brownies

Dessert, Chocolate

BROWN BUTTER CUPCAKE BROWNIES

These are not necessarily the direction I see this site going but there is a time and place for everything and sometimes that's an excellent brownie. I was paging through cookbooks for inspiration and Hugh couldn't get past these in the Food52 Baking Cookbook. I have a people pleasing problem and I also like rich, chocolate things so here we are in deep, chocolate deliciousness. I started a Chocolate tab in the recipes section because sometimes you just need a treat that isn't made of oats or date paste. But you also sometimes do, so those will be in there too when applicable, but maybe not today. I've been trying to host more lately and have found it causes me far less stress when I make things I am familiar with versus trying new recipes. Go figure. I like trying something new but freshly baked cookies or brownies a la mode are crowd favorites. I have three go-to brownie recipes: these (if you like thinner, truffle-like ones), the peanut butter frosted ones from Ashley's book Date Night In (recipe) and the ones I tested for Sarah Kieffer's The Vanilla Bean Baking Book that comes out in November. And now I am adding these with their tender, chocolate chip center. So, if you are in the mood for the serious stuff, or you just want to finish a meal with friends with a bang, these little babes are SO good. 

BROWN BUTTER CUPCAKE BROWNIES
Makes 6 large brownies
Adapted from Food 52 Baking

I halved the recipe as I don't often need 12 brownie-lava-cake things. Double it if you do, which closer to how their recipe is originally written. They suggest putting a few tablespoons of water in the empty spots but I found these gave the brownies a steamed texture and I prefer crunchy topped brownies. I would just leave them empty next time. 

1/2 cup/ 1 stick unsalted butter
1 cup natural cane sugar
3/4 cup cocoa powder (natural or dutch processed)
1/2 Tbsp. water
1 tsp. vanilla extract
scant 1/2 tsp. sea salt
2 eggs
1/3 cup unbleached all-purpose flour (or 1/3 cup superfine rice flour + 1 Tbsp. cornstarch for GF option)
2 tsp. finely ground coffee
3/4 cup finely chopped walnuts, plus more for garnish
1/2 cup chocolate chips

Preheat the oven to 325' and generously butter and flour (6) spots in a nonstick muffin tin or line with large cupcake liners.
Melt the butter in a large saucepan over medium-low heat, swirling it until it starts to brown and smell nutty. About 8 minutes. Remove from the heat and immediately stir in the granulated sugar, cocoa, water, vanilla and sat. Let it cool for 5 minutes.
Add the eggs one at a time, whisking well after each addition. Add the flour and ground coffee and mix vigorously for a minute. Stir in the walnuts.
Spoon the batter into the prepared tins. You can fill them most of the way as they do not rise much. Press some of the chocolate chips into the center of each cupcake to create a chocolate center and sprinkle a few walnut pieces on top. 
Bake for about 15 minutes, until the edges are set but the middle is still gooey. Let them cool in the pan for 10 minutes, then remove carefully. 
Serve warm with a scoop or ice cream or whipping cream if you're feeling decadent. 
Store leftovers in a resealable bag at room temperature for up to 3 days or freeze for a few months. 
 



Print This Recipe

Dessert, Fall, Gluten Free, Winter, Summer, Spring, Chocolate

BROWNIES

sprouted kitchen

sprouted kitchen

My parents are hosting Christmas dinner for the extended family this year, which gives me some say in what happens with the food. I think about food, I read the magazines, I like organizing and making lists...it's only fair. I prefer the non-traditional - trying new dishes, keeping things fresh, maybe even leave cheese off a few dishes (!), NOT having turkey and stuffing. My dad is requesting the later and I quote him, "I don't want any of that esoteric shit." This is a man who would qualify roasted squash or some sort of kale salad as esoteric. Oy. Whatever the food, I am really looking forward to it. My mom sets a beautiful table, my grandma will make a few innocent while still slightly offensive comments and my sister and I will be silly at our corner of the table.

It got me thinking of dishes that are exceptional in their own right, for their simplicity or purity, before getting creative with them. I can't say there is much of that on this site, besides Hugh's coffee posts. I could even argue this topic is subjective between those preferring the traditional versus the modified, but a classic brownie recipe is something I need to have in my back pocket. If I am going to identify myself as a food blogger, there needs to be a brownie recipe on this site. It's an unspoken expectation. Not one with black beans or applesauce or mashed banana but let's start with straight up buttery, rich brownies. The kind I would eat warm with a scoop of ice cream and feel guilty about.

I flipped through David Lebovitz' Ready for Dessert: My Best Recipes because with a title like that and a reputation like his, I knew there would be a brownie recipe and it'd be exceptional. Holy moly was my gut correct on this one. These brownies are decadent, very rich, and deeply chocolatey, so much so that even one with a fierce sweet tooth can have one small square and be satisfied. These are fudgy brownies but not so fudgy that you feel like you're eating underdone batter. This is chocolate in all its glory. Excellent on their own, and still a perfect canvas for adding in what you please. THAT is the brownie recipe I want. A la mode of course.

sprouted kitchen

sprouted kitchen

sprouted kitchen

sprouted kitchen


BROWNIES

Makes 12 small

Adapted from David Lebovitz Ready for Dessert

David notes that the minute long stir to incorporate the flour is crucial for everything staying together. I used oat flour, which gave reason for a slightly crumbly brownie but they stayed together just fine. I grind my oat flour from old fashioned oats, so it's coarse as you'll notice in the photos. Once the brownies are baked, I don't believe it compromises the texture at all.

directions

Preheat the oven to 350'. Line the inside of a 8'' square pan with parchment or foil allowing the excess edges to extend beyond the edges of the pan. Lightly grease with butter or cooking spray.

In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined. Beat in the eggs one at a time, and the oil. Add the flour, pinch of salt and stir energetically for 1 full minute, until the batter looses its graininess, becomes smooth, and begins to pul away from the sides. Stir in the chopped nuts of preferred add ins.

Scrape the batter into the prepared pan, sprinkle the remaining chocolate on top and bake until the center is almost set, about 25-30 minutes. Don't overbake. Let them cool completely before lifting out the parchment to remove brownies.

These brownies will keep well for 4 days and can be frozen for one month. For a clean cut, chill the brownies to get even edges and clean the knife between slices.

ingredients

5 Tbsp. unsalted butter

7 oz. bittersweet or semisweet chocolate, chopped, some reserved for topping

3/4 cup natural cane sugar

1 tsp. vanilla extract

2 large eggs, room temperature

2 Tbsp. neutral oil (grapeseed or avocado)

1/2 cup oat flour or unbleached all purpose flour

pinch of salt

Add-in options

1 cup toasted and chopped nuts (walnuts, pecans, hazelnuts)

1/3 each cup chopped dried cherries and cocoa nibs

1 tsp. mint extract and crushed candy canes for topping

1-2 tsp. espresso powder


sprouted kitchen

sprouted kitchen

sprouted kitchen

sprouted kitchen

sprouted kitchen

sprouted kitchen

Print This Recipe