Tuesday, July 13, 2010

TWD:Brrr ownies

Brrrr ownies
No it's not the brownies, but this is where we ate ours, Lake Powell UT/AZ . The majesty of Lake Powell is awe inspiring. The clear water, starry sky and layers of earth sandwiched together is indescribable in its beauty. It literally just takes your breath away.

Karen of Welcome to Our Crazy Blessed Life selected Brrrr-ownies for this weeks treat. We made these  moist, dark chocolaty and minty brownies before we left to Lake Powell.

Since we were long gone, I didn't read the P&Q to find out to pros and cons of this week's recipe. For us the brownies were just perfect. Not overly minty, moist but not too gooey and full of chocolate. Besides that, they traveled well and stayed fresh for a few days. We kept them in the cooler and they were the perfect cold and minty treat on those 100 degree afternoons. I definitely was not turning on an oven in the middle of the desert just for a brownie so everyone was glad that I had made these and brought them along.

 Baking from My Home to Yours by Dorie Greenspan

5 Tablespoons unsalted butter cut into 5 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1/3 cup all purpose flour
1 cup (6 ozs) York Peppermint Pattie Bites (or equal weight of patties) chopped into bits

 Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8 inch square baking pan with foil. Butter the foil and place the pan on a baking sheet.

Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with chopped chocolates and stir occasionally until the ingredients are just melted - you don't want then to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. Whisk in the eggs one at a time. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out almost clean. (The tip of the knife may be a touch streaky) Transfer the pan to a rack and cool to room temperature.

When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 2 inch squares.

Fish tacos were never fresher!

To see what the other TWD bakers made visit our blog roll.