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.
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!
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.
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
