When all is said and done and the oven brings out the chocolate scent the hugs begin. It is almost painful to wait for them to bake and cool. Warm brownies are more fudgy, but I prefer them cool and dense. A good brownie can make you feel comforted and warm, a bad one leaves you cold and cranky.
About 13 years ago I worked at a health food store with a bakery in it. Beyond the granola and ultra-healthy food, we specialized in items for people with restricted diets. At one point that summer the chef and I took on a mission to create a healthy brownie. We tried multiple substitutions like carob for chocolate, fake eggs, brown rice syrup, and more. None of them worked. This was before some good gluten free recipes were readily available. Eventually we decided that we would go back to basics and make a recipe with real food - butter, eggs, chocolate, brown sugar, and unbleached flour. This was before the slow food movement or Michael Pollan. You know what? They were amazing brownies! Sadly I lost the recipe in the post-university moves.After experimenting with many recipes I finally found The One. It never fails me, it's fast, has only a few ingredients, and results in a perfect brownie. The recipe comes from a cookbook I picked up on a trip to New York. Broke and spending an afternoon with a quilting friend in Brooklyn I picked up The Brooklyn Cookbook. Really just a hardcover community cookbook, the book is filled with personal anecdotes and recipes from locals. The perfect brownie comes from this book.
What makes a bad brownie? To me that means anything that is not chocolate related inside. No nuts for me, I hate the sudden change in texture when you bite into a brownie with nuts. I don't like glaze or icing because it changes the mouthfeel. On a cupcake yes, but not on a brownie. I've added chocolate chips, even mint ones, and raspberries before, but it's not my favourite. Just a plain, simple brownie, thank-you.
The Perfect Brownie
(adapted from The Brooklyn Cookbook)
4 ounces unsweetened chocolate
1/2 cup unsalted butter
1/4 tsp salt
1 cup sugar
1 tsp vanilla
1/2 cup flour
1. Preheat the oven to 350 degrees and grease an 8 inch square baking pan.
2. Melt the chocolate and butter together in a bowl set over a pan of simmering water. When melted set aside and let the mixture cool.
3. Beat the eggs with the salt until foamy. Gradually add the sugar and vanilla, beating until the mixture is creamy. Quickly stir in the cooled chocolate mixture, then the flour. If you are going to add anything like chocolate chips or nuts (!) this is the time to do it.
4. Pour into the greased baking pan and bake for 20-25 minutes, until the center is set but still a bit giggley. Cool before cutting.
Hello. I'm presently on a wheat, diary, and sugar-free diet (in hopes of clearing up a health issue) and can only drool at the pictures of the brownies you posted. But I do hope to be off this diet in a couple months and would like to make these. How much flour is required?
Thank you, Jessica
P.S. I enjoy your blog! Don't remember how I ran across it.
Great post, great photos and I can't wait to try these great brownies. I'm with you -- nothing picks me up like a GOOD brownie.
Yum! I think I will have to try this recipe!
You can never go wrong with brownies. I think you're right, they're a great antidote to a bad mood.
I looked for it after your comment, couldn't find it and then waited its arrival - and here it is! We will try this. ;)
Sounds delicious. This inspires me to do a brownie-testing post...I have an old recipe I've been using for ages that calls for cocoa only, and no chocolate. They're great but I'd love to branch out and try some new recipes. I'd like to try making peppermint brownies over the holidays. Maybe with some crushed candycanes?
YUM. These look almost identical to my Grandmas recipe! which are indeed the very best.. especially when she made them.
Jessica - try swapping quinoa flour straight across for the regular flour here - even oat flour might work. I've made my Grandma's with quinoa flour with great success!
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