On a whim, I decided to bake up a pan of brownies for a co-worker's going-away event tomorrow.
After Googling various combinations of "brownies", "unsweetened chocolate" (it's what I had on hand), and "8-inch square pan", I found this interesting recipe with its use of an ice water bath to render the brownies firm on the outside, yet creamy on the inside.
Now, the brownies smell delectable... but I haven't actually tried them yet. Or even cut them, for that matter. They're just happily hanging out in their water bath, waiting to cool down.
I'll hopefully have some shots of the brownies sans-pan and bath tomorrow... if I can successfully shoot them before everyone gobbles 'em up!
NEW CLASSIC BROWNIES
Recipe courtesy of Alice Medrich's Cookies and Brownies
Serves 16
8 T unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 t vanilla extract
1/4 t salt
2 eggs
1/2 cup all purpose flour
2/3 cup walnuts or pecans (optional)
Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.
Scrape batter into prepared pan and bake at 400F for 20 minutes.
Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.
When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.
Store in an airtight container for up to 3 days.
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