T.B. per your request… here’s something “simple”. Enjoy!
I was at the library a few days ago, and I came across this book Bittersweet I quickly flipped through the pages and deemed it worthy to bring home for further investigation and review.
Let me just say if you are a true Chocolate Lover this book is a must have!
Think of this book as your textbook for Chocolate 101… Not only does it provide you with detailed information on the origin of chocolate, different types of chocolate, equipment, handling, etc.
The recipes are very detailed, easy to follow and they range from sweet to savory, simple everyday to special occasion extraordinary!
In conclusion, this book has been added to my wishlist. 😉
Best Cocoa Brownies
adapted from Bittersweet by Alice Medrich
1 1/4 sticks unsalted butter
1 cup granulated sugar
1/2 cup sweetened cocoa powder
1/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces
1 cup bittersweet chocolate chips
Position a rack in the lower third of the oven and preheat the oven to 325 degrees F.
Line the bottom and sides of an 8-inch square baking pan (I used an 9 x 13 pan) with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.
Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.
When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Stir in the nuts, and chocolate chips. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter about 20 minutes. Let it cool completely on a rack.
Lift up ends of the parchment or foil liner, and transfer the brownies to a cutting board.
Note: If you decide to use an 8″ pan baking time could got up a few minutes but no more than 25.
chocolate note: “Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it’s more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.” -Alice Medrich