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ISO: iso: Victory Brownie recipe from The Good Cookie
- Thread starter ann
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oh, I have that book! Hold on... Dark Victory Brownies by Tish Boyle
3 oz bittersweet chocolate, coarsely chopped
14 TBL (1 3/4 sticks) unsalted butter, cut into TBL.
1/2 C Dutch-processed cocoa powder
1 1/4 C granulated sugar
3 large eggs
1/3 C sour cream
2 tsp vanilla extract
1/2 c all-purpose flour
1/8 tsp salt
1 C pecans, coarsely chopped
Preheat to 325F
Line 9" pan with foil that extends past the sides. Grease the pan.
Melt butter and chocolate over double boiler. Transfer to bowl.
Add cocoa powder and sugar, using a wooden spoon.
Beat in eggs one at a time.
Add sour cream and vanilla.
Add flour and salt and mix just until blended.
Stir in pecans.
Bake 40-45 min or until test toothpick comes out with a few moist crumbs sticking to it.
Place on wire rack and cool completely.
Using the foil as handles, lift brownies out of pan.
Makes 16 brownies.
Stores in airtight container for 5 days (copier adds Ha! here)
Refrig for 2 weeks
Frozen for 1 month.
From The good cookie by Tish Boyle
Published by John Wiley & Sons, Inc.
Mar's Notes: I've not made this recipe (although I hear some bittersweet calling out from the other room.) But I have made several others from this book and every one has been good.
Also, Tish's actual text is better written than my post. I just prefer not to copy word for word from cookbooks, but just post the ingredients and basic instructions. Trust me, if you read her book, you'll be making more than this one recipe.
3 oz bittersweet chocolate, coarsely chopped
14 TBL (1 3/4 sticks) unsalted butter, cut into TBL.
1/2 C Dutch-processed cocoa powder
1 1/4 C granulated sugar
3 large eggs
1/3 C sour cream
2 tsp vanilla extract
1/2 c all-purpose flour
1/8 tsp salt
1 C pecans, coarsely chopped
Preheat to 325F
Line 9" pan with foil that extends past the sides. Grease the pan.
Melt butter and chocolate over double boiler. Transfer to bowl.
Add cocoa powder and sugar, using a wooden spoon.
Beat in eggs one at a time.
Add sour cream and vanilla.
Add flour and salt and mix just until blended.
Stir in pecans.
Bake 40-45 min or until test toothpick comes out with a few moist crumbs sticking to it.
Place on wire rack and cool completely.
Using the foil as handles, lift brownies out of pan.
Makes 16 brownies.
Stores in airtight container for 5 days (copier adds Ha! here)
Refrig for 2 weeks
Frozen for 1 month.
From The good cookie by Tish Boyle
Published by John Wiley & Sons, Inc.
Mar's Notes: I've not made this recipe (although I hear some bittersweet calling out from the other room.) But I have made several others from this book and every one has been good.
Also, Tish's actual text is better written than my post. I just prefer not to copy word for word from cookbooks, but just post the ingredients and basic instructions. Trust me, if you read her book, you'll be making more than this one recipe.
Thank you, thank you Marilyn! I've been thinking about this book for a few days.
Up until now, I thought Julia Child's Best Ever Brownies were great, but I'm always searching for new recipes to try.
Thanks again!
Ann
Julia Child's "Best Ever Brownies" from Baking with Julia
"Those who are passionate about brownies argue in defense of their favorite type, cakey or fudgey. If you're a cakey fan, go on to another recipe. These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce). The mixing method is unorthodox for a brownie. Half of an egg-sugar mixture is stirred into the melted chocolate and butter, while the other half is whipped until it thickens and doubles in volume. The lightened eggs are folded into the chocolate with a delicate touch, as are the dry ingredients--tricks that enhance the brownies' lovely texture."
18 servings
40 min 15 min prep
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 oz unsweetened chocolate, coarsely chopped
2 oz bittersweet chocolate, coarsely chopped
2 cups sugar, divided
1 teaspoon pure vanilla extract
4 large eggs
Position rack in center of oven and preheat oven to 350°F.
Sift flour and salt together; set aside.
Melt the butter and chocolate together in a saucepan over low heat, stirring frequently so the chocolate doesn’t scorch (Or, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and add the vanilla.
Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring constantly with a rubber spatula so that the eggs don’t set from the heat.
Use the whisk attachment of the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost incorporated, gently fold in the dry ingredients.
Pour the batter in to an unbuttered 9" square pan.
Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
Cut into the center at about the 23-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey.
They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.
Cool the brownies in the pan on a rack.
Up until now, I thought Julia Child's Best Ever Brownies were great, but I'm always searching for new recipes to try.
Thanks again!
Ann
Julia Child's "Best Ever Brownies" from Baking with Julia
"Those who are passionate about brownies argue in defense of their favorite type, cakey or fudgey. If you're a cakey fan, go on to another recipe. These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce). The mixing method is unorthodox for a brownie. Half of an egg-sugar mixture is stirred into the melted chocolate and butter, while the other half is whipped until it thickens and doubles in volume. The lightened eggs are folded into the chocolate with a delicate touch, as are the dry ingredients--tricks that enhance the brownies' lovely texture."
18 servings
40 min 15 min prep
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 oz unsweetened chocolate, coarsely chopped
2 oz bittersweet chocolate, coarsely chopped
2 cups sugar, divided
1 teaspoon pure vanilla extract
4 large eggs
Position rack in center of oven and preheat oven to 350°F.
Sift flour and salt together; set aside.
Melt the butter and chocolate together in a saucepan over low heat, stirring frequently so the chocolate doesn’t scorch (Or, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and add the vanilla.
Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring constantly with a rubber spatula so that the eggs don’t set from the heat.
Use the whisk attachment of the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost incorporated, gently fold in the dry ingredients.
Pour the batter in to an unbuttered 9" square pan.
Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
Cut into the center at about the 23-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey.
They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.
Cool the brownies in the pan on a rack.