Thursday, September 13, 2012
Alice Medrich's Cocoa Brownies
I first found out about these brownies from Smitten Kitchen. Believe it or not, this was also one of my very first posts on my blog. Of course, back then, I didn't have a good camera and didn't know anything about food photography whatsoever, so the picture was awful. The brownies, however, were awesome, so into the brownie lineup they went.
Let me just say that you can never go wrong with Alice Medrich. I've heard people rave about her cookie recipes and these brownies are no exception. True, they won't give you that crackly papery thin crust on top. But, they are stain your fingers fudgy. And boy oh boy are they rich. I only used natural cocoa powder instead of Dutch (you can use either) and was plenty pleased with the chocolate punch that these had. So, whip up a batch of these brownies, grab a bowl of vanilla ice cream to go with it (you're gonna need it), and indulge in a chocolate dream come true.
Alice Medrich's Best Cocoa Brownies (from Alice Medrich's Bittersweet)
10 Tbsp. unsalted butter
1 1/4 c. sugar
3/4 c. + 2 Tbsp. unsweetened cocoa powder (I used natural cocoa powder)
1/4 tsp. salt
1/2 tsp. vanilla
2 large eggs, cold
1/2 c. all-purpose flour
Combine the butter, sugar, cocoa, and salt in a double boiler or in a bowl set over a pot of barely simmering water. Stir occasionally until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Take your butter chocolate mixture off the heat and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Spread evenly in an 8x8 pan lined with foil or parchment paper.
Bake at 325 for 25 min. (mine took a little longer) until a toothpick stuck in the center emerges slightly moist with batter. Let cool completely on a rack.