Creole Brownies

 

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

 I made a couple of alterations.  I wanted them thicker, so I made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make a pot of strong coffee.

 Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

 Creole Brownies

 For the brownies

 ½ lb. (2 sticks) unsalted butter, cut into cubes

8 oz. unsweetened chocolate, coarsely chopped

2½ c. sugar

½ t. fine sea salt

2 t. pure vanilla extract

4 large eggs

1 c. unbleached, all-purpose flour

¼ c. Melissa’s cocoa nibs

 For the ganache

 1 c. heavy cream

8 T. (1 stick) unsalted butter, cut into cubes

1/3 c. granulated sugar

¼ t. fine sea salt

16 oz. bittersweet chocolate, finely chopped

¼ c. hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 t. pure vanilla extract

 Fleur de sel for sprinkling (optional)

 Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

 To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

 Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

 Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

 To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

 Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

 To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

 Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

 *If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

 

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Pumpkin & Chocolate Swirl Brownies

 

In 2016, October 1st, to be exact, I made a recipe for Martha Stewart’s Pumpkin Swirl Brownies, and that is the last time I made that recipe. Don’t get me wrong, everybody loved them, but they were labor-intensive, and who has time for that? Thinking about those brownies the other day, I dug out the recipe to review. These, I realized, are unnecessarily complicated, and they just don’t have to be. So, I have come up with my own recipe, based on hers, that are much easier to make. These are perfect for the season; the combination of chocolate and pumpkin is one that I really love. You will too.

Pumpkin & Chocolate Swirl Brownies

8 T. (one stick) unsalted butter
6 oz. Nestlé’s 53% cacao dark chocolate chips
2 c. flour
1 t. baking powder
¼ t. cayenne pepper
½ t. kosher salt
1¾ c. sugar
4 large eggs
1 T. vanilla extract
1¼ c. pumpkin purée
¼ c. vegetable oil
1½ t. pumpkin pie spice
 Chocolate sprinkles

Preheat oven to 350°F. Spray a 9” x 9” baking pan with Baker’s Joy. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on either side to facilitate easy lifting from the pan; spray lining with Baker’s Joy.

Place butter and chocolate chips into a microwave safe bowl. Microwave on high for 30 seconds. Stir until melted. If it’s not all the way melted, microwave for another 30 seconds, but do not exceed a minute in total.

In a medium bowl whisk together flour, baking powder, cayenne, and salt; set aside. In the work bowl of a stand mixer place sugar, eggs, and vanilla. Beat until fluffy and well combined, 3 to 5 minutes. Stir in flour mixture.

Remove about 2 cups of the batter to a medium bowl. Into that mixture, stir in pumpkin, oil, and pumpkin pie spice. Pour the melted chocolate mixture into the batter that remains in your original work bowl, and beat until combined. Transfer half of the chocolate batter to the prepared pan. Top with half of the pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. With a small spatula or knife, swirl the two batters to create a marbled effect. Sprinkle with chocolate sprinkles.

Bake until set, 42 to 45 minutes. Cool on pan on wire rack for 20 minutes. Using parchment paper, lift brownie slab from pan. Dust with powdered sugar, if desired, and cut into 16 squares.

These don't last long, but do tend to be better n the second day. Go figure. Do freeze after that.

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