Feeling festive, I spruced up my regular fudgy brownies with mascarpone icing and strawberry coulis.
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3 comments:
Would you please post your recipe for fudgy brownies?
I use Mark Bittman's recipe. I'm lazy, though, and make everything in one pot. I know the recipe by heart.
Preheat oven to 350F.
Melt 2 oz. unsweetened chocolate and 1 stick of butter in a saucepan. Remove from heat and stir in 1 c. sugar. Beat in 2 eggs, one at a time. Measure 1 c. flour in measuring cup. Add a pinch of salt and a scant 1/2 tsp. baking powder to the flour. Add the dry ingredients to the wet and fold together. Add 1/2 tsp. vanilla.
Pour into an 8 x 8 baking pan, buttered and the bottom lined with parchment-- the brownies are so fudgy that they tend to stick. I haven't tried flouring the pan, but that might work. Bittman recommends lining the entire baking pan with buttered aluminum foil. This cuts down on clean-up and enables you to lift the brownies out with ease. However, I don't like the way that the foil compromises the edges of the brownies. I like a crisper line. I also don't have an 8 x 8 pan, so I tend to bake the brownies in a 9-inch cake pan or a smaller rectangular pan (5 x 7? I bake these a little longer). I prefer the thinner brownies from the bigger pan.
Bake the brownies 20-25 minutes. Bittman argues, rightfully in my opinion, that underbaked brownies are preferable to overbaked ones, especially if you're aiming for a fudgy brownie. Of course, you can add nuts if you'd like.
Bittman's recipe does not include the baking powder, but, in his notes, he mentions this as an option for people who like cakier brownies. I think that the brownies are plenty fudgy (and not particularly cakey) with the powder.
A more streamlined version of the recipe, or- rather- just a list of ingredients and key directions:
2 oz. unsweetened chocolate
1 stick butter
1 c. sugar
2 eggs
1 c. flour
1 pinch salt
1/2 tsp. (or less) baking powder
1/2 tsp. vanilla
Line pan w/ parchment.
Bake at 350 F for 20-25 min.
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