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November 15, 2011

TWD: Bittersweet Brownies

the missing piece
I never tire of brownies, and it's a good thing. There's one more brownie recipe to tackle in Baking, and here it is: Bittersweet Brownies. Leslie of Lethally Delicious chose our final brownie recipe. Please visit her wonderful blog for the recipe. She makes and photographs gorgeous food, plus she lives in Northern California. What's not to like?

Between these brownies, my own pick of Alsatian Apple Tart this week (yay!), and National Bundt Day, a 9x13" pan of brownies was not in the cards for me. So I quartered the recipe and made the brownies in my trusty miniature springform pan. I know I was supposed to use fancy, expensive chocolate, but for 2.25 ounces, I figured Ghirardhelli 70% would do just fine.

The whole thing came together in my Pyrex quart measuring cup (I always melt my chocolate in the microwave) and baked for 25 minutes, which was quite a bit longer than one would expect for a miniaturized recipe. (I suspect the timing in the original recipe, for 20-22 minutes, was a little off). Even so, I had a ribbon of undercooked brownie in the middle. The brownies are nice - not spectacular, but then I used the middlebrow chocolate. They are very, very similar to the Classic Brownies we made a couple of months ago - in fact, I'm not quite sure why they are a distinct recipe on their own (sorry!). But I'm glad I tried them. Thanks, Leslie!

Next week: REWIND! What shall I make? I've still got some work to do on this book...

Last week: Fall Butternut Squash Pie AND Mini Madeleines
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6 comments:

  1. PeggyTuesday, November 15, 2011 8:08:00 AM

    Am I your first comment today? Yea. This was a really easy recipe, but that didn't stop me from messing up a bit. I just didn't have the right pan, but I plan to remedy that and go buy one so I can make this again and again. Thanks for a great pick. Yours looks delicious.

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  2. Valerie GamineTuesday, November 15, 2011 10:02:00 AM

    Even you didn't find them spectacular, your brownies look amazing!
    (I used Ghirardelli too.) :)

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  3. UnknownTuesday, November 15, 2011 9:21:00 PM

    Wait, is Ghirardelli not fancy chocolate? :) It's my go-to most of the time. I'm too cheap to buy anything more expensive unless it's a really, really, really special occasion!

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  4. AnonymousWednesday, November 16, 2011 1:51:00 PM

    Okay, you caught me. I used Bakers bittersweet and the brownies were GOOD!!! LOve your little round of chocolate!!

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  5. CakelawThursday, November 17, 2011 5:29:00 AM

    Great brownie!

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  6. LeslieTuesday, November 29, 2011 3:51:00 PM

    I never would have thought of baking these in a mini springform but now I'm all excited about brownies anytime on a smaller scale! Yours looks great. Thanks for baking with me!

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Comments are always appreciated!