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Thursday, July 25, 2013

When a Brownie Isn't Just a Brownie

Hello all! So today I want to talk brownies. If you haven't tried Lizzy Bee's Bakery's world famous brownies, you're missing out! You should order them ASAP (shameless plug finished). But in the meantime, here are a few different brownie recipes to delight the taste buds.

White Chocolate Brownies
Adapted from Dorie Greenspan - one of my faves!!

For the brownies:

  • 2/3 C AP flour
  • 1/2 C finely ground almonds
  • 1/2 tsp salt
  • 1 stick (8T) unsalted butter, cut into 8 pieces
  • 4 oz premium-quality white chocolate, coarsely chopped
  • 1 C sugar
  • 2 tsp grated orange zest
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1 C fresh raspberries
For the meringue:
  • 3 large egg whites, room temp.
  • Pinch of salt
  • 1/2 C sugar
  • Confectioners' sugar, for dusting
  1. Center a rack in the oven and preheat to 325. Butter a 9x13 inch pan, line bottom with parchment, butter the paper and dust the bottom and sides with flour; tap out excess. Put the pan on baking sheet.
  2. Whisk together flour, almonds, and salt. 
  3. Set heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chopped chocolate and stir frequently until the ingredients are melted - you don't want them to get so hot that the butter or white chocolate separates. Remove bowl from pan of water. 
  4. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic. Add the eggs and, with the paddle or whisk attachment, or hand mixer, beat on medium-high speed for about 3 minutes, or until pale and foamy. Beat in vanilla.
  5. Reduce mixer speed to low and blend in melted butter/chocolate. Still working on low, mix in dry ingredients, stirring only until they disappear in batter.
  6. Scrape the batter into prepared pan, sprinkle raspberries evenly over batter. Set aside while you make meringue.
  7. In clean mixer bowl with the clean whisk attachment, beat the egg whites with the salt on medium speed until they are foamy and just turn opaque. Increase the mixer speed to medium-high and add sugar in a slow, steady stream. Whip whites until they form firm but glossy peaks.
  8. Gently spread meringue over brownie batter.
  9. Bake 30-35 min or until meringue is browned and crackly and the brownies pull away from the sides of the pan. Transfer pan to a rack and cool to room temp.
  10. Cover a cooling rack with parchment, dust the mat with confectioners' sugar and very gently, so you don't squish the meringue, turn the brownies out onto the rack. Peel away parchment lining and carefully invert brownies onto cutting board. Cut into 32 bars. 

Nick Malgieri's Supernatural Brownies
I believe he created these for Green and Black Organic Chocolate...but use whatever you want. 

  • 1/2 lb (2 sticks) unsalted butter
  • 8 oz Green and Black bittersweet chocolate, cut into 1/4 in pieces
  • 4 large eggs
  • 1/2 tsp salt
  • 1 C granulated sugar
  • 1 C dark brown sugar, firmly packed
  • 2 tsp vanilla extract
  • 1 C AP flour
  1. Butter and line with parchment one 13x9 in pan. Set rack in middle level of oven and preheat to 350 degrees. 
  2. Bring a saucepan of water to boil and turn off heat. Combine butter and chocolate in heatproof bowl and set over pan of water. Stir occasionally until melted.
  3. Whisk eggs together in large bowl then whisk in salt, sugars, and vanilla. Stir in chocolate mixture, then fold in flour. 
  4. Pour batter into prepared pan and spread evenly. Bake 40-45 min, until top has formed shiny crust and batter is moderately firm. Cool in pan on rack. Wrap in plastic wrap and keep at room temp/refrigerate until next day to make cutting easier.
  5. To cut: Unmold onto a cutting board, remove paper, and replace with another cutting board. Turn right side up. Cut into 2 in squares.
Variations: Add 2 C walnut or pecan pieces

Happy baking!

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