Delicious Brownie Recipes Washington DC

When a brownie batter supports little chunks of premium bittersweet chocolate, a delectable thing happens—the small chunks of chocolate form pools of goodness throughout, and the sweet resonates with flavor.

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(202) 398-3341
4443 Benning Rd Ne
Washington, DC

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Walmart Stores, Inc
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14th St Deli
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10th Street Market
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1500 Market
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Walgreens #10071
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13th St Market
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3582 13th St Nw
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14th Mini Market
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3904 14th St Nw
Washington, DC

Super Saver Grocery
(202) 722-2242
4413 14th St NW
Washington, DC

In this batter, the taste of chocolate is broadened to create the essence of fudgy

In all its luscious creaminess, a bite of brownie should convey the sensation of richness with a moistly memorable texture, making a fabulous chocolate statement

Just remember to treat the batter with consideration, as it is sensitive to prolonged or vigorous mixing and is easily overbaked

BITTERSWEET CHOCOLATE BROWNIES
16 brownies

When a brownie batter supports little chunks of premium bittersweet chocolate, a delectable thing happens—the small chunks of chocolate form pools of goodness throughout, and the sweet resonates with flavor

Even though I can’t, you should try to restrain yourself from cutting the brownies too soon

BITTERSWEET BROWNIE BATTER

1 cup bleached all-purpose flour
⅓ cup bleached cake flour
¼ cup plus 1 tablespoon unsweetened alkalized cocoa powder
¼ teaspoon baking powder
⅛ teaspoon salt
3 ounces bittersweet chocolate, chopped into small chunks
½ pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid
5 ounces unsweetened chocolate, melted and cooled to tepid
3 ounces bittersweet chocolate, melted and cooled to tepid
5 large eggs
2 cups superfine sugar
2 teaspoons vanilla extract Confectioners’ sugar, for sifting on top of the baked brownies (optional)

PREHEAT THE OVEN TO 325 DEGREES F

Film the inside of a 9 by 9 by 2-inch baking pan with nonstick cooking spray

MIX THE BATTER Sift the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper

In a small bowl, toss the chocolate chunks with 1 teaspoon of the sifted mixture

In a medium-size mixing bowl, whisk the melted butter, melted unsweetened chocolate, and melted bittersweet chocolate until smooth

In a large mixing bowl, whisk the eggs until blended, about 15 seconds

Add the sugar and whisk until combined, 30 to 45 seconds

Blend in the vanilla extract and melted butter-chocolate mixture

Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle

Stir in the chocolate chunks

Scrape the batter into the prepared pan and spread evenly

Smooth the top with a rubber spatula

BAKE, COOL, AND CUT THE BROWNIES

Bake the brownies in the preheated oven for 30 to 33 minutes, or until gently set

Let the brownies stand in the pan on a cooling rack for 3 hours

With a small sharp knife, cut the sweet into quarters, then cut each quarter into 4 squares

Remove the brownies from the baking pan, using a small offset metal spatula

Store in an airtight tin

Sift confectioners’ sugar on top of the brownies just before serving, if you wish

Bake-and-serve within 3 days

STUDY
The chopped bittersweet chocolate forms creamy pools of flavor in the baked brownies

The following bittersweet chocolates are worth noting for using in the recipe (both for the chunks and melted chocolate): Valrhona Extra Amer Bittersweet 61% cacao; Valrhona Le Noir Amer 71% cacao; Valrhona Le Noir Gastronomie 61% cacao; Valrhona Caraïbe Dark Chocolate 66% cocoa; Valrhona Grand Cru Noir Manjari Gastronomie Chocolat Noir Dark Chocolate 64% cocoa; Valrhona Equatoriale Chocolat de Couverture Noir Dark Bittersweet Couverture 55% cacao; Michel Cluizel Chocolat Amer Dark Chocolate 60% cacao; Michel Cluizel Ilha Toma 65% cocoa; Lindt Chocolate Créé à Berne Swiss Bittersweet Chocolate; or, Lindt Excellence Swiss Bittersweet Chocolate

DOUBLE-DECKER FUDGE BROWNIES
16 brownies

Exquisite and loaded with chocolate, these are the brownies that I swoon over, for they never fail to please: the batter is plied with cocoa powder, miniature chocolate chips, melted unsweetened chocolate, and melted bittersweet chocolate

