AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
I have sadly lost my cooking mojo. Every single recipe I have made this weekend has been a disaster. It is extremely frustrating and it is the exact reason why I started this blog. I wanted a cooking journal of easy, honest and reliable recipes. So I may not be able to cook but at least I know how to bake and when I bake it usually involves chocolate. So here is a good old standby...brownies. Now this was the first time I tried this recipe for brownies and after I made them I thought they were good but not the best. Then I tried them again tonight and they were perfect: rich, decadent, chewy, chocolaty and delicious! Chocolate ALWAYS tastes better the day after it's baked.
Adapted from "Classic Brownies" The Complete America's Test Kitchen TV Show Cookbook
1 1/4 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon table salt
6 ounces unsweetened chocolate, chopped fine
12 Tablespoons butter (1 1/2 sticks) unsalted butter, cut into small pieces
2 1/4 cups sugar
4 large eggs
1 Tablespoon vanilla extract
1 cup pecans or walnuts, toasted and chopped (optional)
powdered sugar (optional)
Preheat oven to 325. Line a 13x9 inch baking pan with 2 pieces of foil (horizontal and vertical). Make sure the foil hangs a little over all the edges, you will use the foil to lift the brownies out of the pan when they are done baking. Spray foil with cooking spray.
Whisk together flour, baking powder and salt in a bowl; set aside.
Melt chocolate and butter in microwave on 50% power for approximately 2 minutes, stirring occasionally until melted and smooth. Be careful not to burn. Or melt chocolate and butter in a glass bowl set over pan of simmering water on stove; stirring until melted and smooth. Make sure the steam doesn't touch the chocolate.
Take chocolate off heat and gradually whisk in sugar.
Add the eggs, whisking after each one, until thoroughly combined. Whisk in vanilla.
Add flour mixture, using a rubber spatula to fold the batter until it is smooth.
Transfer batter to the prepared pan. Use an offset spatula to even the batter out over the entire pan. Sprinkle with nuts if you are going to use. Bake for about 35-40 minutes and check for doneness with a wooden toothpick (should come out with a few moist crumbs on it).
Once the brownies are cooled you can lift the brownies out from the pan using the foil extensions (makes it really easy!). Cut into bars. Store in an air tight container for up to 3 days.
I love to cut mine into diamond shapes...
and sprinkle with powdered sugar.