I think I need to practise making brownies more. This batch is slightly overdone, thereby losing its fudgy texture and is more cake like. Also, it doesn’t have the crackly surface that I heart in brownies. Not very acceptable. Taste wise they are pretty decent. My dad loved it. His response after one bite was “Mmmmmm brownie!!!” Then again, everybody has their own brownie preferences. What is your brownie preference?
Intense Chocolate Brownies
(Adapted from Flour by Joanne Chang)
5 ½ oz unsweetened chocolate, chopped
2 ½ oz bittersweet chocolate (62 – 70% cocoa)
½ tsp vanilla
200g unsalted butter, melted
175g all purpose flour
½ cup walnuts, roughly chopped
½ baking powder
½ tsp salt
1. Position a rack in the center of the oven and heat the oven to 325F. Butter and flour a 9-by-13 inch baking pan.
2. Place the unsweetened chocolate and bittersweet chocolate in a medium heat proof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until completely melted and smooth. Remove from the heat and whisk in the butter until well mixed. Add in the vanilla extract. Let cool slightly, the chocolate mixture will be smooth and shiny.
3. Place the eggs in a stand mixer fitted with the whip attachment. On low speed, slowly beat in the sugar for about 1 minute total, or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.
4. In a medium bowl, sift together the flour, baking powder and salt. Using the spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. Toss in the walnuts and mix gently. Scrape the batter into the prepared pan and spread in an even layer with the spatula.
5. Bake for 30 to 35 minutes but check every few minutes starting at 30 minutes to make sure the brownies don’t overbake, or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. Let cool in the pan on a wire rack for at least 2 hours, or until completely cool. Makes 15-18 bars.