Maida Heaters Intense Fudgy Brownies Recipes

PALM BEACH BROWNIE RECIPE

Steps:

• Set the oven and prepare the pan. Adjust the rack one-third up from the bottom of the oven and preheat the oven to 375°F. Line a 9 x 13 x 2-inch baking pan with foil. Grease the foil with the 1 tablespoon of butter. The easiest way to do this is to add the butter to the foil-lined pan and place it in the hot oven for a minute or so. Then use a pastry brush -- or the butter wrapper -- to make sure the butter evenly coats the bottom and sides of the foil.
• Melt the chocolate and butter. Melt the chocolate and 8 ounces of butter together in the top of a large double boiler over hot water on moderate heat -- or in a heavy saucepan over very low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix, remove from the heat, and set aside to cool to room temperature.
• Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. On low speed, add the cooled chocolate mixture and beat only until mixed. Then add the flour and again beat only until mixed. Use a rubber spatula to scrape the batter into the prepared pan. Smooth the top.
• Bake. Bake for about 35 minutes, reversing the pan front to back as necessary during the baking to ensure it bakes evenly. Cover loosely with foil for about the last half of the baking time to prevent over-browning. At the end of 35 minutes, the brownies will have a thick, crisp crust on top, but if you insert a toothpick into the middle, it will come out wet and covered with chocolate. And that's exactly what you want. They're done!
• Cool. Remove the brownies from the oven and let them cool for at least a few hours. If you can, refrigerate them them overnight before cutting. A serrated knife will cut them easily.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

MAIDA HEATER'S INTENSE FUDGY BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
• Prepare an 8 by 8 by 2 inch (20 x 20 x 5 cm) pan by lining the pan with a piece of aluminum foil, shiny side up.
• Coat pan with room temperature butter, approximately 1 tablespoon (14 grams).
• Can also line across the bottom and up 2 opposite sides with parchment paper.
• In a bowl place the flour, baking powder, and salt and sift or whisk to combine.
• Set aside.
• Chop the chocolate in small pieces (can use a food processor) and set aside.
• In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
• In a medium sized saucepan, over medium heat, melt the butter.
• Add the sugar and stir until sugar is partially melted.
• Then add the chocolate and stir until the chocolate has melted.
• Transfer to large mixing bowl.
• Stir in egg mixture, then the sifted dry ingredients.
• If the mixture is not perfectly smooth, beat it briefly with electric mixer (I use a hand mixer).
• Stir in nuts, if using.
• Pour into the baking pan and smooth top.
• Bake for about 50- 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean.
• Remove from oven and let stand at room temperature until cool.
• Note: These are best chilled overnight.
• Remove from pan by inverting on a cutting board and then re-inverting it onto a plate.
• Chill brownies completely before cutting.
• These freeze very well.