RECIPE: REC: Decadent Brownies - this recipe yields TONS!

RECIPE:
D

deb-in-mi

Well-known member
I made these a few days ago - really delicious. It makes a ton - so one batch this time of year is great.

Decadent Brownies

1 1/4 lb. (5 sticks) unsalted butter, softened

1 lb. unsweetened chocolate, chopped

5 1/2 cups sugar

16 large eggs

2 T. pure vanilla extract

1 1/2 tsp. kosher salt

3 3/4 cups all-purpose flour

1/2 lb. bittersweet chocolate, chopped into ½-inch pieces

1/2 lb. white chocolate, chopped into ½-inch pieces

1/2 lb. milk chocolate, chopped into ½-inch pieces

1. Preheat the oven to 300 F. Line the bottoms of two 9 X 13 inch baking pans with parchment paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.

2. Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.

3. Transfer the brownies to a wire rack to cool completely before cutting into squares.

Source: Food and Wine, Dec. ’05, recipe from Recchiuti Confections, San Francisco

NOTES: I would divide the batter into three 9 X 13 pans (or perhaps 2 that size and one smaller) to have not so high brownies. Also – although the marble effect is pretty, I think I would probably pass on this next time - just for the sake of laziness:)

Debra

 
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Thanks so much!

Love to try new things! smileys/smile.gif

 
Used in Thai cooking, like Thai Noodle Salad.

I can post a recipe in the forum if you request it.BTW no postage necessary. I can send several at the cost of one stamp.

 
I saw that, thanks. I think I might wait until my basil comes in. Just got back from the store & ..

a very wimpy, small, limp, bagged bunch was $1.49.

 
Marinated Goat Cheese with Sun-dried Tomatoes

I slow-roasted halved cherry tomatoes, sprinkled with salt, in a 200F oven for about 6 hours.

From Viana La Place and Evan Kleiman, "Cucina Fresca"

Serves 4 as an appetizer

1 to 2 cups fruity olive oil
10 black peppercorns
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
3 to 4 whole garlic cloves, peeled
1/2 cup sun-dried tomatoes
2 small goat cheeses

Combine 1/4 cup of the oil, the peppercorns, herbs and garlic in a small saucepan. Heat until warm. Let cool.

Arrange a few of the sun-dried tomatoes in the bottom of a mason jar or similar wide-mouth container that is a little larger than the cheeses. Place the goat cheeses in jar and arrange the remaining sun-dried tomatoes around them. Pour the cooled olive oil with herbs, garlic, and peppercorns over the cheeses. Add enough additional oil to completely cover.

Marinate, covered, in a cool place for several hours or refrigerate for several days.

 
Mint-stuffed Eggs with Lemon Mayonnaise

From (you guessed it) "Cucina Fresca"

Serves 6

6 hard-cooked eggs
1 tsp red wine vinegar
2 tbsp olive oil
1 tbsp finely chopped fresh mint
1 small garlic clove, minced
Coarse sea salt and freshly ground pepper
1/2 cup lemony mayonnaise
Capers
Mild giardiniera, drained*


*Giardiniera is a brined chopped vegetable mixture, predominantly red peppers and cauliflower. Most brands I've seen are hot. You could use finely diced roasted red peppers instead.

Peel the eggs and halve lengthwise. Carefully spoon the yolks into a small bowl. Combine the yolks with the vinegar, oil, mint, and garlic. Mix until well blended. Season with salt and pepper. Mound the mixture neatly into the egg whites. Lightly cover the eggs with the lemon mayonnaise. Garnish each egg with capers and small pieces of giardiniera.

 
Lemon Semifreddo

From Susan McKenna Grant, "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm"

Serves 8 to 10

For the honey lemon curd:
2 eggs
2 egg yolks
130 g (1/3 cup plus 1 tbsp) mild liquid honey
1/2 stick butter
1/2 cup freshly squeezed lemon juice
1/4 cup zest from organic lemons

In a heavy-bottomed saucepan, whisk together the eggs, egg yolks, and honey. Add the remaining ingredients. Cook over moderate heat, stirring constantly until the curd thickens and coats the back of a spoon. Remove from the heat and immediately strain into a bowl. Place a piece of plastic wrap directly over the top of the curd so it does not develop a skin, and chill overnight.

For the lemon semifreddo:
1 1/4 cups heavy cream
1 recipe honey lemon curd
16 amaretti cookies (homemade or store-bought)

Beat the cream to soft peaks and gently fold into the lemon curd. Break up the amaretti if they are large. Small cookies can be used whole.

Line a loaf pan with plastic wrap, leaving enough plastic overhanging the long sides to cover the top. Spread one-third of the lemon cream on the bottom. Top this with one-third of the amaretti. Repeat to make two more layers of cream and amaretti, ending with a layer of amaretti. Tightly cover with the overhanging plastic and freeze for several hours, until the semifreddo is hard.

Remove the semifreddo from the freezer about 10 minutes before serving. Unmold it from the pan. Cut a slice (1/2 to 1 inch thick is nice) and put it in the center of a chilled dessert plate.

Serve with berry coulis, if desired.

 
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