Brownie Recipes

From The New York Times



Recipe: Supernatural Brownies

Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)


Time: About 1 hour


2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate

4 eggs

1/2 teaspoon salt

1 cup dark brown sugar, such as muscovado

1 cup granulated sugar

2 teaspoons vanilla extract

1 cup flour

1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.


1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.


2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.


Yield: 15 large or 24 small brownies.


Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.



Recipe: French Chocolate Brownies

Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan (Houghton Mifflin, 2006)


Time: 1 1/4 hours


12 tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan

1/2 cup all-purpose flour

1/8 teaspoon salt

6 ounces bittersweet chocolate, in pieces

3 eggs

1 cup sugar

1/2 teaspoon vanilla extract

2/3 cup lightly toasted walnuts or hazelnuts (optional).


1. Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.


2. In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.


3. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.


Yield: 12 to 16 brownies.


Recipe: New Classic Brownies

Adapted from “Alice Medrich’s Cookies and Brownies” (Warner Books, 1999)


Time: 40 minutes


8 tablespoons unsalted butter

4 ounces unsweetened chocolate

1 1/4 cups sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs

1/2 cup all-purpose flour

2/3 cup lightly toasted walnuts or pecans (optional).


1. Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.


2. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.


3. Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.


Yield: 16 brownies.

And if folks haven't had enough brownie recipes (who can have enough brownies?!), I have a recipe for the Mandarin Oriental brownies...

Will it alter the result if I use a glass pan instead of a metal pan? My oven can accommodate only an 8" square pan, how do I adjust the ingredients for the Supernatural Brownies?


Claire, always love your recipes, so please share!

I am sooo lazy, I would make the recipe as above, and fill the 8" pan... and then make a second pan or 'lick out the bowl' ha ha ha


I bake in glass too, easy to clean.


Claire - please share :)

annebin> Working on the assumption that you will still need the same depth, I reckon you should reduce the ingredients by 85%. Of course I have no idea how to reduce eggs by 85%, other than by weight. Perhaps make the whole recipe, put 85% in the pan and the rest as crj suggests... after all the best part about baking is "licking out the bowl"! LOL


And here is the Mandarin Oriental's Chocolate Brownie recipe, for which I can take no credit except to quickly note it down. annebin, it will fit your 8" tin perfectly.


Mandarin Oriental’s Chocolate Brownies


Ingredients

150g unsalted butter

400g icing sugar

5g salt (a teaspoon)

5g baking powder (a teaspoon)

4 eggs

110g plain flour

150g pecan nuts

380g dark chocolate, chopped (Valrhona if possible)


Method

1. Preheat the oven to 180C. Lightly grease a 20 cm square tin. Sprinkle a teaspoon of flour into the tin to dust the sides and bottom, shake off the excess.

2. Beat the butter and sugar together, gradually adding the sifted flour, baking powder and salt.

3. Melt 200g of the chocolate in a bowl over hot water.

4. Add the eggs to the butter mixture and. Beat the molten chocolate and then it to the mixture.

5. Fold on the pecan nuts and the remaining 180g of chopped chocolate.

6. Spread the mixture in to the tin and bake for 40 minutes, until an inserted toothpick comes out clean.

7. Sprinkle with a little icing sugar when cool.

Ohh, this thread is so cruel! Too early for lunch and too far from my kitchen!!!!

must you torture a poor pregnant woman who is rapidly getting too fat? I WANT TO EAT THEM ALL!

I sent these recipes to some friends, and they all seem to HATE me for it - ha ha ha.


My Mother on the other hand, told me she already cut them out of the NYT and added them to her recipe box! Like mother, like daughter...

I hope you are joking about "licking the bowl".

Of course not!

Well, not the bowl, but a spatula that scrapes the batter out of the bowl... yes unhealthy with the raw eggs, but this is the best part of baking at home!

Why do you think Ben and Jerry's ice cream has chocolate chip cookie dough as a flavour, I am not the only one :)

this thread - I'm still mad.


but not so mad I'm not making a batch of brownies RIGHT NOW.


just the regular one off the back of a box of baker's unsweetened chocolate - but it's good enough for me!

Will make them today!! Ahora!


And yes, I agree with the bowl/spatula-licking! I'm making these with my nieces, so plenty of help in that department.


Thanks Claire

Was just passed this recipe by a friend. *speechless*


Raspberry Cheesecake-Swirl Brownies

Makes 15 brownies


Chocolate brownie mixture:

280g butter

170g dark chocolate

375g caster sugar

170g plain flour

1/2 tsp salt

5 free-range eggs, beaten

2 tsp vanilla extract


Cheesecake mixture:

350g full-fat cream cheese

75g caster sugar

1 tsp vanilla extract

2 free-range eggs

170g fresh raspberries


Preheat the oven to 180C. Line the base and sides of a 27cm x 36cm brownie tray with butter and greaseproof paper.


Make the brownie mixture first. Melt together the butter and chocolate in a bowl placed over a shallow pan of simmering water. Stir continuously until completely combined. Remove from the heat and put to one side to cool a little. In a large bowl, combine the sugar, flour and salt, then pour over the chocolate, stirring the mixture well until it is smooth. Tip in the beaten eggs and vanilla extract, then continue to stir until glossy.


For the cheesecake mixture, use an electric whisk to beat together the cream cheese, sugar, vanilla extract and eggs until smooth and creamy.


Pour the brownie mixture into the baking tray, forming an even layer. Gently spoon the cheesecake mixture over the top and, using a skewer or knife, drag the cheesecake mix through the brownie base layer to create a marbled effect. Don’t overdo it, or it will just look messy. When you are happy with the effect, scatter the raspberries, lightly pushing each one into the surface.


Cook in the centre of the oven for about 25 minutes. Remove when the brownies are set, but still have a slight wobble.


Place the tray on a wire rack and leave to cool to room temperature. Remove from the tray, slice and serve piled up on a plate.

man - people trying to make me FAT. I LOVE Raspberry cheesecake brownies - I also have a fabulous recipes somewhere...may have to try.

Hi,

I've tried making brownies a couple of times and they always come out with a "cake-like" texture. What's the trick to make them fudgy? My son loves the ones at Mrs Fields Cookies. Anyone knows how to make these? Thanks!

My son who loves baking ,thinks you should remove from oven just before the skewer will come out dry ,ie while they are still a bit fudgy inside and ever since they come out superb !!!Hope it helps and that is the trick ,otherwise Im also interested in the trick ....