GRRRR!!! So annoyed!! I finished writing this post last week at Andy’s place and saved it on my USB stick to bring it home. And now the file has some how been corrupted, and i have nothing to post!!
N O T. H A P P Y.
So instead of accepting that the file is gone, I probably should re-write the post, Im just gonna sob and do a dot point post!!
Sorry guys! Im just TOO ANGRY!! Stupid Technology!!
- saw a New York Style brownie @ a cafe
- never been to the big apple, so had no idea what a New York Style brownie is!
- it is not like the usual gooey brownie
- the look, taste and texture = more like a cake , but a very very dense, chocolatey and tasty cake
- decided to find a recipe that will produce similar results to that ‘New York Brownie’
After much research, Smitten Kitchen seems to have what I am looking for! Her Best cocoa brownie uses only coca powder instead of melted chocolate, the deep cocoa flavour was exactly what I tasted in that New York brownie! The cake-liked texture was also spotted on! very very dense, even more dense to the one I had.
Guys, this is seriously G O O D. I much prefer this than the usual gooey brownie (although Andy MASSIVELY disagree). But I love the cocoa flavour of this brownie, it is not overly sweet, the flavour is deep and rich.
I like to have mine heat up in the microwave for 20 second and have it with a scoop of vanilla ice-cream (ok, its more 2 BIG scoops). There! You have got yourself some seriously indulgent desserts!
PS: I am in a much better mood now that I remember how delicious those brownies were!
Best Cocoa Brownies
(recipe from Smitten Kitchen)
Makes 16 larger or 25 smaller brownies
- 141 grams unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt)
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 2/3 cup walnut or pecan pieces (optional, i didnt get that in)
- Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but it smooths out once the eggs and flour are added.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is suggested but like Deb from Smitten Kitchen, took me at least 10 minutes longer to get them set. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
- Even though i love the density of this brownie, I still want to replicate what i had at the cafe, so next time, i reckon i will skip the 40 strokes of beating, to create a lighter brownie and maybe add in a bit of baking soda?!