Troy & Abed and some complimentary brownies? I think yes. An afternoon of baking and catching up on episodes of Community sounds like a good idea, especially when I try to avoid my house chores.
Brownies are an irresistibly simple affair. These brownies have deep chocolate notes and are not too sweet. Just before placing the pan in the oven, the brownies are topped off with a sprinkling of coarsely chopped toasted pecans. This way, the nuts stay crunchy. If you bake the pecans in the batter, the nuts steam and get soft, not desirable. To avoid a dense and heavy texture, this recipe uses cake flour instead of all-purpose flour. The use of baking powder results in a lighter crumb. These old-fashioned brownies are a satisfying classic.
Recipe adapted from Cook’s Illsutrated
Yields 12 portions
5 ounces cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsweeetened chocolate
12 tablespoons unsalted butter
15 3/4 ounces sugar
1 tablespoon pure vanilla extract
1 cup pecans or walnuts, toasted and chopped coarse (optional)
1) Preheat the oven to 325F.
2) Butter a 9 by 13-inch cake pan and line it with parchment paper.
3) Whisk the flour, baking powder, and salt together in a bowl and set aside.
4) Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Occasionally stir til smooth.
5) Remove the bowl from the heat and whisk in the sugar.
6) Add the eggs, one at a time. Mix until well combined.
7) Add the vanilla.
8) Use a spatula to gently fold in the flour mixture until smooth.
9) Pour the batter into prepared pan and smooth the surface.
10) Bake the brownies for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. My brownies stayed in the oven for 40 minutes.
11) Transfer the pan to a wire rack and let cool to room temperature.
These brownies can be stored at room temperature for up to 3 days.