Tuesday, June 13, 2006
I know, everybody's idea of stormy weather food is different. Some stock up on canned items, others cook up everything in the fridge in case they lose power and others like me stare at their pantry long enough to come up with only one thing: chocolate brownies.
I knew Alberto was only going to bring us bad rain and some wind, but it gave some members of my gym an excuse to postpone a workout and when they do that, our gym traffic slows down and for some unknown reason it makes me crave comforting foods like baked potatoes and brownies. See! It's their fault if I am now seated and blogging munching away on those delicious bites from Martha Stewart. Guess I'll do some extra cardio tomorrow...
I did the recipe as it was written except I added 1/4 Kahlua just for some extra flavor.
Chocolate Brownies, adapted from Martha Stewart:
6 tablespoons unsalted butter
6 ounces semisweet chocolate
1/4 cup best-quality unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons pure vanilla extract
( 1/4 cup Kahlua or strong coffee)
Vegetable oil cooking spray
1. Preheat oven to 350°. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Coat with cooking spray; set aside.
2. Melt together butter, chocolate, and cocoa in a heatproof bowl set over a pan of simmering water. Remove from heat. Stir until smooth; let cool slightly.
3. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put eggs, sugar, and vanilla into the bowl of an electric mixer fitted with the whisk attachment. Beat until pale, about 4 minutes. Beat in chocolate mixture. Add kahlua or coffee if using. Add flour mixture; beat until just combined, scraping down sides of bowl as needed.
4. Transfer batter to prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted into brownie between edge and center comes out with a few crumbs, 30 to 35 minutes. (Do not overbake.) Let cool 15 minutes; lift out of pan, and transfer to a wire rack. Let cool completely. Cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.