Looking over the past few postings, I don't see anything gooey, sweet and indulgent. Time to correct that.
A proper brownie has a tissue-thin top crust that shatters on the first bite. A dusting of powdered sugar accents that delicate crust quite nicely; frosting is unnecessary decadence (although any decadence is, by definition, unnecessary.)
Opinions differ, but I prefer brownies with an interior crumb that is so moist that it comes just short of being pudding. The contrasting crunch and faint earthiness of walnuts is also essential for my taste.
The following recipe is my adaptation of the standard formula for "fudgey" as opposed to "cake-like" brownies.
All-purpose Flour and White Granulated Sugar may be used, but I think the coarse texture of the raw sugar helps to lift the crumb without the dryness generally found in batters with two eggs. Spelt flour provides whole grain nutrients without the heaviness of whole wheat.
Recipe: Moist Brownies
1/2 c. canola oil
1 c. coarse raw sugar (or white granulated)
1 tsp. vanilla
2 eggs
1/2 c. spelt flour (or all-purpose unbleached)
1/3 c. cocoa
1/4 tsp. salt
1/2 c. chopped walnuts and/or chocolate chips of any variety
Powdered Sugar for dusting
Line a 9" x 9" baking pan with parchment paper, letting edges of parchment overhang sides of the baking pan; spray or brush lightly with oil.
Blend oil, sugar and vanilla. Add eggs, beat with spoon or whisk. Add dry ingredients, stirring with spoon, only until moistened. Fold in walnuts and/or chocolate chips.
Spread in prepared pan. Sprinkle top with a few more chocolate chips. Bake 20 minutes at 350 degrees. The brownies will pull slightly away from the sides when done. Cool thoroughly before dusting with powdered sugar and cutting. (Hint: to cool more quickly, use edges of parchment to lift brownies in one piece to a cooling rack.)
Note: Brownies firm up in the pan, and will fall apart if cut before completely cooled. But if one were to scoop steaming brownies into bowls and top them with ice cream, as a sort of upside down hot fudge sundae, I doubt anyone would object.
copyright Starr Luteri 2009
How about Brownies?
In my opinion, the American brownie is very underrated in the culinary world. I've spent great effort learning to bake flourless chocolate cakes and fudge tortes and other European marvels, only to conclude that few desserts match the ordinary American Brownie for pure moist, chewy chocolate pleasure.
A proper brownie has a tissue-thin top crust that shatters on the first bite. A dusting of powdered sugar accents that delicate crust quite nicely; frosting is unnecessary decadence (although any decadence is, by definition, unnecessary.)
Opinions differ, but I prefer brownies with an interior crumb that is so moist that it comes just short of being pudding. The contrasting crunch and faint earthiness of walnuts is also essential for my taste.
The following recipe is my adaptation of the standard formula for "fudgey" as opposed to "cake-like" brownies.
All-purpose Flour and White Granulated Sugar may be used, but I think the coarse texture of the raw sugar helps to lift the crumb without the dryness generally found in batters with two eggs. Spelt flour provides whole grain nutrients without the heaviness of whole wheat.
It's a simple recipe, perfect for involving kids in breaking up nutmeats, stirring in chocolate chips and making patterns with powdered sugar.
1/2 c. canola oil
1 c. coarse raw sugar (or white granulated)
1 tsp. vanilla
2 eggs
1/2 c. spelt flour (or all-purpose unbleached)
1/3 c. cocoa
1/4 tsp. salt
1/2 c. chopped walnuts and/or chocolate chips of any variety
Powdered Sugar for dusting
Line a 9" x 9" baking pan with parchment paper, letting edges of parchment overhang sides of the baking pan; spray or brush lightly with oil.
Spread in prepared pan. Sprinkle top with a few more chocolate chips. Bake 20 minutes at 350 degrees. The brownies will pull slightly away from the sides when done. Cool thoroughly before dusting with powdered sugar and cutting. (Hint: to cool more quickly, use edges of parchment to lift brownies in one piece to a cooling rack.)
Note: Brownies firm up in the pan, and will fall apart if cut before completely cooled. But if one were to scoop steaming brownies into bowls and top them with ice cream, as a sort of upside down hot fudge sundae, I doubt anyone would object.copyright Starr Luteri 2009
3 Write Your Comment:
I've been eating these incredible treats for the past day and they are incredible. Thanks Starr
I read through all the recipes the first time I perused this site - absolutely transfixed by your descriptions and good humor. The HOWEVER for me is that I am not a cook or chef or baker. My mind just doesn't seem to get into the creative side of the culinary arts, although I am inspired by reading recipes - when I go to make something, it more often than not does not come out as anticipated, or as the photo on the recipe depicted. Fortunately I am married to a man who likes it all, is creative and comes up with wonderful dishes. I'm going to refer this site to my friend Holly - she's a good cook! Deanne
I guess we can be grateful that we don't all have the same areas of creativity. I can send you brownies - can you send me some Tai Chi energy (Chi)?!
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