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

Ingredients
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

Directions:

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.


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Mexican Hot Chocolate Brownies

Ingredients:

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

Frosting

½ cup butter

3 tablespoons cocoa

¼ teaspoon cinnamon

¼ milk

1 ½ cups powder sugar

1 teaspoon vanilla

PREHEAT OVEN TO 400

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

 

Flour Bakery's Famous Banana Bread Recipe and a Bonus!

So I recently came home to a 40 lb box of bananas sitting on my kitchen table. If you don't know what 40 lbs of bananas looks like....

               (Either my husband had visions of Banana Bread loaves dancing in his head or we were adopting a monkey!)


Being the practical person that I am (most of the time), I made the Banana Bread. I already have my go-to Banana Bread recipe that I have been making for years. In my opinion, it is the best Banana Bread I have ever tasted. But I recently came across the recipe for Joanne Chung's famous Banana Bread from her bakery Flour in Boston. If you are not familiar with Joanne Chung, she is a baking goddess and one of my true inspirations. I have great admiration for her. Joanne graduated from Harvard with a degree in Economics then discovered her passion for baking. She opened a Bakery (Flour Bakery and Cafe) in Boston which garnered rave reviews from top pastry chefs and is the author of "Flour: Spectacular Recipes from Flour Bakery and Cafe". She even beat Bobby Flay in a Sticky Bun throwdown! Needless to say, a trip to Flour Bakery in Boston is on my bucket list.


As much as I admire Joanne, I was a little hesitant to try her recipe. Deep down inside, I was afraid to be disappointed. Would her famous banana bread measure up to or surpass the recipe I have been using for years? Since I had a few bananas to spare (haha), I decided to give the recipe a try.


The verdict? It was delicious. Did it measure up? Yes! Did it surpass my go-to recipe? I wouldn't say it did, but it is just as delicious and I will definitely be making it again. Even if you already have your own recipe that you swear by, I encourage you to give this one a try and let us know how it measures up to yours.


Flour Bakery's Famous Banana Bread
from Flour: Spectacular Recipes from Flour Bakery and Cafe


Ingredients:
1 2/3c all purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 c + 2T sugar
2 eggs
1/2 oil
3 1/2 very ripe bananas, mashed
2 T sour cream
1 tsp vanilla extract
2/3 c walnuts or pecans, toasted and chopped (don't skip the toasting process, it makes a difference)


Directions:


Preheat oven to 350. Spray a loaf pan with non-stick spray and line the botton with parchment paper. Spray the parchment paper with non-stick spray.


In a medium bowl. whisk together the flour, baking soda, cinnamon and salt.


In a large bowl with an electric mixer, whisk the eggs and sugar until light and fluffy (approx 10 minutes). I used a stand mixer fitted with a whisk attachment so I didn't have to stand in front of the mixer for 10 minutes.

Gradually drizzle in oil. Add mashed bananas, sour cream and vanilla. Mix to combine.


Fold in the dry ingredients and the nuts just until combined. Do not overmix.

Pour into lined loaf pan and bake 45 minutes to an hour or until done.


Cool in pan for 15-20 minutes then turn out onto a cooling rack.


Store in an air tight container for up to 2 days (if it lasts that long!)


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As a bonus, I made these delicious Banana Chocolate Chip and Espresso Muffins. Every once in a while, you come across a recipe that just blows you away and you want to share it with the world. This recipe, from one of my favorite Cookbooks, is it. If you like the combination of banana and chocolate, you will absolutely love these muffins. They are so moist and delicious, you won't be able to eat just one....


Banana Chocolate Chip and Espresso Muffins
from Baked: New Frontiers in Baking

Ingredients:


1 1/2c all purpose flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 c very ripe bananas, mashed
1/2 c sugar
1/4 c light brown sugar, firmly packed
1/2 c unsalted butter, melted
1/4 c whole milk (I used lowfat)
1 large egg
1/2 tsp vanilla extract
1 c mini semi-sweet chocolate chips (I recommend using the mini size chips)


Directions:


Preheat oven to 350. Spray a 12 c muffin pan with non-stick cooking spray.


In a medium bowl, stir together the bananas, sugars, butter, milk, vanilla and egg until well combined.


In another medium bowl, whisk together the flour, baking soda, salt and espresso.


Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a wooden spoon just until combined. You may still see small pockets or streaks of flour. This is ok, do not overmix or your muffins will be tough. Gently fold in the chocolate chips just until distributed throughout the batter.


Scoop the batter into the prepared muffin pan making sure to divide evenly. The cups will be almost full.


Bake on the center rack of your oven for 20-25 minutes or until the tops are springy and a toothpick inserted in the center comes out clean but with a few moist crumbs.


Cool in the pan on a cooling rack for 15 minutes, then remove them from the pan.


These muffins keep well and stay moist and delicious when stored in an air tight container for up to 2 days.

Decadent Brown Butter and Toasted Walnut Brownies

Brownies. Who doesn't love a good brownie? I consider brownies to be on the of the all-time classic comfort desserts, right up there with the Chocolate Chip Cookie. Everyone should have a great homemade brownie recipe in their collection and, in my opinion, this is one of the best. The secret? A full arsenal of flavor - brown butter, toasted walnuts, chunks of high-quality chocolate and espresso powder! If you have never used brown butter in your baking, you should give it a try. This technnique transforms the flavor of the butter and gives it a rich, nutty flavor. Toasting the walnuts brings out the oils and (believe it or not) makes them taste even more nutty. Chunks of chocolate? Well that's a no-brainer and the espresso powder enhances the flavor of chocolate. Whether you're a fan of fudgy, chewy or cakey brownies, this recipe will appeal to everyone. I hope you give it a try and it becomes your go-to brownie recipe.

Decadent Brown Butter and Toasted Walnut Brownies

2  1/2 sticks unsalted butter, cubed
2 1/2 c sugar
2 tsp vanilla extract
1 tsp espresso powder
4 tsp water
4 large eggs chilled
1 1/2 c natural cocoa powder
2/3 c plus 2 T all purpose flour
1/2 tsp salt
2 c walnuts, toasted and coarsely chopped
1 c good quality dark chocolate, chopped (Valhrona, Guittard, Ghiradelli, Lindt are some of the best)

Preheat oven to 325 and line a 13x9" baking pan with non-stick foil or spray regular foil with non-stick cooking spray. I usually use a glass baking pan.

Combine the water and espresso powder in a small bowl. Set aside.

Combine the sugar, cocoa powder and salt in a large bowl. Set aside.

In a small saucepan, melt butter over medium heat. Continue cooking, stirring often, until the butter stops foaming and brown bits form at the bottom of the pan. This process could take 5-10 minutes depending upon how cold your butter was when you put it in the pan. Remove from heat and pour immediately into th cocoa powder mixture. Add water, vanilla and espresso powder and stir to blend. Allow to cool 5 min.

After 5 min, add eggs to mixture one at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Ok, here's where you get a little bit of a workout and burn calories so you can eat more brownies...Beat vigorously for 60 strokes. This will give your brownies that shiny, crackly top that's the trademark of a good brownie.

Fold in nuts and chocolate chunks. Spread into prepared pan and bake approx 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Watch your brownies carefully during the end of the baking time as all ovens are different and there is nothing worse than an underbaked or overbaked brownie.

Allow to cool completely in pan. Remove, cut and enjoy!

These brownies are best when eaten within 2 days. Store in an airtight container at room temperature.