Monday, January 3, 2011
Tomorrow we have to go to Bangkok and we have to leave early in the morning, before we can have breakfast. I will make dragon tails and we can eat them in the car on our way to the airport. Yesterday I prepared the poolish for dragon tails. While waiting for the dough for the dragon tails to proof, I decided to bake some brownies as well.
The original recipe is Dulce de Leche Brownies. I have made these many times and they are really delicious. But, tomorrow while traveling I wanted a brownie without anything sticking to my fingers/clothes. So, if you are not traveling, use the Dulce de Leche!
for 12 brownies
115 g salted or unsalted butter, cut into pieces
170 g dark chocolate, finely chopped
25 g unsweetened Dutch-process cocoa powder
3 large eggs
200 g sugar
1 teaspoon vanilla extract
140 g flour
100 g toasted assorted nuts, coarsely chopped
optional: 1 cup Dulce de Leche (or Cajeta)
Preheat the oven to 175 C
Line a 20 cm square pan with a long sheet of parchment that covers the bottom and reaches up the sides.
Melt the butter (or margarine if you don’t have butter) in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla and the flour. Mix in the nuts.
Scrape the batter into the prepared pan.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Don’t bake them too long, the soft chocolate taste delicious.
Storage: These brownies actually become better the second day, and will keep well for up to 3 days.
From David Lebovitz