Craving for chocolate? Well look no further — “The Ultimate Brownie Book” has recipes that can satisfy the worst kind of sweet tooth. From brownie mix s’mores to jam swirl blondies, authors Bruce Weinstein, Mark Scarbrough include something for everyone. Check out their recipes below.
FUDGE BROWNIESBruce Weinstein, Mark Scarbrough
Makes sixteen 2-inch x 2-inch brownies.
Position the rack in the lower third of the oven. Preheat the oven to 350F. Butter and flour an 8-inch square baking pan; set it aside.
Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don’t have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate are melted. Remove the top part of the double boiler or the bowl from the pot, then continue stirring away from the heat until the butter and chocolate are completely melted. Allow to cool for 10 minutes.
In a large bowl, beat the eggs, egg yolk, and sugar with a whisk or an electric mixer at medium speed. Continue beating until the mixture is thick and pale yellow, about 5 minutes by hand or 4 minutes with a mixer. Beat in the vanilla and chocolate mixture until smooth and uniform.
With a wooden spoon or rubber spatula, stir in the flour and salt, just until incorporated. Do not beat. Pour into the prepared pan, spreading gently to the corners.
Bake for 30 minutes. The middle of the cake will be soft; the brownies will set up as they cool. Set the pan on a wire rack to cool, at least 2 hours.
Cut the brownies into 16 squares while they’re still in the pan. Carefully remove them with an off-set spatula.
Serve immediately, or cover with plastic wrap for storage at room temperature. They will stay fresh up to 5 days. The brownies can also be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 3 months; allow to thaw at room temperature before serving.
9123580604912693527770butter1stick8 tablespoons (1 stick) unsalted butter, plus additional for the pan, at room temperatureseimisweet chocolate9ounce9 ounces bittersweet or semisweet chocolate, chopped, or semisweet chocolate chipsunsweetened chocolate2ounce2 ounces unsweetened chocolate, choppedegg22 large egg, at room temperatureegg yolk11 large egg yolk, at room temperaturesugar1cup1 cup sugarvanilla extract2teaspoon2 teaspoons vanilla extractflour0.66cup2/3 cup all-purpose flour, plus additional for the pansalt0.5teaspoon1/2 teaspoon salt
Excerpted from “The Ultimate Brownie Book” by Bruce Weinstein, Mark Scarbrough. Copyright © 2002 by Bruce Weinstein, Mark Scarbrough. Published by William Morrow & Co. All rights reserved. No part of this excerpt can be used without permission of the publisher.