Monday, 2 August 2010

5 Brownie Recipes - What to Do?

So it's time for Brownies. I've made them before but this time I wanted to try a new recipe. I searched the net and my books and here are five basic recipes (there's of course vanilla and nuts and stuff you probably should add to all of them). I've earlier tried Nigella Lawson and Rose Levy Berenbaums recipes, both of which I can post later.

I opted for the famous US pastry chef Nick Maglieri recipe, which is very similar to Alice Medrich's recipe. The difference being her unsweetened chocolate and 50g extra sugar to compensate for it. Below is written all the five formulas, one is from a food blog, can't remember which. On top is the Nick one.

Melt butter and chocolate. Stir in sugar, vanilla, salt, then eggs, then flour. Bake for 35-40 minutes on 175. I however did mine for 20min on 200 and they were to wet. So popped them back in for 10 minutes which almost did the trick. Try 35/45 next time Marcello! The taste however was wonderful! Especially with the Divine 70% chocolate which was no good in truffles. It almost tasted of coconut.

Nick Maglieri
113g butter
113g choc
2 egg
200 sugar (110 brown sugar 90g sugar)
60-65 flour *half a cup

SO...Just melt the butter and chocolate over low heat. Add the sugar. Then the egg. Then the flour. And DO NOT overmix. Bake at 180C, until a tester comes out with a bit of batter on it. I'd say 35-50 minutes.

These other recipes are just here for me to try out some other time.

Dorie Greenspan

168g butter
168g choc
3egg
200g sugar
65 flour

Alice Medrich

113g butter
113g unsweeted choc
250g sugar to compenstat
2 egg
65 flour

Foodblog 1
70g flour
2 egg
125g cane sugar
20g cocoa
115g chocolate
100g butter

Michel Suas
100g choc
1 egg+a little 10g
172g sugar
100g flour
72g butter

DO it Yourself Box Mix Recipe
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
240g chocolate
56g (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
500g(17½ ounces) sugar
242g (8¾ ounces) all-purpose flour
¾ teaspoon salt

350 F 30min


And finally...Best Cocoa Brownies
Adapted from Alice Mendrich’s Bittersweet

Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)

141 grams unsalted butter
280 grams sugar
82 grams unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Update: here's one more to try..baking with julia, and orangette blog

1 ¼ cups unbleached all-purpose flour
1 tsp salt
2 sticks (8 ounces) unsalted butter
4 ounces best-quality unsweetened chocolate, coarsely chopped
2 ounces best-quality bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs

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