JRChadwick
Member
Yeah, late again. Technical difficulties occurred when I tried to make this thread on the 30th.
Tie up your dentist and threaten your doctor's family, this month's recipe: Triple Chocolate Brownies!
As if the flourless chocolate cake wasn't bad enough.
What you'll need:
1.5C. (355cc.) cake flour (no need to sift first unless you like your brownies fluffy.)
2C. (473cc.) white sugar.
4 large eggs.
1Tbs. salt.
1C. (237cc.) (2 sticks) unsalted butter.
2Tbs. vanilla extract.
6oz. (170g.) unsweetened baking chocolate.
As much semi-sweet chocolate chips as you want.
Melt the butter and unsweetened chocolate while stirring until smooth.
Thoroughly mix in the sugar and salt. At this point, it would be better to mix the batter with a wooden stirring spoon. Whisks get to clogged up and turn into a batter mallet.
Beat the eggs in a separate vessel and incorporate them in to the batter with the vanilla extract.
Add the flour slowly to ease homogenizing the batter.
Add as many chocolate chips as you like. I used about a bag and a half which is about 18oz.
Spread the batter evenly in a 8x16in. baking pan and bake in the middle rack of your oven for 350*F for 30 minutes.
A knife should come out dry when inserted into finished brownies.
After finishing the brownies and making sure that they completely cooled (this is important,) I thought I would try to answer the age old question; can you glaze a brownie? So I melted together half a stick of butter (.25C. or 59cc.) with about 5oz. (142g.) of semi-sweet baking chocolate.
Sorry for the blur. It's hard operating a camera with your left hand, they are not made for it. Anyway, I added about .25C (59cc.) of light corn syrup after the mixture was completely melted and mixed together and I had removed it from the heat.
Spread it evenly over the cool and firm brownies.
Now you can slice your brownies. See at the bottom left corner where bits of brownie were dragged along the knife as I cut downwards and to the left? The colder your brownies are, the less that happens. I may try greasing up the knife as well.
I let them cool in the refrigerator for about an hour longer and cut them again.
There you have it. A glazed brownie. I think the glaze would have come out better if I added more chocolate and butter and lessened the corn syrup.
Tie up your dentist and threaten your doctor's family, this month's recipe: Triple Chocolate Brownies!
As if the flourless chocolate cake wasn't bad enough.
What you'll need:
1.5C. (355cc.) cake flour (no need to sift first unless you like your brownies fluffy.)
2C. (473cc.) white sugar.
4 large eggs.
1Tbs. salt.
1C. (237cc.) (2 sticks) unsalted butter.
2Tbs. vanilla extract.
6oz. (170g.) unsweetened baking chocolate.
As much semi-sweet chocolate chips as you want.
Melt the butter and unsweetened chocolate while stirring until smooth.
Thoroughly mix in the sugar and salt. At this point, it would be better to mix the batter with a wooden stirring spoon. Whisks get to clogged up and turn into a batter mallet.
Beat the eggs in a separate vessel and incorporate them in to the batter with the vanilla extract.
Add the flour slowly to ease homogenizing the batter.
Add as many chocolate chips as you like. I used about a bag and a half which is about 18oz.
Spread the batter evenly in a 8x16in. baking pan and bake in the middle rack of your oven for 350*F for 30 minutes.
A knife should come out dry when inserted into finished brownies.
After finishing the brownies and making sure that they completely cooled (this is important,) I thought I would try to answer the age old question; can you glaze a brownie? So I melted together half a stick of butter (.25C. or 59cc.) with about 5oz. (142g.) of semi-sweet baking chocolate.
Sorry for the blur. It's hard operating a camera with your left hand, they are not made for it. Anyway, I added about .25C (59cc.) of light corn syrup after the mixture was completely melted and mixed together and I had removed it from the heat.
Spread it evenly over the cool and firm brownies.
Now you can slice your brownies. See at the bottom left corner where bits of brownie were dragged along the knife as I cut downwards and to the left? The colder your brownies are, the less that happens. I may try greasing up the knife as well.
I let them cool in the refrigerator for about an hour longer and cut them again.
There you have it. A glazed brownie. I think the glaze would have come out better if I added more chocolate and butter and lessened the corn syrup.