In her book The Brownie Lover’s Bible (Whitecap 2008, Revised), Lisa Slater states, “Brownies are what I call the little black dress of the baking trade: as perfect in a pan at the school fundraising sale as they are all dolled up on a plate and served after an elegant meal.”
If you’re a brownie lover, this is definitely the book for you. Not only are the recipes great, but the book is a whole education in brownie-making.
According to Slater, you can store brownie batter in the fridge or freezer. Brownie batter is almost indestructible and has a long shelf life, thanks to the high proportion of sugar and fat, both preservatives. Just put the batter in a lidded container and cover the surface of the batter with some plastic wrap as a double form of protection from air and moisture. There’s usually no need to adjust your baking times or temperatures.
Although brownies are an American phenomenon, they have been adopted by bakers all over the world. They’re simple to make and prepared for sheer enjoyment. There are basically two types of brownies – fudge brownies and cakelike brownies.
Fudge brownies contain large amounts of sugar and butter or margarine. The relatively small quantity of flour is what distinguishes this bar cookie from others, and what gives brownies their characteristic moist texture and taste. The number of eggs in a recipe has a bearing on the texture of the finished product. A one- or two-egg formula will produce a rich, dense brownie. With more eggs, the brownies are lighter, more cake-like. Cake-like brownies usually contain leavening as well; fudge brownies don’t.
Once all the ingredients are ready, the way you mix your brownies will affect their texture. For dense fudge brownies, you only have to stir the batter with a fork until it’s well blended. Cake-like varieties are usually beaten more vigorously.
There are a number of ways to vary basic brownies. The easiest is to add a different flavouring: 2 teaspoons instant coffee powder or 1-1/2 teaspoons cinnamon, for example. Or you can mix in texture ingredients: about 1/2 cup chopped nuts, chocolate or white chocolate chips, chopped toffee, tiny marshmallows or raisins.
When baking brownies, timing is important. Check them after the minimum time suggested in a recipe. If you bake them too long, they will be too dry; if you don’t bake them long enough, they’ll be soggy. Insert a toothpick into several spots; if it comes out clean, the brownies are done.
Cool the brownies slightly and eat. Or break them into pieces and fold them into a homemade vanilla ice cream base just as the mixture is beginning to freeze. Or use them underneath ice cream, sauce and whipped cream to create a sundae.
From The Brownie Lover’s Bible
With a bit of whole wheat flour, no butter or oil and some ground flaxseeds for an Omega-3 boost, I would call these “guiltless brownies.” Just don’t overbake them.
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup brewed coffee
3 1/2 oz. bittersweet chocolate
3 eggs
2 tsp. vanilla extract
1/2 tsp. kosher salt
3 tbsp. ground flaxseeds
1/4 cup whole wheat flour
Preheat the oven to 300. Line an 8-in. square pan with overhanging parchment paper and grease the exposed sides with vegetable spray.
Place the sugars and coffee in a deep saucepan. Over medium heat, stir to dissolve the sugar and bring the mixture to a boil Remove from the heat and add the chocolates. Whisk until smooth. Add the eggs, one at a time, whisking until smooth. Add the vanilla and salt. Whisk in the ground flaxseeds and whole wheat flour.
Pour into the prepared pan and tilt or spread to make even. Bake in the oven for about 20 minutes. The top will puff and be shiny. Remove from the oven and cool the brownies in the pan. Chill them further in the fridge so that they are easier to cut. Flip the brownies onto a cutting board, and cut into squares. They will be fudgy and delicious. Makes 16.
1 cup butter or margarine; softened
2 cups sugar
4 eggs
6 tbsp. baking cocoa
1 cup flour
2 tsp. vanilla extract
1/2 tsp. salt
7 oz. marshmallow creme
1 cup creamy peanut butter
12 oz. semi-sweet chocolate chips (2 cups)
3 cups crisp rice cereal
Preheat oven to 350. In a mixing bowl, cream butter or margarine and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13x9x2-in. baking pan. Bake at 350 for 25 minutes or until brownies test done. Cool. Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat; stir in the cereal. Spread over marshmallow layer.
Chill before cutting. Store in the refrigerator. Makes 16.
