|Brownies, before and after.|
So i made two different batches, which i must say took a number of pots, pans and bowls (yes, and a lot of cleaning!). Then i realized my heart-shaped cookie cutter was too large, so i figured i'd find a new cookie cutter on Sunday. Wrong! Who would have thought how difficult it is to find a small, 1" heart-shaped cookie cutter. Since i needed something to "cleanly" slice through the brownies, i decided to use an apple corer. So i didn't have hearts in my brownies, i had a circle. Or, as Elliot declared, they're more like the "circle of life" brownie. The fun part is you have dark chocolate brownies with white chocolate centers, or white chocolate brownies with dark chocolate centers. Keeps everyone happy!
I gave my niece, Jessica, a box of the brownies and told her to share them with Annie and Emily (i've been promising Annie some of these brownies). She texted me this morning and said I'm free to quote them --
"HOLY $HIT- your brownies are THE $HIT. Hands down best brownie I've had. Honestly, and you can quote me on that. Also you can quote Emily- 'it's orgasmic', and Annie stood up as to give you a standing ovation! (I think Julia Child would smile knowing her brownies are "orgasmic".)
The following ingredients and recipe are for one pan of 16 brownies. To do black & white brownies, you need to duplicate the recipe using white chocolate and a little less sugar.
- 1 1/4 cups sifted all purpose flour
- 1 teaspoon salt
- 8 ounces unsalted butter
- 4 ounces unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
Center a rack in the oven and preheat the oven to 350°.
Sift the flour and salt together and set aside.
Melt the butter and chocolate in a double boiler over simmering water (water should not be touching the upper bowl). Add 1 cup of sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into a stand mixer bowl and mix or whisk by hand just to combine.
Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost completely incorporated, gently fold in the dry ingredients.
Pour and scrape the batter in to an unbuttered 9-inch square pan. (If you want thin brownies, use a considerably larger pan; say, 9 x 13).
Bake the brownies for 35-40 minutes, during which time they will rise a little and the top will turn dark and dry.
Cool the brownies in the pan on a rack.
Buon Appetito, and happy Valentine's Day!