Bit by the baking bug yesterday and inspired by Nigella's recipe posted by Karine earlier this week, I went to my kitchen determined to bake some brownies... Only to figure out I lacked the bittersweet chocolate required to execute Nigella's recipe as posted.
So I improvised! I MacGuyvered the brownies together using what was available in my pantry: namely, several boxes of Ibarra Mexican Chocolate that were purchased at $.25 a piece last year on sale, and some margerine from the 'fridge. The result? Less buttery, less fudgy, less bitter-chocolatey, more flavorful: I think I might have made my ideal brownie.
Rebecca's Mexican Chocolate Brownies
note: As this was a first run, all measurements are approximated.
1 1/3 cups margerine
1 tablespoon vanilla extract
9 oz (3 disks) Mexican Chocolate
1 oz unsweetened baking chocolate
1 1/4 cups egg 'product'
1 1/3 cups sugar
1 1/4 cups flour
1 teaspoon salt
Pre-heat oven to 350F. Spray/grease one 9" square pan thoroughly.
Melt margerine and chocolates together in a large heavy-based saucepan. Beat eggs with vanilla and sugar. Measure the flour into another bowl and add the salt.
After chocolate-margerine mixture has melted and cooled a little, beat in eggs and sugar. Add flour and continue on low speed until mixed. Scrape out of the saucepan into the greased pan.
Bake for about 25-30 minutes. When it's ready, the top should be baked evenly to a just-done shiney firm crust; test with a toothpick to confirm the borwnies are done (i.e. toothpick when inserted and removed should come out clean).
Cool brownies, then cut into 1 1/2" to 2 inch squares.
These firm, flavorful, cake-like brownies would be excellent candidates for a nice sour-cream chocolate frosting or ganache and served with milk or coffee. (After all my acrobatics in the kitchen, I was too tired to work out a good vegan option for the frosting and opted to just sprinkle confectioner's sugar on top.)
Feedback welcome!Posted by rebecca on February 09, 2003 | TrackBack