Tuesday, January 27, 2009
On The Menu At The ArtHouse Cafe
Well, here's my first food feature (this is a cafe, afterall!) Now, I don't know about you, but I am always on the lookout for the perfect brownie. It's one of my favorite desserts; it can be casual with a tall glass of cold milk, or sophisticated with a steamy hot espresso-YUM! Here's a recipe I found in a great cookbook called "Ten-All the Foods We Love...and 10 Recipes for Each", by Sheila Lukins, and its actually from a Brooklyn, NY bakery aptly named Baked. ENJOY!!
3/4 cups all purpose flour
1 Tbsp unsweetened cocoa powder
1/4 tsp salt
1 stick unsalted butter, plus extra for greasing the pan
3/4 tsp instant espresso powder
5 oz semisweet chocolate, finely chopped
3/4 c granulated sugar
1/4 c packed light brown sugar
3 large eggs, at room temperature
1 tsp vanilla etract
3/4 c semisweet chocolate chips (optional)
1. Preheat oven to 350 degrees F. Butter an 8 in.x 8in. baking pan. Line the pan with wax or parchment paper, then butter the paper.
2. Sift the flour, cocoa powder, and salt together in a medium size bowl; set aside.
3. Combine the butter and espresso powder in a large heavy saucepan. Place the pan over low heat and stir until the butter has melted. Add the chocolate and stir constantly until the mixture is smooth, about 2 minutes. Remove the pan from the heat and add both sugars, stirring until well combined.
4. Add the eggs, one at a time, to the chocolate mixture. Then add the vanilla and continue stirring until it is well incorporated and the mixture no longer appears grainy.
5. Gradually add the flour mixture to the batter, stirring until just combined. Stir in the chocolate chips, if using.
6. Scrape the batter into the prepared baking pan. Smooth the top with a spatula or the back of a wooden spoon. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28-30 minutes. Be sure not to overbake the brownie.
7. Let the brownie cool completely in the pan on a wire rack. Carefully remove from the pan and peel off the wax paper, cut into 9 squares. Store the brownies, covered with wax paper, in a tightly covered tin in a cool, dry place for up to 1 week.