Thursday, March 10, 2022

Brownies

 from https://www.inspiredtaste.net/

Easy Fudgy Brownies From Scratch (Our Favorite)

  • PREP 
  • COOK 
  • TOTAL 

Our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. In the first step, we ask that you melt the butter with sugar, cocoa powder, and salt in a bowl set over a saucepan of simmering water. This process ensures that crinkly top that we all love. You can do this step in the microwave, but I do find the stovetop method to be more consistent.

These brownies aren’t too sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. Use natural or Dutch-process cocoa powder for these (cacao powder works, too). I especially love using Droste Cacao (a Dutch process powder).

Makes 16 Brownies

YOU WILL NEED

    10 tablespoons (145 grams) unsalted butter

    1 ¼ cups (250 grams) granulated sugar

    3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process

    1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt

    1 teaspoon vanilla extract

    2 large cold eggs

    1/2 cup (65 grams) all-purpose flour

    2/3 cup (75 grams) chopped walnuts or pecans, optional

DIRECTIONS

  • PREPARE BATTER

  • Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

    Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering.

    Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.

    Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then add the eggs, one at a time, stirring vigorously after each one.

    When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.

  • BAKE BROWNIES

  • Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked.

    Some readers have found they need to bake an extra 5 to 10 minutes. Brownies are easy to overbake so keep an eye on the doneness of the brownies and use the visual and toothpick test as your guide.

    Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

ADAM AND JOANNE'S TIPS

  • These are on the bittersweet side – we like that, but if you are more into milk chocolate than semi-sweet or dark, these may be a little bitter for you. Some readers have had success with adding a bit more sugar to accommodate.
  • This recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. Here’s one of them: “Sinfully Easy Delicious Desserts” If you love dessert as much as we do, buy it. You won’t regret it.
  • Some readers have had problems with the fat separating during baking. Since the recipe calls for so much butter and so little flour, it is vital that the batter is beaten vigorously enough so that it emulsifies. Otherwise, you risk the fat seeping out when baking in the oven. Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

NUTRITION PER SERVING: Serving Size 1 brownie / Calories 158 / Protein 2 g / Carbohydrate 21 g / Dietary Fiber 2 g / Total Sugars 16 g / Total Fat 8 g / Saturated Fat 5 g / Cholesterol 42 mg

Tuesday, March 8, 2022

Raspberry Soufflés

A classic French raspberry soufflé recipe made with fresh raspberry puree! This beautiful pink soufflé makes an elegant summer time dessert!

Ingredients

For the Raspberry Puree:
12 ounces frozen raspberries thawed

For the Soufflé:
4 large egg yolks
1/3 cup granulated sugar
1½ Tb cornstarch
1/2 cup raspberry puree 
juice of one lemon
4 egg whites room temperature
pinch of cream of tartar
pinch of kosher salt
2 Tb granulated sugar
powdered sugar for dusting
fresh raspberries for garnishing

Instructions

Preheat oven to 400°F  
Grease four 10-ounce (roughly 4½-inch wide) soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar - shaking to remove any excess sugar. This step will help the soufflé rise and brown evenly. 
Place the ramekins on a small baking sheet and set aside.

Prepare purée: 
Purée the thawed frozen raspberries in a blender until very smooth. 
Strain through a fine meshed sieve. 
Discard the seeds and reserve four ounces of raspberry puree to the soufflés.

In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.

Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).

Pour the mixture carefully into the center of the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).

Carefully place in the oven and bake for 16 to 20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.

This recipe will yield extra raspberry puree. 
Add the extra puree to your favorite smoothie mix, yogurt or bubbly beverage.