This is a brownie lovers dream come true. Fudge brownies with a dark chocolate glaze that will have you dreaming of chocolate.
When I got married I had a dozen brownie recipes and one cookbook – the Joy of Cooking, which I got as a gift from my mother. My collection of cookbooks has grown over the years. One of my newest is The Brownie Lover’s Bible, by Lisa Slater.
My writer’ group will be at my home tonight and we always love to bake for each other. (Really, I do more baking than writing, but they’re such wonderful women, they let me stay in the group.) I decided to make Lisa Slater’s favorite recipe from her book. Of course, I made the brownies last night so that if they didn’t turn out, I’d still have time to whip up something else. In addition, she recommended topping them with her shiny chocolate glaze, which I did this morning. The house smelled so wonderful.
Of course, now, hours later, I’ve been cleaning, so the house smells more like toilet bowl cleaner and Clorox wipes. I may have to whip up an extra dessert to mask that scent. But then the cleaning products will come out to repair the damage I’ll do to the kitchen. And so it goes…
OK, let’s tackle those brownies. First, they are unusual because they contain six eggs and only a cup of flour. (Gluten-free friends, Lisa says to just substitute brown rice flour) Also it was difficult to trust that they were done, because the usual toothpick-in-the-center trick won’t work. These look more like a fudgy custard while baking. However, they set up to be very fudgy brownies with a great flavor and texture and they’re extremely moist.
Lisa makes these start-to-finish in a medium saucepan. However, I used my mixer for the second stage to get them really smooth before I added the flour. (The first few steps are very similar to my French Silk Pie recipe and I knew that mixing them would get rid of the graininess.)Here are the directions according to
1 cup butter
1 ½ cups sugar
1 cup brown sugar
12 oz dark chocolate chips (also called bittersweet)
2 oz unsweetened chocolate squares, chopped
1 TBS vanilla
1 tsp salt
1 TBS instant coffee granules dissolved in 1 TBS hot water (optional, but I think it adds to the flavor)
1 cup all purpose flour (gluten-free folks use brown rice flour)
• Line a 9” x 13” pan with parchment paper and let it hang over the edges a bit.
• Preheat oven to 300 degrees F (not a typo…it seemed cool, but I followed directions).
• Melt butter and sugars in a medium sized saucepan over medium heat. Whisk to combine.
• Remove from heat and add chocolates. Whisk until smooth.
• Crack eggs into your mixing bowl and beat a minute.
• Add chocolate mixture to eggs and beat about one minute.
• Add the vanilla, salt, coffee and flour and mix lightly just until blended. Batter will be fairly thin.
• Pour batter into prepared pan.
• Bake 35 – 40 minutes. (See notes below about knowing when they are done.)
• Once cooled, place a cutting board over the pan and turn upside down. Remove the pan.
• Peel off the parchment paper from the bottom of the brownies.
• Glaze the bottom side of the brownies for a smoother surface.
• Store in fridge for up to 2-3 weeks or freeze them in an airtight container.
• While baking, Lisa says, “The center will puff and the edges will appear glossy and firm. The center may appear soft underneath the surface, which is fine.”
• Clare says: mine appeared so soft after 35 minutes that I bumped up the heat to 350 and gave them another five minutes. The center was soft, but I took them out and set the pan on a wire rack and left it. The next morning they had set up beautifully. You can also put them in the refrigerator to set up.
• Note: glazing is optional; they are wonderful as is.
Shiny Chocolate Glaze
This turned out very similar to my own hot fudge sauce, which I blogged about last week. So yes, it’s delicious and very shiny and made a wonderful frosting without powdered sugar.
½ cup coffee
1/3 cup sugar
6 oz dark chocolate chips (about 1 cup)
2 TBS corn syrup
2 TBS butter
2 tsp vanilla extract
• Use a medium sized saucepan over medium heat to warm the coffee, sugar and chocolate.
• Add corn syrup and bring to a boil.
• Boil five minutes, stirring often.
• Remove from heat and add the butter and vanilla.
• Let it cool to room temperature and it will thicken enough to pour over the brownies.
To speed the cooling of the glaze, fill your sink with about an inch of ice water and place the pan in the sink. Stir and cool. Takes less than a minute to thicken. If the glaze is too warm, it will slide off the brownies, but don’t let it set up too long or will be difficult to spread. If this happens, warm it gently over hot water.
Jolene Philo, Boone, is the author of Different Dream for my Special Needs Child and the newly released Different Dream Parenting.
Laurie Sargent is the author of the Power of Parent-Child Play as well as Delight in Your Child’s Design.
Both are speakers as well.
Cindy works in public relations.