This recipe comes from Death by Chocolate (http://www.amazon.com/Death-Chocolate-Last-Consuming-Passion/dp/0847815641) and has a stupid name (http://www.foodnetwork.com/recipes/the-best-of/death-by-chocolate-simply-the-best-chocolate-brownie-layer-recipe/index.html), but I'm going to call them brownies of GOD because they totally are. Rich and fluffy and fudgey. :)
You do need a mixer with a balloon whip, by the way.
4 tablespoons butter
1/4 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, broken into 1/2-ounce pieces
2 ounces semisweet chocolate, broken into 1/2-ounce pieces
3 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
Butter and flour the pan, preheat the oven to 325*F.
Melt the chocolate and butter together (the original recipe calls for a double boiler, but I don't have one, and two minutes in the microwave works just fine), and stir 'till it's smooth.
(https://lh5.googleusercontent.com/-_fj5Xg3Mn1w/TvO70kpbHkI/AAAAAAAAAis/0EgizNcf8v0/w334-h199-n-k/IMAG0111.jpg)
Mix the eggs, sugar, and vanilla together with the mixer for about a minute and a half, until it's thickened a bit.
(https://lh3.googleusercontent.com/-UH2KoMYeQ7A/TvPB7ZqOc0I/AAAAAAAAAi4/rxNxN5MFmsk/w334-h199-n-k/IMAG0112.jpg)
Add the chocolate and mix, add the dry ingredients and mix, and then put in the sour cream, all for about thirty seconds apiece.
(https://lh4.googleusercontent.com/-RD2upnF2mMg/TvPCC_2pjJI/AAAAAAAAAjA/FyfKlMlRGos/w333-h199-n-k/IMAG0114.jpg)
Pour it in the pan - you'll want a spatula to get all of it out and then to even out the spread in the pan, because the batter is pretty stiff.
(https://lh4.googleusercontent.com/-a0ZHCEKA80w/TvPEWQ_jrQI/AAAAAAAAAjM/1d4URy5aOv8/w334-h199-n-k/IMAG0115.jpg)
Bake for a full forty minutes (check if you have to at the thirty minute mark, but the brownies collapse really, really easily). When the knife comes out clean, it's done (even if you like fudgey brownies better than cake, make sure it's clean).
(https://lh5.googleusercontent.com/-8lm4Nugbp00/TvPMZ-3CuoI/AAAAAAAAAjY/PHgljT4gH-0/w334-h199-n-k/IMAG0116.jpg)
Ta-da!
(https://lh6.googleusercontent.com/-Eq82Bndyje8/TvPa__sX_1I/AAAAAAAAAjk/c8p8WS2vR8s/w319-h191-n-k/IMAG0117.jpg)
edited because I forgot the word "butter" D:
Fuck you! I just gained 6 pounds thinking about eating this shit!
Squid= HUNGRAY!
Sweet merciful fuck, is this what I'm going to get in that mail? I might die. :lulz:
Needs more chocolate :D
Quote from: Slurrealist on December 29, 2011, 03:27:15 PM
Needs more chocolate :D
Double handful of dark chocolate chips in the batter. During last five minutes of baking, sprinkle MOAR on top.
It'd be good with ganache, I gotta say. :)
Quote from: Doktor-General M. Phox on December 29, 2011, 12:38:19 PM
Sweet merciful fuck, is this what I'm going to get in that mail? I might die. :lulz:
Yes, yes it is. But it will be a tasty death.
Edit: it
is good with ganache!
Arrived today. HOLYSHITFUCKDAMN. That is all...
Quote from: Secret Agent GARBO on December 28, 2011, 11:25:19 PM
Melt the chocolate and butter together (the original recipe calls for a double boiler, but I don't have one,
You don't have a mixing bowl you can put over a pot of boiling water?
Quote from: Secret Agent GARBO on December 30, 2011, 01:29:48 AM
It'd be good with ganache, I gotta say. :)
Quote from: Doktor-General M. Phox on December 29, 2011, 12:38:19 PM
Sweet merciful fuck, is this what I'm going to get in that mail? I might die. :lulz:
Yes, yes it is. But it will be a tasty death.
Edit: it is good with ganache!
Better yet, split the batter in half and bake it in two separate pans lined with parchment paper. Freeze both cakes and then remove them from the pans. Spread one with fudge topping and place the other half on top of the fudged half. NOW ganache the entire thing. Double layer brownie with fudge filling and chocolate ganache.
Quote from: DECI4 on January 04, 2012, 10:08:15 AM
Quote from: Secret Agent GARBO on December 28, 2011, 11:25:19 PM
Melt the chocolate and butter together (the original recipe calls for a double boiler, but I don't have one,
You don't have a mixing bowl you can put over a pot of boiling water?
I will second this. Works great for me
Quote from: DECI4 on January 04, 2012, 10:12:45 AM
Quote from: Secret Agent GARBO on December 30, 2011, 01:29:48 AM
It'd be good with ganache, I gotta say. :)
Quote from: Doktor-General M. Phox on December 29, 2011, 12:38:19 PM
Sweet merciful fuck, is this what I'm going to get in that mail? I might die. :lulz:
Yes, yes it is. But it will be a tasty death.
