“Nothin’ says lovin’ like something from the oven” – The Pillsburry Doughboy
Legend has it that the brownie was discovered by an American in the 19th century whose defective oven had left her cake flat and heavy. She left it aside, hoping to salvage it, then discovered that it was moist, chewy and good enough to serve. Other versions have it that a baker forgot to add a leavening agent to her cake and found the dense unrisen result a delight – Tish Boyle, The Good Cookie.
Rarely does something, that I made, hound my taste buds. This was one, it evoked some delicious North Indian sweet flavours, some ”serious childhood memory flashbacks” quoting Peter Reinhart.
Am also finishing my stock of white chocolate – until I start afresh again full swing. White Chocolate don’t last as much as does milk or dark Chocolate. ”It is especially susceptible to light induced degradation of flavor due to its lack of natural antioxidants” Found it to be quite simple to whip up quickly at a time like this. So here goes.
CLOUD NINE BROWNIES – Guittard Chocolate Company Recipe
(Delicious, just make sure not to overbake .White chocolate is very temperature sensitive…and avoid the dark Chocolate chips totally for a novel White Chocolate custardy feel)
Yield: 16 two-inch squares
1/2 cup butter,113.398 092 5 gram, 4 oz, 8 TBS
2 cups (12 ounces) VANILLA MILK CHIPS
2 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup unsifted all-purpose flour
1 cup (6 ounces) dark Chocolate chips (I halved it, its purely optional)
Preheat oven to 325ºF/163°C. Grease 8-inch square pan.
Melt butter with 2/3 cup vanilla milk chips in top of double boiler over low heat, stirring constantly until smooth.
Remove from heat; set aside.
In large bowl of electric mixer, beat eggs, sugar, and salt at high speed until very pale and thick, about 5 minutes.
Blend in melted mixture and vanilla at low speed.
Mix in flour just until combined. Stir in remaining vanilla milk chips and semisweet chips. Spread in prepared pan.
Bake 35-40 minutes, or until toothpick inserted in center comes out almost clean. Top will be crusty and browned. Cover pan with foil if browning too quickly. Cool before cutting into squares.
Microwave instructions: Heat butter and 2/3 cup vanilla milk chips in small microproof bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed above.
Some Brownie points that will ensure a delicious Brownie each time you make ’em:
1) Whether brownies have a crust on top depends on how much you beat the batter after the eggs are added. The more you beat, the more crust you get.
2) The key to brownies with a moist, fudgy interior is to bake them just until a toothpick inserted in the center comes out with small bits of brownie attached. Baking any longer will result in dry, overcooked brownies.
3) For fudgy brownies use less flour, for cakey brownies, more flour.
4) Temp test once you’ve combined the hot melted butter with the chocolate. Check the batter with your fingertip before adding the eggs. It should be warm and not hot or your eggs will cook and curdle. Set it aside to cool for a few minutes if necessary.
5) Pan pick for for brownies with sharp, clean edges, use a straight-sided rectangular metal baking pan and line it with aluminum foil for easy brownie removal. The foil also helps with cleanup.
Wrap completely cooled brownies well and refrigerate or leave at room temperature overnight and then, place them on a cutting board and cut into individual pieces. They cut easier this way. Brownies keep best individually wrapped.
Season’s Greetings and wishing you a blessed and peaceful New Year!!! See ya soon…Thanks for stopping by.