I have made this recipe the past two weekends:
one for a pre-wedding treat and then for the graduation
Open House. You must make the dough a day
ahead and must put the cookie pan in the freezer
for 10 minutes prior to baking in the oven.
Vegan:
Recipe here from the cookbook
From a bakery in Brooklyn with the same name: Oven.lyhttp://oven.ly/
Another scrumptious brownie recipe is from the famous Magnolia Bakery in Manhattan. Here is a link to the cookbook.
Brownie
3 cups cake flour (not self-rising flour)
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups (3 sticks) unsalted butter, softened
3 cups sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
9 ounces unsweetened chocolate, melted
Icing
1 pound (2 eight-ounce packages) cream cheese, softened
6 tablespoons (¾ stick) unsalted butter, softened
1 ½ teaspoons vanilla extract
6 cups confectioners’ sugar
1. Preheat oven to 350°F.
2. Grease a 12 x 18-inch jelly roll pan.
3. To make the brownie: In a large bowl, sift together the flour, the baking powder and the salt. Set aside.
4. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Lightly beat the eggs, then add to the creamed mixture and mix well. Add the vanilla extract. Add the chocolate and mix until well incorporated. Add the dry ingredients. Pour the batter into prepared pan. Bake 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
5. To make the icing: In a medium-size bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
6. Let the brownies cool completely, then ice with cream cheese icing.
7. As an optional icing, try this fudge frosting: In a small saucepan, combine ¾ cup heavy cream and 12 ounces semisweet chocolate and place over very low heat. Stir constantly until smooth. Remove from heat and stir in ¾ cup confectioners’ sugar until dissolved. Allow to stand until firm.
3 cups cake flour (not self-rising flour)
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups (3 sticks) unsalted butter, softened
3 cups sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
9 ounces unsweetened chocolate, melted
Icing
1 pound (2 eight-ounce packages) cream cheese, softened
6 tablespoons (¾ stick) unsalted butter, softened
1 ½ teaspoons vanilla extract
6 cups confectioners’ sugar
1. Preheat oven to 350°F.
2. Grease a 12 x 18-inch jelly roll pan.
3. To make the brownie: In a large bowl, sift together the flour, the baking powder and the salt. Set aside.
4. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Lightly beat the eggs, then add to the creamed mixture and mix well. Add the vanilla extract. Add the chocolate and mix until well incorporated. Add the dry ingredients. Pour the batter into prepared pan. Bake 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
5. To make the icing: In a medium-size bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
6. Let the brownies cool completely, then ice with cream cheese icing.
7. As an optional icing, try this fudge frosting: In a small saucepan, combine ¾ cup heavy cream and 12 ounces semisweet chocolate and place over very low heat. Stir constantly until smooth. Remove from heat and stir in ¾ cup confectioners’ sugar until dissolved. Allow to stand until firm.
2 comments:
Delicious they were!
Dotsie's comment reminds me of Yoda. :)
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