Saturday, July 3, 2010

Brownies From Heaven

"Taste of Heaven Brownies" article from the Honolulu Advertiser, November 11, 2009 by Wanda Adams

This brownie dish is perfect for sharing
By Wanda A. Adams

Had a taste of heaven the other day.My friend Marylene Chun (who, at this point, ought to be named associate food editor, since she helps me so much) was dropping off something I'd forgotten at a cooking demo, and as a bonus, left us some brownies.I, unfortunately, am starting to put on pounds, so I only had a bite, but they were perfect: crisp on the outside, meltingly tender on the inside. My husband had them for dessert several nights in a row. (Actually, one night, I think he had them for dinner!)The recipe comes from the Web site This recipe makes a large pan, so it would be perfect for family gatherings, school events, sports potlucks and such. (Most brownie recipes only make an 8-by-8-inch panful.)One important rule with brownies is not to overbake them. Be sure to keep track of time and check them.

Brownies from Heaven

1 cup butter• 2 cups sugar• 2 eggs• 1 teaspoon vanilla• 2 cups flour• 1/2 cup baking cocoa• 1 cup chopped walnuts.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour and cocoa, add to creamed mixture just until combined. Stir in walnuts.Spread in ungreased 13-by-9-inch baking pan. Bake at 350 degrees for 23 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.Makes 2 dozen brownies.

from Marylene-
I've made this recipe at least a dozen times and I can report that it is foolproof. Some personal Notes:

Make sure all ingredients are at room temperature.

I line the pan with foil which makes for easier cleanup and removal. You can place the pan on top of a sheet of foil, mold the foil around the outside of the pan and then you can easily fit the foil inside of the pan. No need to grease.

Use good quality cocoa powder like Callebaut, Sharffen Berger or an Extra Dark Dutch-processed cocoa.

For my oven, baking it the full 28 minutes gives me a sturdy brownie that is easy to cut with a pizza cutter or a long serrated knife. Brownies baked for 28 minutes and then cooled are also easy to cut into hearts or other shapes using a large cookie cutter, as in the photo to the left of this blog post.

At 23 minutes, you get a more fragile but fudgier brownie.

I put half the walnuts in the batter and 1/2 on top before baking, gently pressing down so that they won't fall off after baking.

-the foodiewahine