No kidding, the title says it all!
I made this brownies using the recipe from a book that my son gave me for my birthday years back. This thick (692 pages) book with very little photographs (I think it has only 14 photographs) called " in the Sweet Kitchen, The Definitive Baker's Companion" by Regan Daley. I asked my son why he chose this book, considering he was merely 14 years old (now 19), his answer was very sweet too. It was the title, he liked the title "In The Sweet Kitchen" , oh very sweet indeed my little plum!
In The Sweet Kitchen by Regan Daley
7 ounces unsweetened chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tbs unsalted butter, in small pieces
4 large eggs, at room temperature
2⅓ cups granulated sugar
1½ tsp vanilla extract (I used dark rum)
1¼ cup all-purpose flour
3 tbs good quality unsweetened Dutch-process cocoa
¹⁄₈ tsp salt
additional unsalted butter for greasing the pan
a 9 x 13-inch aluminum baking pan (I half the recipe and used 8 inches aluminum square cake pan).
- Preheat oven to 350⁰F. Grease the pan with butter, line the bottom and up to two sides with parchment paper, letting the paper overhang the two long sides by an inch or so.
- In a small bowl, sift the flour, cocoa, and the salt together. Set aside.
- Fill a large skillet with about one inch of water. Set the skillet over low heat, and bring the water to a gentle simmer.
- Place the unsweetened chocolate, the bittersweet chocolate and the butter in a heat proof bowl. Set the bowl over the skillet. Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the skillet, let the chocolate mixture cool slightly.
- In large bowl, beat the eggs slightly just to mix the yolks and the whites. Whisk in the sugar until the mixture is pale, about 2 minutes by hand. Stir in the vanilla.
- Pour the slightly cooled chocolate into the eggs-sugar mixture, stir just enough to blend them together. Add flour mixture in three addition, using rubber spatula to gently fold in each addition before adding the next one.
- Scrape the batter into the prepared pan. Bake for 20 to 30 minutes, or until a skewer inserted in the center of the brownie comes out with a few moist crumb cling to it. The surface should be set and shiny with a slightly crack at the edge. Do not overcook!
(What I did was, baked it for for 20 minutes, checked, then I added the time for another 5 minutes - checked, it was already done. So the time will range between 20 to 30 minutes depending on the temperature of your oven and the pan you are using. I used aluminum pan. If you are using the dark/nonstick pan, I believe it will cook faster. So keep checking).
- Transfer the pan onto wire rack, and let cool completely before cutting it into bars.
Wrap the bars in plastic, and store at room temperature for gooier brownies, or in the refrigerator for denser, fudgier brownies for up to five days. The author was right when she said: "I doubt it's going to stay that long" Mine was petty much gone that day.