Edit: it is good with ganache!
Better yet, split the batter in half and bake it in two separate pans lined with parchment paper. Freeze both cakes and then remove them from the pans. Spread one with fudge topping and place the other half on top of the fudged half. NOW ganache the entire thing. Double layer brownie with fudge filling and chocolate ganache.
I can't deal with that much ganache but I bet most people would love it!
Needs butter.
WHERE'S THE GODDAMN BUTTER?
Fixed. :lol: Can't believe I missed that.
Quote from: DECI4 on January 04, 2012, 10:08:15 AM
Quote from: Secret Agent GARBO on December 28, 2011, 11:25:19 PM
Melt the chocolate and butter together (the original recipe calls for a double boiler, but I don't have one,
You don't have a mixing bowl you can put over a pot of boiling water?
I thought about that, but concluded I didn't have a bowl I felt safe using in a pot - they were all either too small or too large. So the microwave it was.
Quote from: DECI4 on January 04, 2012, 10:12:45 AM
Quote from: Secret Agent GARBO on December 30, 2011, 01:29:48 AM
It'd be good with ganache, I gotta say. :)
Quote from: Doktor-General M. Phox on December 29, 2011, 12:38:19 PM
Sweet merciful fuck, is this what I'm going to get in that mail? I might die. :lulz:
Yes, yes it is. But it will be a tasty death.
Edit: it is good with ganache!
Better yet, split the batter in half and bake it in two separate pans lined with parchment paper. Freeze both cakes and then remove them from the pans. Spread one with fudge topping and place the other half on top of the fudged half. NOW ganache the entire thing. Double layer brownie with fudge filling and chocolate ganache.
I think that might kill me. :lulz: Does sound good though.
Quote from: Doktora Phoxica Junia Decia Bruta on January 04, 2012, 08:54:17 AM
Arrived today. HOLYSHITFUCKDAMN. That is all...
:lulz: Should I interpret that as a good thing?
OH MY GOD SHIT FUCK DAMN
ESPECIALLY SHIT FUCK DAMN
ALSO, BEEEEEEEEEF SOOOOOOOODAAAAAAA!!!! <3
I was wondering if you guys had gotten that package yet. :D
Yes that is a good thing.
Quote from: Secret Agent GARBO on January 04, 2012, 10:32:53 PM
I was wondering if you guys had gotten that package yet. :D
The cookies were AWESOME.
I didn't get any brownies, though, because Freeky & Enabler & TGG hit me when I tried to have one.
Greedy bastards.
Quote from: The Freeky of SCIENCE! on January 04, 2012, 10:14:37 PM
OH MY GOD SHIT FUCK DAMN
ESPECIALLY SHIT FUCK DAMN
ALSO, BEEEEEEEEEF SOOOOOOOODAAAAAAA!!!! <3
Explain?
Quote from: Secret Agent GARBO on January 04, 2012, 09:43:51 PM
I thought about that, but concluded I didn't have a bowl I felt safe using in a pot - they were all either too small or too large. So the microwave it was.
You can use the microwave, but certain chocolates, especially premium chocolates like Callebaut and Valrhona are more sensitive to heat than others. Chocolate is an emulsion and emulsions are sensitive to extremes in temperature. While it is unlikely if you are paying close attention, it is very possible to break the emulsion in a microwave.
Quote from: Doktora Phoxica Junia Decia Bruta on January 05, 2012, 12:13:47 AM
Yes that is a good thing.
:) Glad to hear you liked them!
Quote from: The Good Reverend Roger on January 05, 2012, 12:26:04 AM
Quote from: Secret Agent GARBO on January 04, 2012, 10:32:53 PM
I was wondering if you guys had gotten that package yet. :D
The cookies were AWESOME.
I didn't get any brownies, though, because Freeky & Enabler & TGG hit me when I tried to have one.
Greedy bastards.
Thanks and hey, now you can get Freeky to make them. :D
Quote from: Pope Pastor Wolf-Something-Or-Other on January 05, 2012, 12:27:01 AM
Quote from: The Freeky of SCIENCE! on January 04, 2012, 10:14:37 PM
OH MY GOD SHIT FUCK DAMN
ESPECIALLY SHIT FUCK DAMN
ALSO, BEEEEEEEEEF SOOOOOOOODAAAAAAA!!!! <3
Explain?
Freeky and I were talking (I forget about what, exactly) and I promised to find a recipe for it and send it, too. Which, obviously, I did.
Quote from: DECI4 on January 05, 2012, 12:27:38 AM
Quote from: Secret Agent GARBO on January 04, 2012, 09:43:51 PM
I thought about that, but concluded I didn't have a bowl I felt safe using in a pot - they were all either too small or too large. So the microwave it was.
You can use the microwave, but certain chocolates, especially premium chocolates like Callebaut and Valrhona are more sensitive to heat than others. Chocolate is an emulsion and emulsions are sensitive to extremes in temperature. While it is unlikely if you are paying close attention, it is very possible to break the emulsion in a microwave.
I didn't know any of that, so thank you. :) I used regular old baker's chocolate and I believe Ghirardelli chips for the semi-sweet, so I think I was ok. I'll keep that in mind, next time I make these.