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Just hearing the word brownies causes most people to think of a wonderful taste experience. Just about everyone likes these delectable delights. Most people were raised eating them — and they weren't store-bought. After all, when it comes to brownies, homemade is the only way to go.
A brownie is, quite simply, a cross between a cake and a cookie. Now, think about it for a minute: Most people like cookies and most people like cake. So when the two are brought together, it's bliss. What you end up with is a texture that is usually more dense than a cake, but not as crispy or crunchy as many cookies.
Another thing that's great about brownies is that they're easy to handle. Like cookies, they're finger food. With a brownie, however, you usually get a little more than with a cookie — of course, this depends on how you cut them. In addition, brownies can be baked, cut, and stored in the same pan. Brownies are also very easy to transport and are perfect for packing into lunch bags and picnic baskets.
Where did the name brownies come from? No one is exactly sure. Some speculate that the name comes from their brown color. Others say that they were named after a girl with the nickname "Brownie." We may never know where the name comes from, but that doesn't stop us from loving them. Brownies are an all-American creation and have been around for over a century. From their current popularity, it looks as though they'll be with us for a long, long time.
Having fun with fudgy brownies
Fudgy brownies have a very moist texture. When a cake tester or toothpick is inserted in the center, moist crumbs cling to it. You won't find a fudgy brownie that's dry inside. If they are dry, they won't have their typical gooey texture, because they've most likely been overbaked. Fudgy brownies have a pronounced chocolate flavor. Often, they're made using unsweetened chocolate or a combination of unsweetened and bittersweet or semisweet (dark) chocolate. Fudgy brownies are classics. They normally don't need any enhancements. You simply bake them and eat them. These are the type of brownies you probably think of when you have a brownie craving.
Follow the instructions and use the exact ingredients in each brownie recipe, because they've been formulated carefully to produce particular results. If you change methods and ingredients, you may have a different outcome than you expect.
 | To easily cut brownies and remove them from the baking pan, line the pan with foil that hangs about 2 inches over the edges. The overhang can be used like a handle to lift the entire batch of brownies from the pan. Gently peel the foil away from the sides of the brownies and cut them cleanly into squares. To avoid clumps from forming as you cut, use a plastic knife — you'll get nice clean cuts. |
Be sure to wipe the bottom and sides of the top pan of the double boiler very dry when it's removed from the water. If any stray drops of water run down the sides of the pan and mix with the chocolate as it's poured out, the chocolate will seize, or thicken like mud.
Super-Fudgy Brownies
These are the quintessential fudgy brownie, with deep chocolate flavor. Either a cold glass of milk or a cup of steaming hot coffee is the perfect accompaniment to these rich and decadent treats. A scoop of vanilla ice cream goes well with them, too.
Preparation time: 25 minutes (includes melting)
Baking time: 35 minutes
Yield: Sixteen 2-inch squares
1 tablespoon butter, softened, for the pan
4 ounces unsweetened chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
3/4 cup (1-1/2 sticks) butter, cut into small pieces
2 eggs and 1 egg yolk
1-1/2 cups sugar
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon flour
2 tablespoons unsweetened Dutch-processed cocoa powder
1/8 teaspoon salt
1. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with a large piece of aluminum foil, letting it hang over the edges about 2 inches. Butter the foil lightly with the tablespoon of butter.
2. Place the unsweetened chocolate, bittersweet chocolate, and butter in the top of a double boiler over hot water. Alternatively, combine the chocolates and butter in a microwave-proof bowl and melt in a microwave on low for 30 second bursts. Stir often with a rubber spatula to ensure even melting. Remove the top pan of the double boiler and wipe the bottom and sides very dry. Let stand to cool for 10 minutes, stirring often to prevent a skin from forming on top.
3. Using a mixer whip the eggs and egg yolk together in a large mixing bowl. Add the sugar and whip until the mixture is very pale and thick and holds a slowly dissolving ribbon as the beater is lifted. Blend in the vanilla.
4. Sift the flour, cocoa powder, and salt onto a piece of waxed paper.
5. Add the melted chocolate mixture to the egg and sugar mixture, and blend thoroughly. In three stages, add the flour and cocoa mixture to the batter, blending well after each addition.
6. Transfer the batter to the prepared baking pan. Bake the brownies for 35 minutes, until a tester inserted in the center comes out with a few moist crumbs clinging to it. Don't overbake your brownies or they'll dry out and lose their fudginess. Remove the pan from the oven and transfer it to a cooling rack to cool completely.
7. To cut the brownies, lift them from the baking pan by holding onto the edges of the aluminum foil, and place on a cutting board. Peel the foil away from the sides of the brownies. Cut into four rows in each direction with a plastic knife or a knife dipped in hot water and dried between cuts. Store in an airtight container between layers of waxed paper at room temperature for up to four days. Freeze for longer storage.
Per serving: Calories 260 (From Fat 145); Fat 16g (Saturated 10g); Cholesterol 65mg; Sodium 30mg; Carbohydrate 29g (Dietary Fiber 2g); Protein 3g.
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