Within moments of pulling the moist block of brownies from the oven, it is covered with a thick swath of chocolate fudge that bonds irresistibly with the
dark chocolate firmament below

DARK CHOCOLATE BATTER
¾ cup bleached cake flour
½ cup bleached all-purpose flour
3 tablespoons unsweetened alkalized cocoa powder
¼ teaspoon baking powder
⅛ teaspoon salt
¾ cup miniature semisweet chocolate chips
½ pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid 4 ounces unsweetened chocolate, melted and cooled to tepid
1 ounce bittersweet chocolate, melted and cooled to tepid
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract
TOPPING Chocolate Fudge Topcoat (page 79)

PREHEAT THE OVEN TO 325 DEGREES F

Film the inside of a 9 by 9 by 2-inch baking pan with nonstick cooking spray

MIX THE BATTER Sift the cake flour, all-purpose flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper

In a small bowl, toss the chocolate chips with ¾ teaspoon of the sifted mixture

In a medium-size mixing bowl, whisk the melted butter, melted unsweetened chocolate, and melted bittersweet chocolate until smooth

In a large mixing bowl, whisk the eggs until blended, about 15 seconds

Add the sugar and whisk until combined, about 30 to 45 seconds

Blend in the vanilla extract and melted butter-chocolate mixture

Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle

Stir in the chocolate chips

Scrape the batter into the prepared pan and spread evenly

Smooth the top with a rubber spatula

BAKE THE BROWNIES
Bake the brownies in the preheated oven for 35 to 40 minutes, or until set

APPLY THE TOPPING Let the baked brownies stand in the pan on a cooling rack for 3 minutes

Carefully place dollops of the frosting on top of the hot brownie layer

Smooth and spread the frosting with a small offset palette knife or rubber spatula, taking care not to cut into the top of the brownie cake

COOL AND CUT THE BROWNIES

Let the brownies stand in the pan on a cooling rack for 5 hours, or until completely cool

The topping should be set and softly firm

With a small sharp knife, cut the sweet into quarters, then cut each quarter into 4 squares

Remove the brownies from the baking pan, using a small offset metal spatula

Store in single layers in airtight tins

Bake-and-serve within 3 days

CHOCOLATE FUDGE TOPCOAT
About 2 2⁄3 cups frosting

This is a first-rate frosting for brownies—chocolatey and softly dense

The topcoat melts down initially as you spread it on a hot brownie slab (or on top of a single-layer sheet cake), but
firms up as the sweet cools down

The topcoat is one of my favorite ways to finish a baked bar—simply the creamiest and richest counterpoint to what it conceals

Combine the mixture only until it is smooth and creamy

Overbeating the topcoat once the confectioners’ sugar is added will increase volume and spoil its texture as it sets

Using low speed will produce a smooth, almost velvety fudge topping that’s not at all fluffy, which is exactly the texture you want to top the brownies (or any kind of sheet cake)

The topcoat should be relatively dense, but refined

Use the topcoat for covering a pan of freshly baked blondies

The same principle applies for covering blondies as it does for brownies, and that is to frost them 3 minutes after removing the pan from the oven

3 cups plus 2 tablespoons confectioners’ sugar, sifted
Large pinch of salt
8 tablespoons (1 stick) unsalted butter,melted and cooled to tepid
2 ounces unsweetened chocolate, melted and cooled to tepid
2 teaspoons vanilla extract
6 tablespoons milk, at room temperature

MIX THE CONFECTIONERS’ SUGAR and salt in a large mixing bowl

In a small bowl, whisk the butter and melted chocolate until smooth

Blend in the vanilla extract

Pour the chocolate mixture over the confectioners’ sugar, add the milk, and beat for 2 minutes on low speed, using an electric hand mixer, or until combined and smooth

Scrape down the sides of the mixing bowl once or twice to maintain an even texture

Use the topcoat immediately, or press a sheet of food-safe plastic wrap directly onto the surface of chocolate frosting and use within 30 minutes

ACCENT Add ¼ teaspoon chocolate extract to the brownie batter along with the vanilla extract

STUDY Applying the fudgy topcoat to the block of brownies while hot ensures that it will meld to it

The topcoat will begin to melt slightly as it is spread onto the brownie base, but will firm up as it cools

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(202) 398-3341
4443 Benning Rd Ne
Washington, DC

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