You know, you miss a few days of blogging, and it gets easier and easier to just not blog. Add to that my lack of sewing, baking, and knitting, and there’s not much to blog about. Eating, though, I’ve been doing plenty of that. Whatevah!
The brownies were super chocolatey, but they weren’t all that chewy. I think I prefer a brownie that has a good chew to it (but not too chewy, mind you). Anyway, I took these to my crafty group, and it turned out that another member made brownies as well (hers were from a box). So, we got to have a brownie taste-off. It was about 50-50. The texture of the box brownies is hard to beat–moist and smooth, but the chocolate flavor of the Greyston brownies was more pure and more, I don’t know, grownup? I wouldn’t turn down either!
Read on for the recipe …
The Great Brownie
from Greyston Bakery Cookbook
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1 1/2 sticks unsalted butter, at room temp
1 1/2 cups sugar
1 tablespoon vanilla extract
7 oz bittersweet chocolate, roughly chopped
1 oz bittersweet chocolate, finely chopped
Preheat the oven to 325F. Grease a 9×13″ baking pan and line it with parchment paper. Leave a 1″ overhang on the two long sides.
Whisk together the flour, cocoa powder, and salt in a bowl and set aside.
Using a stand mixer, beat the butter and the sugar on medium speed. Beat in the eggs one at a time. Add the vanilla. Mix in the dry ingredients a bit at a time. Stir in HALF of the roughly chopped chocolate.
Spread the batter evenly in the prepared baking pan. Sprinkle the other HALF of the roughly chopped chocolate over the batter.
Bake 35-40 imnutes, or until the sides of the brownies start pulling away slightly. A toothpick test should yield a slightly moist result. Remove the pan from the oven and cool the pan on a wire rack.
The finely chopped chocolate is for the chocolate drizzle. You can do melt it in a microwave or use a double boiler (put the chocolate in a heatproof bowl over a pan containing about an inch of simmering water). Stir the chocolate over low heat until it is melted. Drizzle over the cooled brownies. Let the chocolate set. Lift the brownies out of the pan, using the parchment paper overhangs as handles. Cut into generously sized bars and eat with vanilla ice cream and a hot cup of freshly brewed coffee (those last two are my personal suggestions!).