Dorie Greenspan's Classic Brownies
Dorie Greenspan's Classic Brownies
Dorie Greenspan has a number of interesting brownie recipes in her new book, many bakers in the club had chosen to try out Sebastian’s Remarkably Wonderful Brownies (pg30) but I’m not going anywhere near it, it has a whopping 500g sugar for 150g flour!!! Since this is my first time trying out her recipe, I decided to go for her “classic brownies” as it simple, quick and has minimal ingredients.
Dorie says “Classic brownies are made with unsweetened chocolate”, I never knew that, but most of the time she chose to use bittersweet for its roundness. For this bake, I stick with my go-to chocolate “Ghirardelli 60% Bittersweet Chocolate Chips“, halve the recipe, halve the walnuts, reduce the baking time to 23 minutes and use a 8″x4” pan. Her instructions were precise and just like she said, the brownies is ready when the top is uniformly dull and the tester plunged into the center comes out almost clean.
Verdict: These brownies are fudgey, ver..ry chocolatey and dense, yet not heavy as there is a lightness to it. There is a thin crispy crust on top takes the brownies from so…so to wow! Just as Dorie says, this recipe is a go-to brownies when you need easy nibbles!
Cookbook Review: Before this book, I am not a Dorie fan and have not heard of her. Thanks to Food52 Baking Club for selecting this book as the April 2017 cookbook, I really enjoy reading through the recipes. There are recipes for everyday cookies and cookies that take a bit more time, holidays, celebrations and cookies created for Beurre & Sel. Dorie includes many variations and suggestion in most recipe so that you can make the recipe your own. The book has 2 sections that I would recommend, “Techniques, Ingredients and Gear” and “cookie go-alongs and basics”. When I read a recipe, I always have problem deciding what is the weight of the egg when the recipe says ‘large’, so the first section is a good reference(sort of like legend) for the recipes. The last section contains instructions for basic recipes from make basic vanilla and chocolate cookie dough to filling and compote. Check amazon for recipes for “Melody Cookies” & “Every-Way Shortbread: The Lemon-Poppy Seed Version”.
Notes: egg – 50g, white – 30g, yolk – 20g flour – 1 cup = 136g sugar – 1 cup = 200g
Storage: Keep at room temperaure for 4 days, frozen up to 2 months. Best eaten within 2 days.
- 71g (5 tbps) unsalted butter, cut into cubes
- 170g (6 ounces) bittersweet/semisweet chocolate, coarsely chopped
- 150g (¾ cup) sugar
- 2 large eggs, cold
- ¼ tsp salt
- 1 tsp vanilla extract
- 45g (1/3 cup) all-purpose flour
- 120g (1 cup) walnuts, chopped (optional)
- Preheat the oven to 160C. Line an 8-inch square baking pan with baking paper and butter the paper and side.
- Place butter in a heat-proof bowl. Place the bowl over a pot of simmering water making sure the water does not touch he bottom of the bowl. Add in the chocolate and stir the chocolate occasionally. When you have just a few small unmelted chunks, remove bowl from heat and continue to stir until you get a thick, glossy mixture.
- Stir in the sugar until well combined, the mixture will turn grainy.
- Add in the egg, beating energetically. The mixture should look glossy at this point. Add in the salt and vanilla extract. Fold in the flour gently until just incorporated. The original recipe suggested stirring in the walnut at this point, but I preferred to place the walnuts after pouring into the baking tin so that I can spread them out evenly.
- Pour half the batter into the prepared pan, add in the walnut spreading them evenly. Pour in the rest of the batter and smooth the top using a spatula.
- Bake the brownies for 27-29 minutes or until the top is uniformly dull (as advised by the author). This is a good way to gauge when to plunge a tester into the center, the brownie is ready when the tester comes out almost clean.
- Transfer the baking pan to a rack and let the brownies cool. Peel away the baking paper and cut into bite size.