Home Cooking

Helpful hints, brownie division (long)


Home Cooking 3

Helpful hints, brownie division (long)

Susan Marmé | Mar 9, 2006 04:29 PM

I am a fanatical devotée of Nick Malgieri's Supernatural Brownies from his Chocolate book (previously posted but to paraphrase roughly/give my adaptation, melt 2 sticks butter and 8 oz semisweet chocolate together, stir in, in this order, 1 c brown sugar, 1 c white sugar, 4 eggs, 2 tsp vanilla, 1/2 tsp baking powder, 1/2 tsp salt if using unsalted butter, 1 cup ap flour, nuts/choc chips if desired, bake in foil-lined 13x9 pan 350 deg f 25-40 mins until done as desired).
I have made this recipe at least 50 times to universal satisfaction with many different chocolates but usually use Hershey's Special Dark 7 oz w/1 oz unsweetened baking chocolate. Fancy stuff gets somewhat lost with all the sweetness imho.
Now for the helpful - I hope - hints:
- Recipe calls for brownies to be baked in greased foil-lined pan. Baking parchment (hereafter BP) works very well too - better, in fact. Take sheet of BP 12 x 18 in (1/2 of standard half-sheet size). Make a 2 1/2 in cut, 2 1/2 inches in from each short side, on both ends of both long sides. Spray pan with PAM or similar. Put BP in pan. Cut ends will curve around and make quite nice clean corners in pan. PAM the BP as well before adding the brownie mixture. This saves
you molding the foil around the outside of the pan and then trying to jam it into the pan without piercing it at the corners (come to think of it, you could use foil too, but I find BP has better release properties).
- Recipe calls for brownies to be cooled completely at room temp and then refrigerated covered overnight. Do this, to the letter, do not just leave out on counter all night (my previous slovenly habit), do not cut before letting stand. They are immeasurably better this way. And I daresay are...chewy...if baked 30-35 mins, at least in my oven, and handled like this.
- Use a bench knife (baker's spatula, dough scraper) to cut the brownies on the paper liner once you have removed the whole shebang from the pan. This works much better than any knife, serrated or otherwise, or Chinese cleaver, I have ever tried.
Hope this will be an aid and comfort to the similarly afflicted.

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