Donnerstag, April 26, 2007

Browniebabe of the month

Brownies! My husband loves brownies. Those chocolaty, moist, more dessert than cake like sweet sins. And since I read about this new event: "Browniebabe of the month" from Myriam at Once Upon a Tart, I was thinking about which brownie I should bake. I made already one with walnuts and homemade marshmellows and they came out that delicious that I just coppied the main recipe basics and added the ingredients to follow my idea of making something in a "Donauwellen"-style. So this is my contribution to Myriam's first brownie-event:

"Danube-wave" brownie with buttercream



Ingredients for the brownies:

butter or baking spray for the pan
ounces (160 gm)100% unsweetened chocolate, coarsely chopped
ounces (160 gm) white chocolate, coarsely chopped
(I used chocolate pestils and cuverture from Michel Cruizel)

20Tbsp (320 gm) unsalted butter with 82% butterfat, cut into 1-inch slices
1 1/3cup unbleached all-purpose flour
1 tspkosher salt
12ounces (325 gm) 6 to 7 extra-large eggs, at room temperature
2 tsppure vanilla extract
2 ¼cups granulated cane sugar (You can reduce the amount of sugar but a brownie, to be honest, has to be that sweet.)

350 gsour cherries, canned, drained

unsweatened cocoa powder (optional)


Preparation:

Preheat the oven to 375 °F/170 °C. Cover a baking tray (35x40cm/14x16inch) with no-stick cooking spray or brush some melted butter on. Additionally lay the bottom of it with parchment paper.

Put the dark chocolate and the half of the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.
Do the same with the white chocolate.

Sift the flour and salt together into a bowl.

In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar. Divide the batter in two equal parts.
Whisk half of the egg mixture into the dark chocolate. Add the half of the flour to the batter and mix well with a rubber or silicone spatula. Do the same with the white chocolate mixture and chocolate.
Pour the white batter into the prepared pan. Spoon dollops of the dark batter on it. Scatter the
cherries evenly over the surface and push them into the batter.

Bake on the middle shelf of the oven until a wooden skrewer inserted into the center of the brownie sheet comes out with some batter clinging on it, about 35 to 40 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.

Spread the vanilla-butter cream evenly over the brownie surface. When it starts to set form some waves with a wet spoon. Refrigerate again until set.

If you want to, sieve some cocoa powder over the surface.



Ingredients for the vanilla-butter cream:

¾ lmilk
1vanilla beans, halved seeds scratched out
60 gmcorn starch
60 gmsugar
375 gbutter


Preparation:

Dissolve the starch in 120 ml cold Milch.
Heat the remaining milk with the sugar and vanilla pod over medium-high heat until it is almost boiling. Pour in the starch-milk and whisk. Let the custard simmer for about ½ to 1 minute whisking continuously.
Stir in the butter until well combined.
Pour the cream over the brownies.

2 Comments:

At 19 Mai, 2007 04:06, Anonymous diehorstmanns@t-online.de said...

Hallo Brigitte, noch was davon übrig? Ich fliege sofort zu Dir und schnapp mir jeden Krümel.

Wenn ich nur wüßte, wie man die cups für Mehl usw. umrechnet...

leckerschmackofatz...
Jeanny

 
At 19 Mai, 2007 10:56, Blogger Brigitte said...

Nee, tut mir leid, die waren in ca. 10 Minuten alle weg obwohl ich die doppelte Menge als sonst bei anderen Brownies gemcht habe. Aber ich hätte da ja noch die Zutaten, also...

 

Kommentar veröffentlichen

<< Home