On 7/28/2012 7:32 PM, notbob wrote:
> I wanna make some REALLY CHEWY brownies. You know, the kind that get
> all gnarly chewy after about 24 hrs. I want only "brownie" with whole
> walnuts. No gag-a-maggot sweet frosting. No "cake" tender brownies.
> No "fudge" brownies! OTOH, don't want break-a-tooth crispy after a
> day in da' pan. I want chewy! Still soft, but chewy. Still moist
> AND chewy. A week later, maybe able to take out a rat at 20 paces,
> maybe jes a tad bit crunchy, but STILL chewy! Know what I mean?
> Chewy!
>
> Did I mention "chewy"?
>
> nb
>
I just came across this recipe yesterday. I haven't tried it yet.
Maybe this weekend.
Nick Malgieri's Supernatural brownies (from Saveur magazine)
http://www.saveur.com/article/Recipe...tural-Brownies
16 tbsp. unsalted butter, plus more for greasing
8 oz. bittersweet chocolate, cut into 14" pieces
4 eggs
1 cup sugar
1 cup firmly packed dark brown
sugar
2 tsp. vanilla extract
12 tsp. fine salt
1 cup flour
Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line
with parchment paper; grease paper. Set pan aside.
Pour enough water into a 4-quart saucepan that it reaches a depth of
1". Bring to a boil; reduce heat to low. Combine butter and
chocolate in a medium bowl; set bowl over saucepan. Cook, stirring,
until melted and smooth, about 5 minutes. Remove from heat; set aside.
Whisk together eggs in a large bowl. Add sugar, brown sugar,
vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold
in flour. Pour batter into prepared pan; spread evenly. Bake until a
toothpick inserted into center comes out clean, 3035 minutes. Let
cool on a rack. Cut and serve.
MAKES 24 BROWNIES
Tracy