Stop Whatever You Are Doing and Make These Brownies.

25 04 2010

I like to entertain. A lot. Since I’ve had a kid, it’s a tetch more difficult to go out and get hammered at bars anymore, so I like to throw casual little dinners where people can come to me and get hammered. Or just delightfully tipsy. So last weekend I had some people over and made some drool-worthy steak fajitas. (Not to toot my own horn, but MAN, they were fucking delicious. The secret is to put the lime juice on AFTER you take the steak off the grill or frying pan. Ta-DA!) My friend Leigh was coming over too, and she isn’t really a big sweets person, but loves her some brownies. I’ve been using the ATK Lunchbox Brownie recipe for quite some time and I love it, but I just get so boooooooooooored sometimes. They’re perfectly acceptable, fudgy and cakey and they take well to add-ins. But, you know, boredom. I’d read on someone’s blog post some time ago about a Dorie Greenspan recipe that I’d never tried. Being someone who describes herself as a “batter whore,” I was intrigued because they were described as being really fucking fudgy, almost to the point of not being thoroughly cooked. DING! SOOOOOOLD to the batter whore in the back. So I made them. And 5 of us polished off nearly the entire goddamn 9×9″ pan in one night. I put my own little Mexican chocolate spin on them, and, well, yes. These were unfuckingbelievable. Leigh is making me make them for her upcoming birthday. I want to make them every day and roll around on the floor with glee. I want to marry these brownies. I want to spend a day in bed with a spoon and these brownies and a series of my favorite movies. I want to sing to them “Always and Forever” over and over again because they are that good. No lie. I will say to pay attention to the directions, as they’re a little different from your run-of-the-mill brownie directions. So stop watching The Tudors, or eating a bowl of Life, or knitting something for your grandmother and make these. DO IT! (Oh, also, one cool thing about these is that they were originally created for Julia Child!)

Rick Katz’ Brownies for Julia (from Dorie Greenspan’s Baking: From My Home to Yours)

  • 1 cup AP flour
  • 1 tsp. salt
  • 1 heaping tsp. cinnamon
  • 1/4 tsp. chipotle powder
  • 2 sticks unsalted butter, cut into 16 pieces
  • 4 oz. unsweetened chocolate, chopped
  • 2 oz. bittersweet chocolate, chopped
  • 2 cups sugar
  • 1 tsp. vanilla
  • 4 large eggs
  1. Preheat oven to 350. Put a 9×9″ baking pan on a baking sheet. (Note it doesn’t say to butter it up at all.)
  2. Whisk together the flour, salt, cinnamon, and chipotle.
  3. Put butter and chocolate into a double boiler. Stir until melted, but don’t let the butter separate. Remove from heat, stir in 1 cup of sugar and vanilla.
  4. Put the remaining 1 cup of sugar into the bowl of an electric mixer and stir in the eggs with a whisk.
  5. NOW. This is where shit gets tricky. Take half of the egg/sugar mix and pour it ever so slowly into the chocolate mixture using a rubber spatula. Make sure you do it slowly so you don’t ruin everything by cooking the eggs.
  6. Go back to the remaining egg/sugar mixture in the bowl of the electric mixer and, using the whisk attachment (or a hand mixer if you’re sans Kitchen Aid), beat it for about 3 minutes until it doubles in volume.
  7. Very lightly and using a rubber spatula, fold the whipped eggs into the chocolate. Lightly sprinkle the dry ingredients over the chocolate and mix juuuuuuuuuuust until its folded in.
  8. Pour the batter into the pan and bake for 25-28 minutes. The top will look dry, but the insides will be ooey-gooey awesomeness. Attempt to eat one at a time, but fail miserably.

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