THE SECRET RECIPE CLUB: MASCARPONE BROWNIES

The last Monday of the month is here again, and with it comes the much anticipated reveal day for the members of Group D in The Secret Recipe Club. For those who don’t know, each month we are assigned (in secret) a blog to cook from. We “stalk” the blog, pick a recipe, cook it, write a blog about it, and set it to go live at exactly the same time on reveal day. This month my blog was Sweetly Serendipity, hosted by the beautiful Taryn, a baking goddess who lives in Boston and dreams of opening her own bakery some day. Yeap, that’s how serious she is. Once I started browsing her site and noticing the profusion of cakes, some extremely involved, I felt a bit uneasy. For instance, I was smitten by this cake, but it will have to wait for a less chaotic time in my life. I kept on browsing her recipes, until I got to “mascarpone brownies”. Simply scrumptious. This is what she had to say about them:

It’s kind of like eating a dense chocolate souffle — their texture is light and airy, but the flavors are deep and delicious. They satisfy every feeling, and shower your mouth with a tantalizing array of sensations. They are smooth and creamy and absolutely perfect.

I had to bake a batch! 😉

MASCARPONE BROWNIES
(from Sweetly Serendipity)

for the brownies
1 cup unsalted butter
3 ounces semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder (sifted)
1/2 cup mascarpone cheese
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt

for the ganache
6 ounces semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter

Preheat oven to 325F and cover a 8 x 8 pan with parchment paper.

In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined. If the chocolate doesn’t fully melt, place it in the microwave again for a few seconds at a time.

Add sugar to the chocolate/butter mixture and mix until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. Don’t worry if it still seems a bit grainy. Add marscarpone cheese, vanilla, eggs and mix until smooth.

Sift flour, salt and cocoa into the chocolate mixture and stir just until combined, making sure to scrape all sides of the bowl. The batter will be rather light in texture, instead of dense and heavy like many brownie batters.

Pour the mixture into the prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes until tester comes out clean. If the surface seems uneven, use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.

While brownies are cooling, make the ganache to pour over the top, a step you should do before the brownies are cold. Heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely. It is a good idea to place the pan in the fridge to allow the ganache to set. Once chilled a knife will cut through the brownies quite cleanly. Make sure to clean your blade for each cut for a more polished look.

ENJOY!

to print the recipe, click here

These brownies were simply spectacular! I never had a brownie with ganache on top, but it’s never too late to find new forms of decadence in life. One piece of brownie will satisfy your chocolate craving for a while, so be the best person you can be and share! 😉
Taryn’s description for these brownies was perfect, I’ve got nothing to add! They will be a hit at any party you take them to, and they are very easy to make, ganache included. I actually made them in our almost completely bare kitchen in Oklahoma, using a couple of bowls, a baking dish, and a cheap whisk (bought for the occasion, as mine was 312 miles away, in Manhattan).

Taryn, thanks for a great recipe!

Please visit my virtual buddies from Group D following the links provided by the blue frog at the end of the post, and have fun!

ONE YEAR AGO: Salmon Tacos

TWO YEARS AGO: Cinnamon Turban Bread

THREE YEARS AGO: Summertime Gratin

30Apr2012

THE SECRET RECIPE CLUB: TRIPLE CHOCOLATE BROWNIES

Posted in Desserts, Sweets, Secret Recipe Club by sallybr

The last Monday of the month is the much awaited Reveal Day for Group D of The Secret Recipe Club! For those who don’t know about it, The Secret Recipe is an event in which food bloggers from the same group are paired (in secret), and have about 3 weeks to choose a recipe from their assigned blog, cook it, and compose a blog. Everyone publishes their post on reveal day at the exact same time. How cool is that? If you want to become a member (beware, there is a waiting list), visit the site and get in touch with Amanda, the founder of this fun group.

For my sixth participation at the SRC I was paired with “The More than Occasional Baker”, a virtual spot hosted by a very accomplished baker from London. She defines herself as a “baking addict”, and as I browsed through her blog, it was clear she was not kidding! What is a poor cake-o-phobe blogger to do when faced with such a Herculean task? Knowing my limitations, I searched for something that wouldn’t involve creaming butter with sugar, preparing an Italian meringue, or handling icing bags. Suddenly, three beautiful words comforted my soul: triple chocolate brownies. Anything with triple chocolate makes me go weak in the knees, and I am quite fond of brownies because for the most part they are fuss-free. Plus, once I read her post about the recipe, I wanted to stop everything and go buy the three kinds of chocolate (and a little extra of the white, just because… 😉 )

TRIPLE CHOCOLATE BROWNIES
(from The More than Occasional Baker)

200g bittersweet chocolate (1 cup)
50g milk chocolate (1/4 cup)
225g butter (1 cup or 2 sticks)
4 eggs
325g unrefined golden caster sugar (I used light brown sugar) (1 + 1/2 cups)
0.5 tbsp vanilla essence
200g white chocolate (1 cup)
150g plain flour, sifted (1 + 1/2 cup)
pinch of salt

Heat the oven to 360 F (180 C). Line a baking dish (11in x 7in x 2.5 in) with parchment paper. Break the bittersweet and milk chocolate into pieces, and melt in the microwave with the butter. Let the mixture cool slightly.

