Saturday, August 14, 2021

Ohhhhh... Brownies!

Every now and then, I must make something chocolate.
Usually, fudgy, dense brownies with chocolate icing will hit the spot.  Today is no exception.
When it comes to brownies, there are lots of recipes out there.  And I've tried a bunch of 'em.
Some are actually complicated, requiring numerous mixing bowls and lots of clean up.  Today's brownies are super simple and require only one pan for mixing the ingredients and one dish for baking.  And the end result is a delicious, fudgy, dense brownie.  To top it off, I made a chocolate buttercream icing.  There's no such thing as too much chocolate.

Here's the recipe:
Rosie's Espresso Fudgy Brownies 
 Heat oven to 350°.
Butter an 8-inch square baking dish and line it with buttered parchment paper so the paper extends out over the sides.  This makes it easy to lift the brownies out when baked.
1 1/2 sticks unsalted butter
6 ounces bittersweet chocolate
1 heaping TB espresso powder 
1 1/4 cups sugar
1/2 tsp kosher salt
3 large eggs, beaten
1 TB vanilla extract 
1 cup flour
heapin' 1/2 cup pecans

In a large saucepan, melt butter and chocolate over low heat, stirring occasionally. Turn off heat and add espresso powder, stirring until combined. Stir in sugar and salt. Let cool slightly.  Beat in eggs and vanilla.  Add flour and stir until blended.  Fold in nuts.  Pour into prepared pan.

Bake at 350° about 35 minutes, rotating halfway through baking time. A toothpick inserted in center should come out with a few crumbs still attached.  Let cool completely in pan.  Lift brownies out using overhanging parchment paper.  Frost with chocolate buttercream icing, then cut into squares.

Chocolate Buttercream Icing
1 stick unsalted butter, softened
1/4 cocoa powder
2 1/2 cups powdered sugar
2 tsp vanilla
2-3 TB cream
Whip butter until fluffy.  Beat in cocoa powder until smooth.  Beat in vanilla and sugar, scraping down sides. Slowly beat in cream until frosting reaches desired, spreadable consistency.  Whip until light, smooth, and fluffy.

Now for the step-by-steps:

Have all ingredients measured and assembled ready to go.
This is your mise en place.  Everything in its place.

Melt butter and chocolate 
over low heat.

Add in espresso powder.

 Mix until smooth.

Add  in sugar.

Whisk away.

Keep a-whiskin'
until snooth.

Have three eggs ready to beat.

Beat away!
Add eggs to chocolate mixture.

Add in vanilla.
Beat until well-combined.

Whisk in flour.




Add pecans.

Fold in nuts.

Pour battered into prepared pan.

Ready for oven.


Prepare the frosting:

Softened butter
Cocoa powder
Powdered sugar

Whip butter.
Beat in cocoa powder.

Whip in powdered sugar
until well-mixed.


Add in vanilla.

Add in enough cream,
beating, until you get
spreading consistency.
Scrape down sides and beat.

Peel parchment off.
Flip over onto
serving plate.

And frost.
And frost some more.
Give it little pats
with your offset spatula
to make those little peaky peaks.

And slice.


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