It’s time for another round of Browniebabe of the Month, an event that was started by Myriam of Once Upon a Tart and that has really taken off. Brownies are just so likeable and the fact that you have a chance to win the coveted title of Browniebabe has made everyone want to participate. I for one, would love a title, any title… A friend of mine is in
For this third round of Browniebabe of the Month, with my sights set on taking home the browniebabe crown, (or apron as the case may be) I decided it was time to bring out the big guns. Although my first two efforts resulted in some pretty tasty brownies, (Banana for round 1 and Rhubarb Urfa-Biber for 2) it was time to stick it to the competition with a pair of brownies from Dorie. How could you refuse naturally sweet Honey-Nut brownies or minty cool Brrrrrr-ownies? Oh, oh, I know the answer to that one! You can’t! You can’t refuse these brownies! You want them. You must have them. You must crown me Browniebabe of the Universe…er, Month. Obviously, both recipes can by found in my Baking Bible, on pages 102 and 103 respectively.
For the Honey-Nut brownies, the honey flavour takes centre stage, so make sure you use one that you love. I get mine from local producer Chatsworth Honey, so my brownies were guaranteed to be fantastic. As for the Brrrrr-ownies, my favourite way to eat them is straight out of the freezer. They become firm but never freeze solid and the cool chocolate combined with the icy peppermint bits makes for a chillingly pleasant experience.
Brrrrrr-ownies (from Dorie Greenspan’s Baking: From My Home to Yours)
5 T unsalted butter, cut into 5 pieces
3 oz bittersweet chocolate, chopped
3 oz unsweetened chocolate, chopped
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
Pinch of salt
1/3 cup all purpose flour
1 cup (6 oz) York Peppermint Pattie Bites (or an equal weight of patties), chopped into bits
Center a rack in the oven and preheat the oven to 325F. 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 gently simmering water. Put the butter in the bowl, top with the chopped chocolates and stir occasionally until the ingredients are just melted- you don’t want them 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 by one. 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 30-33minutes, 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 sixteen 2-inch squares.