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Posts Tagged ‘Nick Malgieri’s Supernatural Brownies’

Small Man’s latest passion is Gin Rummy.

I’ve had great fun playing with him – we try to sneak in a game whenever we can find a spare moment.  It reminds me of university, when we used to play a hand of cards in the five minutes between lectures.

Today, he was keen to play before school, but I needed to bake a large batch of brownies and time was short.  As I often do when I’m in a rush, I made Nick Malgieri’s supernatural brownies.  These use two mixing bowls, a whisk and a spatula – there’s no need to drag out the Kenwood or KitchenAid.

Out of curiosity, I set the timer to see how long the whole process would take.  There was no cheating – I included the time it took to get the ingredients out of the fridge and pantry, line the baking tray and preheat the oven.  Of course, I had everything on hand – I didn’t have to run down to the shops for butter, or harass the chickens (when I make chocolate mousse and want super-fresh eggs, I’ve been known to stand by their coop and implore them to lay).

All up, from start to putting the baking pan in the oven, the process took a leisurely 13 minutes and 25 seconds, excluding washing up.  It then needed another 35 minutes of baking time (but only got 30) and time to cool on the bench before slicing.  Mine were a little undercooked today, as I had to pull them out early as we were leaving for school.  They’re slightly less set than I would have liked, although they did firm up as they cooled (top photo). Pete’s just told me he prefers them this way!

I’m sure I have faster brownie recipes – some of the saucepan brownies are particularly speedy – but this recipe makes a large quantity, which was specifically what I was after today.  Best of all, everyone loves them, and Small Man and I managed two hands of gin rummy before school!

Click here for the recipe for Supernatural Brownies

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These are the fudgiest, most decadent brownies in our repertoire.

They’re an amalgam of the ingredients list from the Super Fudge Brownie recipe (Mrs Fields Best Ever Cookie Book) – adapted to suit what we can source here in Oz – and the methodology from the Supernatural Brownies.

  • 180g unsweetened or bittersweet chocolate, chopped or in callets (I use Callebaut Cocoa Mass or Callebaut Dark 70%)
  • 250g unsalted butter
  • 4 large (59g) eggs
  • 450g white sugar
  • ¼ teaspoon fine sea salt
  • 15ml (3 teaspoons) homemade vanilla extract
  • 100g plain flour
  • 180g semisweet chocolate chips (I used Callebaut 54%)

1. Preheat oven to 150C/300F (with fan).  Line a  20cm/8″ square pan OR a 31 x 14cm/12 x 5½” biscotti pan with parchment paper.

2. In a large pyrex bowl, microwave the butter and unsweetened or bittersweet chocolate in short bursts on high until the chocolate begins to melt, then stir until smooth.  Set aside to cool slightly.

3. In a large mixing bowl, whisk the eggs well by hand, then add the sugar, salt and vanilla, whisking to combine.  Using a spatula, stir in the chocolate and butter mixture, then fold in the flour until well incorporated.

4. Pour the batter into the prepared pan.  Smooth the surface with a spatula, then sprinkle the semisweet chocolate chips all over.  Bake for 45 to 55 minutes, or until the batter is set and a toothpick inserted into the centre comes out clean.  Do not overbake!

5. Cool on a wire rack to room temperature, then cover and refrigerate for at least an hour.  Cover and serve chilled.  This recipe also freezes brilliantly – tuck some away for chocolate emergencies!

Click here for a printable version of this recipe

 

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orc 001

I’ve been baking for the school orchestra.

They have rehearsals at this time every year, and it’s become a tradition to send in afternoon tea for them.  I usually make butterscotch bars, but this year I thought I’d try something different.

Nick Malgieri’s Supernatural Brownies (pictured above) are very easy to make, and perfect for feeding a crowd.  The two batches I made cut into over ninety 2½cm x 5cm (1″ x 2″) bars.  I tweaked the methodology a little to simplify it even further.

  • 250g unsalted butter, cut into pieces
  • 225g dark chocolate chips – I used Callebaut 70% cocoa callets
  • 4 large (59g) eggs
  • 1 cup (220g) white sugar
  • 1 cup (210g) firmly packed brown sugar
  • 2 teaspoons homemade vanilla extract
  • ½ teaspoon fine salt
  • 1 cup (150g) plain (AP) flour

1. Heat oven to 175C (350F) or 160C (320F) with fan.  Line a 23cm x 33cm (9″ x 13″) baking pan with parchment paper.

2. In a large pyrex bowl, microwave the butter and chocolate in short bursts on high until the chocolate begins to melt, then stir until smooth.  Set aside to cool slightly.

3. In a large mixing bowl, whisk the eggs well, then add the sugar, brown sugar, salt and vanilla, whisking to combine.  Using a spatula, stir in the chocolate and butter mixture, then fold in the flour.  Pour the batter into the prepared pan and smooth over the top (the batter will be runny).

4. Bake until a toothpick inserted into the centre of the brownies comes out clean, about 30 – 35 minutes.  Allow to cool in the pan on a wire rack.  This recipe makes 24 x 5cm/2″ square brownies, although I cut the slab into 48 smaller pieces.

Of course, I had to make butterscotch bars as well.  The brass players would be very disappointed otherwise.  All up, we’re sending in nearly 180 brownies and bars with Big Boy today!

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