Isn't this the perfect brownie, set against the fall asters? I'm thrilled to be once again hosting a recipe for our wonderful group Tuesdays With Dorie. I'm mere days away from my three year anniversary as a member of the "Dorie Bakers". So much happens in three years. I'm so pleased that I've kept up the blog and, more, that I've challenged myself to learn so many recipes and techniques.
Not too many challenges today. This is a great brownie recipe with or without the ginger. I was worried when I first took it out of the oven. It looked very cake-y.
I had one problem with this recipe. Both times I made it, it took an hour to properly bake. What did everyone else find?
Here's my tip for melting chocolate in a microwave: For every three ounces of chocolate, add one tablespoon of water to the bowl. Then microwave on 70% setting.
Enjoy the recipe!
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground ginger
2 tbsp finely minced peeled fresh ginger
1 cup plus 1 1/2 tbsp sugar
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet, chocolate, coarsely chopped
1 stick (8 tbsp) unsalted butter, at room temperature
1/3 cup light corn syrup
1/2 tsp pure vanilla extract
3 large eggs
3 large eggs
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line a 9-inch square pan with foil, butter the foil and place the pan on a baking sheet.
Whisk the flour, salt and ground ginger together.
Put the minced fresh ginger and 1 1/2 tbsp of the sugar in a small bowl, stir and set aside. (If you do this a day ahead, cover the bowl with plastic wrap; if you do it several days ahead, cover and refrigerate.)
Melt the chocolates in a heatproof bowl set over a saucepan of simmering water, or melt them in a microwave oven; keep the heat low so the chocolates do not get very hot. Set aside to cool.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until it is smooth and creamy. Beat in the corn syrup, then the remaining 1 cup sugar, and continue to beat for another 2 minutes or so, until the butter is smooth again and the sugar is incorporated. Add the vanilla. On medium speed, add the eggs one at a time, beating for 1 minute after each one goes in and scraping the bowl down as needed. Beat for 1 minute more, then reduce the mixer speed to low and add the macerated ginger (and any liquid), then the dry ingredients, mixing only until the flour disappears. Remove the bowl from the mixer and, using a rubber spatula, gently and thoroughly stir in the melted chocolate. Scrape the batter into the pan.
Bake for 30 to 35 minute, or until the top forms an even sugar crust; a thin knife inserted into the center of the brownies should have streaks of moist, fudgy chocolate on it. Transfer the pan to a rack and cool to room temperature.
When the brownies are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 squares, each roughly 2 1/4 inches on a side.
I'm also using this post to do some catching up from earlier this month. Two weeks ago Katrina of Baking and Boys! chose Apple Nut Muffin Cake. I turned it back into muffins and the result was awesome. I added pecans and currants and used half whole wheat flour and they were gone in a flash. I'll make these again soon.Cooking For Comfort chose Basic Biscuits. A light hand brings a delicious result. Is my biscuit grimacing?