Thursday, February 9, 2012

The MOST Amazing Brownies + Mexican Hot Chocolate Brownies


(the most Amazing Brownies) + (Mexican Hot Chocolate Brownies)

I guess you can call this blog posting our after Superbowl post game.   Faye and I were on the same wavelength this Super Bowl  Sunday.  That being .. BROWNIES!!  There are so many ways to create a good brownie, but Faye and I think we have narrowed it down for you to the two of the best recipes that are out there.    Faye's brownies are dense and full of chocolate flavor that will satisfy any chocolate craving. The picture says it all.   My brownies are more cake-like with a chocolate cinnamon flavor that is reminiscent of Mexican hot chocolate.  They have a nice frosting glaze which tops off each square.  We hope you enjoy these wonderful brownies at your next party.. Heck, make them tonight as a special treat!  Happy Cooking everyone.

The MOST Amazing Brownies...
Adapted from Baked: New Frontiers in Baking
Makes one 9x13 pan

1 1/4 cups all purpose flour
1 tsp salt
2 tablespoons dark unsweetened cocoa powder (I used Hersheys Dark Cocoa Powder)
11 ounces dark chocolate, chopped (I used part of the Trader Joe's Dark Chocolate Bar)
1 c unsalted butter, cut into pieces
1 teaspoon instant espresso powder (my favorite brand is Megdaglia d' Oro)
1 1/2 cups granulated sugar
1/2 c light brown sugar, packed
5 large eggs, room temperature
2 tsp vanilla extract
1 cup chocolate chips or chunks
Optional: 1 cup chopped toasted nuts


Preheat oven to 350. Line a 13x9" glass baking dish with non-stick foil or spray regular foil with non-stick spray.

In a medium bowl, whisk together the flour, sifted cocoa powder and salt. Set aside. Note: Cocoa powder can be lumpy so I sift mine through a fine mesh sieve to remove the clumps.

Create a double boiler by placing a large stainless steel or glass bowl over a pot of barely simmering water. The water should not touch the bottom of the bowl. Place the chocolate chunks, butter and instant espresso powder in the bowl and stir until completely melted and smooth.

Turn the heat off but leave the bowl over the double boiler. Add the granulated and brown sugar and whisk to combine. Remove from heat and cool to room temperature (approx 5 minutes). Note: It is important to bring the mixture to room temperature before adding the eggs otherwise you risk scrambling your eggs if the chocolate mixture is too hot.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk to combine. Add the vanilla extract and whisk to combine. Do not overmix during the process otherwise you will incorporate too much air and your brownies will turn out on the cakey side. Note: It is important that the eggs are at room temperature to ensure they incorporate thoroughly and easily without overmixing.

Sprinkle the flour mixture over the chocolate/egg mixture and use a rubber spatula to fold just until combined. There will still be a few streaks of flour visible.

Pour the batter into the prepared pan and smooth. Sprinkle with the chocolate chips. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Remove from oven.

Cool completely in the pan then remove and cut into squares.

Store leftovers at room temperature in an air tight container for 2-3 days.

This is the Cocoa Powder and Chocolate I used in this recipe.


Mexican Hot Chocolate Brownies

2 cups flour
2 cups sugar
½ butter
½ Crisco shortening
1 cup brewed cinnamon coffee (brewed with 1 tablespoon of cinnamon)
¼ cup unsweetened cocoa
1 teaspoon cinnamon
½ cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup butter
3 tablespoons cocoa
¼ teaspoon cinnamon
¼ milk
1 ½ cups powder sugar
1 teaspoon vanilla
1.     Prepare a 11x17 inch baking pan with spray oil(PAM). (you really need this size)
2.     In a large bowl, combine flour and sugar. Set aside
3.     In a medium size saucepan, over medium heat, combine butter, shortening, coffee, cocoa, cinnamon.  Stir until all is melted and combined.   Bring to a boil. Remove from heat.
4.     Add chocolate-coffee mix to flour.  Mix at medium speed for a minute till all combine.

5.     Add remaining ingredients buttermilk, eggs, baking soda and vanilla.
6.     Continue mixing until all ingredients are well incorporated.
 7.     Pour into prepared pan.  
8.     Bake for 20 minutes.  Make sure a toothpick comes out clean from the middle of brownies to test that they are done.
As the brownies are baking. Make frosting:
1.     In a medium size sauce pan over medium heat, combine butter, cocoa, cinnamon and milk.  Using a whisk, combine till butter is melted and all ingredients are combined. Bring to a boil. Remove from heat.
 2. Gradual add powder sugar and mix with whisk until all is well combine. Add vanilla.  (There is sometimes a lump in the frosting. Continue to mix until the majority are gone)
3.     Pour frosting over warm brownies (sides will bubble).  Spreads frosting using a large spoon or spatula so all brownies are covered.
4.     Cool brownies for a few hours. Cut and serve


1 comment:

  1. I was given one of the Most Amazing Brownies. They are really, really, really good. No more Betty Crocker ever!