Classic Brownies

It's been a couple weeks since I posted anything but I promise that I had good reason - I was in Europe for 10 days!! My sister and I went on a fantastic trip to the Netherlands and France and we had such a wonderful time. I will be sharing pics (LOTS of food pics!) soon, once I can go through all my photos, so stay tuned! 

Until then, enjoy this recipe for classic brownies. I'd have to say that brownies are one of my all time favorite desserts. They are easy, delicious, and always a crowd pleaser. I like my brownies rich and fudgy, those recipes that are full of butter, chocolate (not just cocoa powder) and eggs, with a tiny bit of flour to hold everything together. The only problem with these type of recipes is that I don't always have enough chocolate in the pantry to make them as they often call for 8+ ounces of chocolate (plus this can quickly get quite expensive).

I thought this recipe was a good compromise. It calls for some melted chocolate, but not half a pound of it, and only 6 tablespoons of butter which is really reasonable in a brownie. They are super easy to throw together and bake up beautifully, fudgy and dense, moist and chewy. Great chocolate flavor, a great go-to brownie recipe. 

When I was trying to find a brownie recipe to make I couldn't find anything just right. The recipe I used as a starting point for this recipe looked perfect, the only problem was it called for unsweetened chocolate which I did not have and didn't want to go buy at the time. I decided to try and adapt it so I could use bittersweet chocolate and just see how it worked. So I replaced the unsweetened chocolate with bittersweet chocolate, cut back a bit on the sugar, and added a little cocoa powder to boost up the chocolate flavor. In the end I thought they turned out great! I don't know how they compare to the original but it doesn't really matter, they are great as written below. If I ever find myself with some unsweetened chocolate maybe I'll try making the original recipe, but until then these brownies will do just fine!

Classic Brownies
Heavily adapted from Cook's Illustrated
Ingredients

• 1/2 cup (2 1/4 ounces) all purpose flour
• 1/4 teaspoon salt
• 3/8 teaspoon baking powder
• 2 3/4 ounces bittersweet chocolate, at least 60% cocoa
• 6 tablespoons (3 ounces) butter
• 1 tablespoon cocoa powder
• 1 cup (7 ounces) sugar
• 2 eggs
• 1 1/2 teaspoon vanilla

Directions
Preheat oven to 325 degrees. Prepare a 8-inch square or similar sized baking dish by lining it with parchment paper and greasing the parchment with butter. Set aside. In a medium bowl, combine flour, salt, and baking powder; set aside.

Melt chocolate and butter in the microwave in 15-30 second intervals, stirring after each interval, being sure you don't overheat the chocolate. When chocolate is smooth and melted add the sugar and stir until well combined. Add eggs one at a time, whisking after each egg until completely combined. Add in vanilla.

Add 1/3 flour mixture, fold in with rubber spatula. Repeat until all flour is used and mix is smooth. Pour batter into prepared pan- make sure to spread into corners of pan. Smooth the surface for even baking.

Bake brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out almost clean. Cool in pan on wire rack for 10 minutes. Then carefully remove brownies from pan by lifting out the parchment. Transfer to wire rack and cool completely before cutting. For cleanest slicing, once brownies are almost completely cool, place in the freezer for 30-60 minutes until chilled all the way through before cutting. 

French Silk Pie

Thanksgiving's over and the Christmas season is officially upon us. I don't know about you, but I'm pretty excited! But before all festivities begin I have to share what I made for Thanksgiving dessert this year. My whole family went to my grandparents place this year and had a wonderful time. My mom, Lara and I were in charge of bringing a couple of different things, including dessert of course! When I was trying to think of what to bring, Lara reminded me of this French Silk Pie that we have been wanting to make. Chocolate, cream, eggs, butter and sugar lying gently on a flaky, buttery pie crust. The perfect complement to our fabulous Thanksgiving dinner. It was a big hit, and a great recipe to have in your arsenal when looking for a rich, chocolaty dessert.

This pie is basically a chocolate mousse in a crust. The buttery crust is a nice complement for the smooth chocolate filling. The eggs are cooked on the stove with sugar and water so if you get worried about things like raw eggs (I don't) you have nothing to fear in this recipe. After the eggs are cooked you add in the chocolate, the butter, and finally fold in the whipped cream. Nothing too difficult, it just takes a little time. Scrape the filling into the pie crust and slide the whole thing into the fridge overnight. The next morning your dessert is ready! If you want, you can finish it off with some whipped cream, or just dig in. Either way it will be delicious!

Baked and cooled pie shell

Getting everything ready

Cook those eggs

Add in the chocolate, and then the butter

Fold in the whipped cream

Keep folding

You're done when you can no longer

see any white streaks

Transfer filling to pie crust

and let chill in the fridge for at least 3 hours

Top with a little more whipped cream

All set to eat!

Chocolaty

And delicious!

French Silk Pie 
From Treats; originally from Cook's Illustrated
Ingredients

• 1 cup heavy cream, chilled
• 3 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons water
• 8 ounces bittersweet chocolate, melted and cooled
• 1 tablespoon vanilla extract
• 8 tablespoons unsalted butter, cut in to 1/2" cubes and softened
• 1 pie shell (9-inch), baked and cooled (recipe below)

Directions
With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.

Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve with lightly sweetned whipped cream and chocolate shavings.

Foolproof Pie Crust

From

Treats

; originally from Cook's Illustrated

Ingredients

• 1 1/4 cups (6 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons cold unsalted butter, cut in to 6 pieces
• 1/4 cup vegetable shortening, chilled and cut in to 2 pieces
• 2 tablespoons cold vodka
• 2 tablespoons cold water

Directions

Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.