Chop the white chocolate not too finely. Reserve.

In a separate bowl, beat the eggs, sugar, and vanilla. Whisk this mixture in the cooled chocolate/butter, then fold the flour, the salt, and finally the chunks of white chocolate.

Pour the mixture in the prepared baking dish, place in the oven and bake for 35 to 40 minutes, until the top is dry and cracked, and the center still moist when tested with a toothpick.

Remove from the oven, cool over a rack, and when the brownie is at room temperature, remove from the pan and cut in squares.

ENJOY!

to print the recipe, click here

Comments: If you are not too fond of white chocolate, MAKE THESE BROWNIES ANYWAY. They are amazing! We took them to the lab to celebrate one of our students passing his qualifying exam, and they disappeared in a few minutes! The crumbs left on the serving plate were fought over with considerable enthusiasm by two members of our group, normally quite well-mannered.

They are fudgy, dense, moist, sweet, decadent, with a nice crunchy surface that provides a perfect contrast with the creamy center. The white chocolate, kept in chunks, is a superb touch, don’t skip it. I didn’t add nuts (macadamia would be the number 1 choice), because one of our students is allergic to them.

I couldn’t be happier with this month’s adventure! Stop by “The More than Occasional Baker” to see all the goodies she makes on a regular basis. Maybe I should become a more regular baker myself 😉

Check out all other posts from bloggers in my group, by clicking on the blue frog at the very end of this post…

ONE YEAR AGO: Springtime Salad

TWO YEARS AGO: Indonesian Delight

24Sep2010

BUTTERSCOTCH BROWNIES

Posted in Desserts, Sweets by sallybr

When I began the Bewitching Kitchen I hoped it would reflect our day to day cooking, from meat to fish, from pastas to grains, with frequent bread baking and infrequent sweets popping up on its pages. I also hoped that the move to Los Angeles and the nano-kitchen wouldn’t dramatically change anything, but I recently realized that something’s been bothering me: I haven’t made any “sweets” in over a month!!!

To return a sense of normalcy to the nano-kitchen, this week I baked a batch of butterscotch brownies and surprised our new labmates with it. I followed a recipe I’ve been remembering ever since I saw it in one of my favorite blogs, Fig Jam and Lime Cordial.

BUTTERSCOTCH BROWNIES
(from Fig Jam and Lime Cordial, originally from Molly O’Neill’s New York Cookbook)
receita em portugues na segunda pagina

75g all purpose flour (1/2 cup)
1 tsp baking powder
65 g unsalted butter (1/4 cup)
215 g brown sugar (1 cup, well packed)
1 large egg
1/2 tsp vanilla extract
1/2 cup chopped walnuts (OR omit the walnuts, and double the choc chips amount)
1/2 cup semi-sweet chocolate chips

Heat the oven to 350F (175 C), and line a 8″ square pan (20 cm) with parchment paper.

In a small bowl, combine the flour and baking powder. Melt the butter in a small saucepan or in the microwave, and add the brown sugar, stirring well until dissolved and smooth. Remove from the heat, and allow it to cool for 5 minutes (do not skip this step or you might end with scrambled eggs later).

Add the egg and vanilla extract, mix until incorporated. Add the flour and baking powder mix, stir vigorously to combine. Gently mix in the walnuts and chocolate. Scrape the batter into the prepared pan and bake for 20 to 25 minutes, until the top feels firm to the touch. You can insert a toothpick to test if it’s fully baked, but try not to over bake it.

Remove from the oven, let it cool in the pan for half an hour, transfer to a cooling rack. When cool, cut in small squares with a very sharp knife.

ENJOY!

to print the recipe, click here

Comments: According to Celia you can omit the walnuts, and double the amount of chocolate instead. They’ll be a bit more gooey that way. I advise you to use the best tasting chocolate you can find and afford, because it’s the prominent flavor in this sweet. Celia warned that they would be “flat and ugly, cracking all over as you slice them.” Well, what they may lack in looks they deliver in flavor: my new colleagues inhaled them, leaving only a few crumbs at the end of the (successful!) meeting. 😉

Note to self: This recipe makes a very small batch, if serving at a party, make a double batch because they will disappear quickly.

ONE YEAR AGO: Autumn Vegetable Soup