On my post-Christmas eggwhite recipe hunt I came across this recipe. But I opted for the angel cupcakes instead as brownies seemed a little too indulgent so close to Christmas. So this recipe is as yet untried and untested - if I make another batch of custard (to go with the remaining Christmas pudding) this recipe will get its turn very soon.
Verdict: unknown
Score: unknown
Ingredients 3/4 cup (12 tablespoons) unsalted butter 6 ounces best-quality 62%-72% bittersweet bar chocolate, roughly chopped or wafers (In tests, I used Scharffen Berger 70% cacao bittersweet bar chocolate and E. Guittard 72% cacao bittersweet chocolate wafers; both are excellent) 2 teaspoons vanilla extract 1 teaspoon instant espresso powder 1/2 teaspoon fine sea salt 1 1/2 cups superfine sugar 1/4 cup premium quality unsweetened, natural process cocoa (not alkalized Dutch process( (In tests, I used Askinosie and Scharffen Berger, which are both excellent) 4 large egg whites, cool room temperature 1 cup King Arthur unbleached, all-purpose flour Method Set a rack in the upper middle of the oven and preheat to 375°. Lightly butter an 8- by 8-inch, light colored, metal baking pan and sprinkle with 1 tablespoon flour. Tap out the excess flour, making sure that all inner surfaces are evenly coated with butter and flour. Reserve. In a saucepan set over low heat, melt the butter. Remove butter from the heat, stir in chopped chocolate until melted, and then stir in vanilla, espresso powder, and salt. Cool butter-chocolate mixture until lukewarm to the touch. While waiting for the butter-chocolate mixture to cool, in the bowl of a stand mixer fitted with the paddle attachment, add the sugar and cocoa powder. Mix to combine. With the mixer running, add the 4 egg whites. Mix on medium speed for a full 5 minutes, until the mixture is somewhat thickened, scraping the sides of the bowl a few times in the process. Add the lukewarm butter-chocolate-egg mixture and incorporate. Add the flour and mix on slow speed until incorporated and then for 1 additional minute. Spread batter evenly into the prepared baking pan. Note that batter fills the pan to a depth of 5/8-inch. Turn the oven down to 350 degrees and bake for around 40 minutes. It’s better to underbake than to overbake. Here are a few indicators to help you determine if your brownies are divine perfection: The top will appear shiny and cracked. The edges will be cracking. The edges may begin to pull away from the pan. The center will no longer jiggle when you gently shake the pan. (But this occurs about 10 minutes before the brownies are fully baked, so use this indicator only with the others.) A thin skewer inserted halfway between the edge and center will show very moist crumbs, rather than completely wet goo, when removed. Cool to room temperature on a wire rack. To serve, cut into 2-inch squares with a serrated knife. To store, I prefer to keep the brownies at room temperature, tightly covered with foil. They taste wonderful on day two. They have yet to make it to day three.
Verdict: unknown
Score: unknown
Ingredients 3/4 cup (12 tablespoons) unsalted butter 6 ounces best-quality 62%-72% bittersweet bar chocolate, roughly chopped or wafers (In tests, I used Scharffen Berger 70% cacao bittersweet bar chocolate and E. Guittard 72% cacao bittersweet chocolate wafers; both are excellent) 2 teaspoons vanilla extract 1 teaspoon instant espresso powder 1/2 teaspoon fine sea salt 1 1/2 cups superfine sugar 1/4 cup premium quality unsweetened, natural process cocoa (not alkalized Dutch process( (In tests, I used Askinosie and Scharffen Berger, which are both excellent) 4 large egg whites, cool room temperature 1 cup King Arthur unbleached, all-purpose flour Method Set a rack in the upper middle of the oven and preheat to 375°. Lightly butter an 8- by 8-inch, light colored, metal baking pan and sprinkle with 1 tablespoon flour. Tap out the excess flour, making sure that all inner surfaces are evenly coated with butter and flour. Reserve. In a saucepan set over low heat, melt the butter. Remove butter from the heat, stir in chopped chocolate until melted, and then stir in vanilla, espresso powder, and salt. Cool butter-chocolate mixture until lukewarm to the touch. While waiting for the butter-chocolate mixture to cool, in the bowl of a stand mixer fitted with the paddle attachment, add the sugar and cocoa powder. Mix to combine. With the mixer running, add the 4 egg whites. Mix on medium speed for a full 5 minutes, until the mixture is somewhat thickened, scraping the sides of the bowl a few times in the process. Add the lukewarm butter-chocolate-egg mixture and incorporate. Add the flour and mix on slow speed until incorporated and then for 1 additional minute. Spread batter evenly into the prepared baking pan. Note that batter fills the pan to a depth of 5/8-inch. Turn the oven down to 350 degrees and bake for around 40 minutes. It’s better to underbake than to overbake. Here are a few indicators to help you determine if your brownies are divine perfection: The top will appear shiny and cracked. The edges will be cracking. The edges may begin to pull away from the pan. The center will no longer jiggle when you gently shake the pan. (But this occurs about 10 minutes before the brownies are fully baked, so use this indicator only with the others.) A thin skewer inserted halfway between the edge and center will show very moist crumbs, rather than completely wet goo, when removed. Cool to room temperature on a wire rack. To serve, cut into 2-inch squares with a serrated knife. To store, I prefer to keep the brownies at room temperature, tightly covered with foil. They taste wonderful on day two. They have yet to make it to day three.
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