Eigen recept van... Melanie Bartels
Frosted chocolate brownies
Gebak, Hapje, 6 personen, Wereldkeuken
Laatst aangepast: 02 jan. 2009, 16:22 | 0 keer bewaard
- 3/4 cup unsalted butter, at room temperature
- 5 ounces unsweetened chocolate, finely chopped
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- chocolate frosting (separate recipe)
Makes 25 brownies
A high proportion of sugar and butter to flour and a good quantity of chocolate are what give these brownies their dense, dark texture. Use the highest quality chocolate you can find.
Position a rack in the middle of the oven and preheat to 325F. Press a 15-inch piece of aluminium foil onto the bottom and over the sides of a 9-by-9-by-2-inch baking pan. Butter the foil.
In a double boiler insert or large metal bowl that fits on the rim of a saucepan, combine the butter and chocolate. Place the insert or bowl on the saucepan over, but not touching, barely simmering water. Heat, stirring often, until the chocolate is melted and smooth, 3-4 minutes. Gently lift the bowl out of the pan and set aside to cool slightly.
In a small bowl, sift together the flour and salt; set aside. In a large bowl, combine the eggs and sugar and whisk to blend, about 45 seconds. Add the slightly cooled chocolate mixture and the vanilla and whisk until the mixture is evenly colored. Whisk in the flour mixture just until incorporated.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 30-35 minutes. Transfer to a wire rack and let cool until the top is room temperature, about 1 hour.
Holding the ends of the foil, lift the cooled brownie onto a cutting surface. Using an offset spatula, spread the frosting evenly over the top of the brownie. Use a warmed knife to cut the brownie into 25 squares. Store the brownies in an airtight container in the refrigerator for up to 3 days.
Cookies, brownies & bars, Elinor Klivans