• Cook with Love and Kosher Salt

     

cakey brownies

My “favorite fudge” brownies are great.  So great – they are, not bragging, but just the truth.  In ice cream still great but later, in bed, I’m not thrilled.  Too rich.  So when Melissa decided to make a sundae bar for New Years – I decided it was time to find a cakey brownie suitable as a mix-in.  I scoured my books and like many a time before found myself drawn to Alice Medrich.  Her cakey brownies are perfection.  Chocolately and so good with that crumbly top that I can’t really get with fudgy brownies.  I added chocolate chips since I love that texture – and nuts would also be great.  Rob really liked them and he doesn’t eat ice cream so alone he thought delicious and def blog worthy.  Andy and Sylvie agreed.  I don’t think Greg tried them since he is slowly not eating any sweets 🙁  I will make these even without ice cream.  A nice change and so easy!

cakey brownies (from Chewy Gooey Crispy Crunchy Melt In Your Mouth Cookies by Alice Medrich):

2/3 cup flour (3 ounces)
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate (good quality is best)
2 ounces bittersweet chocolate
10 tablespoons (1 and 1/4 stick) unsalted butter
1 1/4 cup sugar
1 teaspoon vanilla extract (not imitation)
3 large eggs (pull to room temp if you remember)
1 cup (3.5 ounces) walnuts, pecans, or other nuts (optional)
chocolate chips, semi sweet (optional)

Preheat the oven to 325 degrees and place oven rack on lower third of oven.

Line and 8×8 inch pan with foil or parchment so that there is overhang.  See photo:

.cran-parch-w-hands

In a small bowl whisk together the flour, baking powder and salt.

Place the chocolates and butter in a heatproof bowl and place over a pot of barely simmering water.   Heat (do not cook) and remove when melted stirring here and there.

Remove bowl from water.

Place sugar, vanilla and eggs, and beat with mixer on medium high for about two minutes.  Gently fold the chocolate into the egg mixture.

Stir in the flour mixture until just blended and stir in nuts or chips if using.

Bake for 35-40 m (but check often and before – always remember that ovens vary)  Remove when a toothpick comes out JUST clean.

Let cool.  Remove from pan by lifting the foil or parchment.  Cut and serve and enjoy –

 

 

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