With just four types of brownies left, it seems that I am coming to the end of my great brownie experiment, and, I must be honest, I am excited to try out some recipes for a different category of baked good. Until I get to the end, though, I am enjoying my weekly bursts of chocolate!
This week’s recipes? Alice Medrich’s Brownies and David Leibovitz’s version of Kate Hepburn’s classics. Medrich’s brownies were fudgy and very chewy- richly dark. I enjoyed their texture, but in the end they were less flavorful and sort of boringly one-dimensionally chocolate for me. If you’re looking for some ultra dark chocolate brownies to seek your teeth into, though, these could be your go-to.
The Hepburn brownies on the other hand… they were gooey and ultra-flavorful. To be honest, I messed up this trial a bit by taking the brownies out of the oven too early- after 30 minutes- and then trying to cut them before they had cooled. The result was a gooey mess. After I kept them in the fridge overnight, they solidified enough to be cut, and were delicious, with hints of dulce de lece. I guess this means I have to make them again… too bad 😛
Alice Medrich’s Very Best Brownies
- 10 Tbsp unsalted butter, cut into tablespoon-sized chunks
- 1 1/4 cups sugar
- 3/4 cups cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp espresso powder (optional)
- 2 large, cold eggs
- 1 1/2 tsp vanilla extract
- 2/3 cups all-purpose flour
- 1/3 cup chocolate chips (or 2 oz dark chocolate, chopped)
- Move a rack to the lower third of the oven, then preheat to 325°F. Line an 8×8 pan with parchment paper, leaving enough to go partially up the sides, and grease the paper.
- Melt the butter in a medium saucepan over medium heat, whisking continuously until the butter is browned (a pale golden color with light brown particles suspended throughout)- about 5-10 minutes.
- Remove the pan from heat and stir in sugar while still warm. Add in cocoa powder, salt, baking powder, and espresso, and stir until thoroughly incorporated.
- Allow the mixture to cool for a few minutes, then add in the eggs, one at a time, whisking after each addition. Once the mixture is shiny and well-blended, add the vanilla and flour, stirring gently until combined.
- Fold in the chocolate chips. Pour the batter into the prepared pan, and even out the top, and swirling if desired. Bake for 20-25 minutes, or until a toothpick comes out almost clean. Cool the brownies in the pan on a rack until room temperature, then cut into 16-25 pieces.
- Be careful with this recipe- it is very persnickety and does not take well to substitutions or alterations. Proceed to mix it up at your own risk!
Dave and Kate’s Chocolate Brownies
- 8 Tbsp unsalted butter, cubed
- 2 oz unsweetened chocolate, chopped
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- 3/4 cup nuts (if desired)
- 1 1/4 cup chocolate chips (if desired)
- 1/4 cup flour
- 1/4 tsp salt
- Preheat oven to 325°F. Line an 8″ pan with foil, leaving some hanging over the side of the pan, then grease the foil.
- In a medium saucepan over very low heat, melt the butter and chocolate together until completely combined and smooth. Remove from heat, and stir in sugar. Whisk in eggs and vanilla until completely combined.
- In a small bowl, stir together nuts, chocolate chips, flour, and salt. Gently add into chocolate mixture, and once combined, scrape into pan and bake for 30-35 minutes, or until just set in the center.
- Cool in the pan on a wire rack and cut into 16 squares once cool.