Super Thick Brownies, 4-Ways

Fudgy, super-thick, decadent brownies.
4 easy variations to the batter base to suit every craving + mood. 
IMG_9685

There are days when only baking (and more truthfully, devouring) a slab of warm, chocolatey goodness will set things right again.

Combined with a fit of mercurial indecision and a wild burst of energy, these days yield FOUR pans of brownies (and very happy neighbors).

S'mores Brownie

Brownie-Sampler_styled

Ingredients

  • 18 oz (3 cups) chocolate chunks, divided
  • 2 sticks butter
  • 1-1/4 cups white sugar
  • 1/3 cup light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 2/3 cup all purpose flour
  • 1 teaspoon salt
  • 1/3 cup cocoa powder

Directions

  1. Preheat the oven to 350°.
  2. Melt the butter and pour over 2 cups of the chocolate chunks, the white sugar, and the brown sugar. Mix until combined.
  3. Add the eggs to the mixture one at a time, mixing after each addition.
  4. Add the vanilla.
  5. Mix together the dry ingredients separately, then add to wet mixture. Don’t over mix!
  6. Incorporate the remaining chocolate chunks (1 cup).
  7. Spread into a buttered 9×13 pan. Top with additions if desired (see notes below).
  8. Bake for about 40 minutes, or until center is set. Do not use the toothpick test – it will result in overdone, dry brownies!

Brownie-Sampler_inside

Cheesecake Brownies

  • 1 (8 oz) pack cream cheese
  • 1/3  cup sugar
  • 1 egg
  • 1/4 cup flour

Mix cheesecake batter from ingredients above. Swirl into the brownie batter in the pan, dragging a knife through the mixture for a marbled design. Bake.

Salted Caramel Brownies

  • 1 cup sugar
  • 3/4 stick (6 tbsp) butter
  • 3/4 cup heavy cream
  • 1/4 tsp salt

Heat sugar on medium heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. Boil until a nice golden color is achieved, but be careful not to burn. Slowly add the butter, then drizzle in the heavy cream- slowly because the mixture can splatter like hot oil.  Remove the sauce from the heat and mix in the salt. Either top the raw brownie batter with the sauce then bake, or drizzle on brownies afterwards. The former will yield brownies with a baked in caramel flavor; the latter are messier but will retain the consistency of the sauce on top.

S’mores Brownies

  • 1 cup coarsely crushed graham crackers
  • 2 cups marshmallows

Sprinkle marshmallows and graham cracker pieces over brownies halfway through baking time (after about 15 minutes), returning to oven for remainder of baking time.

Alternately, spread half of batter in pan, top with graham crackers and marshmallows, then remaining brownie batter. Bake as normal.

 

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Baking Science

Eggnog Cupcake

Cocoa Anatomy

Cocoa beans naturally start out at about 50% fat.  After fermenting, drying, roasting, and de-husking, the beans are ground to a paste; at this point it’s essentially baking chocolate. When put through a hydraulic plate press, squeezing out about half of the cocoa butter, a hard disk of concentrated cocoa remains. This block is then ground into cocoa powder.    

Vocab

Cocoa Butter: fat squeezed from cocoa beans

Cocoa Solids: the substance remaining after the cocoa butter has been removed from cocoa beans

Cocoa Nibs: roasted, de-husked cacao beans broken into pieces

Natural Cocoa Powder: cocoa beans that have been roasted and ground into a fine powder. Baking soda, which is alkaline, is generally paired with natural cocoa in recipes to neutralize its acidity.

Dutch-Processed Cocoa Powder: dark, milder tasting cocoa powder treated with an alkali (potassium solution) to neutralize its natural acidity. Baking powder, also near-neutral in pH, is paired with Dutched cocoa in recipes.

jill_cocoa powder

Black cocoa: cocoa powder that has been heavily-Dutched  Ex: Oreo cookies

Unsweetened/Baking Chocolate: pure, ground, roasted chocolate beans (cocoa butter + cocoa solids)

Dark Chocolate: cocoa butter + cocoa solids + sugar

Milk Chocolate: cocoa butter + cocoa solids + sugar + milk powder or condensed milk

White Chocolate: cocoa butter + sugar + milk powder or condensed milk (no cocoa solids)

Notes & Tips

  1. Cocoa powder can be used instead of flour to dust pans
    (especially if concerned with gluten free cooking)
  2. Because of the differences in chemistry, Dutched cocoa powder and natural cocoa are not reliably interchangeable in baked goods. The easiest substitution advice I found is:
    • To replace natural cocoa and baking soda with Dutch-process cocoa, substitute an equal amount of Dutch-process cocoa but replace the soda with twice the amount of baking powder.
    • For Dutch-process cocoa powder and baking powder, substitute the same amount of natural cocoa but replace the baking powder with half the amount of baking soda.
      (The King Arthur Flour Baker’s Companion)

cocoa

Zigzag Brownies

cheesecake brownie

To get that perfect surface zigzag:

Pour your favorite brownie batter into a greased pan. Fill a piping bag with cream cheese mix (for a 9″ square pan: 8oz box of cream cheese, an egg, sugar and perhaps a flavoring or extract). Pipe thick lines of cream cheese filling across the length of the pan. Drag a knife through each line of cream cheese, alternating direction with each stroke. Voila!

White Chocolate Brownies 2

white chocolate brownies

Better Than (No) Sex (Cup)Cakes

Per the advice of my roommates, I’ve amended the recipe name. This lascivious chocolate dessert may quell the fervor, but it’s certainly no substitute. That being said, I still recommend the challenge!

Better Than (No) Sex (Cup)Cakes

  • 1 package devil’s food cake mix, prepared according to package directions (for me, this included 3 eggs, 1/2 cup oil, 1 1/4 cups water)
  • 1/2 (14 ounce) can sweetened condensed milk
  • 6 ounces caramel ice cream topping
  • 3 (1.4 ounce) bars chocolate covered toffee, chopped
  • 1 (8 ounce) container frozen whipped topping, thawed
  1. Bake cupcakes according to package directions. Make slits across the top of the cupcakes, making sure not to go through to the bottom.
  2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Spoon the warm topping mixture over the top of the warm cupcakes, letting it sink into the slits. Sprinkle with the crushed candy liberally while still warm.
  3. Let the cupcakes cool completely, then top with whipped topping. Decorate the top of the cake with some more candy chunks and swirls of caramel.