Happy
Saturday dear readers!
It’s
summertime and now is good weather for enjoying outdoor patio dinners, so I
figured it’s time for a blog hop. Even better, a foodie blog hop. ‘Cause as a
foodie author, you know I love to eat! The hop is on now and is called Summer
Chillin’.
Buy Sweet Cravings HERE |
Sometimes
though, you gotta have something sweet, and I break down and make brownies. When
in need, these are the exact brownies that I make and man, are they decadent!
This recipe comes from Smitten Kitchen and I bow down to them in my mind every
time I make them. And yes, they go fast in my house. We can consume ½
the pan in less than fifteen minutes!
Best
Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet
10
tablespoons (140 grams) unsalted butter (I actually use 1 1/4 cups of butter)
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (65 grams dark or regular)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional – I never have used them)
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (65 grams dark or regular)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional – I never have used them)
Position
a rack in the lower third of the oven and preheat the oven to 325°F. Line the
bottom and sides of an 8×8-inch square baking pan with parchment paper or foil,
leaving an overhang on two opposite sides. (I use wax paper and spray it with
oil or they will stick).
Combine the butter, sugar, cocoa, and salt in a medium heatproof
bowl and set the bowl in a wide skillet of barely simmering water. Stir from
time to time until the butter is melted and the mixture is smooth and hot
enough that you want to remove your finger fairly quickly after dipping it in
to test. Remove the bowl from the skillet and set aside briefly until the
mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out
once the eggs and flour are added. (I put the whole bowl in the microwave to
melt and it works great!)
Stir
in the vanilla with a wooden spoon. Add the eggs one at a time, stirring
vigorously after each one. When the batter looks thick, shiny, and well
blended, add the flour and stir until you cannot see it any longer, then beat
vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in
the nuts, if using. Spread evenly in the lined pan.
Bake
until a toothpick plunged into the center emerges slightly moist with batter, about
20 to 25 minutes. (I usually go a little longer if not completely set.) Let
cool completely on a rack.
Lift
up the ends of the parchment or foil liner, and transfer the brownies to a
cutting board. Cut into 16 or 25 squares.
Bon appétit!
Eva
Bio: Eva Lefoy writes and reads all kinds of romance, and is
a certified Trekkie. She’s also terribly addicted to chocolate, tea, and
hiking. One of these days, she’ll figure out the meaning of life, quit her job,
and go travel the galaxy. Until then, she’s writing down all her dirty thoughts
for the sake of future explorers.
Twitter: https://twitter.com/Eva_Lefoy
Amazon Author Page: http://www.amazon.com/Eva-Lefoy/e/B00CE0EY0G
For
more on the Summer Chillin’ Blog Hop which runs June 22-29, go here for a list
of participants:
2 comments:
Oh yes these are good. Forget what you know about chocolate. Come on over the cocoa side, ladies! You'll be glad you did!
they sound delicious. I like one with cocoa too. I also make one with cream, caramel, chocolate and chocolate chips that I got from Sable Hunter. melt in your mouth heaven!!
tammy ramey
trvlagnt1t@yahoo.com
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