gastronome
mexican chocolate brownies

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
Comments

where can we get samples? this recipe reminds of one from The Brownie Experience...a cookbook for brownie lover, by Lisa Tanner... Although not vegan her Cinnamon Fudge Brownies are amazing, and remind me of what I think of as mexican chocolate.

Let me know and I will post the recipe.

Posted by: karine on February 9, 2003 1:26 PM

Ok - these brownies are fantastic. Probably my favorite cakey-style brownie i've had. (And they were plated charmingly inside a cake stand!) I think you're right on about the need for a hit of deep chocolate on the top - and that Nancy Silverton's Definitive Hot Fudge sauce is exactly the sort of vegan ganache you need! Give it a whirl and let me know when i should come taste-test again. ;)

http://regency.estarcion.com/~mt/gastronome/archives/000935.html#000935

Posted by: meriko on February 9, 2003 6:29 PM
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