Our last recipe! Leave your chocolatey, fudgy links here.
This is it, bakers! After almost a decade, we have finally arrived at our last recipe from the gentlemen bakers. It’s one of Oprah’s favorite things… Will it be one of yours, too? We’re closing out Baked Sunday Mornings with the Baked Brownie. Posting date is May 17!
- 1¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1½ cups granulated sugar
- ½ cup firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- 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.
- 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.
- Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- 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 cut them into squares and serve.
- Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Our bakers give this sauce a thumbs up!
What did you do with your sauce, bakers? Leave your links here!
For our second to last recipe, we’re going to leave those ovens off and make up some caramel sauce. Great on ice cream, or maybe you’ll save some up to make a caramel-brownie sundae when we make the last recipe? Posting date is May 3!
- 3⁄4 cup firmly packed light brown sugar
- 1⁄4 cup light corn syrup
- 3⁄4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Small pinch fleur de sel (optional)
- In a medium saucepan with high sides, stir the brown sugar, 1⁄2 cup water, and the corn syrup together. Stir gently so you don’t splash any of the mixture onto the sides of the pan. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high and stop stirring. The mixture will begin to boil. Boil for 10 minutes. Remove from the heat and slowly add the cream, whisking gently. The caramel will bubble vigorously when the cream is added, and will then clump.
- Return the pan to low heat and warm the mixture to dissolve the caramel clumps. When the caramel is smooth, add the vanilla and salt, if using, and whisk again.
- If using the sauce immediately, remove from the heat and beat vigorously to cool it slightly. Let stand for a few minutes before pouring over ice cream or cake.
- Let any leftover caramel sauce come to room temperature, cover, and refrigerate. You can rewarm the sauce in a microwave oven or in a double boiler.
Mixed reviews on these biscotti, but they sure look good!
We’re down to our last three recipes! Hazelnut cinnamon chip biscotti are up next; posting date is April 19.
- 1 1/3 cups sugar
- 1¼ teaspoons baking powder
- 1¼ teaspoons salt
- 1 teaspoon cinnamon
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 ¼ cups all-purpose flour
- 1½ cups blanched hazelnuts, toasted
- 1¾ cups (10 ounces) semisweet chocolate chips
- 1 large egg white
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the sugar, baking powder, salt, and cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the sugar mixture together until the color is uniform and the mixture is thick. Add the vanilla and beat for 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the hazelnuts and chocolate chips and beat until just combined.
- Turn the dough out onto the prepared baking sheet and shape it into a log about 16 inches long, 3½ inches wide, and ¾ inch thick. Use an offset spatula to smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but not browned. Let cool on the pan for 10 minutes.
- Lower the oven temperature to 325 degrees F.
- While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log.
- Cut the log into ¾-inch slices with a serrated knife, set them on the baking sheet cut sides up and down, and bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual biscotti to a rack to cool completely. The biscotti will keep in an airtight container for up to 2 weeks.
We’ve got some good looking chocolate cakes… but no chocolate glaze!
If you’ve got chocolate cake, leave your links!
We’ve got a gluten-free dessert up next on the schedule: flourless chocolate cake! Posting date is April 5.
- For the flourless chocolate cake
- 10 ounces dark chocolate (60 to 70% cacao), coarsely chopped
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 7 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- For the chocolate ganache glaze
- 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 tablespoon coffee-flavored liqueur (such as Kahlúa), optional
- Preheat the oven to 350 F. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment.
- Using a double boiler or a microwave (see page 23), melt the chocolate and set it aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light, and thoroughly combined, about 5 minutes.
- With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorporated.
- In a large bowl, whisk the egg whites and salt until stiff peaks form. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process.
- Pour into the prepared pan and use an offset spatula to smooth the top. Bake for 30 to 35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake this cake.
- Transfer to a wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake onto the rack, peel off the parchment, and flip the cake back upright using the bottom of a 9-inch cake pan, your hands, or another cooling rack.
- Put the chocolate in a large heatproof bowl and set aside.
- In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Whisk for another few minutes to cool the ganache slightly.
- Add the liqueur and whisk again.
- Line a baking sheet with parchment paper. Place the cake on a wire rack, right side up, and place the wire rack over the baking sheet.
- Slowly pour ¾ cup of the ganache over the cake. Use an offset spatula to smooth it out to the edges. It should not cover the sides at this point. Place the cake in the freezer for 5 minutes to set the ganache. Remove from the freezer and slowly pour the rest of the glaze over the cake. It should run down the sides and cover the cake completely.
- Chill the glazed cake for 2 hours, or until the glaze is set, then transfer it to a cake plate. Serve at room temperature. Though this cake is wonderful the day it is made, its texture and flavor improve slightly overnight.
- The cake can be stored, covered in a cake saver, at room temperature.