Hi Chris. Thanks for the brownie recipe, I love trying new recipes and your
recipe sounds yummy. I don't have a 7x10 pan have you used an 8x8 or 9x9
with good results? Again, thanks.
Miriam
"Chris" > wrote in message
news:2O%Lf.502$pE4.102@trnddc04...
> I'm never sure what time my husband will come home from work on any given
> night. Last night, I decided to make something simple and easy for dinner
> that I could throw together at the last minute. That way, if he called
and
> said, "Hey, it's Friday! Let's go out!", I could easily leave the
> ingredients for the next day.
>
> When he called at 6:30, he said he had just spoken with an old friend of
> ours, who had had a bit of a romantic mishap and was in need of cheering
up.
> Bring him home, I said. Figuring that a good dessert was the cure, I
> decided to make brownies. I grabbed my closest cookbook, which had the
> recipe for Anne Bourget's brownies, which I hadn't made in years, and had
> been meaning to try again. (recipe below).
>
> Dinner was chicken simmered in Trader Joe's Korma sauce, basmati rice, and
a
> mix of fresh green beans (the nicest I've ever bought from a
supermarket!),
> carrots, and cauliflower, all steamed until tender crisp and then sauteed
> with some purple onions. Not exactly company fare, but then, our friend
is
> like a family member, and has often shared spur-of-the-moment weeknight
> meals with us. He brought a nice baguette to go with dinner, and some
chips
> and salsa for an appetizer.
>
> The brownies were delicious -- very moist and thick and fudgey, and a tiny
> bit chewy around the edges (in a delightful way). I think they were too
> rich and thick for my two-year-old, though, so I probably won't make them
> again (at least until he's older). Maybe one more time, side-by-side with
> Barb's for comparison's sake (they did remind me of Barb's, but thicker
and
> minus the almond extract).
>
> Anyway, here's the recipe.
>
> Anne Bourget's Brownies (slightly paraphrased, w/ my notes added)
>
> 1/2 lb. unsalted butter, divided
> 4 squqares unsweetened chocolate
> 2 cups sugar (I used 1 3/4 and was happy w/ that amount)
> 3 large eggs
> vanilla extract (amount unspecified)
> 1/2 tsp. salt
> 1 c. AP flour
>
> Preheat oven to 350 F. Melt chocolate w/ 1 stick of butter, being careful
> not to burn. Add the salt. Let cool slightly.
>
> In large bowl, using electric mixer, beat 1 stick butter til soft.
> Gradually add the sugar and mix until well blended. Add the eggs one at a
> time, beating about 30 seconds between each addition. Add vanilla
> extract -- Anne did not specify the amount, so just splash it in to taste.
> Add the warm chocolate butter mixture and mix. Add the flour, and mix til
> just blended.
>
> Pour into a greased/floured pan (7 x10 or close equivalent). Spread the
> batter evenly and give the pan a nice bump on a hard surface, to deflate
any
> air bubbles. Bake anywhere from 30-45 minutes, depending on your oven and
> your taste for brownies. I accidentally baked them 38 minutes (longer
than
> I'd intended), and they came out extremely moist anyway.
>
> Anne's recipe included frosting, but I didn't have that part (guess I
> snipped it off because I don't believe in frosted brownies). They are
> perfectly yummy without it.
>
>
>
>