September 12, 2011

TWD- Classic Brownies

{printable recipe here}

Tuesdays with Dorie is one of my favorite parts of the blogosphere. I anticipate the monthly recipe selection and love pulling out my butter splattered copy of Baking, knowing that whatever I end up making will be delicious, as well as seeing everyone's creative take on these great recipes. I was thrilled to get a chance to host another week and happy to discover that there was still a brownie recipe available to choose. Brownies are one of my favorite treats to bake and eat (you can see lots more here) so I figured the 'Classic Brownies' were a perfect choice.

Since I can't leave well enough alone, I tripled the batch and after mixing it up, divided the batter into four smaller pans. Each recieved a different flavoring- Peanut Butter Chocolate Chip Swirl, Pecan, White Chocolate, and Oreo (I actually used Vanilla Bean Joe Joe's from Trader Joe's). The four dishes lined up perfectly on my cookie sheet.

After cooling, the brownies popped right out of the pan and my favorite knife made quick work of dividing them up. I plated them up on a huge platter and let people pick their favorites (oreo went fastest). Next time I'll give these the BYU Brownies treatment and put some mint frosting and chocolate ganache on top. I know the last thing these delicious little brownies need is more sugar, butter, and chocolate, but like Ina says, 'How bad can that be?'

 Sometimes it's hard being a food blogger's daughter! Poor baby strawberry was NOT happy to wait for these brownies but even after she downed one she was crying again, this time for more! Thanks for baking along with me (you can see the rest of the brownies here)- I hope you enjoyed this recipe and can't wait to see how everyone made these their own. And for friends close by- I have a nice little pile in the freezer. Stop by anytime (though I think my little man took the last peanut butter swirl!)

PS Did you know you can get $20 worth of groceries at Whole Foods for $10 today only from Living Social? Think of the baked goods you could make... yum!

Classic Brownies
from Baking From My Home To Yours by Dorie Greenspan, page 88
{printable recipe here}

5 tablespoons unsalted butter, cut into 5 pieces
4 ounces bittersweet chocolate, coarsely chopped (note- I used Semisweet but I think even milk would be good, whatever you have on hand!)
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder (optional, but really good)- note- I left this out and doubled the vanilla
1/4-1/2 teaspoon salt (according to taste- I used the full amount to bring out the chocolate flavor)
1/3 cup all-purpose flour
1 cup chopped walnuts (I used pecans- yum!)

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8-inch square pan with foil, butter the foil and place the pan on a baking sheet.

Set a heatproof bowl over a saucepan of 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. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring the espresso, if you are using it, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped walnuts.

Scrape the batter into the pan and smooth the top with the spatula.

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center come out clean. Transfer the pan to a rack and cool the brownies to room temperature.
When the brownies are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

Serving: Like all great brownies, these are good eaten out of hang without a bit of embellishment or topped off with whipped or ice cream (coffee ice cream is really good with these), offered either way at room temperature or a bit chilled.

Storing recommendations: These are best served within 2 days of baking. If you're going to keep them at room temperature, just cut what you need and keep the remainder wrapped tightly in plastic wrap. To freeze for up to 2 months, wrap the brownies airtight.


  1. These look SO delicious - I feel the same as baby Strawberry - I want one now!

  2. Baby Strawberry is adorable - and so are those brownies!

  3. Love that you made so many different varieties. The Oreo one sounds fabulous to me! Thanks for a great recipe choice.

  4. Wow, Anne!
    I wouldn't be able to decide which one to try...although the peanut butter does sound irresistible. :D

    Great pick! It's been a while since we have made brownies.

  5. So Anne, what was your favorite? The peanut butter swirl looks tempting. Your little gal is growing up, such a cutie. Thanks for a great pick. I think brownies are my #1 treat, in most any form.

  6. Thank you for hosting this week! I loved the brownies and so did my family! I enjoy seeing the pcitures of your daughter..she is getting so big:)

  7. Ooh, I like all your variations! We ate some plain, and turned some into brownie sundaes.

  8. Wow, those look so good!!
    I love fudgy brownies

  9. I am completely wowed by all of your variations Anne! I'd be reaching for the peanut butter ones first :) Baby Strawberry is so precious, great shot!

  10. Great pick, Anne. LOVE all of your variations! :)

  11. Great pick this week - I couldn't believe there were any brownies left, either! I love the idea of splitting the batter into smaller pans and playing around. Everything looks great - and the baby is so big and cute!

  12. Thanks for choosing these - they were delish. I'm with Baby Strawberry on wanting more.

  13. You are clever to make the different kinds of brownies. I have to keep these in mind, for the future.

    Thanks for choosing this. We love them.

  14. Nothing like being an over-acheiver! Love your four variations, but your little Baby Strawberry is the cutest thing ever!

  15. Wow, you really went all out as the host (not that you wouldn't have had you not been the host ;) making so many version of the brownies!
    I made three different kinds when we did the KH Brownies because I liked them so much. Great pick!

  16. These are so good! I love that you made so many varieties. I have Joe-Jo's leftover from making cookie and cream ice cream, so I may have to try that variety.

    Your daughter is too cute!

  17. Fun ideas on the variations. Thanks for a great pick. I really enjoyed these brownies.

  18. Beautiful work on the brownies! Baby Strawberry is a little angel!

  19. Yowsa! That's quite the brownie assortment! They all look great.

  20. Great choice this week! I love all your variations, especially using Joe-Joes as an add-in. Baby Strawberry is one lucky girl!

  21. Anne-Thank you so much for such a wonderful choice. I was quite worried about mine, I was so sleepy and poured in an entire bag or reese's chips. The chips looked like more than the actual batter. I shouldn't have worried-these brownies were fabulous. By far the best brownies I've ever made. And the papery top I got was exciting to me, because that is my favorite thing about boxed brownies, and until now, I've not been able to recreate them at home. Thank thank thank you!

    Baby Strawberry is adorable!!!!!

  22. wow--look at that variety! thanks for a great pick and all these wonderful suggestions!

  23. Oh. My. Goodness!! 4 different types of a delicous brownie> PB chips!! Oh My!

    Great pick. Great brownie!!