Its 4am on Christmas Day and I am bone tired. Today M, T and I baked:
1. Two batches of Nick Malgieri’s Brownies (for the yearly giveaways for the neighborhood kiddies)
2. Martha’s Lemon Poppy Seed Pound Cake (gifts for my aunts)
3. Ina Garten’s Perfect Roast Chicken (for lunch)
4. Yummy Magazine’s Salmon Pasta (for Noche Buena)
5. Reggie Aspiras’s Ham Glaze (for Noche Buena)
T made the brownies and it took her awhile to do (1 hour prep vs my 20 mins usual). It was our first time to try the recipe and only the second time to bake brownies in the house. I was originally planning to use the Outrageous Brownies from Ina Garten) but chickened out with all the comments on “greasiness.”
I used the Ghirardelli Bittersweet Chocolate chips in the freezer. I reduced the amount of sugar by half and added a teaspoon of instant coffee into the mix. The batter was very thin and I was worried that it wouldn’t rise in the oven because of the lack of any leavening agent. Like Nick’s choco chip cookies, I liberally sprinkled salt on top of the brownies for that sweet-salt taste.
The brownies came out nicely and with just the right amount of sweetness. Due to peer pressure from the house, I cut one pan of the brownies while they were still warm and was initially disappointed as it had a cakey texture and I couldn’t taste the dark chocolate. Later in the day though, the brownie started becoming fudgey and definitely, strangely, mysteriously better tasting. T and Hubby were now reluctant to give them away and made up all sorts of excuses to keep the brownies from the goodie bags we prepared for Christmas giveaway.
The original recipe is attached below. Enjoy!
Nick’s ‘Supernatural’ Brownies
16 tbsp. unsalted butter,
plus more for greasing
8 oz. bittersweet chocolate,
cut into 1⁄4″ pieces
1 cup sugar
1 cup firmly packed dark brown
sugar (I used muscovado)
2 tsp. vanilla extract
1⁄2 tsp. fine salt
1 cup flour
- Heat oven to 350°. Grease a 9″ x 13″ baking pan with butter and line with parchment paper; grease paper. Set pan aside.
- Pour enough water into a 4-quart saucepan that it reaches a depth of 1″. Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
- Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.
MAKES 24 BROWNIES
This article was first published in Saveur