Thursday, January 21, 2010
I usually make brownies from a mix, its just so easy and the reslults are usually pretty good, but for our anniversary I wanted to try something from my new cookbook. They were really worth the little bit of extra effort and weren't difficult to make. They are so very rich and moist and super-chocolaty. Here is the recipe:
10 ounces semisweet chocolate (Baker's chocolate is really good for this, or a high quality chocolate chip)
2 ounces unsweetened chocolate (100% Cacao)
8 Tablespoons butter (one whole stick)
1 1/2 cups flour
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup coconut milk (I used whipping cream instead)
6 ounces semisweet chocolate finely chopped
1 cup coconut chips (optional)
Position rack in the middle of the oven and preheat to 350(f) Line a 9x13 with lightly buttered parchment or wax paper. Make sure your paper is big enough so that the ends come up the sides so you can use it to pull the brownies out later. Press the paper into the corners of the pan and don't worry if it's not perfectly smooth.
Chop the unsweetened and semi-sweet chocolate into small bits. Cut the butter into pats. Put the butter and the chocolate into a microwave safe bowl. Microwave until the butter melts and the chocolate is shiny. Stir vigorously until all the chocolate is melted and and the mixture is smooth.
Whisk together flour, baking powder and salt. In a large bowl mix sugar, eggs and vanilla. Add your chocolate mixture to your large bowl of sugar and egg mixture and mix until well blended. Add the flour mixture to the large bowl and stir again until just blended.
Scrape the batter into your prepared pan. Bake until a wooden toothpick inserted into the center of the brownies comes out coated with fudgy crumbs, about 35 minutes. Let cool.
For the glaze: Finely chop your semisweet chocolate. Put it in a medium bowl. Bring coconut milk or whipping cream to a boil, stirring constantly. Immediately pour it over the chocolate. Let the mixture stand for about 10 minutes, then stir until smooth. Spread the warm glaze evenly over the brownies, then if you're using coconut sprinkle the coconut over the top. Loosely cover and refrigerate for about 2 hours or until the glaze sets. Lift the paper to remove the brownies from the pan. Use a warm knife to cut the brownies into about 24 squares.
I don't really understand why this recipe requires refrigeration. I think next time I make this I'll serve them warm.