Thursday, February 23, 2012

Classic Brownies

If you've ever picked up a copy of Baking From My Home to Yours, you may have noticed that there are a lot of brownie recipes. To me, a chocolate and brownie lover, that's very endearing. Astonishingly, when I was going over the list of recipes I have yet to make from the book, there were a couple of brownie recipes I missed from when the Tuesdays with Dorie bakers were baking their way through the book.

These brownies are called "Classic" by Dorie because they are the standard brownie with walnuts that you may remember from your childhood, except they don't come from a box. I doubled the recipe because I was taking them to work. They were so easy and I think I actually preferred them to my go-to recipe (you can find it here). I might have to make them again and test them side by side to make up my mind.

I normally put the nuts on my brownies so they toast in the over rather than getting soggy, but went with the classic and put the nuts in the brownies. I do prefer the nuts on top, so I'll probably do it that way in the future.

I found them to be a little bit crumbly, but moist and incredibly chocolatey. Definitely a repeater.

Classic Brownies - adapted from Baking From My Home to Yours
Printer-friendly version

5 tablespoons/2 1/2 ounces unsalted butter, cut into 5 pieces
4 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder (optional, but really good)
1/4-1/2 teaspoon salt (according to taste - I used 1/2 teaspoon)
1/3 cup all-purpose flour
1 cup chopped walnuts

Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8-inch square pan with parchment paper, or spray with baking spray.

Set a heatproof bowl over a saucepan of simmering water. Add the butter and chocolates to the bowl and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.

With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking (this really changes the texture a lot) before gently stirring the espresso, if you're using it.  Switch to a rubber spatula and fold in the salt and flour; stirring only until incorporated, then fold in the chopped walnuts.

Scrape the batter into the pan and smooth the top with the spatula. (don't skip this part as I did or your brownies will be bumpy and uneven).

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center come out clean. Transfer the pan to a rack and cool the brownies to room temperature.

When the brownies are completely cool, turn out onto a rack, remove the parchment and invert onto a cutting board. Cut into 16 squares.


Cindy said...

I remember making these, they were excellent. I think I might make them today--we need some brownies!

pinkstripes said...

Your brownies look great! I sometimes prefer nuts or sometimes prefer plain. I think it depends on the day.

Anonymous said...

There are so many brownie recipes in the book that I can't remember which ones I made. I need to try your nuts on top technique so that I can have my brownies with nuts and my husband can have his plain.

Liz said...

I agree--the fact that she includes so many brownie recipes is endearing. I remember *loving* the Rick Katz ones and the quadruple chocolate, but I don't even remember if I made these! Obviously I should revisit them since that's the case. :)

Nancy/n.o.e said...

I love your trick of putting the nuts on the brownies, it reminds me of your kitchen! And of yummy toasted nut brownies, obv. How cool that you found a new favorite. It still amazes me how many brownies are in Dorie's book.