|Brownies: The Cashmere Sweater|
Blog Mistress Mama Mandy here. This fun little tome is by Rachel Schifter Thebault, founder of Tribeca Treats in NYC. She covers the dessert basics with great base recipes (vanilla cookie, fudge brownie, devil's food cake...) and then tells you how to sass up said recipes depending on the occasion. The same way you would wear pearls to one event (Mother-In-Law's house for tea), and black thigh-high boots to another (NOT your Mother-In-Law's house), Rachel shows you how to create the perfect cupcake for a child's birthday, and use the same base recipe to create a grown-up cake for New Year's Eve.
This quote from Food & Wine sums it up best:
"Rachel Thebault...has reimagined the humble Oreo as an indulgence that is spectacular as an afternoon snack or as the end to an elegant meal."
You had me at Oreo.
I made the Fudgy Brownies. Amaze. I only made a half batch cuz I'm the only sugar eater in the house. I ate the entire batch in four sittings. What? I'm still nursing! Gotta keep my strength up.
16 Tablespoon butter, at room temperature (2 sticks, unsalted)
1 1/4 cups semisweet chocolate chips or 8 oz finely chopped bittersweet chocolate
4 large eggs, at room temperature
1 cup plus 1 Tablespoon granulated sugar
1 cup plus 1 Tablespoon packed dark brown sugar
1 Tablespoon pure vanilla extract
Pinch of salt
3/4 cup all-purpose flour
Preheat oven to 350 degrees. Line a 9-inch square metal baking pan with parchment paper and spray lightly with nonstick cooking spray (Must do this or brownies will stick!).
Heat the butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon, until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.
Whisk eggs in large mixing bowl. Add granulated sugar, brown sugar, vanilla, and salt, and continue to whisk until they are all combined. Add the melted chocolate slowly and whisk until incorporated, about 1 minute.
Once chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute.
Pour the batter into the pan. Bake for 45 to 50 minutes, rotating the pan once halfway through. Cool completely before cutting.
|Brownie Sundae Parfait. I did this with a Skinny Cow Ice Cream Sandwich. In a plastic bowl. Yeah, not quite as pretty.|