You know, you miss a few days of blogging, and it gets easier and easier to just not blog. Add to that my lack of sewing, baking, and knitting, and there’s not much to blog about. Eating, though, I’ve been doing plenty of that. Whatevah!
, and the Greyston Bakery is famous for providing the brownies for Ben & Jerry’s Chocolate Fudge Brownie ice cream. That fact alone should prompt you to run toward your baking equipment.The brownies were super chocolatey, but they weren’t all that chewy. I think I prefer a brownie that has a good chew to it (but not too chewy, mind you). Anyway, I took these to my crafty group, and it turned out that another member made brownies as well (hers were from a box). So, we got to have a brownie taste-off. It was about 50-50. The texture of the box brownies is hard to beat–moist and smooth, but the chocolate flavor of the Greyston brownies was more pure and more, I don’t know, grownup? I wouldn’t turn down either!
Read on for the recipe …
The Great Brownie
from Greyston Bakery Cookbook
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1 1/2 sticks unsalted butter, at room temp
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla extract
7 oz bittersweet chocolate, roughly chopped
1 oz bittersweet chocolate, finely chopped
Preheat the oven to 325F. Grease a 9×13″ baking pan and line it with parchment paper. Leave a 1″ overhang on the two long sides.
Whisk together the flour, cocoa powder, and salt in a bowl and set aside.
Using a stand mixer, beat the butter and the sugar on medium speed. Beat in the eggs one at a time. Add the vanilla. Mix in the dry ingredients a bit at a time. Stir in HALF of the roughly chopped chocolate.
Spread the batter evenly in the prepared baking pan. Sprinkle the other HALF of the roughly chopped chocolate over the batter.
Bake 35-40 imnutes, or until the sides of the brownies start pulling away slightly. A toothpick test should yield a slightly moist result. Remove the pan from the oven and cool the pan on a wire rack.
The finely chopped chocolate is for the chocolate drizzle. You can do melt it in a microwave or use a double boiler (put the chocolate in a heatproof bowl over a pan containing about an inch of simmering water). Stir the chocolate over low heat until it is melted. Drizzle over the cooled brownies. Let the chocolate set. Lift the brownies out of the pan, using the parchment paper overhangs as handles. Cut into generously sized bars and eat with vanilla ice cream and a hot cup of freshly brewed coffee (those last two are my personal suggestions!).
They sound like they should be great!
I always used the recipe on the box of Baker’s chocolate sqauares because the box brownies have an off flavor. Vanillan?
THEN I discovered Trader Joe’s Belgian Chocolate Truffle Brownie. Wow. I like to add an extra 1/4 good cocoa and 2 T oil to the mix. And LOTsa fresh cracked walnuts!
Question: are YOU a frosting or NO-frosting brownie lover?
Me: I prefer a plain crackle-y top on brownies.
At least you know what’s important over all else, food!
I agree about the chewiness. That’s the whole point of eating a brownie instead of a cookie or cake or something. Chewy!
I once had a recipe for brownies where the bottom part was this oatmeal crumble kind of stuff and the top was brownies. It was great!!! And I had another one for cream cheese swirl brownies, where the top layer had the swirls of cheese and the bottom layer was pure brownie. I can’t wait to come home and bake again!
How do these compare with the supernatural brownies you posted awhile back? I made those and they were super yum, especially I think because I used a variety of good quality chocolate (dark and semi sweet).
Those look really tasty. I’ve been making a lot of this woman’s recipes, but I’m not sure I’ll venture with these.
http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html
i know what you mean about the blogging – i haven’t updated for a long while….the brownie looks very dark chocolately – i’m always stumped with brownies though – i don’t know what it is, but i can never turn out a good one, even out of a box mix…any failproof recipes or suggestions?
I do miss your knitting, now that you mention it. (I found your blog a few years ago via a link from another knitter’s site.) If there are days you don’t feel like writing, photos of Deedle are always welcome.
I’m a chewy-brownie fan, too. I just got The Edge Brownie Pan and I can’t wait to try it!
The recipe looks good, but at heart I’m just not a big brownie person. I like the feel of chocolate cake better. Though I like stuff in my ice cream, so maybe I’ll make brownies to put in my next batch of ice cream.
Nothing beats homemade ice cream.
It is hard to beat the texture on brownies from a box. Not that I haven’t gone through many pounds of chocolate trying!
My new favorite browning recipe is actually the vegan zuccini brownies recipe from allrecipes.com (http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx), believe it or not. They are a little strange because they look like they are WAY too dry at first, but if you stir them until the zuccini starts to break down, the zuccini ends up providing the moisture as it bakes and pretty much totally disappears, and somehow the brownies have this subtle carmely flavor that I really love. I guess from the sugar that is unimpeded by usual ingredients like eggs? Probably not everyone’s favorite, but they are truly delicious.
Omigosh, those look so good. Way to go!
brownies, cupcakes, what else is there to blog about? i am definitely a chewy-dark chocolate brownie type. the supernatural brownie recipe is at the top of my brownie list; maybe if you used larger eggs in this recipe it would be moister and chewier. hmmmm, one way to try this thought out…