Monday, April 7, 2008

Knock Your Socks Off Brownies

My Dad, Fred Finnemore, does not have an enormous sweet tooth. When I was growing up, Mom often made desserts and Dad ate them in very small portions. He was a good example that way. He wanted just a few bites after a meal- not another full course. He enjoyed a little sweet to top off his dinner. Mom worked very hard to create a brownie recipe that he enjoyed. Not too sweet, not too chocolatey, just right. Well, My husband DOES have a sweet tooth. He wouldn't seek out a dessert after dinner- (unless it is a handful of dark chocolate m&m's)...but if there is a brownie or chocolate truffle to be had- He will have it. I've adapted Mom's brownie recipe to suit my sweetheart. It's still not too sweet- yet it is so full of chocolate it more closely resembles fudge. These brownies have that wonderful microthin layer of crust on top with a center that is dense and heavenly. Remember not to cook them too long or you'll end up with a dry crumbly dessert. Cut them into small pieces. Three bites is big enough for a serving.
Hope you enjoy them!
Knock Your Socks Off Brownies
These brownies are great baked in a 9 x 13 pan or in tiny muffin tins for little bites. Topped with chocolate- they are fit for a king.
1 cup butter
4 ounces unsweetened chocolate plus 1 cup dark chocolate bits
4 eggs
1 1/2 cups sugar
1 cup flour
1/4 cup cocoa
1/2 teaspoon salt
6 to 8 ounces chocolate bits to fold into the batter
-Preheat oven to 350 degrees.
-Melt butter, unsweetened chocolate and the 1 cup dark chocolate bits in a double boiler. Set aside until cool.
-Beat eggs with sugar until thickened and the sugar has begun to dissolve.
-Add butter/chocolate mixture. Stir until completely smooth.
-Add flour, cocoa and salt. Stir until incorporated and there are no lumps. Fold in the 6 to 8 oz chocolate bits.
-Line a greased 9 x 13 pan with parchment or foil and grease it well. Spread batter evenly into pan.
-Bake for 25 minutes. Cool. Run a sharp knife around the edges of the pan to release the brownies.
-If you’d like to bake them in tiny muffin tins be sure to spray or grease them very well. Bake for 12-15 minutes and check for done-ness. Sprinkle each with a few chocolate bits for an added touch.
-Lift brownies out in one piece and cool completely (unless you can’t resist- then have a little piece- it melts in your mouth when it is warm) Gently peel off paper or foil and cut to your desired shape.
-When they are completely cool you can wrap them up and freeze for up to a week.
-They are great alone or as a part of a sundae.
-If you like you can cut them into shapes with a cookie cutter and dip them in melted chocolate.
-Another option: when the brownies come out of the oven sprinkle chocolate bits, peanut butter bits, OR unwrapped Andes or After Eight mints on top. The heat will melt the toppings and they will become liquid in a minute or so. Spread the melted bits/mints over the top with a spatula and continue to let them cool.
-These are great for bake sales baked either in tiny muffin tins or cut in large squares- people find them irresistible.
Savor, Linger, Enjoy!

1 comment:

Sharon Lovejoy said...

Uh oh Cynthia, I can almost see the pounds appearing on me while the chocolate disappears down my slender husbands throat. This is a fun recipe and I'll let you know how I do. That is one of the things I most enjoy about your work–everything seems doable. Never threatening or overwhelming.

I love your books and I adored your daughter at Maine Food Fare last September.

Blessings, Sharon Lovejoy