There’s a difference between the abstract and the absolute.  In the abstract, I love brownies.  I crave the shiny, shattered, candy-like top juxtaposed against the chewy, fudgy center.  Not too sweet, but with a deep, dark chocolate flavor.  But in the absolute, my ideal brownie rarely exists.  They’re often dry and cakey rather than chewy and fudgy.  And even though I only use the highest-quality bittersweet chocolate, the flavor frequently lacks depth.

 

One day, I was lamenting my brownie woes to my pal, Grace.  Grace and I met in Professional Baking where she ran rings around everyone, myself included.  She told me that the brownie I seek, the one not dissimilar in texture to the boxed mixes, yet infinitely more flavorful, is made using cocoa, not chocolate, and the recipe I want is from renowned baker and cookbook author, Alice Medrich.  Hmmm.  A brownie made without chocolate?  I’m not so sure….

 

Often a skeptic but always tenacious, I had nothing to lose.

 

Eureka!  If you’re a fan of the aforementioned chewy brownie with the shiny top “crust”, this is for you.  But what if you’re not a chocolate lover and brownies aren’t to your liking?

 

If you’re a fan of baking in general, the posting of the Autumn catalog is holds many new opportunities to hone your baking skills.  In this country, fall is pie season, and the New School of Cooking is your “go-to” source for perfect all-butter pie dough.  Join May Parich for Autumn Pies where each student will make their own pie (to share with the class) and everyone goes home with slices of many fall classics.  Cookies more your to your liking?  Mark your calendar for the weekend of December 17 and choose from either session of our Holiday Cookies class where, amongst other items, you’ll learn how to make homemade graham crackers.

 

Back by popular demand, an evening Professional Baking series begins Tuesday, November 15th.  Not ready for such a lengthy commitment but still craving the good stuff?  Baking Boot Camp is our 3-week series for novice bakers.  Your family and friends will be delighted each week as you present them with the fruits of your labor, and you may never purchase baked goods again….I know I haven’t.

 

And the sweetest thing ever?  Candy class!  Just a couple of seats remain, so don’t delay.

 

Everyone here at the New School of Cooking is dedicated to providing you with an exceptional learning experience and environment.  Before you know it, the holidays will be here.  Cooking for your loved ones is truly a heartfelt way to show how much you care.  We’re here to help, and we look forward to seeing you in our kitchen.

 

Fudgy Cocoa Brownies

From “Bittersweet: Recipes and Tales from a Life in Chocolate” by Alice Medrich

 

Makes 16-25 brownies (depending on the size you like)

 

10 Tablespoons (1 1/4 sticks or 5 oz) unsalted butter

1 1/4 c (9.875 oz) sugar

3/4 cup plus 2 Tablespoons (2.875) oz unsweetened cocoa (either natural or Dutch process)

1/4 tsp salt

1/2 tsp pure vanilla extract

2 large eggs, cold

1/2 c (2 1/2 oz) all-purpose flour

 

Preheat oven to 325.  Lightly coat an 8″ square baking pan with non-stick spray.  Line the pan with foil or parchment, allowing for an overhang to aid in removing the cooked brownies.

 

In a heatproof bowl, place the butter, sugar, cocoa and salt.  Place bowl in a large saucepan of lightly simmering water.  Stir until the butter melts and the mixture is hot to the touch.  Remove the bowl from the water and set aside to cool slightly, then add the vanilla, eggs (one at a time, and mixed thoroughly before adding the second) and finally, all at once, the flour.  Stir the batter just until the flour is mixed in, then vigorously stir 40, yes 40 times.  (I’m just following instructions….)

 

 

Scrape the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out looking dirty, but not wet.

 

Allow to cool, then, using the foil/parchment overhang, lift the brownies from the pan and cut into squares.  These are best enjoyed the day they’re baked, but wrapped well, they’ll be just fine for 2-3 days.

 

I hope you enjoy these as much as I do!

 

Cindi