I learned a couple new things by making five batches of brownies for this story. One thing I already knew: Everybody loves the easy-eating sweet that's partly cake, partly cookie.
I've made brownies many times, but preparing five kinds in a couple of days reinforced what a simple task it is. Sure, you can use a mix and add oil, eggs and water, but making brownies from scratch only takes a few more steps. And here's the real beauty: Most recipes call for all the prep work to take place in a saucepan. No creaming of room temperature butter and sugar; no mixing dry ingredients in a separate bowl. This is simple stuff with a big payoff.
If you've signed up for the dessert at a Labor Day wingding, consider all-American brownies. They can be made in advance, don't usually need refrigeration and none require utensils to eat.
Many recipes call for an elaborate foil infrastructure in the baking pan that allows you to lift the entire block out in once piece, then cut. I didn't do that for any of them, but rather coated the pans with nonstick spray. The brownies were easily cut in the pan and removed. Let brownies cool and firm first, though. Also, use glass or shiny aluminum pans, rather than dark, which absorb more heat and can cause overcooking.
Many brownie recipes call for nuts and I'd rather have mine with them, but lots of people don't. Count kids among the nut-averse. The good news is that nuts can be left out because they don't affect the baking process.
The show-stopper, and most time-consuming, among the five are the Peanut Butter and Fudge Brownies with Salted Peanuts. Simplest are the Cheesecake Brownies, and my favorite is Blondies With Pecans and Chocolate Chips.
Don't forget to bring the milk.
>>Easy
Walnut Brownies
1 stick (8 tablespoons) unsalted butter
4 ounces (4 squares) unsweetened chocolate, chopped
1 3/4 cups sugar
1/4 teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
1 scant cup walnuts, broken into large pieces (See note)
Preheat the oven to 350 degrees, and position a rack in the middle of the oven.
Melt the butter in a medium saucepan over low heat. Turn off the heat, add the chocolate, and stir occasionally until melted and combined. Set aside and cool slightly.
Stir the sugar and salt into the warm chocolate mixture, using a wooden spoon. Add the vanilla and eggs, one at a time, mixing well after each addition. Stir in the flour until just incorporated. Fold in the nuts, if using. Pour the mixture into an 8- by 8-inch nonstick baking pan, and smooth the surface. Bake 30 to 35 minutes, until the center is firm. Cool completely. When ready to serve, remove the brownies from the pan and cut into 1 1/2- to 2-inch squares, or larger if you like.
If you don't have a pan with a nonstick coating, line a pan with parchment paper or foil to make sure the brownies come out easily.
Makes 16 to 25 brownies.
Note: The nuts are optional. The brownies will turn out fine without them.
Source: Epicurious.com
>>Easy
Double Chocolate Mocha Brownies
1 1/2 sticks (3/4 cup) unsalted butter
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
2 tablespoon instant-coffee granules or 1 tablespoon instant espresso powder
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
Preheat oven to 375 degrees. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt remaining butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, instant coffee or espresso powder, vanilla, and salt (mixture will be grainy), then add eggs one at a time, whisking after each addition until batter is smooth.
Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.
Makes 32 brownies.
Source: Gourmet, 2002
>>Easy
Blondies With Pecans and Chocolate Chips
2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups (packed) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (about 4 1/2 ounces)
3/4 cup chopped pecans (about 3 ounces)
Preheat oven to 350 degrees. Butter and flour 9- by 13-inch baking pan. Mix flour, baking powder, salt and baking soda in medium bowl.
Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick).
Spread batter in prepared pan. Sprinkle with chocolate chips and pecans. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.
Makes about 24 brownies.
Source: Bon Appetit, July 1998
>>Moderate
Peanut Butter and Fudge Brownies
With Salted Peanuts
Brownie layer:
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped
Peanut butter layer:
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
Chocolate layer:
7 ounces bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
To make brownies, position rack in center of oven and preheat to 325 degrees. Line 9- by 13-inch metal baking pan with foil, leaving long overhang; butter foil.
Place butter in large, heavy saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting, using electric mixer, beat peanut butter and butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
For chocolate layer, stir chocolate and butter in heavy small saucepan over low heat until smooth. Drop chocolate all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Cover and keep chilled.
Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Makes 30 brownies.
Source: Bon Appetit, 2007
>>Easy
Cheesecake Brownies
1 package brownie mix (about 20 ounces)
1 (8-ounce) package cream cheese
1 egg
1/3 cup sugar
Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9- by 13-inch pan.
Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.
Makes 24 brownies.
Source: Allrecipes.com
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