Monday, August 8, 2011
After months and months of not blogging, I'm not sure there is anyone reading this. But that's ok. I think my mom still loves me. I do have a bit of an excuse as to why I haven't blogged in the past four months. I'm pregnant. And long about April my first trimester sickness started to kick in and the last think I wanted to do was cook. Nothing sounded good to me and the thought of handling raw meats or dealing with fragrant onions or spices was enough to make me head for the bathroom! So my poor husband was on his own for a few months, but did an excellent job in taking care of me. As I started to get over that portion of the pregnancy summer hit. I was done teaching school and feeling well enough to be out and about. My cooking always declines a bit in the summer. Our little apartment gets so hot when I turn on the oven, we stick to very basic dinners.
I'm now 25 weeks pregnant, with a little baby boy, feeling great and so ready to get back in the kitchen. I hate that my summer ends in three weeks, but I won't be waiting until then to start cooking again. And with the cooking will hopefully come a few blog posts a couple of times a week.
So to get started again, I'll post about homemade brownies. Friday was my father-in-laws birthday, and he doesn't like cake. I know, seems like a crime not to like cake, but I told him I'd make him a non-cake birthday treat. Brian said his dad loves brownies, so I was searching around for some fancy brownie recipes when Brian said he really just likes chocolate. I came across a recipe on Annie's Eats that she adapted from the Baking Illustrated cookbook. I'll admit that I haven't made too many batches of brownies from scratch. Brian loves the Ghirardelli box mix you can buy at Costco that we almost always have on hand. And for how quick, easy and good they are, you really can't beat them. But these homemade ones were almost as quick and the deep, rich chocolate flavor was out of this world. The texture was very soft, but not too cake like. I prefer my brownies chewy, and these definitely were. I also loved that little bit of flakiness on the top.
I used semisweet chocolate chips for the semisweet chocolate, it was easy and what I had on hand. I found I had a bag of milk chocolate chips and thought it would be fun to mix up the chocolate combination next time. And there will be a next time. I loved that the recipe didn't call for anything too special, I didn't have to go to the store before I made these. I love that. And my father-in-law loved them too.
Triple Chocolate Brownies
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour
Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.
Source: Annie's Eats