Saturday, March 12, 2011
If It Looks Like a Brownie...
Apparently my post about my dog horking up on the carpet struck a chord out there with the canine population. I had several readers tell me that the same day they read the post their dogs did the same thing. One reader even sent pictures!
What is this? Have I become the blog equivalent of a dog whisperer? Did all those dogs out there think that leaving a mound on the carpet was their best shot at being famous - sort of a reality TV thing for dogs?
Whatever the reason, it is with trepidation that I post today's pictures. Again, it's something delicious that looks like....well... what do you think it looks like? If you've ever spent time on a farm, I'm sure you'll be able to come up with an apt simile.
A friend who knew I have a thing for (obsession with) brownies loaned me a brownie cook book to thumb through. She warned me that the times and temperatures for the recipes could not be trusted implicitly, but the ingredients were always spot on.
I made the Bigger Better Brownie Blobs and my husband hasn't stopped raving about them. They are a brownie in a cookie form, but so much more than that. The big chunks of dark chocolate give a smooth, silky, luscious contrast to the toasted nuts, and the brownie base is the perfect balance between cake and fudge. On their own they're amazing, but if you serve one with a scoop of homemade vanilla ice cream, be prepared to enter a place of mouth happiness rarely experienced. (I would use other descriptors, but that would violate my blog's PG rating.)
Trust me on this. I know what the brownies look like, but they taste phenomenal. Bake them and enjoy. But I refuse to be held responsible for anything you might step in. And if that should occur, please don't send me pictures!
Bigger, Better Brownie Plops Blobs
- adapted from The Brownie Lover's Bible
1/2 cup butter
1/2 cup cocoa
4 oz unsweetened chocolate
1-1/4 cup brown sugar
1Tbsp vanilla extract or Kahlua
6 Tbsp all-purpose flour
1/4 tsp kosher salt
1/2 tsp baking powder
1 lb 70% bittersweet chocolate, chopped in chunks
9 oz toasted walnuts, coarsely chopped
1- Preheat oven to 350 deg. F. Line 3 cookie sheets with parchment paper.
2- In a medium saucepan over medium heat, melt the butter
3- Whisk the cocoa into the butter. Add the bitter chocolate and whisk until melted and completely smooth.
4- Add the brown sugar and whisk until smooth.
5- Remove from the heat and let cool for 10 minutes.
6- In a small bowl, whisk the eggs until blended.
7- Add to the cooled chocolate mixture and whisk until thick and glossy.
8- Add the vanilla.
9- Mix together the flour, salt and baking powder. Add to the chocolate mixture and mix until smooth.
10- Using a rubber spatula, fold in the bittersweet chocolate chunks, then the nuts. Some of the chocolate will melt, which is okay. It gives the cookies a nice streaky appearance.
11- Using a 3 Tbsp ice cream scoop or 1/4 cup measure, scoop out the batter, 6 cookies per baking sheet.
12- Bake for no longer than 10 minutes. Don't overbake!
13 - Cool on the cookie sheet for about 5 minutes until they have firmed up slightly.
14- Remove with a metal spatula and cool on a wire rack. Store in a tightly sealed container, with parchment paper separating the layers, for up to a week.
Makes about 17