27 January 2010

Brownies

Sometimes you start thinking about something and it just won’t let go. Since I was writing about brownies and since I talked about the lovely publishing firm of Ryland Peters & Small, it seems natural that another of their books should come up. It’s not hard to guess which one.

Brownies by Linda Collister is another fine book by of Ryland Peters & Small. Though there are not that many recipes, the ones that are in the book are fabulous. Collister is a master baker who makes her recipe accessible to home bakers.

If you like to have a little fruit with your brownies, this is the recipe for you. Here is all the goodness of big box of chocolate covered cherries in a classic brownie formula.


Black Forest Brownies

8 oz. good bittersweet chocolate
9 Tablespoons butter
3 Tablespoons heavy cream
3 extra-large eggs
1 cup plus 3 tablespoons superfine sugar
2 Tablespoons Kirsch or juice from cherries in jar
1 1/2 cups all-purpose flour
3 1/2 oz. good bittersweet chocolate, roughly chopped or 2/3 cup chocolate chips
1 16 oz. can black cherries (6oz. drained weight)
confectioners' sugar, for dusting
7" X 11" brownie pan, greased and bottom line


Preheat oven to 350 F.
Break up the 8oz. chocolate and put it into a heatproof bowl. Add the butter and cream and set it over a saucepan of steaming water. Melt gently, stirring frequently. Remove from the pan and let cool until needed.

Break eggs into mixing bowl with electric mixer and whisk just until frothy. Add sugar and Kirsch (if using) and whisk until thick and mousse-like. Whisk in the melted chocolate mixture.

Sift flour into mixture and stir in. When thoroughly combined stir in the chocolate pieces. Transfer the mixture into the prepared pan and spread evenly. Gently drop cherries onto the top of the brownie mixture as evenly as possible.

Bake in preheated oven for 30 to 35 minutes until a skewer inserted comes out clean. Remove pan from oven.

Leave until cool before removing from pan and cutting into 24 pieces. Dusted with confectioners' sugar. Store in an airtight container and eat within 4 days.


Two things:

I never dust baked goods with powdered sugar. I just don’t like that layer of sweetness sprinkled over an already sweet pastry.

My cookbooks are gathered from many locations. This post and the one before it are good examples. Both books are published by Ryland Peters & Small, however, Edible Gifts is a British edition and Brownies is the U.S. edition. As we say, the recipes come directly from the book listed, so that is why one has grams and the other ounces.

1 comment:

  1. I agree with you about the powdered sugar, unless I'm trying to make a great looking presentation! =)

    ReplyDelete

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