fudgy. They almost look underdone.

But they're not.

Trust me. 

It's quite a mouthful. 

Even for me. 

Well, almost.

Isn't this the most gorgeous shot you've ever seen??

I'm putting this one in my wallet.

 

I'm not a big fan of Valentine's Day.

Never have been.

But that has never stopped me from joining in the celebration with lots of chocolate sweets. Because as we all know, it's easy to fall for "the dark master".

The Cocoa Bean.

(Quick!  Can you name that T.V. show?)

Well, I  made a few heart-shaped cakepops. What would you call "a few cakepops"? Would that be considered "a gaggle"......a gaggle of pops?  Or is that term only reserved for geese? Anyway, I only made a few of them in red velvet and dark chocolate and they were promptly devoured by my nephews and niece.

Gone.

So I had to have a back up recipe. It's a simple one too. It's just your basic recipe for Chocolate Cutout Cookies by Martha Stewart.  They're rich, chocolate-y, chewy and delicious!  

They are frosted with  decadent Chocolate Ganache. I love that name. Ganache. Do you know how to make it??  Using a double boiler, melt about 8 ounces of chopped bittersweet chocolate with about half to three quarters of a cup of heavy cream and a tablespoon of corn syrup. Stir it well, then remove from the heat and let cool slightly. 

Sweet Maria.

Yum.  Like I was saying.....this chocolate heart of mine. 

Pursing my lips, I sucked the ganache out of the pastry bag first, then

I piped a border of ganache on each cookie. 

Then I used a small frosting spatula to fill in each heart.

Then a knife with a wide flat edge to spread the ganache over the entire surface of the cookie.

Let 'em dry completely, then use Royal Icing to decorate.

Um. Yeah. Have a great Valentine's Day!

Chocolate Molten Lava Cakes.....It's a good thing.

Guess what? I recently found a new baking pan. For mini cakes.

Specifically, Chocolate Molten Lava Cakes.

(Deep breath here)

Do  you SEE this??  Gulp.

Have you ever had the teeniest taste of Molten Lava Cake? If you haven't, I highly suggest that you do as quickly as possible. Better yet................MAKE THEM. They're as easy as pie. In fact, they're easier than pie because you don't have to peel or chop any fruit.

I usually try to use the best quality chocolate I can get my grubby little hands on.

            You all know that I have a "past" with Scharffen Berger. It's a deep, dark, sordid past with a bittersweet ending.

  In fact, I don't want to talk about it.

Here's the recipe.

Chocolate Molten Lava Cakes

1 1/2 sticks unsalted butter

6 oz. Bittersweet Chocolate (preferably high quality)

cut into small pieces. Do not use chocolate chips.

3 eggs

1 cup Granulated Sugar

1 teaspoon Vanilla Extract

1/2 teaspoon Salt

Pre-heat the oven to 350 degrees. Put chocolate and butter in a bowl and melt until smooth in either the microwave or double-boiler on the stove. Make sure you stir the mixture frequently, so there are no chunks. Once melted, put aside. In a large bowl, combine the eggs, sugar, vanilla and salt. Mix until combined. Slowly pour the chocolate/butter mixture into the egg mixture, stir until combined, cover and let sit in the refrigerator for at least two hours. (or overnight). Scoop the batter (which will be quite thick by now) evenly into the six baking wells OR six small baking ramekins. Bake 25 - 30 minutes.  They will be done when the outside has risen slightly above the sides of the pan and the center is all puffed up (but still soft to the touch).

Let cool slightly (if you can resist)....although these babies are at their very best when served warm. Unmold, place on serving plate and garnish with whipped cream and fruit. Or you can dust them with cocoa.  Or cinnamon.  Or dredge them in chocolate syrup.

         Go on. No one is looking.......  Go crazy!

I used a heaping cup of chocolate squares and chopped them roughly. Then melt 1 1/2 sticks of butter over simmering water in a double boiler and add the chopped chocolate.

Try not to drool.

This Measuring Spoon set is a gift from my sister Kathy. Isn't it adorable??

In a separate bowl, add the sugar,

........ Vanilla,

 Salt,

Eggs,

...and beat it all together like mad! Then slowly add the cooled chocolate mixture to the egg and sugar mixture and combine. Refrigerate this mixture for at least two hours.....or better yet....

overnight!

So here's the new baking pan..

Pretty cool, huh?

Each baking well is about 2 inches deep with a removable base.

After refrigeration, the batter will have the consistency of warm fudge.

Um....yeah.

Use a light non-stick baking spray in each well, then use a medium sized scoop to divide the batter.

Bake at 350 for 25 - 30 minutes. This recipe will contradict all of your knowledge about knowing "when the cake is done". You want the outside to look like the top of a pan of brownies, but you want the inside to be oooey and gooey.

   Can you stand this?

Wait until you taste it.

Consider yourself warned.

Singin' the Birthday Blues!

My sister Kathy had a little milestone birthday last week.

 I won't tell you exactly..............but if you double that number.............

                      

......you're 100.

      (Sorry Kath) 

Please keep in mind that this mutant little fondant woman was initially sculpted to be a tall, svelte sexy figurine. Somehow......overnight, she morphed into a chubby voluptuous little stripper. Truthfully, the fondant just compressed into itself and I ran out of time. 

Respecting her "absolutely no party" wishes proclaimation, myself and a small group of close friends and family surprised her with an overnight Girl's Weekend. It was 24 hours of fun, food, drink, manicures, pedicures and shopping. We had a blast!

So, Happy Birthday to my little sister Kathy!

See you in the pasture!