All too often brownies are dry, crumbly, and would seem to be the kind of half-hearted dessert that works in a boring office job dealing with spreadsheets all day. These brownies are different. They turn the volume up to 11, spike their hair, and don't conform. Qualities that you might dread in a teenager, but are great in a dessert. For a more traditional brownie, omit the cayenne red pepper and cinnamon. The brownies will still rock the cazbah, but won't need to be sedated.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Preheat the oven to 350°F. Butter the sides and bottom of a 9 x 13 glass or light- colored metal baking pan.
155g / 1 ¼ cups all-purpose flour
10g / 2 tablespoons dark cocoa powder
1 teaspoon salt
1 teaspoon cayenne red pepper
1 teaspoon cinnamon
In a medium bowl, whisk the flour, salt, cocoa powder and spices.
312g / 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) butter, cut into pieces
2 teaspoons instant espresso powder
Melt chocolate, butter, and espresso powder in a double boiler, stirring occasionally, until the chocolate and butter are completely melted and smooth.
288g / 1 ½ cups sugar
96g / ½ cup firmly packed light brown sugar
Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
5 large eggs, at room temperature
Add 3 eggs to the chocolate mixture and whisk until combined. Repeat with remaining eggs.
2 teaspoons pure vanilla extract
Add the vanilla extract to the chocolate mixture and stir until just combined.
Pour the chocolate mixture into the bowl with the flour. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve with milk or ice cream.
From MakeBetterFood.com. . (makebetterfood.com/recipes/punk-rock-brownies/). Adapted from Lewis, Matt et al. Baked: New Frontiers in Baking. (Stewart, Tabori & Chang, 2008).
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) butter, cut into pieces
2 teaspoons instant espresso powder
1 ½ cups sugar
½ cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
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Preheat the oven to 350°F. Butter the sides and bottom of a 9 x 13 glass or light- colored metal baking pan.
In a medium bowl, whisk the flour, salt, cocoa powder and spices.
Melt chocolate, butter, and espresso powder in a double boiler, stirring occasionally, until the chocolate and butter are completely melted and smooth.
Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Add 3 eggs to the chocolate mixture and whisk until combined. Repeat with remaining eggs.
Add the vanilla extract to the chocolate mixture and stir until just combined.
Pour the chocolate mixture into the bowl with the flour. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve with milk or ice cream.
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