Tuesday, December 9, 2014

Salty, Deep-Dark Chocolate Brownies


Salty, Deep-Dark Chocolate Brownies
David, 2014-12-08 

When I was in Brooklyn a few months back doing a booksigning with the lovely folks from The Brooklyn Kitchen, a friendly woman came up to me bearing a box of treats from her bakery. I don’t like to eat in front of people, because, frankly, no one wants to meet up with an author while he is shoving pastries in his mouth. And in this day and age of people wanting pictures, I’ve learned that absolutely no one looks good when they’ve got a mouth full of food. And I have a hunch that there are a bunch of photos tagged with my name on them, around the internet, that will prove that.
Deep Dark Salted Chocolate Brownie Recipe-14
Salty, Deep-Dark Chocolate BrowniesHowever as soon as everyone had left, and no one was looking (especially those with cameras) I tore open the box, which was packed with treats from Ovenly, a bakery in Brooklyn. Although everything inside looked good, I plucked out the deepest, darkest square of whatever, and unwrapped it.
Salty, Deep-Dark Chocolate Brownies
Since no one was looking, I dove right in. (Okay, I was planning on offering the others on the staff some tastes, but figured since I was the guest, they’d understand – I hope – that I was going to help myself first.) And let me tell you, that was one excellent brownie. It wasn’t overly sweet, or cakey. Instead, it was a moist square loaded with very intense chocolate flavor. When I saw the recipe in their book, I learned their sweet (and salty) secrets.

How to Line a Baking Pan with Aluminum Foil
David, 2014-12-08 11:51

Salty, Deep-Dark Chocolate Brownies
One of the best ways to ensure that baked goods will come out of a pan, especially sweet treats that tend to have sticky edges, it to line a baking pan with aluminum foil. Bar cookies and brownies are very good candidates for baking in foil-lined pans. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily. Here’s how I do it:


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