Guess who decided to go and catch a cold again? Yah. Brilliant old me. I don’t know what’s wrong with me but I keep getting sick! This is actually starting to get ridiculous! Anyone know of quick and easy ways of boosting your immune system? If so, hook me up. Come to think of it, I should probably do a google search on that when and if I get the time.
You see I’ve been really busy with school and extracurriculars that I’ve barely had time for baking. *gasp* I know right? Too busy to bake? Has the world gone mad? Is the sky still blue? What is my realityyyyy?!?!?
*ahem* yes. Back to topic. I’ve been pretty busy and will probably be busy until the end of April. However, I will try my very best to update at least once a week. I probably wont have time to bake but I have about 3 recipes I’ve made who are just waiting to be given their moment in the spotlight, which I will probably get to every week during my criminal law or public law class(yup, I’m THAT good a student :) ).
Now, enough of my babbling, on to these delicious little babies. I made these about 2 weeks ago when I was recovering from my LAST cold. I was looking for something chocolaty and yummy…and, well, comfort foody. And yes, that is a word.
I stumbled over this recipe through tastespotting, and decided to try something new – and not jump to my go-to yummy but easy brownie recipe. And man oh man, I did * not * regret that decision!
Rick Katz’s Brownies For Julia
(found the recipe here)
* 1 c. all-purpose flour
* 1 tsp salt
* 2 sticks unsalted butter, cut into 16 pieces
* 4 oz. unsweetened chocolate, coarsely chopped (Or substitute like I did)
* 2 oz. bittersweet chocolate, coarsely chopped ~~I used semi-sweet
* 2 c. sugar
* 1 tsp. pure vanilla extract
* 4 large eggs
Center a rack in the oven and preheat the oven to 350º F. Put a 9 inch square baking pan (I like to use Pyrex for this) on a baking sheet. Whisk flour and salt together.
Set a heat proof bowl over a saucepan of gently simmering water, put the butter and chocolate in. Stir frequently until the ingredients are just melted-you don’t want them to get so hot that the butter separates. I melted these in the microwave in my usual fashion. Add 1 c. sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer to a large bowl.
Put the remaining cup of sugar into the bowl of a stand mixer or a medium bowl and whisking a whisk, stir in the eggs. Switch to a rubber spatula and little by little add half of the sugar-egg mixture to the warm chocolate, stirring very gently without stopping-you don’t want the heat of the chocolate to cook the eggs.
With the whisk attachment or with a hand mixer, or have your chef son beat the reaming sugar and eggs on medium-high for about 3 minutes, or until they double in volume. Using a spatula and a light touch, fold the whipped eggs into the chocolate, stopping just short of blending them in completely.
Sprinkle the dry ingredients over the batter and delicately fold them in, working only until they disappear. Scrape the batter into the pan and smooth the top with the spatula.
Bake for 25-28 minutes, or until the top looks dry. Poke a thin knife intot he center and take a peek: The brownies should be only just set and still pretty gooey.
Transfer the pan to a rack and cool to room temperature.
The brownies are fragile and best cut in the pan. Cut eighteen 1½ x 3 inch bars.
I really, really, REALLY, liked these brownies! Granted they are a bit more complex than my go-to-brownies, but they are well worth it if you are craving something extra special! I accidentally over baked mine by a few minutes so it was a tad bit too chewy…but I didn’t mind. Who would love this? Anyone who loves a really chocolatey, chewy, and gooey brownie! I would give it a 7.5 on my tasting guide…which is the best any brownie will ever get ;) totally on my favorite list!