Piano Recital, and Industrial Strength Chocolate Brownies

Journal Pirogoeth's Journal: Piano Recital, and Industrial Strength Chocolate Brownies 2

Journal by Pirogoeth on Monday June 12, 2006 @09:42AM

Thing One had her first piano recital over the weekend. It was very cute seeing her and all the other first year students plucking out "Mary had a Little Lamb" and "Ode to Joy" and whatnot. Some of the advanced students were there as well, including a couple who had taken top honors at the recent Wisconsin state music competition. I love listening to piano music; I just wish I knew how to play.

Anyway, we also had to bring a treat for the social afterwards. I made Industrial Strength Chocolate Brownies.

Don't try this at home...

Ingredients
1 1/3 cups all-purpose flour
1/2 cup unsweetened dutch cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter
4 ounces baker's chocolate
3 ounces semi sweet chocolate chips (Put the baker's chocolate in a bowl on a scale and add enough chocolate chips to get to seven ounces.)
5 large eggs
2 cups sugar
2 teaspoons pure vanilla extract
3/4 cup miniature chocolate chips
Instructions
Preheat the oven to 325F. Lightly spray the inside of a 13x9 glass baking dish with nonstick cooking spray. Line with a sheet of parchment paper with enough hanging over two sides to use as a "sling" to lift the entire thing out after baking.
Sift together the flour, cocoa, baking powder and salt and set aside.
Melt the butter, baker's chocolate and chocolate chips together. The microwave works well for this. Go for a minute, stir, and if still solid, go for 30 second more at a time. It doesn't need to be boiling, just liquidy.
Put the whisk attachment on your stand mixer. Beat the eggs for a minute to blend, then gradually add the sugar and keep mixing until just incorporated.
Slowly pour in the melted butter and chocolate mixture. Use a spatula to get as much as you can in the bowl. Don't be tempted to lick the spatula yet; save it for the finished batter. Add the vanilla extract.
Carefully add the sifted ingredients. Add about a quarter at a time so it doesn't poof out all over the counter. Scrape down the sides of the bowl every now and then to be sure all the flour is mixed in. Mix in the mini chocolate chips.
Scrape the batter into the prepared glass pan. Spread the batter evenly in the pan and smooth over the top using a spatula or knife.
Bake the brownies for 30 minutes, or until set. While baking, orally check the mixing bowl, spatula, and whisk to make sure they are free of chocolate.
Remove the brownies and leave them in the pan to cool to room temperature, then, if you can stand waiting, refrigerate for a couple hours, or until firm enough to cut. Use the parchment paper to lift the brownies out to a cutting board. Cut into sixteen (or if you want them to last longer, 32) slices.

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