Some folks just can't be bothered. Still, I forgive them. More specifically, I forgive Amy Sedaris. Her crazy book on entertaining, trashy chic style, has a number of "interesting" recipes. I took a chance one day on "Aunt Joyce's Brownies". Aunt Joyce probably knew what she was doing, but the recipe was a little slap dash, giving the measurements and basically sending you on your merry way to mix and bake as you please. The main problem with a recipe like this is things could go horribly wrong, even if you aren't a novice. Luckily, things went especially right. And could only improve upon the second go 'round.
From "I Like You," Aunt Joyce's Brownies [with additional instructions]
4 eggs (beaten until fluffy)
1 cup sugar
1 cup flour, sifted
1 tsp. baking powder
1/2 tsp. salt
1 12-oz. package of chocolate chips
2/3 cup (11 tbsp.) butter
2 tsp. vanilla extract
lightly greased 9 x 12 in. baking dish
Preheat oven to 350 degrees F. Sift together dry ingredients and sugar in a large mixing bowl. Set aside. Melt butter in a medium sized mixing bowl. I generally microwave the butter at 30 sec. intervals until mostly liquid and then add the chocolate chips. Let the chocolate sit in the hot butter to melt. Once smooth and blended together, add the vanilla to the chocolate mixture. Using a stand mixer and a whip attachment, beat all four eggs until light and fluffy and pale lemon in color. When the chocolate/butter mixture is cooled, fold in the whipped eggs. Then pour this mixture over dry ingredients. Mix with a spatula until just blended. Pour into your baking dish and bake for 30 min.
This yields an almost airy brownie, but it still has the heady damp chocolate decadence brownies are known for. I also like using the 9 x 12 dish to provide more crispy chewy surface area. You can almost taste them, can't you?
No comments:
Post a Comment