New Classic Brownies
Inleiding:
Het basisrecept is afkomstig van Scharffen Berger, producent van: “America’s finest dark chocolate ... from bean to bar”. Omdat ik niet de beschikking had over de 99% cacao Unsweetened Chocolate, heb ik het recept hier en daar wat aangepast.
New Classic Brownies:
Alice Medrich is our local chocolate maven. She has written numerous, award-winning chocolate cookbooks, and has been a friend and advisor to Scharffen Berger from our company's beginning. We tested three different brownie recipes, and our staff taste testers liked this recipe the best. Be forewarned: these are very fudge-y brownies.
This recipe is from Alice's book Cookies and Brownies (Warner Books, 1999). The recipe makes 16 brownies.
Be sure to read the recipe all the way through before baking. It is important to follow the special cooling technique in order to get the right results.
Ingrediënten:
• 8 tablespoons (1 stick) butter (125 gr.)*
• 4 ounces Scharffen Berger 99% Cacao Unsweetened Chocolate (135 gr. HEMA Chocolade letter puur 53%)*
• 1-1/4 cups sugar (200 gr.)*
• 1 teaspoon vanilla (1 zakje vanillesuiker)*
• 1/4 teaspoon salt
• 1/2 cup flour
• 2/3 cup chopped, toasted walnuts or pecans (optional)
• 2 eggs
• (drie theelepels cacao)*
* toegepast ipv van het basisrecept
Method
Preheat the oven to 400 degrees (200 C).
Prepare an 8-inch square metal baking pan. It is important in this recipe to only use metal. Line the pan with either aluminum foil or parchment paper so that it comes up all four sides.
Melt the butter together with the chocolate in the top of a double boiler or in a bowl placed above simmering (not boiling) water. Stir to smoothly integrated.
With a wooden spoon or heavy spatula, mix in the sugar, vanilla and salt. Add the eggs one at a time. Mix in the flour. Stir the mixture for at least a minute until the batter is smooth and begins to come away from the sides of the bowl.
If you choose to add nuts, we think a light toasting makes a big flavor difference. Mix in the nuts as the last step before putting the batter in the pan.
Bake the brownies at 400degrees for 20 minutes or until the batter begins to come away from the sides of the pan.
While the brownies are baking, prepare an ice bath for cooling. Using a roaster pan or a larger baking pan, fill it with cold water and ice cubes. When you remove the brownies from the oven, cool the pan completely in the ice bath. Be careful to not get water on the brownies. (If you had used a pyrex pan, the glass would break at this point and your brownies would be ruined.)
Cut the brownies into 16 squares.
Rating
Geur:
Ruiken lekker, volle geur, chocolade duidelijk aanwezig
Smaak:
Prima in orde, wel iets aan de zoete kant. Chocoladesmaak had iets donkerder of misschien wat pittiger mogen zijn. Nootjes zijn niet duidelijk terug te vinden in de smaak. Ondanks de nootjes had zelfs Guillian dit moeten lusten.
Mondgevoel:
Lekkere smeuïge brownies, maar niet te vet of plakkerig. Korst had iets krokanter mogen zijn, nootjes wat minder fijn gehakt.
Nasmaak:
Na het eten van deze brownies blijft een wat zoete chocoladesmaak achter. Vallen niet zwaar op de maag, ook een tweede stukje zou er nog prima ingaan.
Rating:
Deze brownies krijgen een verdiende tweede plaats op de ranglijst.
Uiterlijk:
Mooie glimmende brownies, korst ziet er zacht en glad uit. Niet teveel gerezen, beetje zompig in het midden.
Chocolate Brownies
zondag 14 januari 2007
