Saturday, August 14, 2010

Baked Series: The Baked Brownie (7 of 7)


Finally! The final ‘Baked’ blog post!!!
This is post 7 of 7 of the Baked Series.


Just a quick note to those interested in the giveaway:
To be eligible for the cookbook giveaway,

You’ll need to post the
‘WORD OF THE DAY’
ON ALL 7 BLOG POSTS.

Comment posting ends August 17, 2010, at 11:59 PM, EST.
Winner to be announced on August 18, 2010, by 5 PM.

Good luck!


I’ve completed seven posts this week (8/8 – 8/14) from the book

by Matt Lewis and Renato Poliafito



Baking is my Zen will be having a
from August 8 through August 14, 2010.


The giveaway will be the ‘not yet released’ cookbook,
By Matt Lewis and Renato Poliafito




Their book is due for release in October 2010. When it is available, the winner of the giveaway will receive a copy from…yours truly…Me.

In addition, you’ll receive a Baking is my Zen T-Shirt.

You’re probably asking, what are the rules to win this book?

Here are THE RULES for all seven posts (8/8 - 8/14):

• Contest starts on Sunday, 8/8/10 at 12a.m. EST.
• Contest ends on Tuesday, 8/17/10 at 11.59p.m. , EST.
• Winner announced on Wednesday, 8/18/10 by 5pm, EST.
• Find the WORD OF THE DAY within each post. Type it in the comment box as follows: Example: word of the day: bake
• You can post your comment daily in each post or all at once.(due by 8/17)
• All seven posts must have a comment with the ‘word of the day’ indicated.
NOTE: THIS GIVEAWAY IS OPEN FOR U.S. ONLY.


To make it easy, I have the word of the day very visible for you. Remember, you need to type or copy and paste the word of the day (insert word) in the comment box.


This is EXACTLY how it is to appear in the comment box:
word of the day: baking is my zen

So, today’s word of the day: baking is my zen


Here are several bloggers who also made The Baked Brownie.
Check out their great blogs!

 




Recipe Girl











The Baked Brownie
From the cookbook Baked-New Frontiers in Baking by Matt Lewis and Renato Poliafito
Adapted Recipe Photo Tutorial by Carmen of Baking is my Zen



1-1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1-1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

DIRECTIONS:
1. Preheat the oven to 350 degrees Fahrenheit.

2. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.

3. In a medium bowl, whisk the flour, salt, and cocoa powder together.

4. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.

5. Turn off the heat, but keep the bowl over the water and add the sugars.

6. Whisk until completely combined, then remove the bowl from the pan.

7. The mixture should be room temperature.

8. Add 3 eggs to the chocolate mixture and whisk until combined.

9. Add the remaining eggs and whisk until combined.

10. Add the vanilla and stir until combined.

11. Do not overbeat the batter at this stage or your brownies will be cakey.

12. Sprinkle the flour mixture over the chocolate mixture.

13. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

14. Pour the batter into the prepared pan and smooth the top.

15. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

16. Let the brownies cool completely, then cut them into squares and serve.

17. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.


Baked Note

A great brownie is easy to make, but here are a few pointers:

1. Use a dark unsweetened cocoa powder like Valrhona. A pale, lightcolored cocoa does not have enough depth.

2. Make sure your eggs are at room temperature, and do not overbeat them into the batter.

3. Check your brownies often as they bake. An even slightly overbaked brownie is not a Baked Brownie.




The Baked Brownie – PHOTO TUTORIAL
Adapted Recipe by Carmen of Baking is my Zen

Preheat the oven to 350 degrees F.

Cut parchment paper to fit the bottom of a 9-by-13-inch light-colored metal baking pan with strips hanging out on the sides. This enables ease in lifting brownies out of the pan.

Butter (I use Cake Release) the sides and bottom of a 9-by-13-inch light-colored metal baking pan.
Place the parchment paper in the pan with parchment extended out on the sides of the pan. Butter the parchment paper, bottom and sides.


In a medium bowl, whisk the flour, salt, and cocoa powder together.




Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.







Turn off the heat, but keep the bowl over the water and add the sugars.


Whisk until completely combined, then remove the bowl from the pan.

The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined.

Add the remaining eggs and whisk until combined.

Add the vanilla and stir until combined.


Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture.

Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.


Pour the batter into the prepared pan and smooth the top.

Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

Let the brownies cool completely.

You can lift the brownies out of the pan holding the parchment.

Cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.



NOTE: To be eligible for the Cookbook Giveaway, all 7 posts must have the ‘word of the day’ as indicated in the rules.





Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

28 comments:

Baking is my Zen...sweet nibbles for the soul said...

Hi! Carmen here.

If you're interested in the COOKBOOK GIVEAWAY, please be sure to indicate the 'word of the day' in your comment for each blog post.

Have fun! Good Luck!

Gloria said...

Thanks for posting the "Baked Series" this past week! Your creations all looked amazing. I've looked forward to checking out Baking is my Zen everyday to see what's next. :) I see why baking is your zen! So what do you have in store for us next?

marzipan said...

word of the day: Baking is my Zen

JG said...

word of the day: baking is my zen

I've made these brownies several times, they are a huge hit every time!

