Sebastian’s Remarkably Wonderful Brownies

Somehow, Dorie was correct. These brownies are both a bit fudgey and a bit cakey. Not one or the other fully, and yet they are delicious. They are not “traditional” tasting brownies, but they are good when you want brownies that are a little different. They aren’t more work than some other brownies, but they do require a mixer.

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I would definitely add these into my brownie rotation.

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Is there enough chocolate there for you? By the way, cut these as you go…don’t cut them all at once or it makes brownies lose their texture a bit and dry out.

Directions for Sebastian’s Remarkably Wonderful Brownies

Slightly adapted from Dorie’s Cookies

  • 150 g flour
  • 112 g unsweetened cocoa powder (I used Dutch process)
  • 10 Tablespoons butter, cut into chunks, at room temperature
  • 500 g granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon vanilla extract
  • 4 eggs, at room temperature

Preheat the oven to 325 degrees and line a 9×13 inch baking dish with parchment (spraying the pan first helps it stick). Sift together the flour and cocoa in a bowl.

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In a stand mixer, with the paddle attachment, beat the butter, sugar, and salt for about 3 minutes on medium-low until fluffy.

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Then beat in the vanilla. Now, using the whisk attachment, on medium-high speed, beat in the eggs one at a time, then beat for an additional 3-5 minutes until the batter has doubled in volume.

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Fold in the flour/cocoa mixture with a spatula. The volume will decrease a bit. Scrape the batter into the pan and smooth the top.

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Bake for about 40 minutes, rotating halfway. The brownies are done with they have puffed and start to pull away from the sides.

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A toothpick may come out clean, but I prefer them slightly before the toothpick test. Allow the brownies to cool before serving.

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Directions for Sebastian’s Remarkably Wonderful Brownies (without pictures)

Slightly adapted from Dorie’s Cookies

  • 150 g flour
  • 112 g unsweetened cocoa powder (I used Dutch process)
  • 10 Tablespoons butter, cut into chunks, at room temperature
  • 500 g granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon vanilla extract
  • 4 eggs, at room temperature

Preheat the oven to 325 degrees and line a 9×13 inch baking dish with parchment (spraying the pan first helps it stick). Sift together the flour and cocoa in a bowl. In a stand mixer, with the paddle attachment, beat the butter, sugar, and salt for about 3 minutes on medium-low until fluffy. Then beat in the vanilla. Now, using the whisk attachment, on medium-high speed, beat in the eggs one at a time, then beat for an additional 3-5 minutes until the batter has doubled in volume. Fold in the flour/cocoa mixture with a spatula. The volume will decrease a bit. Scrape the batter into the pan and smooth the top.

Bake for about 40 minutes, rotating halfway. The brownies are done with they have puffed and start to pull away from the sides. A toothpick may come out clean, but I prefer them slightly before the toothpick test. Allow the brownies to cool before serving.

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One thought on “Sebastian’s Remarkably Wonderful Brownies

  1. Pingback: Heart Cookies and Brownies | fudgingahead

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