in case I haven’t posted this here before…it’s one of my favorite recipes from Not Eating Out in NY: versatile, easy, delicious, healthy (and coincidentally a featured recipe this week). go wild with the dipping sauce.
(adapted from Baking Illustrated’s Chewey, Fudgy Triple-Chocolate Brownie recipe)
5 oz. semisweet or bittersweet chocolate, chopped (I used Green & Blacks 72% cacao, organic. Got a bar of this in my gift bag from the Martha Stewart Show and WOW is this stuff quality)
2 oz. unsweetened chocolate, chopped (I used just whatever brand baking choc)
8 T. butter (yes, that’s one stick of butter. I used 5 T butter and 3 T applesauce, plus a little extra applesauce to keep it moist)
3 T cocoa powder (I just used plain old store brand here and actually subbed in some cocoa for part of the sugar)
1 1/4 c. sugar
2 t. vanilla extract
1/2 t. salt
1 c. flour (so, I have this guilt factor when I make baked goods. I try to make it healthy, hence the applesauce, above. Here I added in some wheat germ as part of the cup of flour. It added a nice, nutty texture to the brownies and none of my co-workers guessed the hippie granola secret ingredient)
(and my other secret ingredient was a couple tablespoons of natural peanut butter, melted in with the chocolate. BAM)
1. Adjust oven rack to the lower-middle position and pre-heat oven to 350. Make a sling out of tin foil to cover an 8” baking dish (two 16” sheets of foil, each placed perpendicularly, and pushed down into the corners of the dish). Coat with cooking spray.
2. Melt both kinds of chopped baking chocolate with the butter, cut into quarters, in a heat-safe glass bowl over not-quite-simmering water. Stir occasionally until melted, then whisk in the cocoa powder. Set aside to cool.
3. In a separate medium-large bowl, whisk the eggs, sugar, vanilla, salt (and applesauce) until blended, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir int he flour with a wooden spoon until just combined. Pour the batter into the pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out wiht a small amount of sticky crumbs clinging to it, 35-40 minutes. I removed the foil sling from the pan and cooled the brownies on the counter (a wire rack would be even better). I then folded the sling over to wrap the brownies up and refrigerated them overnight. Don’t cut until ready to serve, and cut into 1” squares. Have milk on hand. These suckers are Serious Business Brownies.