Wednesday, February 18, 2009
Brownies and Banana Cake
Yesterday, I had to get a couple of things ready for Lost Lunch Thursday and the PLTI class session. For Lost Lunch, I decided to try a brownie recipe that recently appeared at the King Arthur Flour blog. I'm pretty sure it's the same brownie recipe from their cookie cookbook, too. I'd always shied away from that recipe because it uses cocoa powder instead of unsweetened chocolate, and to me, that means a cakey brownie instead of a fudgy one. (Seriously, if I want chocolate cake, I'll make a cake, not a brownie.) I like some of the funkiness of the preparation technique for this recipe, namely melting the butter, then adding the sugar and heating up the combination to promote a thin crust on top of the brownie. I let the batter cool down for 20 minutes before I added the chocolate chips because I wanted them to retain their shape and not melt into the batter. When I spread the batter in the pan, I was encouraged by how thick it was, giving me hope for a fudgy brownie.
In the end, the whole thin-crust thing ended up not mattering for two reasons: 1. I sprinkled some of the chocolate chips for the dough on top of the brownie batter before I baked it; and 2. I made a chocolate glaze with chopped peanuts for the top of the brownie.
When all was said and done, I was surprised by how fudgy and, thus, acceptable these brownies are. They also got a big thumbs up from Claire, who enjoyed a couple of them. I guess she has gotten past the "I don't like nuts" phase.
The PLTI cake this week is Banana Toffee Crunch Bundt Cake with Chocolate Glaze from Quick Chocolate Fixes by Leslie Weiner and Barbara Albright. The recipe calls for 5 1.4-oz. Heath bars, chopped, but I used an 8-oz. bag of chopped Heath bits, and that seemed to work fine. (Yes, I am still making my way through the bag of dented-and-dinged bananas. Only a few left!)