Baked Sunday Mornings

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Final Roundup: The Baked Brownie

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Well, here it is. We started this group in November 2010, with Baked Elements, and we’ve baked our way through four books and 272 recipes.

It’s only fitting that our last recipe is The Baked Brownie, the one that Oprah declared one of her favorite things way back in 2009.

Also fitting that we had a rogue baker on our last post as well. A hallmark of the loosey-goosey quality of this group, rogue baking was always encouraged as long as it was a Baked recipe. Thank you Dafna – great choice, too!

We can’t wrap up the group without a huge thanks to Matt and Nato for their support, and to their publisher, who allowed us to post every single recipe!

These are some stunning brownies, made by equally stunning bakers. Leave comments here – did you have a favorite Baked recipe out of the 272? What were your favorite Baked Sunday Mornings moments, experiences?

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In the Oven: the Baked Brownie

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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!

The Baked Brownie
Author: Matt Lewis & Renato Poliafito
Serves: 24 brownies
Ingredients
  • 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
Instructions
  1. 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.
  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 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 cut them into squares and serve.
  7. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

 

In the Oven: Flourless Chocolate Cake with Chocolate Ganache Glaze

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We’ve got a gluten-free dessert up next on the schedule: flourless chocolate cake! Posting date is April 5.

Flourless Chocolate Cake with Chocolate Ganache Glaze
Author: Matt Lewis & Renato Poliafito
Serves: One 9-inch cake
Ingredients
  • 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
Instructions
Make the flourless chocolate cake
  1. 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.
  2. Using a double boiler or a microwave (see page 23), melt the chocolate and set it aside to cool.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Make the chocolate ganache glaze
  1. Put the chocolate in a large heatproof bowl and set aside.
  2. 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.
  3. Add the liqueur and whisk again.
Glaze the cake
  1. 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.
  2. 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.
  3. 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.
  4. The cake can be stored, covered in a cake saver, at room temperature.

 

In the Oven: S’more Nut Bars

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Our next recipe is like a s’more crossed with a peanut bar — posting date is March 22!

S’more Nut Bars
Author: Matt Lewis & Renato Poliafito
Serves: 24 bars
Ingredients
  • 2 ¼ cups graham cracker crumbs (about 17-20 crackers)
  • 1 tablespoon firmly packed dark brown sugar
  • 2/3 cup unsalted butter, melted
  • 7 ½ ounces milk chocolate, coarsely chopped
  • 7 ½ ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1½ teaspoons light corn syrup
  • 1 cup heavy cream
  • 10 marshmallows, cut into quarters
  • ½ cup lightly salted whole peanuts
  • ½ cup chopped lightly salted peanuts
Instructions
  1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13- inch baking pan or spray it with nonstick cooking spray.
  2. In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer along the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  3. Bake the crust for 10 to 15 minutes, or until the crust is golden brown. Remove the pan from the oven and place on a cooling rack.
  4. In a large heatproof bowl, toss the chocolates together. Drizzle the corn syrup over the chocolate and set aside.
  5. In a medium saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. Fold in the marshmallows and the whole peanuts. Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible. Sprinkle the top with the chopped peanuts.
  6. Refrigerate for at least 3 hours, or until set. Cut into squares and serve. The bars will keep in the refrigerator, tightly covered, for up to 3 days.