I began making brownies long before I was of legal drinking age. I'm not going to tell you how many years ago that was, let's just say '21' has come and gone several times since I came into this world. I don't know when or why brownies became an obsession of mine, maybe because they're easy to make, they usually taste pretty darn good no matter who's recipe you use, and you're bound to make new friends if you show up at the party bearing a platter of gooey, cakey, chocolaty, nutty goodness. I've tried 100's of recipes searching for the ultimate brownie where the first bite would say to me, 'Eureka! You Hold In Your Hands The Ultimate Badass Brownie!'
Well folks, I think I found it. Actually, Bossy found it and said "We should try these, they sound good." (Translation: I want these, will you make them for me please?) Always in pursuit of the perfect chocolaty square, I said, "I'm on it Boss" and immediately dove into making my first batch of Stella Parks' Glossy Fudge Brownies.
First, a little about Stella Parks. She's a CIA trained pastry chef, food writer, and all around pastry wizard. Her bio states that she once cashed out her savings in order to attend language school in Tokyo just so she could read the menu at her favorite sushi restaurant, my kinda girl. She also claims in her brownie video that she thinks about brownies more than anyone else. Um, I think I could give her a run for her money on that one. At any rate, she's funny, super talented, and I'm ordering her cookbook BraveTart: Iconic American Desserts right now ($23.79 on Amazon).
What makes these brownies stand out are a couple of things: Instead of just melting the butter she browns the butter. Then she uses both cocoa powder and chopped dark chocolate, along with a combination of white and brown sugar. When I read the recipe it made so much sense to brown the butter. Why had I not thought of that? I liken it to toasting nuts before adding them to whatever you're making, it brings out the rich goodness of the nuts. The depth of flavor that browned butter brings to the batter along with using cocoa powder and brown sugar, is pure genius.
Technique also plays an important role. The eggs and sugar are whipped until thick and frothy to lighten the batter instead of it being overly dense. Stella doesn't include nuts in her recipe but I love 'em so I added about a cup of toasted chopped pecans. One other change that I made, I used the standard 9x9x2 inch brownie pan which made for taller, thicker brownies. They needed to cook about 10- 15 min longer than the recipe stated, but they turned out amazing.
Click on the link below for the recipe and a video with complete 'how to' information and step by step directions to brownie nirvana. Make a batch and let me know if these aren't the best you've ever had!
Cooking and baking in our new kitchen has been more fun than we ever imagined. Not to mention that it added tremendous value to our home. Well worth the temporary inconvenience of cooking in a makeshift kitchen and washing dishes outside in bus tubs for 3 months! If you've been wondering whether a kitchen or bath remodel is worth the time, money, and disruption for you and your family, give me a call. It would be my pleasure to discuss the pros and cons and possible financial gains that a major remodel can do for you.
And if you have other real estate questions or needs please keep me in mind, I am always available to help.
Equity Colorado Real Estate
7887 E. Belleview Ave Suite 175
Denver, Co. 80111