Tuesday, May 1, 2012

A Classic Book or Brownie

The Classic Brownie
There has and will always be discussions on what makes a recipe a classic.  Here I tackle The Brownie.  That chocolaty goodness that is one part cake one part fudge and all parts good. I found this recipe in Cook's Illustrated and the title The Best Classic Brownie, not too cakey, not too over-the-top, intrigued me. Too much of a good thing isn't always a good thing.  Balance is key, right.  Okay, okay it was a stretch for me too.  I mean who doesn't love brownies that are 'over the top'?  

The case does hold true however for classic stories.  Those stories where everything is done just right, not too little, not to over-the-top. Although, I have to admit, I've taken part in a number of discussions regarding what makes the classic story and the recipe for that eludes me.  I can however reproduce for you, the classic brownie.  (I've made some changes from the original Cook's Illustrated recipe, does it remain a classic?  You tell me.)

The Classic Brownie
1 cup semisweet chocolate chips
12 Tablespoons butter (1 1/2 sticks)
1 1/4 cups cake flour
1/2 tsp salt
3/4 tsp baking powder
1/4 cup Dutch processed cocoa
2 cups sugar
4 large eggs
1 tablespoon vanilla extract

Preheat oven to 325.  Line 13x9 pan with aluminum foil vertically and horizontally and spray with cooking oil.
Cut up the butter and place it in a microwave safe dish along with the chocolate chips. Microwave for 1 minute. Stir together until smooth (or microwave in 15 sec intervals until smooth).
Mix cake flour, salt, baking powder, cocoa and sugar together in a large bowl with a whisk.
Beat eggs and add to cooled chocolate mixture. Add vanilla.
Combine chocolate mixture with flour mixture.  Stir completely.
Pour into prepared pan and bake for 35-40 minutes on middle rack in the oven.
So what makes a recipe or a book a classic in your mind?

1 comment:

  1. Just letting you all know I'm going to go eat that brownie now. ;)