Bon Appetit Desserts (167 page)
Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bake until just firm to touch and tester inserted into center comes out with some thick wet batter still attached, about 45 minutes. Cool brownies in pan on rack 10 minutes. Using metal spatula, press down brownie edges to level top. Cool completely.
Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add bittersweet chocolate; whisk until smooth. Pour glaze over brownies in pan. Chill until firm, about 3 hours.
Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares; remove from foil. Serve cold or at room temperature.
DO AHEAD
:
Can be made 2 days ahead. Keep refrigerated.
Brownie Points
Five tips for picture-perfect brownies:
1. TAKE THE TEMPERATURE
: Your oven’s temperature, that is. Preheat the oven for at least 20 minutes before baking and use an oven thermometer to make sure the number on the dial matches the temperature inside the oven.
2. FOILED AGAIN
: To prevent the brownies from sticking, line the baking pan with a long sheet of aluminum foil, letting some foil hang over the edges. After the brownies cool, use the foil flaps as a sling to lift the entire brownie out of the pan.
3. THE SWEET STUFF
: The chocolate that you use can make or break a pan of chocolate brownies. Use high-end chocolate: Valrhona, Callebaut, Lindt, and Perugina are a few of our favorites, or buy a few different kinds at the store and do a taste test to see which brand you prefer.
4. DONE AND DONE
: Because each oven is different, the baking times in this book are approximate. Begin checking the brownies at least 5 minutes before the baking time indicated in the recipe. To make sure the brownies are ready, use the test for doneness described in the recipe (usually “tester inserted into center comes out with moist crumbs attached”).
5. THE KINDEST CUT
: For clean cuts, use a sharp knife with a thin blade. Don’t use a serrated knife, because it will tear up the edges of the brownies. Before cutting, dip the knife in a glass of hot water, then wipe the knife clean, repeating after every cut.
Fudgy Hazelnut Brownies with Marbled Chocolate GlazeThis recipe, which makes nearly 75 brownies, is perfect for a big buffet dinner. The marbled topping is easy to create—keep it in mind for topping some of your other favorite bar cookies.
Makes about 6 dozen
2½ cups semisweet chocolate chips
1 cup (2 sticks) unsalted butter, cut into 16 pieces
1 cup sugar
4 large eggs
¼ teaspoon salt
2 teaspoons vanilla extract
¾ cup unbleached all purpose flour
1 cup coarsely chopped hazelnuts, toasted
12 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
BROWNIES
: Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Stir chocolate chips and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs, and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in prepared pan.
Bake until tester inserted into center comes out with some moist crumbs attached, about 30 minutes. Cool brownies completely in pan on rack.
TOPPING
: Stir semisweet chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spread over brownies.
Stir white chocolate in another medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spoon into resealable plastic bag. Cut small tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownies, spacing lines 1 inch apart. Draw toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut brownies into small squares.
DO AHEAD
:
Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.
Fudgy Toffee BrowniesA quick chocolate ganache-toffee topping turns these brownies into something unforgettable. Purchase the toffee bits or make them yourself without making a mess by putting a toffee candy bar, such as a Heath bar, inside a resealable plastic bag and gently crushing it with a rolling pin or mallet.
Makes 16
1 cup semisweet chocolate chips
¾ cup (1½ sticks) unsalted butter, cut into 12 pieces
4 ounces unsweetened chocolate, chopped
1¾ cups sugar
4 large eggs
¾ cup unbleached all purpose flour
1 cup toffee bits or chopped toffee bars (such as Skor or Heath)
⅔ cup heavy whipping cream
1 cup semisweet chocolate chips
1 ounce unsweetened chocolate, chopped
¾ cup whole almonds, toasted, coarsely chopped
¼ cup toffee bits or chopped toffee bars (such as Skor or Heath)
BROWNIES
: Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides. Butter foil. Combine chocolate chips, butter, and unsweetened chocolate in heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar, then eggs. Whisk in flour, then toffee bits. Pour batter into prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using metal spatula, press down brownie edges to level top.
TOPPING
: Bring cream to simmer in heavy small saucepan. Add chocolate chips and unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.
Mint Chocolate BrowniesMint chocolate chips and mint liqueur add fresh flavor to these rich chocolate brownies. If you prefer, you can use ¼ teaspoon peppermint extract in place of the crème de menthe.
Makes about 2 dozen
1¼ cups mint chocolate chips
1½ ounces unsweetened chocolate, finely chopped
½ cup (1 stick) unsalted butter, cut into 8 pieces
½ cup sifted unbleached all purpose flour (sifted, then measured)
Pinch of salt
1½ teaspoons heavy whipping cream
1½ teaspoons instant espresso powder or instant coffee powder
½ teaspoon white (clear) crème de menthe
3 extra-large eggs, room temperature
¾ cup plus 2 tablespoons sugar
6 tablespoons mint chocolate chips
½ ounce unsweetened chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
BROWNIES
: Position rack in bottom third of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Stir mint chocolate chips, unsweetened chocolate, and butter in heavy medium saucepan over very low heat until melted and smooth. Cool.
Sift flour and salt into small bowl. Mix cream, espresso powder, and crème de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in cream mixture, then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan.
Bake until tester inserted in center comes out with some moist crumbs attached, about 25 minutes (surface may crack). Using metal spatula, press down brownie edges to level top. Cool 30 minutes on rack.
GLAZE
: Stir mint chocolate chips, unsweetened chocolate, and butter in heavy small saucepan over low heat until melted and smooth. Let cool until thick enough to spread. Spread glaze over brownies. Let brownies stand 4 hours at room temperature.
Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.
DO AHEAD
:
Can be made 1 day ahead. Store airtight at room temperature.
Coconut Checkerboard BrowniesThis dessert has a chocolate brownie on the bottom and alternating squares of chocolate and coconut brownie on the top. It looks impressive but doesn’t require any special equipment or a sophisticated technique. Canned sweetened cream of coconut is available in the liquor or mixers section of most supermarkets.
Makes 16