Wednesday, October 21, 2009

These brownies might kill you

So, last Friday, I was out with my friend Danny and he mentioned that he wanted to make brownies, but the kind with hard chocolate across the top and a graham cracker crust. Oh, and he didn't want them to be too "cake-y." I didn't really have a recipe in mind, but I wanted to be accommodating (I have a foodie reputation to uphold here) and so I adapted my regular brownie recipe to fit his demands.

And I came up with this:

1 cup graham cracker crumbs (I like to take graham crackers, put them in a sealed plastic bag and whack them with a hammer or a fork or something - or use your hands)
3 Tbs sugar
1/4tsp salt
1/2 stick butter, melted

Editing note: Danny said that there was too much graham cracker mixture - so maybe make 3/4 of a cup of crumbs....and the same amount of butter probably wouldn't kill you.

Combine the ingredients above and press into the bottom of you 9x13 baking dish. Set aside.

1 pkg. (8 squares) BAKER'S Unsweetened Chocolate
1 cup (2 sticks) butter or margarine
5 eggs
3 cups sugar
1 Tbsp. vanilla
1-1/2 cups flour

Melt chocolate and butter in small saucepan on very low heat, stirring constantly. You can also zap it in the microwave. Do it 30 seconds at a time. Take it out and stir the chocolate after each time until it's melted. Cool slightly.

BEAT eggs, sugar and vanilla in large bowl with a hand mixer. Add chocolate mixture; beat on low speed until well blended. Gradually add flour, mixing until well blended after each addition. Spread into greased 13x9-inch baking pan.

Bake for 35 minutes at 375 degrees.

While the brownies cook -

1/2 cup heavy cream
1 cup chocolate chips (I like bittersweet, but milk or semi sweet would be good too).

Another note: I usually use Mexican chocolate here - it is intensely sugary and amazing. But Danny was worried that he wouldn't be able to find it in the Brooklyn supermarket. So I adapted.

Heat the cream over low heat until it's hot but not boiling. Pour on top of the chocolate chips. Let sit for a minute and then stir until it's smooth.

Spread the chocolate/cream mixture over the finished brownies. Put in the fridge until the chocolate hardens. Cut into pieces and serve.

Danny very nicely sent me back the photos that you see and this email:

So I made it tonight and here's what I've figured out --

1) That's a ton of sugar.

2) I think I put too much graham cracker crust in the bottom, or my pan isn't that deep and stuff overflowed a bit

3) I cooked it for 45 minutes and I still don't think it's super done, but I'd rather it be a little undercooked as opposed to overcooked.

4) It's effin' delicious.

I think that's a check in the victory column, don't you?

1 comment:

Danny P said...

It's totally a checkmark in your column. Thanks for the idea!

I'd say that cup of graham cracker is correct; I just added about 1 1/2 cups which is more than you suggested and why I thought it was too much.

Other than that, all sorts of good.