Sunday, September 25, 2005

So many Brownies.... little time.....

Here's one posted by cinnamon_queen (Erika) on the Cooking Light boards....the description sounds just what I'm looking for. Worth a shot! Here's a link to that thread so that you can read the reviews: My Perfect Brownies! I found it!

Here are Erika's notes: "I finally found a brownie recipe that I love...that I think are perfect...the kind of recipe where I am now able to stop searching for more! They had great height, just the right texture, and a perfect top. Not too fudgey so that they were gooey, not so cakey that you felt the need to eat it with a fork and have icing on them, and just enough chewiness to keep the brownies together. This is from Pam Anderson's book "The Perfect Recipe" (and it is!) For those of you that don't know who she is, she is with Cook's Illustrated. She was also in a recent article in CL. The book is set up in a similiar format as a CI articles in testing numerous recipes and saying what didn't work, what combination was best etc. Also, like with all of the CI recipes, it's important to follow the steps and the recipe as is to get the same results. The brownie recipe is the first one that I have made from this book, but I know there will be many more."

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Fudgy, Chewy, Cakey Brownies
Source: Pam Anderson's The Perfect Recipe

2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Vegetable cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
3/4 cup toasted walnuts, pecans, macadamia nuts or peanuts (optional)

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with vegetable cooking spray. Fit a 16- by 8-inch sheet of foil in pan and up 2 sides, so you can use foil overhang as a handle to pull cooked brownies from pan. Spray sheet of foil with vegetable cooking spray.

3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients; whisk until just incorporated. Stir in nuts, if desired.

4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted into center comes out with wet crumbs, 35 to 45 minutes.

5. Cool brownies in pan on a wire rack for 5 minutes. Use foil handles to pull brownies from pan. Completely cool brownies on rack, at least 3 hours. Cut into squares and serve. If not serving immediately, do not cut brownies. (Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to 5 days.)

My notes: I'm bumping this back to the top now that I've finally tried them.

These brownies had a great chocolate flavor but they were too gooey. Since Erika did not find them gooey, I'm wondering if I should have baked them a little longer. I will keep these on the list to try again, baking them for longer than 40 minutes. It's hard to tell when something is underdone or when it's just very buttery/chocolatey. And of course, I don't want to end up with a dry brownie!

Before I try this one again, I want to go back to a Cook's Illustrated recipe that I tried earlier in the year. I tweaked it a little and thought it was really close, but not quite there. More on that later.....

I'm going to have to start bringing my experiments to work......or my waistline will be paying too high a price!

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