April 14, 2011

Chocolate Chocolate Chip Brownies adapted from Cook's Ilustrated

It's a beautiful day, just perfect for a batch of chocolate chocolate chip brownies.

I have an old standby recipe I would normally have used, a "down and dirty" quickie cocoa powder brownie, but today I wanted something a little different. A little more rich.

I took out my new copy of The New Best Recipe by Cook's Illustrated and decided that this was the recipe to use. I changed it a bit, using chocolate chips instead of unsweetened chocolate, adding more chocolate chips instead of nuts. If you want a copy of the original, it can be found here.

Chocolate Chocolate Chip Brownies
adapted from The New Best Recipe, Cook's Illustrated
makes 24 2" squares

1 1/2 cups cake flour
1/2 teaspoon table salt
3/4 teaspoon baking powder
1 cup chocolate chips

6 ounces chocolate chips
6 ounces butter, cut into small pieces
2 1/4 cups sugar
4 large eggs
1 tablespoon vanilla extract

Adjust oven rack to middle position; heat oven to 325F. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

Whisk to combine flour, salt, and baking powder in medium bowl. Mix 1 cup chocolate chips in flour mixture. Set aside.

Melt 6 oz chocolate chips and butter in large heatproof bowl set over saucepan of almost–simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Bake until toothpick or wooden skewer inserted into centre of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Mine took 60 minutes to bake, maybe due to using a slightly smaller pan.
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.)

Makes 24 2-inch square brownies

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