I have NO idea why I was supposed to wait a day before cutting into these brownies. My theory is that it gives time for the crust to harden some and the center will stay moist while the outer layer dries out? Who knows… I almost made 2 pans of these when I read this step in the instuctions, but I can’t have 2 pans of brownies hanging around this place, and if they didn’t come out right, I surely wasn’t going to bring them to my co-workers! Even then, I added an experiment in the mix.
The primary differences in recipes from the previous two weeks… Tons of butter – 2 whole sticks; uses both brown and white sugar; and, the chocolate was semi-sweet.
I weighed the chocolate chips on a kitchen scale.
My experiment comes with the sugar step and a side-story. The one magazine I’ve received for years faithfully is Cooks Illustrated. The May/June 2009 issue has a recipe for chocolate chip cookies that is to die for! It calls for letting the sugars (also a mix of white and brown) melt in the butter mixture for 10 minutes in order to create a caramelized and crustier exterior, which in turn causes the moisture to concentrate in the center, making crusty outside with chewy guts. I thought, why not try this with this recipe?! I didn’t like last week’s, and I was nervous about another dull outcome, so I figured what could I lose. Clearly this isn’t a scientific experiment or there could be only one variable, but in reality, the goal is a good pan of brownies.
The outcome is a good brownie with a couple issues. The edges were super chewy, by any standards, and not hard chewy. The bottom crust was also chewy, so that was good as well. But, the part of the science that concentrates the moisture in the center was a bit much for a pan of brownies. Cookies allow more moisture to evaporate because more surface area is exposed to the heat. The brownies couldn’t let as much moisture escape because of the pan. So, though the center is dense and fudgy, chewy, it’s a tad too much for me. (After 45 minutes, a toothpick came out with only a couple crumbs, so this is not a raw batter issue) Brown sugar contributes moisture as well. The 2nd issue was a slightly caramel/butterscotch flavor, which I assume comes from the brown sugar as well as the caramelization of the sugars during baking. I don’t add extra chips or nuts to my brownies, so it’s not too much of a foreign flavor, but it is there, and I can only assume why.
I wonder if these issues would also be remedied if I only used white sugar. That may be an experiment I do on the DL and, if they are good, I’ll share… Overall, these are still very good brownies. I would not wait overnight for ANY brownie recipe ever again. It’s just not fair!
Supernatural Brownies
Chocolate: From Simple Cookies to Extravagant Showstoppers, by
Nick Malgieri
Makes 24 2-inch brownie squares
Ingredients:
- 16 tablespoons (2 sticks) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
- 4 large eggs
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil
1. Set a rack at the middle level of the oven and pre-heat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, and then fold in flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Two more recipes to go, and it’s a good thing! I think I’ll be over brownies for a little while!
Heather