Desiree said...

word of the day: baking is my zen

Mary said...

Everything you've made for the "Baked" series looks really wonderful. These brownies are no exception. I hope you are having a great day. Blessings...Mary

Nancy said...

Word of the day: baking is my zen

Jenny Rodriguez said...

Another awesome looking recipe!
Word of the day: Baking is my Zen

Joanna from Colorado said...

Brownies are the only dessert-type thing I really have a difficult time finding the right consistency of how I like them.

Wow, that really didn't come out smoothly. LOL

Anyway, this is my next recipe to try. Everyone says it has never failed them...so yay!

word of the day: baking is my zen

Aaron said...

this whole series has been great. thank you.

Adee said...

So happy that you've done this series as I'm planning on making the sweet & salty cake for my wedding! In order of days presented, the words of the day are:

word of the day: tangy
word of the day: pumpkin
word of the day: cream cheese
word of the day: dried cherries
word of the day: tricolor
word of the day: fleur de sel
word of the day: baking is my zen

-Adee, adeepin@hotmail.com

Baking is my Zen...sweet nibbles for the soul said...

Hi Everyone! Good Morning!
As of 8/15/10, Sunday, 11:15am, the following folks are eligible for the COOKBOOK GIVEAWAY.

Adee
Desiree
Jenny Rodriguez
JG
Joanna From Colorado
Marzipan
Nancy

If you want to have an opportunity to win, you need to make sure you entered the ‘word of the day’ in each blog post.

Just entering a comment does not count!!
Please check your entries to see that you’ve entered it correctly.

Contest ENDS 8/17/10, Tuesday, 11:59pm.

Have a wonderful Sunday…It’s gorgeous out today. BBQ is definitely on my menu today!

Carmen of Baking is my Zen

Jen_from_NJ said...

word of the day: baking is my zen

Hi Carmen,
These brownies look seriously delicious - I love the dark chocolate and espresso in there!

Tricia said...

word of the day: baking is my zen

Beth said...

word of the day: baking is my zen

One of the best brownies I've ever tasted or made.

Dorothy (DJ) said...

Baking is my zen is the word of the day! A Carmen looks like a paster baker! I am impressed!

Baking is my Zen...sweet nibbles for the soul said...

MESSAGE TO Aaron:

You need to indicate the "WORD OF THE DAY" to be entered in the contest. You've gone this far! Please enter it!

Carmen of Baking is my Zen

Liz said...

word of the day: baking is my zen

Aaron said...

Sorry about that. I forgot to put this:

word of the day: baking is my zen

Thanks again for this series.

Scooper said...

word of the day: tangy
word of the day: pumpkin
word of the day: cream cheese
word of the day: dried cherries
word of the day: tricolor
word of the day: fleur de sel
word of the day: baking is my zen

And let me just say that your photos are delicious!

Lazaro Cooks! said...

The brownies look fantastic. What an interesting series.

Bravo!

Baking is my Zen...sweet nibbles for the soul said...

Hi Everyone,

For those that have added at least one comment correctly and yet have not completely commented on the full series, I have listed your name below with the number of the post that is MISSING a comment from you.

So, if you really want to be in the giveaway, you’ll need to complete the comments.

As of (8/16/10, 11:30 am, est), are the names and the number of the blog post that needs a comment:

Name - # of missing blog post comment
candy girl - 2,3,4,5,6,7
eliana -1,2,4,5,6,7
ICook4fun- 2,3,4,5,6,7
jen of nj - 2,4
joan - 4,5,6,7
melissa - 2,3,4,5,6,7
phillip- 2,3,4,5,6,7
rebecca - 6,7
stephanie - 2,3,4,5,6,7
sweetlife (bonnie) - 6,7
tricia - 1
Urmomcooks - 2,3,4,5,6,7


Good Luck!

Have a great day!

Carmen of Baking is my Zen
8/16/10 at 11.34 am.

Anonymous said...

word of the day: tangy
word of the day: pumpkin
word of the day: cream cheese
word of the day: dried cherries
word of the day: tricolor
word of the day: fleur de sel
word of the day: baking is my zen

Your blog, your photography, your recipes are all so beautifully done. The Lemon Loaf is at the top of my to-be-baked list. Thanks.

Joan

Baking is my Zen...sweet nibbles for the soul said...

Joan,

I found the Lemon Loaf to taste eggy. However, after a day, it went away. The lemony tang was fabulous.

Check out the reviews on Epicurious. The link is on the post.

Carmen of Baking is my Zen

sweetlife said...

great week of treats, I love these brownies...

word of day...baking is my zen!!

good luck to everyone

sweetlife

mattrampey said...

Looking at the pictures has me jonesing for some brownies.

word of the day: tangy
word of the day: pumpkin
word of the day: cream cheese
word of the day: dried cherries
word of the day: tricolor
word of the day: fleur de sel
word of the day: baking is my zen

rebecca said...

wod: baking is my zen

Thanks, Carmen, for the reminder... I would have forgotten!

Great series you posted!

Melissa said...

word of the day: baking is my zen

I never thought about using the eggs at room temperature. Thanks for the tip :)

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)