Le Pain Quotidien's Belgian Brownies Total time: 1 hour, 15 minutes Makes 14 brownies 9 ounces bittersweet chocolate (The bakery uses Callebaut chocolate but other top quality bittersweet chocolates with a percentage of 60% to 64% cacao can be used) 1 cup plus 2 tablespoons butter, cut into small pieces 5 eggs, lightly beaten with a fork 1 1/3 cups superfine sugar 3 tablespoons pastry flour 1. Heat the oven to 325 degrees. Roughly chop the chocolate into pieces. Transfer to a medium-size bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside. 2. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands. 3. Spoon one-fourth cup batter into each paper-lined muffin cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Claudia Sent: Friday, April 02, 2010 11:42 PM To: [email protected] Cc: [email protected] Subject: [CnD] Brownies or Bars? Hi, If anyone has brownie or bar recipes, could you please post? Thanks. I'm wanting to make something different this year, in terms of desserts for Easter. I have semisweet chocolate chips, powdered sugar, brown sugar, vanilla extract, eggs, flour, cream cheese, granulated suger, etc. Claudia __________ Information from ESET Smart Security, version of virus signature database 4995 (20100402) __________ The message was checked by ESET Smart Security. http://www.eset.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
