Hey Dave.....try these

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tattulip
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Hey Dave.....try these

Post by tattulip » Mon Jul 18, 2011 1:18 pm

and let us know how they are! :mrgreen:

I found this link in Pinterest...

http://www.browneyedbaker.com/2010/10/0 ... d-brownie/
The famed Baked brownie. Oprah says it’s one of her favorite things. America’s Test Kitchens says its their favorite brownie. I don’t put much stock in Oprah, but America’s Test Kitchens are pretty much like the bible when it comes to all things kitchen.
:dinner:

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tattulip
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Re: Hey Dave.....try these

Post by tattulip » Tue Jul 19, 2011 9:16 pm

The Baked Brownie

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.

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tattulip
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Re: Hey Dave.....try these

Post by tattulip » Tue Jul 19, 2011 9:19 pm

Okay, I made these tonight and I don't think they are great.

First, I couldn't find espresso powder in the grocery store so I just used a shot of espresso. I think I should have used have a shot.

Second, when they say "11 ounces dark chocolate" do they mean Baker's Unsweetened chocolate squares?

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Re: Hey Dave.....try these

Post by jimbob » Thu Jul 21, 2011 3:47 pm

"The U.S. Food and Drug Administration (FDA) states that dark chocolate, whether labeled bittersweet, semisweet, or dark, must be at least 35 percent cacao. As a general rule, the higher the cacao percentage, the darker and more intense the chocolate."


http://www.cooksillustrated.com/tastete ... ocid=19459

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StarryNightDave
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Re: Hey Dave.....try these

Post by StarryNightDave » Mon Jul 25, 2011 1:08 pm

Oh - sorry. Didn't see this till just now. (Haven't really had any activity here since Pixie left.)

It doesn't say if the dark chocolate is sweetened or not. What did you use? I think with that much sugar in the mix it must be unsweetened.

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Re: Hey Dave.....try these

Post by Fatherducque » Mon Jul 25, 2011 1:34 pm

It would have been better deep fried...

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Re: Hey Dave.....try these

Post by StarryNightDave » Mon Jul 25, 2011 5:10 pm

Fatherducque wrote:It would have been better deep fried...
With bacon!

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