There's something with me and brownies. I just cannot let go off a single recipe! I read through it and try to compare to what I have made before. And I bake a batch of 'em. This happens all the time including this time :-) Jobin doesn't seem to get fed up with it, so it's kind of OK with me baking brownies every now and then. This one is again from Alice's new book and is definately a delicious one.I just realised that I should tell you about my 'certain' food problems.
Whenever something (obviously food!) catches my fancy,I have to make it at home,whatever it may take and however long I have to wait! Initially it was the Joconde Imprime on the Chocolate Mousse Cake I found in Bangalore then it was Brownies and now I have many many more to add to my list and all of them are WIP (Work In Progress). I hunted for the perfect homemade brownie and made an American Brownie using my friend's mom's recipe.But now, my taste has definately refined over the years and I am looking for much more intense flavoured, chocolate-y stuff. Of course, I have my go-to recipe for a good brownie...but I still love that anxiety,that excitement, that wonder, the pressure of getting the crackly crust and the perfect texture inside it. That makes me go on and on baking brownies one after another!
Now, I have laid my eyes on a few things which I really want to try at home and someday I will. Till then, let me leave you with yet another intensely chocolate-y brownie recipe :)
CHOCOLATE ALMOND BROWNIES
Recipe:Chewy Gooey Crispy Crunchy by Alice Medrich. Pg 225
4 tbsp unsalted butter
11 oz (approx.300g) chocolate chips
2/3 c sugar
1/4 tsp salt
1/2 tsp vanilla extract (optional)
2 large eggs,cold
1/3 c plus 1 tbsp unbleached all purpose flour
1 c almonds
Line an 8-inch square tin, the bottom and all 4 sides with foil.
Pre-heat oven to 180C/350F and position the rack in the middle.
Melt the chocolate and butter together, till smooth.
Stir in the sugar, salt and vanilla, if using.
Add 1 egg, stirring until it is incorporated. Repeat with the second egg.
Stir in the flour and beat with a wooden spoon or spatula until the batter is smooth and glossy and comes away from the sides of the bowl; it is critical that the batter pulls away, so do not stop mixing until it does.
Pour into the baking tin,spread it evenly but with lots of raised swirls and ridges and top with almonds.
Bake for 30-35 mins, until a toothpick inserted in the centre comes out with a few moist crumbs, not totally gooey.
Cool on rack, lift the foil ends to transfer the brownies to a cutting board. Cut into 16 squares.
Verdict: Just like any other Alice's recipe, this one is equally good. It has a deep chocolate-y taste and the crunch provided by the almonds add to the delicious-ness! Gosh, I really hope somebody comes up with a rule of no more new brownie recipe ever again! ;-) This is a temptation which I find hard to resist. I mean, look at those soft-bellied chocolate squares...how can you just take your eyes off them ??