Let’s see those brownies!
For Halloween, our bakers have a chance to show off their decorating skills with some milk chocolate malted brownies with chocolate ganache. Posting date is October 23.
Mixed reviews from our bakers on this pumpkin + chocolate pairing this week.
Who made these autumn brownies? Leave your links here!
It’s officially Fall (at least, it is in the Northern Hemisphere), so we’re going to pumpkin-ize some brownies next. Posting date is October 9!
With the kids going back to school, it’s time for mini chocolate brownie cupcakes! Posting date is September 25.
The delicious, chocolate-y roundup for this week…
Post your links for the spicy brownies here!
Posting date is Sunday, December 9th!
Baked Elements – p. 136-7 (See the Baked Note for a Peanut Butter variation.)
Yield: 12 large or 24 small brownies
1 1/4 cups all-purpose flour
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
1 tablespoon ancho chile powder
2 teaspoons freshly grated cinnamon
1 teaspoon salt
1 tablespoon freshly grated ginger or
1/2 teaspoon ground ginger
9 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
2 ounces good-quality milk chocolate, coarsely chopped
8 ounces (2 sticks) unsalted butter, cut into 1-inch cubes
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Line the pan with parchment paper and butter the parchment. In a medium bowl, whisk together the flour, cocoa powder, chile powder, cinnamon, salt, and ginger and set aside. Place the chopped chocolate and the butter in the bowl of a double boiler over medium heat and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars, whisk until completely combined.
Remove the bowl from the water and let the mixture come to room temperature. Add 3 eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Do not overbeat the batter at this stage or your brownies will be cakey. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture visible. Pour the brownie mixture into the prepared pan and smooth the top with a spatula.
Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the pan comes out with a few moist crumbs. Remove the brownies from the oven and transfer to a wire rack to cool completely before cutting and serving.
The brownies can be stored at room temperature, tightly covered, for up to 4 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.