Wednesday, August 1, 2012
Madaline and Ernie are headed out on a trip this weekend. This is a shorter trip just to New Hampshire but will be a little different than some of their other excursions. This time they are going to a campground with the specific purpose of being there with other Airstream owners from New England. They belong to a group--a club of sorts just for Airstream people--and it just so happens that for this particular event, Ernie (and by extension, Madaline) is responsible for feeding almost 200 people who will be there, over five different meals. After hearing them consult about what to serve, I offered my baking services to provide bar desserts--blondies, brownies and cookie bars--for one of the dinners they'll host. So they took me up on my offer and I'm just about done making eighteen 9 x 13 inch pans of bars. I've been freezing the whole (disposable) pans as I finish. It's an impressive sight, I must say.
So for the next few Wednesdays I'll be bringing you the recipe for the various treats I made, starting with these Cakey Brownies. And boy are these suckers cakey. Thick and chocolatey, slightly denser than cake but not quite a fudgy bar, you probably want to pair these brownies with a big glass of milk or better, top them with ice cream. They would certainly be amazing topped with a creamy milk chocolate frosting, but given the circumstance where these would be served (as well as the August heat under the tents on the campground, I kept these brownies naked and they shine all by their lonesome. Loads of chocolate flavor without being too sweet, these brownies are a perfect snack or dessert (or possibly breakfast...who am I to judge?).
Remember the Pretzel Brownies I made for Cindy's baby shower? Well like those yummy treats, this recipe came from the 50 Brownies booklet tucked inside the March 2012 issue of Food Network Magazine. They are the first recipe on the list and I can certainly see why. There are several adaptations you can try and these come together pretty easily, especially is you use a big enough sauce pan (a 3-quart would probably be best--I didn't think the flour would fit in my 2-quart once I got the eggs whisked in, so I transferred everything to a larger bowl). In less than an hour, you can be enjoying a lovely Cakey Brownie or have a pan whipped up for a potluck or bake sale.
1 3/4 cups flour
3 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 cup butter
2 1/2 cups brown sugar
1 cup water
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla
In a medium bowl, whisk together flour, cocoa powder, salt and baking powder.
In a medium saucepan, heat butter, brown sugar and water to a simmer.
Remove from heat and whisk in chocolate until smooth. Allow to cool for about 5 minutes.
While whisking constantly, add eggs one at a time, whisking until smooth after each addition. Add vanilla and whisk to combine.
Stir in flour mixture until incorporated.
Spread batter into a greased 9 x 13 pan.
Bake at 325 degrees F for 30-35 minutes or until a tester inserted in center comes out clean. The center will spring back slightly when touched.
Cool on wire rack before cutting.
Makes 24 brownies.
The Cookie Princess
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