Brownie Points
Sep 23rd, 2008 by Marilyn
You’re having nice people to dinner and you need a nice dessert. You’d like something easy but brilliant, sweet but sophisticated, deceptively simple – you know, a plated version of our ideal selves. Here’s what you don’t want: a labor-intensive tower of dubious taste. You’ve already cooked three courses, and though you sent someone else for wine, you’re now back in the kitchen with only one earring and half-shaved legs. You don’t need to stack genoise or fold souffles; you need a brownie.
I have no new insights on brownies, and good is the only word that fits. Brownie ties run deep and satisfy deeply; good from scratch, good from a mix, from the counter, the bakery, the party and the potluck. Surely every American man, woman, child and beast enters the world begging for brownies.
Years ago I dreamed of moving to Paris and opening a bakery – a cozy ex-pat shop with coffee, apple pie, chocolate chip cookies and brownies, every kind of brownie – iced or bare, with or without nuts, I was sure that Le Brownie would draw cheeky Parisians and comfort-seeking Americans. But today, after baking and eating enough fancy desserts – and brownies – to fill that imaginary store and more, I’m happy here, feeding my friends something pretty – something sweet, low, and easy.
I’ve learned the great chocolate secret: with just a few kitchen basics, the humble brownie easily climbs to a plated dessert, and wows your guests without overwhelming you. Ready? I mean, it’s a brownie. You’re always ready.
Warm Mocha Brownies with Strawberries & Cream
You will need:
4 – 6 mocha brownie rounds
whipped cream
1-2 squares of good chocolate – Baker’s semi-sweet works fine
large strawberries
powdered sugar
About 1/2 hour before serving, preheat oven to 300 F.
Brownies: make a 9 x 13 pan of deep, dark Mocha Brownies (recipe below). When completely cool, cut shapes from the brownie “slab” with a tall, fluted cutter. Wrap the cut brownies in foil and set aside, up to one day ahead. Gather and eat the brownie scraps. Immediately.
Whipped Cream: Using an electric mixer, beat about one cup of heavy cream with a little powdered sugar to nice, soft peaks. If you’re short on time, you can certainly use ready-made whipped cream. Set whipped cream aside.
Chocolate Shavings: Use a microwave to barely soften the chocolate squares, heating for a few seconds only. Watch carefully – chocolate should not feel warm or melted, just barely softened and room temperature.
Over a small plate, hold a chocolate square in one hand and a vegetable peeler in the other. Pull peeler down one long side of square to create rough curls and shavings. Repeat until you’ve created a small chocolate heap, and set plate aside.
Strawberries: slice or “fan” large strawberries and set aside.
Serving: Place mocha brownie rounds on a baking sheet, and warm in preheated oven for about 5 minutes, just to heated through.
Remove from oven and immediately place each round on a plate. Spoon or pipe whipped cream atop each brownie. Using a spoon, sprinkle chocolate shavings over whipped cream. Sift powdered sugar lightly over each dessert and garnish plate with strawberries. Voila!
————-
Mocha Brownies
1 cup (2 sticks) unsalted butter
2 1/2 cups golden brown sugar, packed
1 tablespoon instant espresso or coffee
6 ounces unsweetened chocolate
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 325 F.
Cut parchment or waxed paper to fit the bottom and sides of a 9×13-inch baking pan. Butter or cooking spray the pan. Press in the parchment or waxed paper to fit, and butter or spray again. Set aside.
In a large, microwave-safe bowl, combine the butter, brown sugar, instant espresso or coffee, and chocolate. Microwave on high for 1 minute, then stir. If chocolate is not softened, continue to microwave at 20-second intervals, removing before completely melted. Set aside to cool, stirring occasionally to release steam, at least 5 minutes.
Whisk the melted mixture to smooth, then whisk in eggs and vanilla to thoroughly combine. Switch to a spatula, and mix in the flour and salt until just combined. Pour mixture into prepared pan and smooth top with spatula. Bake in 325 F oven for approximately 30-35 minutes, or top appears dry, feels almost firm and a toothpick inserted in the center comes out nearly clean. Remove from oven and cool.
When completely cool and firm, run a knife around the edges of the pan. Turn the brownie sheet out onto a baking sheet, then invert again onto a work surface. Cut into squares or use cutter to create shapes, and serve.
Ok, your dog totally stole that post!
omg, I guffawed out loud at your suggestion of immediately eating the scraps. Too funny. I just found your blog and look forward to lurking about!
I think the Fiance just grabbed his keys and ran out the door. Sure hope there’s some left by the time he gets there…
They are lovely: Impressive yet humble. And your writing is excellent, as well. Man, I need brownies.
Brownies…I love brownies. I adore brownies. If I wasn’t sitting here at work almost fatally bored, I’d be baking some right now. Hmmm…wonder if the firefighters have unsweetened chocolate back in their kitchen??
i’d say this qualifies as more than a “nice” dessert. homemade brownies are hard to beat, especially adorned with strawberries. oh, and whipped cream.
If I prepared these brownies for my wife, she’d overlook a few more of my flaws. I’m going to file this recipe away, and pull out when I need a little magic.
I love the combination of chocolate and berries.
Thanks for sharing.
Francie: Cleo has a way of stealing posts. And food.
Johanna: Welcome! As I always say about eating scraps, “if not now, when?”
Jean: I hope he brings movies.
Laura K: Also welcome! I see we have something in common; we both need brownies.
Jayne: if they don’t have unsweetened chocolate in the pantry, I’m guessing they will soon.
Grace: normally I wouldn’t add whipped cream to a brownie – but heating this brownie makes it lighter, similar to warm flourless cake, only easier. Then again, whipped cream plus anything can’t be bad, eh?
muddywaters: Brownies do hold special powers when you need them. I say, always have some handy. Why run out?
I just made brownies this past week and as good as they were I want your version! Simply wonderful!
Love the plated close up – great shot! Lots of cream – that’s my style too!
Oh My! What’s not to love about brownies … one of the major chocolate comfort foods …. now if you pair them with a a tasty Cabernet Sauvignon …. lol !
Denise
http://WineFoodPairing.blogspot.com
Why is it that I’ve not been able to find good brownies outside of America? Neither Europe nor Asia. You definitely should open a bakery in Paris. Thank you for the wonderful post. Can’t wait to try your recipe.
Kim: all brownies are good brownies. Glad to share these – and welcome! I enjoy your Yankee blog, I do.
Christie: whipped cream doesn’t call for subtlety. However much of it there is, it’s all good. I am with you on that.
Denise: I agree about red wine and chocolate, a perfect pairing! Welcome and thanks for coming by.
Kian: at this point, brownies are like concord grapes – American indigenous. I wouldn’t be surprised if each Pilgrim was issued a brownie on their way off the Mayflower. Glad to share these with you.
Okay. I’m Stumbling around and I happen on your brownies. Now I’m going to be forced to make them, they look sooooo DEVINE!
Wonderful recipe! I’ve never had much of a knack for making food beautiful – maybe I’ll try this to see if I can pull it off. Thanks!!!!
your photos are making me hungry! and this dessert looks absolutely decadent!
My wife prepared these brownies for a dinner party Valentines night, and they were a hit. I just read my previous comment, and I feel guilty for not following through with my good intentions. I guess, when it’s all said and done, a lot more is said than done.
You’ve done it again! I am so drooling. Brownies work well for so many occasions. I want to make these, and we just got some strawberries. Since I’m ignorant about coffee (we’re normally tea drinkers), can you suggest a favorite flavor or brand for this recipe? Thanks, it’s always a treat to visit your blog!