Cuisine pg 12- 3-24-11
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- Category: Past Issues
From Francoise: Brownies and chocolate chip cookies are those ubiquitous sweets that nearly everyone loves. You hear people declare that chocolate is a food group, and that it is impossible to go a day without it. It's a near guarantee that if you make an entrance with a freshly-made, fragrant plate of brownies, you will be the most well-liked and sought-after person in the room. The following recipe is an adaptation of a combination of recipes discovered in some old copies of Bon Appetit magazine. It has been a winner with family and friends. I hope you like it, too.
Brownies
2 large eggs 1 cup sugar
2 ozs unsweetened chocolate, melted and cooled
pinch of salt ½ cup flour ½ t vanilla
½ cup (1 stick) unsalted butter, melted and cooled
½ cup chopped nuts (any kind), toasted, if desired (optional)
In a large bowl, beat eggs and sugar until thick and pale.
One at a time, beat in melted chocolate, flour, pinch of salt, vanilla, and
butter, combining well after each addition. Stir in the nuts. Transfer batter
to buttered and floured 9-inch square pan, smoothing the top. Bake at
350° F for 25 – 30 minutes, until tester comes out with crumbs clinging to
it. Let cool in the pan for 20 minutes. Brownies may by cut into 9 or 12
squares at this point, and served with whipped cream or vanilla ice cream.
Alternately, remove from pan, cover with clean dish towel to cool
completely. Frost, cut into 9 or 12 squares, and decorate as desired.
Frosting
2 t unsalted butter 2 ozs unsweetened chocolate 2 T warm water
2 t vanilla 2 cups powdered sugar walnut halves (optional)
Melt butter and chocolate over very low heat. Blend in water and vanilla.
Remove from heat, and whisk in sugar until smooth. Thin with more water,
or milk, if necessary. Spread over cooled brownies, and decorate with nuts.
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