The Fudgy (chai/mocha optional) brownie

In my house chocolate is basically always an appropriate choice. Whether you are celebrating, mourning, or having a stressful or happy day, I think it is hard to go wrong with chocolate.  So it is not surprising I have (at least) two basic brownie recipes in my regular rotation.  I've previously posted the chewy brownie recipe which lives up to its name, yielding a brownie that also gives your jaw a work out.  But more commonly these days I fall back on this fudgy frosted brownie.  I used to think frosting on brownies was unnecessary; but after creating this simple pour on glaze, I've realize my previous opinion was based on me being lazy.  This glaze is fast and easy to make, and increases the deliciousness.  So in today's quarantine kitchen I present to you my fudgy brownie - with optional modifications to add chai or mocha flavors. 

The Fudgy (chai/mocha optional) brownie

Makes 20 x 1 inch brownies

Ingredients:

50 grams bittersweet chocolate (I usually use 72% or 85% - pick something you like to eat!)
113g (1/2 cup) unsalted butter
1 1/2 cups sugar
2 eggs

½ cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla
1 cup flour
Optional chai seasoning: 

2 tsp cinnamon 

1 tsp cloves 

½ tsp all spice and ginger 

Glaze:

¼ cup milk (any percent) or cream

100 grams bittersweet chocolate coarsely chopped

2-4 tablespoon hot espresso/coffee to taste (optional, can replace with milk)

Make the brownies:
1. Preheat oven to 175c (350f).  Prepare a 9x9 pan, lining it with a strip of parchment that goes up two of the sides.
2. In a pot (2 quart) melt the chocolate and butter over low heat, stirring frequently to blend and avoid burning.
3. Remove pot from the heat and stir in the sugar till it is well blended.  Mix in the eggs, salt, vanilla and cocoa, followed by the flour and chai spices (if you are using these).
4. Bake for 35-45 minutes.  If you want brownies on the fudgier/decadent side - a toothpick should come out with slightly uncooked crumbs.  For a more traditional brownie cook until a toothpick comes out mostly clean.
5. Cool on a wire rack.  

After taking the brownies out of the oven make the glaze:

1.             In a small bowl warm up milk and chopped chocolate in the microwave (in 2 x30 second increments so as not to burn chocolate). 

2.             Add in hot coffee/espresso (optional, can replace with milk).  Let sit for 1 minute to allow chocolate to melt.  Use a whisk and stir till mixture is smooth.  Note initially this looks separated, then if you keep whisking it should come together - but it will be fairly liquidy!

3.             Pour over the hot brownies.  The glaze will partially be absorbed into the hot brownies - this is ok!

Let cool.  Lift from pan by pulling on edges of parchment paper.  Cut into small squares (these are rich!)  

Brownie Bites

These are some of the most addictive chocolaty treats I have made. The first time I made them, I found myself eating way too many, and just couldn't stop myself (it starts with just one for breakfast... then a snack... then its the end of the day and you've eaten 8). So I packed them up and gave them out at school. But then two days later, all I wanted was more brownie bites, so of course I made them again. DANGEROUS.

 I'd had the original recipe bookmarked for a while to try, it was actually meant to make cookies. I usually intend to make recipes exactly as written the first time, but I couldn't stop myself and made a few changes... The first few came out, in cookie form, and were ok, but sort of a confusing texture and flavor for a cookie. I then baked the rest in the mini muffin tins, and a masterpiece was made. These are soft and chocolatey and melt in your mouth, with just a hint of espresso. If you have enjoyed brownie bites from places like Trader Joes, these are better. I recommend you make some soon. And of course try some of the delicious batter in the process. And they try to give them away rapidly, before you eat 2 dozen yourself.

The Slutty Brownie

To me, the slutty brownie is the ultimate American dessert.  We take classic baked goods that are great on their own and think - Oh, why don't I just combine them all together?  When they first went viral two summers ago I thought it would just be a fad that quickly came and went and was likely more impressive in description and looks than taste.  But as usual, I was willing to try baking them, just in case, and I'm lucky I did.  After letting these fully cool (ideally overnight) the flavors really meld together into something amazing and special.

These are the ultimate pot luck treat - my mom says they often disappear before people start on the savory dishes.  They are also the best pick-me-up - I have started a tradition that I bring a batch of these to celebrate our last final exam at the end of each semester.  I first did this at the end of our first year exams.  Our last final was a long MCQ and people came out of it looking miserable and depressed.  Upon biting into their first slutty brownie - you could literally see some of the depression just melt away into deliciousness.  It may be just a transient feeling of happiness, but its worth it!  Tomorrow marks our last exam of our clinical teaching and after passing this we start rotations next year.  So of course I made the traditional slutty brownies and this time added some extra festive sprinkles on top (homemade!!).  If you still haven't tried these yet, go home and make them.  You won't regret it.

The Chewy Brownie!

The brownie has been a recipe I've struggled with ever since I started baking.  The previous brownies I've made have always been ok, as it is hard to go wrong with a chocolaty square, but I just never felt they were great (and I always sorta thought a box mix brownie was better).  I spent a few years making everything but brownies, then decided recently that I needed to finally find a decent recipe - it just seemed pathetic that I could make homemade Samoas, but not brownies.

I tried a lot of recipes, each claiming to have the trick to the chewy brownie - things like putting the tray into an ice bath straight out of the oven, adding extra egg yolks, or having the perfect ratio of oil to butter.  In fact it was the first time a cooks illustrated recipe failed me (I felt their chewy brownies were much too cakey).  I finally tried this simple recipe from King Arthur Flour cook book, just because it was different from the others, not expecting much.  I'm happy to report that this recipe is the one I've been looking for.  Not only does it make an amazing chocolaty chewy brownie - but it comes together in one pot, in 10 minutes!

Note: the original recipe actually called for whole wheat flour, but I misread that and used bread flour by mistake.  They came out great, and very (very) chewy.  Since then I have also been making it with regular flour, and they are also delicious - still chewier than cakey, but not quite as hard on your jaw.