So onto the brownies. This is the first recipe in the brownie section of the King Arthur Flour Baker's Companion. They describe it as a perfect combo between cakey and chewy texture, which a crackly top--yipee!
Now, these brownies were really good, but I didn't get the crackly top. I think I beat the egg/sugar mixture too much. That, or I added dulce de leche (one of the optional add-ins), and maybe that robbed me of my crackles. I shall try again. Also, if I use the dulce de leche again, I will cut down on the amount of sugar.
Adapted from King Arthur Flour
Ingredients
- 6 oz unsweetened chocolate
- 12 TBS unsalted butter (1 1/2 sticks)
- 5 large eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 c sugar
- 1/2 c light corn syrup (optional--helps brownies last longer) (if you use this, I would cut down on the sugar by at least 1/4 cup)
- 1 1/3 c flour
- optional add-ins: 1/ 1/2 c chopped walnuts or pecans; 1 1/2 c mini marshmallows; 1 c melted caramel; 1 c chocolate chips (I used 3/4 cup of jarred dulce de leche and 1 cup of chocolate chips)
Preheat oven to 375 degrees and grease a 9x13 baking pan.
Place the butter and chocolate in a medium saucepan.
Place the butter and chocolate in a medium saucepan.
Melt over low heat, then set aside to cool.
In a large bowl, place the eggs, vanilla, salt, sugar and corn syrup (I think if you're going to use the corn syrup and/or the caramel sauce additions, definitely cut down on the amount of sugar--these were a tad too sweet for me, and that's saying a lot).
Whisk together until light and fluffy. You can also do this with a mixer, but then you have to drag out the mixer. Your choice. In any case, I overcompensated for the fact that I was whisking by hand and beat the shit out of this thing (about 5 minutes), which I think led to no crackly top. Be warned.
In a large bowl, place the eggs, vanilla, salt, sugar and corn syrup (I think if you're going to use the corn syrup and/or the caramel sauce additions, definitely cut down on the amount of sugar--these were a tad too sweet for me, and that's saying a lot).
Whisk together until light and fluffy. You can also do this with a mixer, but then you have to drag out the mixer. Your choice. In any case, I overcompensated for the fact that I was whisking by hand and beat the shit out of this thing (about 5 minutes), which I think led to no crackly top. Be warned.
I dunno. Maybe I didn't beat it enough? Sigh.
Stir the flour into the chocolate and butter mixture.
It will look a little grainy. That's okay. Or I don't know, maybe it's not, because as I keep saying, my brownies didn't have a crackly top. Where or where did I go wrong??
Fold the saucepan chocolate mixture into the sugar/egg batter. Stir in optional ingredients, if using.
Fold those suckers together. They *will* get along, dammit.
I love the gentle clacking noise when you pour chocolate chips.
And this is just beautirrificous.
Spread the batter into the greased pan.
Bake 35-45 minutes. The top should be crackly, but a toothpick inserted into the brownies will come out with some chocolate crumbs. As I've mentioned, about 50 times, I didn't get the crackly top, so I just had to rely on the toothpick. The oh so accurate truth-telling toothpick.
Cut and serve to rabid coworkers (the pictures are majorly bright because of the flourescent lighting in my office...as if you care).
Ta-da! No crackly top, a wee bit sweet, but still delicious.
