Our neighborhood garage sale was this weekend. I made a deal with myself. If I found a madeleine pan, I would embark on this week’s recipe for Traditional Madeleines chosen by Tara of Smells Like Home. Well, no pan. Had we needed boxes of unused Christmas cards, a belgian waffle maker circa 1978 or tables full of abandoned beanie babies, I would have been in luck. I thought about trying the “spoon” method discussed in the comments but opted to go with a past recipe, an alternative approved by our fearless leader Laurie.
My schedule didn’t ease up this weekend so, once again, I was looking for something uncomplicated. I also wanted to do something nice for mom who got somewhat neglected on mother’s day. The perfect solution? Brownies, specifically the Quintuple Chocolate Brownies.
My dear mother has what may be the ultimate sweet tooth. Others may think they know from sweet but I know better. Seriously…when Dorie created the serving size for the peanut butter torte a few weeks back (that was universally agreed to be for giants) she was speaking directly to mom. This is the woman who will always take the corner piece of cake coated in sugary frosting, preferably with ice cream and hot fudge (whipped cream, too? why, of course).
With sous chef Colin at the ready, we chopped, melted and stirred our way to chocolate bliss. Knowing mom has little to no use for white chocolate (amateurs, please), we used bittersweet in the batter and made a thick semi-sweet glaze (still quintuple!). I don’t care for nuts really and especially not big hunks in baked goods. So, I don’t have a personal review of the finished product. The batter, however, (which Colin and I licked CLEAN) was very promising. I will have to make these sans nuts at a later date. AND mom did call to report that she ate an obscene number of brownies in one day…a true thumbs up!
To see the Madeleines in all their glory and the other past recipe substitutions check out the other blogs here.
Next week, Pecan Honey Sticky Buns but, alas, not for me. We are going out of town AND I don’t have a stand mixer. Dorie’s story of practically stirring her arm off for brioche dough just isn’t tempting me, especially for something with Pecan in the title. I am sure, however, the others will NOT disappoint.
Quintuple Chocolate Brownies
Baking: From My Home to Yours by Dorie Greenspan
For the Brownies
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semisweet chocolate, coarsely chopped (I used bittersweet)
2 tablespoons strong coffee
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
6 ounces premium-quality milk chocolate, chopped into chips, or 1 cup store-bought milk chocolate chips
1 cup chopped nuts
For the Glaze
6 ounces premium-quality white chocolate, finely chopped, or 1 cup store-bought white chocolate chips (I used semi-sweet chocolate)
1/3 heavy cream (just a splash of milk)
Getting Ready: Center a rack in the oven and preheat oven to 325 degrees F. Line a 9-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Sift together the flour, cocoa and salt.
To Make the Brownies: Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and the chocolates are melted– you don’t want the ingredients to separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don’t beat too vigorously– you don’t want to add air to the batter– and don’t be concerned about any graininess. Next, stir the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If your not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and nuts. Scrape the batter into the pan.
Bake for 35 minutes, or until a think knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes. (You can wait longer if you’d like.)
Turn the brownies out onto a rack, peel away the foil and place it under another rack–it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.
To Make the Glaze: Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted.and the glaze is smooth.
Hold a long metal icing spatula in one hand the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don’t worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for about 20 minutes to dry the glaze.
Cut into 16 squares, each roughly 2 1/4 inches on a side.